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.
Easy Carrot Dip
/in Recipes, Starters /by Darryl ButlerJanine Halasz
500g fresh carrots, peeled and chopped then cooked in boiling water till tender.
Drain and cool.
Process then add ½ cup of Greek yogurt, 2 teaspoons of orange juice, 1 teaspoon of Moroccan spices and 1 teaspoon of raw sugar.
Serve dips with fresh bread, pita bread, rice crackers or as sides with your meal.
Roasted Stone Fruit and Figs
/in Desserts, Recipes /by Darryl ButlerUnsalted butter, 8 pieces of selected fruit, 4 tablespoons of brown sugar and 8 star anise.
Arranged cut fruit halves on a lightly buttered baking tray.
Sprinkle with brown sugar and add star anise to top of each half (if preferred use cinnamon)
Roast in 200C oven until sugar has melted and fruit warmed (15 to 20 mins).
Cool and serve with ice cream, cream, creme … Read more »
Eggplant Curry
/in Mains, Recipes /by Darryl ButlerMargaret Goddard
Smells of river mud and ripening fruit, sounds of summer bordered by cicada drumming. This is the setting of two continents close to my heart; Australia and India – a brother-in-law’s eggplant curry and my long dead mother’s special biscuit recipe.
2 tbsp oil/ghee
½ tsp black mustard and cumin seeds
½ tsp cumin seeds
1 tbsp grated ginger root
1 diced onion (optional)
1 tsp salt
½ tsp ground cumin
½ tsp … Read more »
Murray River Brétles
/in Desserts, Recipes /by Darryl Butler½ cup butter
¼ cup sugar
1 egg
grated rind of one lemon and one orange
vanilla extract
1 cup ‘dry’ stewed plums/rhubarb (very lightly cooked without much liquid)
1-1 ½ cups of sifted plain flour
1 tbsp lemon juice
½-1 cup finely chopped almonds (enough to coat the biscuits)
Separate egg and keep both yolk and white.
Cream butter and sugar.
Stir in the egg yolk, grated rind, a few drops of vanilla and … Read more »
Prawns with Mango Salsa
/in Preserves, Recipes, Starters /by Darryl ButlerSomething easy, no fuss, no cooking for the season’s gathering of friends and family? Or just a celebration of summer? How about prawns with mango salsa? Choose Australian cooked king prawns or, if you’re lucky, buy local school prawns from a roadside van. They’re a bit fiddly to prepare but well worth the effort with the reward of sweet little morsels.
Even better still, try catching them yourself with friends, flashlights, nets and buckets on a moonless night in summer. Ask a local for … Read more »
Stained Glass Window Cake
/in Desserts, Recipes /by Darryl ButlerI used to call this ‘Jewel Fruit Cake’. But we were discussing Christmas recipes at a Triangle meeting and Niki Hutteman said, ‘Oh, that was a favourite with our family. We called it “Stained Glass Window Cake”.’ I was quite taken with the name. It’s because of the glacé cherries.
It’s mostly nuts and fruit and has very little flour, so it’s very easy to substitute gluten-free flour in this recipe. No-one will know the difference.
250g whole brazil nuts … Read more »
250g walnut halves