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.
Or Donate to help our volunteers keep The Triangle going.
Cranberry Slush
/in Drinks, Recipes /by Darryl ButlerBhagya
1.5 litre Cranberry Classic
400 ml vodka
150 ml sugar syrup *
75 ml fresh lemon juice
100 ml cranberry concentrate (optional)
This awesome Christmas drink is delicious and very festive. Being a granita, it is cold and icy and holiday red in colour. Use a wide mouthed container as you’ll need to be able to scoop it out with a spoon once frozen.
Place all the ingredients in a container … Read more »
Hildar’s favourite
/in Desserts, Recipes /by Darryl Butler‘Betty Bate? She’s the best cook in Wollongong!’
‘Yes, but don’t eat on the day you go for dinner. The serving are huge and you must leave room for dessert!’
‘How does your mother do it? She’s whipped up a dinner for ten with a day’s notice!’
These were the sort of comments I’d hear about Mum’s cooking. I didn’t realise how good she was until I left home and had to fend for … Read more »
Tuna in chermoula
/in Mains, Recipes /by Darryl Butler1kg tuna, cut into 25mm cubes
A bunch of parsley and coriander
4 cloves garlic and 4 dried chillies
1 tbsp paprika (Spanish smoked is fine)
1 tbsp cumin, ground
1 tsp turmeric (fresh or ground)
100ml lemon juice
300ml extra virgin olive oil (EVOO).
Put herbs and spices and half the juice and EVOO into a blender and pulse to combine. Add the rest of the juice and … Read more »
Ginger Ale Fruit Cake, Evelyne A
/in Desserts, Recipes /by Darryl ButlerAahh, the fruit cake! How many people say, “NO, I don’t eat fruit cake”? Well, that’s because they have never eaten a good one. And lots of recipes make it sound difficult and expensive.
Trust me, this one will change many minds, … Read more »
Prawn Cakes, Evelyne A
/in Recipes, Starters /by Darryl Butler3 tablespoons sweet chilli sauce
3 tablespoons rice flour
1 egg white, beaten
500g green prawn meat
8 finely shredded kaffir lime leaves (take out hard middle stem)
Rhubarb and Ginger Chutney
/in Preserves, Recipes /by Darryl Butler1 kilo rhubarb [washed and cut into 2-3 centimetre pieces]
350ml red wine vinegar
650ml malt vinegar
4 cloves garlic, peeled and finely chopped
545 grams raisins
455 grams chopped dates
470 grams sugar
2 tablespoons salt
1.5 tablespoons Cayenne pepper [yes, tablespoons]
115 grams stem ginger in syrup finely chopped. Janet and I used our own ginger marmalade. A good quality commercial one does the job … Read more »