Bush Spices Damper
Is there anything more Australian than an Easter road trip?
An Easter road trip where you bake damper in your cast iron cookware?
An Easter road trip where you cook damper infused with Aussie bush spices in your cast iron cookware?
Okay, you get the drift.
This damper is so easy and yet full of crazy good flavours. You can easily cook it on the campfire or in the oven.
I’ve included ingredients by both weight and measure so that it makes cooking at camp easier.
2 cups / 450 grams self-raising flour
½ teaspoon salt
1 teaspoon lemon myrtle
2 teaspoons salt bush
¼ cup / 60 grams cold butter
1 cup / 250 ml milk
Pre-heat oven to 200⁰C or make sure you have a bed of coals prepared.
Place the lid on the cookware and heat on the coals or in the oven while you make the damper.
Place the flour, salt and bush spices into a bowl and then add the butter.
Use a knife or your fingers to cut the butter into the flour until it resembles breadcrumbs.
Add the milk and use the knife to create a dough.
Shape it into a ball and cut a cross in the top.
Naomi Sherman is a food photographer and stylist who creates edible artistry in her studio located in the beautiful Huon Valley.
A firm believer that there is no one-size-fits-all approach to good health, Naomi loves to create recipes that are fresh and bursting with flavour, with an emphasis on gluten and refined sugar free dishes.
Her recipes, along with her award-winning cookbook Edible Heirlooms, can be found at: www.naomishermanfoodcreative.com
Nestled alongside the Cumberland Plateau of the Appalachian Mountains is the town of South Pittsburg, Tennessee (population 3,300).
It was here that Joseph Lodge and his wife settled and, in 1896 opened his first foundry. Originally named The Blacklock Foundry after Joseph Lodge’s friend and minister, the company gained success until May of 1910 when it burned down. Just three months later and a few blocks south, the company was reborn as Lodge Manufacturing Company.Shop collection