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.
Easy Walnut Slice
/in Desserts, Recipes /by Darryl ButlerVirginia White
BASE
1/2 cup self raising flour
1/4 cup sugar
1/2 cup coconut
60gms butter
TOPPING
2 eggs
1/2 teaspoon vanilla
1 cup coconut
90gms walnut pieces
1/2 cup brown sugar
1/2 teaspoon baking powder
Base: Sift flour into bowl, add sugar and coconut, mix well. Melt butter, add to dry ingredients, … Read more »
Picnic time!
/in Recipes, Starters /by Darryl ButlerLinda Sang
Jody … Read more »
Labneh
/in Recipes, Starters /by Darryl ButlerLinda Sang
520 g (2 cups) Greek-style yoghurt
1 bay leaf
250ml olive oil
6 black peppercorns
Fresh thyme sprigs
1 teaspoon fennel seeds
1 teaspoon cumin seeds
Suspend a fine sieve over a bowl. Line the sieve with a double layer of muslin or chux, spoon in the yoghurt and twist to enclose, tying the top with kitchen string or an elastic band. Refrigerate overnight.
Roll the strained yoghurt into walnut size balls and place into a jar of olive oil with a bay leaf, black peppercorns, thyme leaves and roasted fennel … Read more »
‘A cup of this and a cup of that’ cake
/in Desserts, Recipes /by Darryl ButlerLinda Sang
1 cup desiccated coconut
1 cup (150 g) gluten-free plain flour
2 teaspoons gluten-free baking powder
1 cup chocolate chips
1 cup coconut sugar (I use half this but it makes the recipe easier to remember)
1 cup mashed banana (about 3 large ripe bananas)
1 cup milk of your choice
Preheat the oven to 180°C. Grease and line a loaf tin with baking paper.
Put the coconut, flour, baking powder, chocolate chips and sugar into a bowl. Stir in the mashed banana and milk and mix to combine.
Pour … Read more »
Mugadara
/in Mains, Recipes /by Darryl ButlerCobargo Cooks for Syria
At Well Thumbed Books last month we celebrated Syrian food with a view to helping the displaced children of war-torn Syria. We raised over $1200 in not much more than an hour, feeding a pop-up crowd of very generous donors.
We were inspired by the fund-raising concept of CookForSYRIA. Their story first started as a simple supper club, where a … Read more »
Chickpea and Eggplant Stew
/in Mains, Recipes /by Darryl Butler2 eggplants
1 tsp each cinnamon, paprika and cumin
2 tsp za’atar (or dukkah)
Salt & pepper
Glug of olive oil
1 red onion finely diced
4 chopped tomatoes
2 tbsp tomato puree
1 tin diced tomatoes
1 tin chickpeas, drained and rinsed
3 tsp apple cider vinegar
Chopped coriander
Preheat oven to 200C. Chop eggplant into medium chunks about 20mm square (3/4”) into a large bowl. Sprinkle all the spices, salt and pepper over and drizzle a good glug of oil. Mix till everything is well coated and … Read more »