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.
Raw Cacao Slice
/in Desserts, Recipes /by Darryl Butler1 cup raw almonds
1 cup raw macadamias
1 cup of medjool dates, pitted
3/4 cup cacao powder
2/3 cup melted coconut oil
1 heaped tablespoon of almond spread
Rock salt to taste
Sesame seeds or desiccated coconut to sprinkle on top
In a food processor, blend the almonds and macadamias together to create a fine meal. Add the … Read more »
Overnight Oats
/in Desserts, Recipes /by Darryl ButlerLinda Sang
3 cups of rolled oats
½ cup of white chia seeds
3 and ½ cups milk
¾ cup of natural Greek style yoghurt
2 tblsp of maple syrup
1 tsp of vanilla extract
Combine everything in a bowl. Cover and place in the fridge overnight to soak and expand. In the morning, with your serving, add more yoghurt, fresh berries or banana, coconut flakes and more maple syrup and milk if required.
Absolutely delicious and filling breakfast for a great start to the day!
Rhubarb Ginger Chutney
/in Preserves, Recipes /by Darryl ButlerThis week in Stephanie Alexander Kitchen Garden program, the students celebrated their amazing achievement of winning the Cobargo Show’s Junior Champion and First Place for the Jams and Preserves Section (under 12 years) for their delicious rhubarb and ginger chutney.
What a wonderful way to start off a brand new year of learning in the Stephanie Alexander Kitchen Garden program! All students had a picnic with … Read more »
Vegetarian Rolls
/in Mains, Recipes /by Darryl Butler1 kg ricotta cheese
500g grated cheese
Bunch spring onions (chopped)
Bunch parsley (chopped)
3 bunches spinach or silverbeet (chopped fine)
Salt and pepper
18 sheets puff pastry (cut in half)
Sauté spring onions and spinach/silverbeet in oil.
Mix remaining ingredients together in a large bowl then add sautéd onions and spinach.
Lay ingredients in strips … Read more »
Cucumber Soup
/in Recipes, Soups /by Darryl ButlerThe Triangle Team
This refreshing, cooling soup is salad in a mug.
4 large cucumbers or more if smaller
1 small red onion chopped or a handful of spring onions, chopped
2 cloves garlic, chopped
¼ cup olive oil
2 cups packed with salad herbs (use what you have!—parsley, tarragon, basil, dill, mint, chives, sorrel, rocket leaves)
1½ cups greek yoghurt
Salt to taste
Peel cucumbers if they’re large and … Read more »
Zucchini Bread
/in Desserts, Recipes /by Darryl ButlerIt’s called bread but it’s a terrific tea cake and a great way to use up those zucchinis that got away.
500g flour … Read more »
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons cinnamon
6 large eggs
1 cup oil (sunflower, safflower, grapeseed)
2 cups (400g) sugar (half white, half brown)
680g grated zucchini