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 $35.00 will cover delivery of all 11 issues.
Or Donate to help our volunteers keep The Triangle going.
Green tomato pickles
/in Preserves, Recipes /by Tikka WilsonIngredients:
1.5 kg green tomatoes – finely chopped
500 g onion – finely chopped
1½ tbsp salt (with no iodine or anti-caking agents)
1½ cups cider vinegar
¼ tsp ground black pepper
500 g sugar
4 tbsp cider vinegar – extra
… Read more »
Dalithoy (Konkani lentils)
/in Mains, Recipes /by Tikka Wilsonby bhagya
1 cup toor dal (available at Coles)
a pinch of turmeric
2 green chillies, split lengthwise or sliced
coriander leaves
For the tadka:
1 teaspoon black mustard seeds
1 dry red chilli
8 to 10 curry leaves
½ teaspoon asafoetida (available
at Candelo Wholefoods or Gulaga Organics or just skip it)
1 … Read more »
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 »