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.
Zucchini and pea fritters
/in Mains, Starters /by Debbie WorganJody Vassallo
1 cup lightly mashed peas
1 cup grated zucchini,
3 egg whites, beaten
1/4 cup rice flour or gluten-free flour
50g Tilba Real Dairy Persian feta
1 Tbs shredded mint
Place the peas, zucchini, and mint into a bowl. Whisk together the egg whites and rice flour until smooth. Pour into the pea mixture and stir to combine. Fold in the feta.
Heat oil in a frying … Read more »
Vegan choc peanut butter cake
/in Desserts, Recipes /by Debbie WorganJody Vassallo
1 cup almond meal
1 cup desiccated coconut
1/2 cup coconut sugar
1/2 cup cacao
3 Tbs buckwheat flour
2 tsp baking powder
2 Tbs chia seeds
2 tsp peanut butter or hulled tahini
1 cup mashed banana – about 3 small ripe bananas
1 cup (250ml) coconut water
Topping
1 ripe banana
2 Tbs cacao
2 Tbs maple syrup
1 Tbs hulled tahini
… Read more »
Marinated chicken with coconut chutney
/in Mains, Recipes /by Debbie WorganJody Vassa
A few things about these drummies. Firstly, to ensure they cook evenly on the BBQ, make sure you score the thickest part of the leg. A couple deep diagonal cuts will do. Dilute the yoghurt a little as it helps the marinade stay on the chook. Lastly, make extra chutney as it is divine and tastes great on everything, and it is suitable for all doshas, which is a bonus!
1kg chicken drumsticks, … Read more »
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 Butler