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.
Mushroom and truffle risotto from Il Passaggio in Bermagui
/in Mains, Recipes /by Debbie Worgan4 cups chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper,
1 tbsp chopped fresh parsley (optional, for garnish)
Mushroom mixture: … Read more »
1 cup enoki mushrooms, trimmed
1 cup shiitake mushrooms, sliced
Chicken liver pâté
/in Recipes, Starters /by Debbie WorganIngredients:
225 grams chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
Sea salt flakes
1/2 cup water
170 grams unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground pepper
Toasted bread, for serving
Directions:
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf,
thyme and 1/2 … Read more »
Lentil and bean stew with gremolata
/in Mains, Recipes /by Debbie WorganIngredients:
1 cup extra-virgin olive oil, divided
1 medium-sized brown onion, chopped (about 2 cups)
5 medium carrots, cut into 12 mm pieces (about 2 cups)
5 celery stalks, cut into 12 mm pieces (about 2 cups)
1 400 gm can diced tomatoes, undrained
6 garlic cloves, finely chopped, divided
1/2 cups dried French green lentils
2 fresh or dried bay leaves
2 rosemary sprigs
5 cups water, … Read more »
Coconut-Miso Salmon Curry
/in Mains, Recipes /by Debbie WorganYield: 4 servings
Ingredients:
2 tablespoons vegetable oil
1 medium red onion, halved and thickly sliced (about 2 cups)
1 (25 mm) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (450-680 grams) salmon fillet, cut into 5 cm pieces
140 grams baby spinach leaves … Read more »
Chilli con carne
/in Mains, Recipes /by Debbie WorganIngredients
2 tbsp oil
150 to 200 grams diced bacon or chorizo sausage
1 large onion, finely sliced
4 garlic cloves, sliced
1 fresh red capsicum
1.5 tsps whole cumin seed
1 or 2 large dried red chillies
500 grams 4/5 star minced beef, diced beef or plant-based mince
1 tbsp smoky chipotle sauce (optional)
1 tbsp each ground coriander, cumin and sweet paprika
1 … Read more »
Jalfrezi
/in Mains, Recipes /by Debbie WorganThis Anglo-Indian recipe is a good way to use leftovers.
500 grams pre-cooked lamb,
beef, pork, chicken or plant-based alternative. For a vegetable version use diced carrot, sweet potato and/or pumpkin in lieu of meat.
250 grams diced potatoes
2 tbsp oil or ghee
1 onion, thinly sliced
1 red or green diced capsicum
4 garlic cloves, sliced
1.5 tsps cumin seed
1.5 tbsp of … Read more »