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.
Dulce De Batata (Sweet Potato ‘jam’)
/in Desserts, Recipes /by Darryl Butler2kg sweet potato
1.6kg sugar
30ml vanilla essence
40g gelatin powder
¼ cup warm water
Boil potatoes in their skins until very soft. Peel and mash well (or pass through a sieve/potato ricer/mouli)
In a large pot, add sugar, mashed sweet potato and just enough … Read more »
Shallot Tarte Tatin
/in Desserts, Recipes /by Darryl Butler600g shallots
2 tbsp olive oil
25g butter
4 tbsp balsamic vinegar
2 tbsp brown sugar
4 sprigs thyme
375g sheet puff pastry
Heat oven to … Read more »
Pine Mushroom Ragu
/in Mains, Recipes /by Darryl ButlerFruit Sponge
/in Desserts, Recipes /by Darryl ButlerAbout 2-3 cups of cooked sweetened fruit of your choice
2 eggs
2 heaped tbsp of sugar
2 tbsp of flour
1 tsp baking powder
Preheat oven to 190C. Place fruit in a shallow baking dish and put into oven to heat while preparing sponge. Beat the eggs and sugar until very thick and creamy. Add sifted flour … Read more »
Pumpkin Gnocchi
/in Mains, Recipes /by Darryl Butler140 g all-purpose flour
1 egg
salt and pepper to taste
nutmeg to taste
60g butter
8 leaves of sage
60g grated Parmigiano Reggiano cheese
Begin by preparing the pumpkin. Cut it in half, without removing the peel, rub with olive oil and place in a baking dish. Roast in a175°C oven for about 45 minutes or … Read more »
The Life-Changing Loaf of Bread
/in Recipes, Starters /by Darryl ButlerLinda Sang
During the Cobargo Folk Festival I billeted 4 performers. They were all lovely people and it was a pleasure to host them. I asked them if there were any food preferences and intolerances or allergies. Luckily no allergies but there were a number of preferences. High on the list was gluten-free. I cook occasionally for groups of people and I find gluten-free dishes are the safest … Read more »