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.
All Seasons Dry Rub to use on pork, chicken or beef
/in Mains, Recipes /by Debbie WorganMaddison Barry
110g brown sugar
30g sweet or smoked paprika
2 tbsp flaked salt (or 1 tbsp table salt)
1 tbsp chilli powder
… Read more »
Comfort Food – Buba’s Chicken Soup
/in Recipes, Soups /by Debbie WorganMaddison Barry
I’ve always found comfort in food, and the process of creating that food. There’s definitely something cathartic in creating something from scratch, and it’s very rewarding. Food provides a sense of comfort and familiarity—much needed in this time of so many unknowns. It’s grounding. This love of creativity and baking is what eventually led me to Cream Patisserie, and it’s a great sense of achievement to be able to create … Read more »
Simple Pistachio Ice-cream
/in Desserts, Recipes /by Debbie WorganLinda Sang
Serves 5
3 egg yolks
85g caster sugar
300ml single cream
75g ground pistachios
Chopped pistachios for sprinkling
Cream the egg yolks and sugar together in a mixer until smooth thick and pale. Transfer to a large stainless steel bowl. Pour the cream into a small saucepan and bring to the boil over medium heat.
Gradually pour the hot cream over the egg … Read more »
Roast Pumpkin, Spinach and Feta Frittata
/in Mains, Recipes /by Debbie WorganLinda Sang
Serves 6 – 8
600g Kent pumpkin, peeled and chopped
2 cups chopped washed spinach
1 large onion, diced
100g feta
¼ cup grated parmesan
2 tbsp olive oil
6 large eggs
300 ml thickened cream
½ cup shredded parmesan
Salt and pepper
1/3 cup pepitas (pumpkin seeds)
Preheat oven to 200C
Toss pumpkin pieces in 1 … Read more »
Spicy Lentil and Carrot Soup (Vegan)
/in Recipes, Soups /by Debbie WorganI gave a series of simple cooking lessons for the Women’s Resource Centre in Bega many years ago. They were grouped in different cuisines like Asian, Italian or Middle Eastern. Here are a few examples from those different menus. They are good to share now that the social restrictions are slowly being lifted. Serves 4-6 … Read more »
3 carrots, sliced
1 large onion, diced
2 tsp ground cumin
4 cloves garlic, crushed
Rich Pumpkin Cheesecake for a special treat
/in Desserts, Recipes /by Debbie WorganKate and Sally, Dignams Creek
We’ve always appreciated the pumpkin. It’s resilient and easy to grow, a comfort food, nutrient-dense and it can be enjoyed well beyond its season … it’s one of those foods that just keeps giving. But until we were blessed by our abundant harvest this autumn we were ignorant as to just how versatile the pumpkin is. In the past we’ve eaten pumpkin as … Read more »