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.
Chicken liver crackers
/in Pet food, Recipes /by Darryl ButlerAnn Maree Menager & Bhagya
The answer is to make your own!
This way, you know that what you’re giving your dog is top quality and especially when you buy the livers when on sale, … Read more »
Paws Liver Cake
/in Pet food, Recipes /by Darryl ButlerAnn Maree Menager & Bhagya
If you’re like the dog loving members of The Triangle committee, you want the best for your furry friends and might be sceptical about the quality of some of the treats on offer in the stores as well as baulking at their prices.
The answer is to make your own!
This way, you know that what you’re giving your dog is top quality and especially when you buy the livers when on sale, … Read more »
North African Spiced Quinces
/in Desserts, Recipes /by Darryl ButlerMy philosophy is a simple one—only the finest ingredients, don’t accept second best, keep the food simple, and cook with uncompromising techniques and consistency.
Over the years I have worked for some of the best chefs and 5-star hotels (top 100) in the world, while travelling and working in 6-7 countries (some third world). I have gathered a huge repertoire of recipes, cuisines and cooking techniques which always taught me to keep the punters interested. Light and … Read more »
Kale Shakshuka
/in Mains, Recipes /by Darryl Butler20 ml olive oil
1 onion, finely diced
2 garlic cloves, crushed
1 red capsicum, finely diced
2 long red chillies, finely diced
2 tbsp tomato paste
1 tsp each sweet paprika, smoky paprika, ground cumin
500 g crushed or diced tomatoes
½ tsp brown sugar
500 g kale, stalks removed and finely sliced
6 eggs
1 bunch flat leaf parsley, washed, roughly chopped
… Read more »
Pumpkin Cheesecake
/in Desserts, Recipes /by Darryl ButlerBhagya
A couple of recipes for autumn
This pumpkin cheesecake won first prize at the Quaama Fair’s pumpkin competition a few years back which was made famous by appearing on River Cottage Australia. Be sure to make it a day ahead as it needs to chill overnight in the fridge
And it’s feijoa time! Good for more than just the best jelly you’ve ever tasted, try this simple to make feijoa walnut cake to have with a cuppa.
Pumpkin Cheesecake
(have all ingredients at room temperature)
… Read more »
Feijoa Walnut Cake
/in Desserts, Recipes /by Darryl ButlerIngredients:
2 cups feijoas, peeled and roughly chopped (important to measure correctly – 2 cups when peeled and chopped)
1 cup walnut pieces
1 cup sultanas
1 cup sugar
100 grams melted butter
1 egg
1 cup flour
2 teaspoons mixed spice
2 teaspoons baking soda
Method:
Mix feijoas, walnuts, sultanas and sugar together in a large bowl.
Beat egg and butter together and mix into feijoa mixture.
Sift flour, mixed spice … Read more »