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 $45.00 will cover delivery of all 11 issues.
Or Donate to help our volunteers keep The Triangle going.
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 »
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.