Uniquely Australian, Aussie Damper, Eucalyptus Infused Butter & Kangaroo Island Native Currant Jam

Aussie Damper

Have you ever tried our iconic Australian “Damper”? You can choose from our Original or our Halloumi & Rosemary Damper served with our delicious Eucalyptus infused Butter & Kangaroo Island Native Currant Jam? A distinct unique Australian and Kangaroo Island experience just like our eucalyptus farm. Come and visit us at our Emu Ridge Cafe and give it a try! Enjoy the relaxed atmosphere of our Cafe nestled in the Native Bush, just 15 minutes from the main town of Kingscote.

What is Damper:

Damper is known as Aussie bush bread, it is a traditional Australian  bread which was originally cooked over a fire or in the coals. Damper was traditionally utilised by stockmen and swagmen who travelled in remote areas of the Australian bush for long periods, with only basic rations of flour, sugar and tea, supplemented by whatever meat was available.  It was there staple diet and we originally only made with flour, salt, and water (the only supplies that were available).

According to history the name was derived from  “damping” the fire, and covering it with ashes. This preserved the red coals, ready to rekindle the fire the following morning. The damper was buried in s camp oven the ashes to bake.

This delicious yeast-free bread is best enjoyed hot from the oven with lashings of butter. Serve on its own, or as an accompaniment to a hearty bowl of soup!

It’s a really easy food to create with simple ingredients, fun to cook over a campfire and being a bread you can add various things to it to enhance the flavour, either as ingredients or toppings.

The  Indigenous Australians  also traditionally made a bush bread by crushing  native seeds, nuts and roots, mixing them into a dough, and then baking the dough in the coals of a fire. There is ongoing investigation into whether this technique  influenced the development of colonial-era damper, that was cooked in the same ways on the ashes of a camp fire.

Our native currant jam can be purchased instore or online and you will find our eucalyptus butter recipe and many more in our Recipe Book.

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 Nowadays campers have expanded on the basic recipe to make a more palatable bread, by adding, butter, milk, spices, herbs, onions bacon, even dry fruits and chocolates.

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Who invented Australian damper?

The inventor was apparently First Fleeter William Bond, Australia’s first baker, whose business was in Pitt Street, Sydney, and much of the early bread he made was ‘damper’. His custom of ‘damping’ the fire – covering it with ashes to preserve the red coals for the morning – gave the bread its name

Traditional campers can’t imagine a trip to the great outdoors without making a damper.

damper on stick

Campers love cooking their damper over the coals wrapped around sticks. This is handy if you don’t have a camp oven and is lots of fun! There is something quite special about sitting around a toasty fire on a winters night under the stars, telling stories and enjoying each others company! billy tea

 “Billy Tea” is another Aussie tradition. A swagman was was brewing his tea over the campfire when some eucalyptus leaves fell into his pot. He loved the flavour so much that he told his mates, and the news spread. The flavours of the smoke from the fire also added to the flavour of this tea. We cant forget the final touch which was to swing the billy around your head so that the centrifugal force would settle the leaves and tea to the bottom, so it was easier to be decanted!

 

INSTAGRAM REVIEW

Aussie Damper

Emu Ridge Aussie Damper Review

The Kangaroo Island Native Currant (Acrotriche depressa)

Kangaroo Island cranberries also know as the Native Currant like many native foods isn’t suitable for commercial production.  It is rare plant, and is regarded as endangered in its natural habitat. Its a low bush native shrub of the Heath family and the berries are underneath the prickly foliage. This wild fruit this is mostly on Kangaroo Island these days due to land clearance. It has a deep purple red colour and berry/currant flavour – very tangy with high astringency/tannin on the small seed. Deliciously unique, as well as serving this in our store with sell the jam instore and online.

Emu Ridge Eucalyptus Butter

250gm of butter

5ml of Edible eucalyptus oil

( to make the edible oil you will need a 50ml bottle mixed with 35ml’s of olive oil and 15ml of eucalyptus oil )

Beat the softened butter and eucalyptus oil, we use a thermomix. Once combined make into sausages with gladwrap, keep in the fridge and cut off a round when you need.

 

How to Make a Traditional Damper in a Camp Oven

For this type of damper, you’ll only need two cups of self-rising flour and water. If you wish, you can also add a pinch of salt for more taste.

Here’s what the preparation looks like:

  1. Add two cups of flour in a large bowl along with a pinch of salt (optional).
  2. Slowly pour water into the bowl until the ingredients start to form a dough.
  3. Using your hands, gently cup the dough until you get the round bread shape. Make sure not to knead the dough but slowly cup it with your hands.
  4. Cover a lightly floured trivet with foil and put the dough on it. Put the lid on your camp oven.
  5. Cook for 20-25 minutes. The damper is well-cooked if tapping on it makes a hollow noise.

And there you have it! In 30 minutes or less, you can have a delicious loaf of damper that will make camping even more enjoyable.

 

NEW IMPROVED DAMPER RECIPE  (This recipe comes from taste.com.au, there are many variations around these days)

INGREDIENTS:

  • 450g (3 cups) self-raising flour
  • Pinch of salt
  • 80g butter, chilled, cubed
  • 185ml (3/4 cup) water

METHOD

Step 1

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

Step 2

Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. Use your hands to bring the mixture together.

Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth.

Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top.

Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.

I hope your enjoyed reading about some of our iconic Aussie traditions. You will find my Eucalyptus butter recipe in my Recipe book ~~Bev~~

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