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.
Cauliflower Rice
/in Mains, Recipes /by Debbie WorganMadhuma Thompson
1 cauliflower head
1 tbsp olive oil
Salt and freshly ground black pepper
Remove all green leaves from the cauliflower head and wash and thoroughly dry it. Cut it into quarters. Grate it either by hand using the large-hole side of your box grater or in a food processor using the grater attachment.
Heat the olive oil in a large frying pan and sauté the cauliflower for a few minutes. Season and … Read more »
Roasted Cauliflower with Parmesan
/in Mains, Recipes /by Debbie WorganMadhuma Thompson
1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 (or more!) garlic cloves, unpeeled
3 tablespoons olive oil
Salt and freshly ground black pepper
½ cup grated Parmesan
Preheat oven to 220C. Toss cauliflower florets on a large-rimmed baking sheet with oil, thyme sprigs, salt and pepper. Roast for 15 minutes. Remove from the oven, add the garlic and onion and … Read more »
Thai red lentil soup with aromatic chilli oil and snap peas
/in Recipes, Soups /by Debbie WorganMadhuma Thompson
The Bermagui Pick-Up Kitchen is a not-for-profit, volunteer, takeaway kitchen open Sunday evenings at the River Rock Café. All proceeds go to either to the Batwa tribe in Uganda or the Sewing the Seeds women’s empowerment project in India.
BPUK was born from seeing our friends and businesses flailing after the bushfires and then later during COVID-19 lockdown. Dipak and I wanted to offer … Read more »
Limoncello Tiramisu
/in Desserts, Recipes /by Debbie WorganGeorgina Adamson
(Apologies to Francesca at the gelato clinic!)
As well as lemon butter and limoncello you’ll need a packet of Italian Savoiardi biscuits, 600g thickened cream or 2 tubs mascarpone, and a little icing sugar.
1. Beat the cream or mascarpone with 1 tablespoon of icing sugar and stir in half a jar (or to taste) of lemon butter.
2. Brush each biscuit with the limoncello and line a dish with these. Spread a layer of the lemon cream … Read more »
Lemon Butter
/in Preserves, Recipes /by Debbie WorganGeorgina Adamson
There are still plenty of lemons around so make sure you put away some jars of lemon butter for delicious desserts: a filling for a sponge or tart, in a cheesecake, or simply over ice cream. Here’s my basic recipe for Lemon Butter (or curd).
1. Melt 250g unsalted butter in a large heat-proof bowl over a saucepan of simmering water.
2. Add 3 cups sugar and stir till the sugar is … Read more »
Seafood Marinara Sauce
/in Mains, Recipes /by Debbie WorganGeorgina Adamson
That, served with Il Passaggio pasta, would stretch to feed a mob and give everyone a taste of the sea.
This recipe will serve 4-6.
1. Start with a good tomato base. Soften 4 cloves of garlic, crushed, and a diced medium onion in a generous amount of olive oil. Then add one tin (or 3 fresh diced) tomatoes, three tablespoons of tomato paste, ¾ cup of white … Read more »