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.
Apple Chips
/in Recipes, Starters /by Debbie Worgan4 tsp coconut oil
2 tsp cinnamon
1 large red-skinned apple
Preheat oven to 130C/fan 110C. Line a large baking tray with nonstick baking paper.
Melt the coconut oil in a small saucepan with cinnamon over a low heat and set aside.
Top, tail, and core the apple. Finely slice into discs just 3-4mm thick.
Brush the cinnamon oil all over the apple slices, then place in a single layer on the baking tray. Bake for 1.5 hours, or until very dry … Read more »
Pecan Pie
/in Desserts, Recipes /by Debbie WorganA 23 cm pie pan lined with shortcrust pastry, lightly blind-baked
3 eggs
1 cup sugar
1 cup light corn syrup
1/3 cup melted butter
1/2 teaspoon salt
1 teaspoon vanilla or 3 tablespoons bourbon
1 1/2 cups pecan halves, lightly toasted
Preheat oven to 190 C. … Read more »
Beat all the ingredient except the pecans until well blended. Add the pecans and pour into the pastry shell. You may want to reserve some of the prettiest pecans to decorate the top.
Blood Plum Sauce
/in Preserves, Recipes /by Debbie WorganLinda Sang
2/3 cup fish sauce
6 whole star anise.
2 cinnamon quills
1/3 cup lime juice
Bring 1 cup water and 1 cup sugar to the boil, turn to low heat for 5 minutes until slightly reduced. Add plums, fish sauce, and spices. Simmer for 1 minute or so then stir in lime juice.
I like to make at least double the recipe. Better still, make lots and bottle it for gifts. I use this sauce with a Chinese … Read more »
Ruby Red Vegetable Salad
/in Mains, Recipes /by Debbie WorganGeorgina Adamson
A colourful summer salad – vegetables are roasted and caramelised, served with a rich balsamic dressing, and finished with glazed walnuts and cranberries. A variety of vegetables can be used, and quantities will vary depending on numbers but keep the pieces similar in size.
Roast 1 bunch baby beets (or 2 larger beets cut into quarters) by placing on baking paper, drizzling with olive oil, and seasoning. … Read more »
Donna Latters Chocolate Cake
/in Desserts, Recipes /by Darryl Butler125g butter
1¾ cup SR flour
1¼ cup caster sugar
¼ tsp bicarb soda
2 eggs
1 cup milk
1 tbsp cocoa
Place all ingredients in bowl and beat well until the mix changes colour and all ingredients are combined.
Pour into a greased and lined 20cm tin. Cook in a moderate oven about one hour, until cooked (if when pressed lightly in the middle … Read more »
Easy Beetroot Dip
/in Recipes, Starters /by Darryl ButlerJanine Halasz
I eat to live and live to eat.
There is nothing better than to plant and grow your own fruit and vegetables at home then cook, eat and share your food with others. Whether the recipe is simple or complex it’s the challenge of preparing something delicious for your mind, body and soul.
Easy Beetroot Dip
2 to 3 fresh beetroots, cooked … Read more »