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.
Or Donate to help our volunteers keep The Triangle going.
Whipped butter with honey
/in Recipes /by Debbie Worgan3 tablespoons honey
¼ teaspoon ground cinnamon
salt flakes
Combine the softened butter, honey, cinnamon and salt.
Whip the ingredients together until the butter is light and fluffy.
Scoop into a bowl and drizzle a bit of honey on top plus a sprinkling of flaky finishing salt.
This is delicious on zucchini bread, pancakes, toast, porridge or on roasted sweet vegetables like pumpkin, … Read more »
Pumpkin Pies
/in Mains, Recipes /by Debbie WorganJohn Xuereb’s favourite
1½ kg pumpkin, cut into equal sizes (use a tasty, dry pumpkin like Queensland Blue)
2 – 3 medium potatoes cut into medium chunks
2 onions, chopped
½ cup rice
1 tin Hamper Lite Corned Beef
3 rashers bacon, chopped
1 tablespoon tomato paste in ½ cup water
1 to 2 teaspoons sugar
basil leaves
salt and pepper to taste
6 sheets puff pastry
Bake pumpkin … Read more »
Stuffed Marrows
/in Mains, Recipes /by Debbie Worgan200 g minced pork
100 g chopped bacon
1 tablespoon tomato paste
2 onions, chopped
50 g butter
1 tablespoon Parmesan cheese
2 beaten eggs
Salt-reduced stock
¼ teaspoon mixed spice
6 potatoes, sliced
2 onions, sliced
2 large carrots, halved lengthwise and sliced
1 cup peas
Cut top of marrows making an opening to stuff. Cut the bottoms so they’ll sit … Read more »
Apple and walnut muffin
/in Desserts, Recipes /by Debbie Worgan350 g plain flour
150 g raw sugar
1 tsp baking powder
1 tsp bicarb powder
1 tsp cinnamon
60 g walnuts, chopped
2 small apples, peeled, cored and diced
1 tbsp yogurt
150 ml cold milk
125 ml veg oil
2 eggs
1 tsp vanilla extract
Preheat the oven to 180° C, lightly grease a 12 x ½ cup muffin tin.
Sift flour, sugar, … Read more »
Cheese scones
/in Recipes, Starters /by Debbie Worgan350 g plain flour
1 tsp baking powder
1 tsp bicarb soda
1½ tsp mustard powder
pinch salt
fresh black pepper
120 g grated cheddar cheese
50 g melted butter
1 tbsp yogurt
1 cup/250 ml cold milk
Preheat the oven to 220° C and line a baking tray with baking paper.
Sift flour, baking powder, bicarb powder, mustard powder, salt and pepper in a big bowl. Add … Read more »
Beetroot Chutney
/in Preserves, Recipes /by Debbie Worganby Lena Kuppens
2 kg beetroot, peeled and finely grated
1 cup raw sugar
500 ml red wine vinegar
1 tbsp mustard seeds
1 tbsp ground ginger
2 bay leave
pinch chilli flakes
pinch salt
fresh black pepper
Sterilise jars and lids.
Chuck everything into a nice big pan and heat gently till the sugar has completely dissolved. Cook for 25–30 minutes, or until the mixture is thick, glossy … Read more »