Australian Damper

March 20, 2001

We had a brief stopover in Sydney on our way back from London recently. There was enough time for us to deposit our cabin bags at the airport before getting the train into the city.

After doing something of a freeze in the UK, we struck the jackpot in Sydney with temperatures in the 30s (Celsius). Our son James had not been to Sydney before so we decided one of the best ways of viewing it in a limited time was from the sea. We went on an hour-long harbour cruise, viewing the homes of the rich and famous, sailing under the harbour bridge, taking photos of the opera house and enjoying the sea breeze.

Once back on land it was time for a spot of lunch at a harbourside restaurant near Circular Quay. The first thing that struck us was the veritable cheapness of the meal. In London we had got used to multiplying every price by three then biting the bullet. Sometimes a bullet might have been tastier! But in Oz the menu was innovative and the prices good.

I chose Moreton Bay Bugs.These crustaceans belong to the Scyllaridae family and have a sweet flesh not unlike crayfish or lobster. Mine were split in half lengthwise, grilled and served simply with a lemon butter and herbs.

The Spouse selected kangaroo which was thinly sliced, quickly barbecued and served warm on a salad. Son James, who had valiantly stuck to his guns and refused to touch red meat in the UK, was ready for something completely different and picked the crocodile. He devoured it with such speed and relish that by the time I went to sneak a sample, his plate was empty.

In spite of going our own ways with our mains, we all opted for the damper.

Damper has its roots in the colonial days of Australia where stockmen could be away from home for weeks at a time. They usually had a supply of flour and a camp oven among their provisions and so developed a basic bread. Originally it was made with flour, water and a pinch of salt. It was kneaded and shaped into a round and cooked in the ashes of the campfire or in a fireplace. A favourite accompaniment was golden syrup.

Damper has gone upmarket and can be found in many restaurants in Australia these days. Ingredients now include milk, self-raising flour and some butter.

The damper we had in Sydney was exceptionally good and we were unanimous in seeking a second round golden loaf.

Here's a recipe if you'd like to try making some yourself.

Aussie Damper

3 cups self-raising flour
1 teaspoon salt
60g butter
1 cup milk or milk and water mixed

Sift the flour and salt into a bowl and rub in the butter. Add the liquid and mix lightly with a knife. Don't overdo it. This is very much like a scone dough.

Place on a greased baking tray, shaping it into a round. Slash a cross in the top.

Bake at 200C for 15 minutes then lower the heat and cook a further 15 minutes or until it is golden brown and sounds hollow when tapped.

Served warm with butter.

Once you've mastered the basic recipe you can add ingredients the stockman certainly didn't carry in his saddlebags - choose from sun-dried tomatoes, fresh herbs, cheese, chopped olives, a dollop of pesto.