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.
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Tomato Eggs
/in Mains, Recipes /by Darryl ButlerAt the end of March my remarkable grandmother of 111 years died peacefully in her sleep after not eating for one day. We Chinese take our food seriously! We called her Pau Pau and
when I was small our family would go to her semi-detached house in Bondi Beach for Sunday lunch. There would be a large array of dishes, all tasting different from my other grandmother’s fare, who was an equally wonderful cook. After our mother died my sister and I had the … Read more »
Fish Chow Mein
/in Mains, Recipes /by Darryl Butler250g dried fine egg noodles
3 cm knob of fresh ginger peeled and grated
1 tbsp soy sauce
1 tbsp light oil
500g firm white fish fillets (ling is good) cut in 2 cm squares
2 eggs
Oil to fry
½ small cauliflower thinly sliced,
1 medium carrot cut into matchsticks
6 dried shitake mushrooms, soaked for an hour or so … Read more »
Braised chicken with cider, fennel & garlic
/in Mains, Recipes /by Darryl Butler1.5 kilo free range chicken
Sea salt & black pepper
4 sprigs lemon thyme (leaves)
1 tablespoon of ghee or virgin olive oil
8 small bulbs of spring onions or use halves of a spring onion which would include some green
4 cloves of garlic
3 small fennel bulbs
375 ml apple cider
375 ml vegetable or chicken stock
… Read more »
Plum cobbler
/in Desserts, Recipes /by Darryl ButlerLynne Ford
1 kg ripe plums, halved, stones removed
40 g brown sugar plus 1 teaspoon extra for sprinkling later
Vanilla extract
1 teaspoon cinnamon
1 teaspoon gluten free cornflour
Topping:
130 g spelt flour … Read more »
1 teaspoon baking powder
3 teaspoons brown sugar
1/4 teaspoon bicarbonate of soda
1 egg
55 g unsalted butter (melted and cooled)
Simple Sponge
/in Desserts, Recipes /by Darryl ButlerGeorgina Adamson
Nothing nicer than a slice of fluffy sponge cake with cream and fresh summer
fruits. Replace flour with Gluten Free alternative. Quick and easy to ‘whip up’.
4 eggs separated (fresh from local chooks, so much nicer). Take out of the fridge
earlier to reach room temperature.
¾ cup caster sugar
1/3 cup each plain, SR and cornflour.
½ tsp baking powder (or … Read more »
Smoked Fish Pate
/in Recipes, Starters /by Darryl ButlerMade with delicious smoked fish from Zac at Bermagui Meat supply.
250g smoked fish
1 cup each sour cream, cream cheese (I love Tilba), mayonnaise
Place the above in a food processor and blend with juice of one lemon.
When smooth add a few drops of Tabasco, freshly ground salt and pepper.
Finely chop dill and/or chives and fold in.
Serve as a dip with … Read more »