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 $35.00 will cover delivery of all 11 issues.
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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 »
One-bowl Pumpkin Cake
/in Desserts, Recipes /by Debbie Worgan½ cup brown sugar
¾ cup olive oil (if you find olive too strong a flavour, try a combination of olive oil and grape seed oil)
½ cup honey or golden syrup
3 eggs
Vanilla (extract or bean paste)
1½ cup SR flour
½ tsp ground cinnamon
… Read more »
Pumpkin Kasundi
/in Mains, Recipes /by Debbie WorganIf you love spicy sauces and chutneys, you’ll enjoy this kasundi. We’ve adapted Rohan Anderson’s (Whole Larder Love) end-of-summer tomato kasundi recipe to suit our autumn pumpkin harvest.
3kg pumpkin
Curry powder (to sprinkle before baking)
Lots of garlic – 10-20 cloves
Lots of chillies (8 if they’re hot ones) diced with seeds in
3 cups malt vinegar
2½ cups brown … Read more »
Hamburger Corn Casserole
/in Mains, Recipes /by Debbie WorganSally Halupka
Serves 12
My mother, Edna, often cooked for large crowds, including our family of eight. This was a favourite then and I’ve cooked it many times myself. ‘Hamburger’ is simply a reference to the mince being used. The original recipe served 24 and would have required a cauldron. I’ve halved it to serve 12. I usually prepare half the mix in a 30cm x 24cm … Read more »
Savoury Rissoles
/in Mains, Recipes /by Debbie WorganLynne Jones
This recipe was created by my aunty as a family favourite 50 years ago. I remember helping her with our evening meal on a wood stove, and she told me the secret ingredient was the packet of dry Chicken Noodle Soup. I have made my rissoles this way ever since.
Preparation time: 10 minutes
Number of rissoles: 12
500g lean minced beef or lamb
1x10g packet Chicken Noodle soup (1½ tbsp) … Read more »