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.
Watermelon curry
/in Mains, Recipes /by Bhagya3 garlic cloves, finely chopped
1 kg watermelon flesh, cut into 2 cm cubes
1 tbsp vegetable oil
1 tsp cumin seeds
10-12 fresh curry leaves
Pinch of white sugar
Crush coriander seeds in a mortar and pestle until coarsely ground. Add turmeric, chilli and garlic, pound to a coarse paste, then add 200 gms watermelon and pound … Read more »
Miso roasted pumpkin
/in Mains, Recipes /by Bhagya2 tbsp light soy sauce
1 tbsp sunflower oil
½ small pumpkin, cut into 8 wedges
Preheat oven to 225°C.
Whisk miso, soy sauce and oil in a small bowl to combine. Brush all over pumpkin, transfer to a roasting pan and roast, turning halfway, until pumpkin is tender and caramelised (30-40 minutes). Sprinkle with sesame seeds and serve with quinoa.
Tiny magic from Via Luna
/in Recipes /by BhagyaLena Kuppens
That’s when we started developing the idea of setting up a place where we would like to get together with friends. Via Luna is the result.
The heart is the tiny kitchen and the surrounding garden is a place … Read more »
Moodji Garden Vegetable Fritters
/in Mains, Recipes, Starters /by Debbie Worgan‘We grow vegetables and plants in the Moodji Garden. We harvest what we grow and make yummy food to eat.’ Micah
Here’s what you will need:
2 potatoes, grated
1 carrot, grated
2 zucchini, grated
Kernels from 2 fresh corn cobs
1 onion, chopped
½ cup SR flour
½ teaspoon salt
¼ cup chopped parsley
3 eggs separated
2 tablespoons olive oil
Here’s what to do:
Peel potatoes … Read more »
Healthy Carrot Cake
/in Desserts, Recipes /by Debbie Worgan‘Cake is a treat but carrot cake is healthy, so I could maybe have lots.’ Leyton
Here’s what you will need:
3 cups flour
1 teaspoon salt
1 tablespoon of baking powder
2 eggs
1 cup milk or coconut milk
2 tablespoons oil
½ cup honey
1 cup grated carrot
Here’s what you do:
In a large bowl mix together the flour, salt and … Read more »
Soup-a-doopa Soup
/in Recipes, Soups /by Debbie Worgan‘I don’t like vegetables. But I love Soup-a-Doopa Soup. I made it!!! Can I have more soup please?’ Eva
Here’s what you will need:
1 tablespoon olive oil
2 carrots, peeled and diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely diced
400 g can diced tomatoes (or fresh)
2 cups vegetable stock
400 g can brown lentils, rinsed
½ cup parsley, chopped
1 … Read more »