Acknowledgment of Country
The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.
About The Triangle
The Triangle, a not-for-profit, local, community newspaper, comes out on the first day of every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $45.00 will cover delivery of all 11 issues.
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Honey baked apples
/in Desserts, Recipes /by Debbie Worgan6 x apples
½ cup muesli of choice
¼ tsp cinnamon
2 Tbsp honey
2 Tbsp coconut oil
ricotta and extra honey to serve
Method:
Preheat your oven to 180C. Core the apples and place in a baking dish. Fill the centres of the apples with muesli and scatter more around the base to soak up juices.
Melt together honey, coconut oil and cinnamon and mix … Read more »
Immunity honey tea
/in Drinks, Recipes /by Debbie Worgan1 tsp of honey
1 tsp lemon juice
1 tsp thyme
½ tsp ginger root
¼ tsp turmeric root powder
1 cup of boiled water
Method:
Add the dry and fresh ingredients to a teapot with freshly boiled water. Brew for 5 minutes. Pour tea through the strainer. Sip while warm.
Spiced honey and orange mulled wine
/in Drinks, Recipes /by Debbie Worgan5 -10 whole cloves
3 whole cinnamon sticks, + extra to serve
¼ cup honey
½ tsp nutmeg, freshly grated
2 star anise
2 cups water
flat slivers orange rind
fresh orange juice squeeze
dash vanilla essence (optional)
1 bottle fruity red wine
Method:
In a saucepan add all the ingredients except the wine and orange juice. Bring it all to a gentle simmer and simmer for 5-8 … Read more »
Labneh, honey & walnuts
/in Recipes, Starters /by Debbie Worgan340 g Greek yogurt
sea salt
1 teaspoon fresh lemon juice
¼ cup honey (for drizzling)
1 tablespoon chopped walnuts
To make labneh:
Line a fine strainer with a few layers of cheesecloth or muslin and set over a bowl.
In another bowl, combine the yogurt, salt and lemon juice. Stir to incorporate. Spoon the yogurt mixture into the prepared strainer and fold layers of cheesecloth or cotton over the yogurt to cover … Read more »
Pumpkin Gnocchi
/in Mains, Recipes /by Debbie Worgan500 g baked pumpkin pulp
1.25 cups plain flour
½ cup of grated parmesan cheese
ground black pepper to taste
Bake a halved butternut pumpkin, or peeled pieces of pumpkin, for 1.5 hours. Let cool and scrape pulp into a bowl, adding the sifted flour, grated cheese and ground pepper (I use a lot!). Knead the ball of dough for two minutes or until smooth. On … Read more »
Nutmeg Cake
/in Desserts, Recipes /by Debbie Worgan1½ cups soft brown sugar
2 cups SR flour
125 gm butter
1 cup milk
1 teaspoon baking soda
1 egg
1 teaspoon grated nutmeg
Generous handful of walnuts
Small 20 cm springform cake tin
Combine sugar and flour in a large bowl. Rub in the butter until it’s like breadcrumbs. Grease the cake tin with butter. Press half of the mixture evenly over the base of … Read more »