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.
Baked apple tart with ginger cream and pistachios
/in Desserts, Recipes /by Darryl ButlerApple tart (serves 12)
4 kg golden delicious apples (or similar)
2 kg granulated sugar (less if you prefer more tart)
Ginger Cream
600 ml Tilba Valley cream
3 tsp local pure honey
2 tsp finely grated ginger
Peel and core apples, using a mandolin, cut widthways into 2 mm thick slices. Place apple in overlapping concentric layers in a 28 cm ungreased springform tin, sprinkling liberally with sugar between layers and pressing down apples as you go. Apples will reach just above side … Read more »
Fruit or Savoury Muffins
/in Desserts, Recipes /by Darryl ButlerDawn Hollins
During the Cobargo Folk Festival we hosted the delightful guitar duo from Western Australia, Guy and Damian from Desert Child. I’d made pear muffins for the first time, simply because I had several ripe pears. They were out-of-this-world!
I’ve since made blood plum muffins, banana and pineapple muffins and the latest batch from rhubarb and frozen blackberries, another great combination.
So here’s the recipe for Pear Muffins endorsed by Desert Child
Wet mix … Read more »
Polenta Slice
/in Recipes, Starters /by Darryl ButlerHarvest days are here and I am busy chasing my garden’s bounty and the generous overflow of friends’ abundance.
I’m loving the satisfaction of bottling and preserving – seeing the wonderful array of reused jars cadged throughout the year filled with summer goodness. My corn, leeks and tomatoes are jumping out of the garden demanding to be used. The following recipe for a polenta slice
is really versatile – can be eaten hot or cold as a … Read more »
Tomato Chutney
/in Preserves, Recipes /by Darryl ButlerPut all ingredients in a large heavy saucepan and bring to the boil and simmer until … Read more »
Cool Jellies for Summer
/in Desserts, Recipes /by Darryl ButlerWhile the following recipes barely qualify as local and seasonal they are ideally suited for hot weather dining. The first is a delicious American-style jellied salad which my mother used to make; the second is a quick and unusual jellied sweet.
Sunlit salad
Banana and green ginger muffins
/in Desserts, Recipes /by Darryl ButlerFor breakfast or morning tea how about using up the over-ripe bananas in the fruit bowl in some muffins with zing!
Wet mix: a quarter cup sugar, half a cup margarine, 4 ripe mashed bananas, 2 eggs, a quarter cup diced crushed green ginger
Cream margarine and sugar, add eggs and remaining wet ingredients or use a food processor.
Dry mix: 2 cups self-raising flour
Fold flour into wet mixture, place in prepared muffin pans and sprinkle over a mix of equal parts of garam masala and sugar. This adds an extra tang.
Bake at 180C for 20-25 minutes. Makes … Read more »