Aussie beer bush damper

SERVES 6 AS A SIDE

There are many recipes for damper and it’s actually very easy to make. However, since I was cooking in the traditional home of damper — the outback — I wanted to make something a little different to the norm and used native bush spices. I bought my spices from Herbie’s Spices in Sydney, www.herbies.com.au, and, as they deliver anywhere in the world, you can get them too! All the spices Herbie’s sell are of great quality and are the real deal whether they come from country Australia or the middle of Africa.

I used Coopers Stout as it is one of my favourite beers to cook with and in this case, it suits the damper perfectly. The roasted character of the beer goes with the toasted wattle seeds. The malt works with the sweetness of the bush tomato and the bitterness in the beer complements the spiciness of the pepperleaf.

375 g (13 oz/2½ cups) self-raising flour

1 teaspoon salt

3 teaspoons ground akudjura (see note)

2 teaspoons ground mountain pepperleaf

½ teaspoon toasted ground wattle seeds

about 185 ml (6 fl oz/¾ cup) Coopers Best Extra Stout or other stout

Preheat the oven to 200°C (400°F/Gas 6). Mix all of the dry ingredients together in a bowl and then gradually pour in the beer — you may need to use another 50 ml (1½ fl oz) if the mixture is too dry. Mix with a wooden spoon until the dough comes together. Turn out of the bowl and knead for several minutes until it is smooth. Form the dough into a round loaf shape about 15 cm (6 inches) in diameter. Put the loaf on a sheet of baking paper on a baking tray or wire rack, and score the top of the loaf into six wedges. Spray with water and cook for 30–40 minutes. The damper is ready when it is crispy on the outside and sounds hollow when tapped. Turn out onto a wire rack and allow to cool or rip it apart straight away, slather it in butter and eat with a cup of tea!

Akudjura is a native Australian bush tomato with a caramel-like taste that complements both sweet and savoury foods.