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 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 $35.00 will cover delivery of all 11 issues.
Or Donate to help our volunteers keep The Triangle going.
Mangalore Fish Curry
/in Mains, Recipes /by Tikka WilsonIngredients:
500 grams firm white fish in large boneless chunks (kingfish, swordfish, marlin, ling are good)
1 onion, very finely chopped
4 green chillies, slit
¾ cup coconut milk
oil, as required
2 tablespoons ground coriander
1 tablespoon ground red chilli
25 grams tamarind*
1 tablespoon ground turmeric
a handful of curry leaves
salt to taste
Method:
1. Toss the fish with a pinch … Read more »
Fish Chow Mein
/in Mains, Recipes /by Debbie WorganIngredients:
250 g fine egg noodles
2 cm (3/4 in) knob of fresh ginger
1 tbsp soy sauce
1 tbsp oil
500 g firm white fish fillets cut into 2 cm squares
2 or 3 eggs
Oil to fry
Half a small cauliflower, thinly sliced
1 medium carrot thinly sliced
6 dried shiitake mushrooms, soaked in … Read more »
Fruit cheesecake
/in Desserts, Recipes /by Debbie WorganIngredients
155g Granita biscuits
75g butter
825g can fruit salad in juice
1 tablespoon powdered gelatine
375g cream cheese
½ cup caster sugar
1 cup whipped cream
Directions
Grease the bottom and sides of a 9-inch (23 cm) springform cake tin.
Crush the Granita biscuits (I place them in a plastic bag and crush them with a rolling pin) and place them in a small mixing bowl.
Separate the … Read more »
Gingerbread cake
/in Desserts, Recipes /by Debbie WorganIngredients
½ lb (227g) butter or margarine (softened)
½ lb (227g) white sugar
4 eggs
4 tablespoons golden syrup
1 lb (454g) plain flour
3 teaspoons mixed spice
4 teaspoons ground ginger
1 teaspoon bicarbonate of soda
1 cup (237ml) milk
Directions
Pre-heat the oven to 350 degrees F (180 degrees C). Grease and line the bottom and sides of a … Read more »
Smashed potatoes
/in Mains, Recipes /by Debbie WorganIngredients
½ cup of medium or robust olive oil
1 kg potatoes, peeled
Salt and fresh black pepper
Method
Preheat oven to 220º C.
Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
Drizzle a roasting tray with a little olive oil. Put the potatoes in the pan and push down on each with … Read more »
Aïoli
/in Recipes, Starters /by Debbie WorganIngredients
¾ cup mild or delicate olive oil
2 or 3 garlic cloves peeled and chopped
A large pinch of salt
1 egg yolk, at room temperature
Juice of half a lemon
½ tsp salt and a pinch of black pepper
Method
Place garlic, a dash of oil and salt in a food processor or a blender. Pulse for 2 seconds.
Add the egg yolk and pulse on … Read more »