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Hailey Kim
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Bush Spice Damper SERVES 4 INGREDIENTS: 2 cups / 450 grams self-raising 昀氀our ½ teaspoon salt 1 teaspoon lemon myrtle 2 teaspoons salt bush ¼ cup / 60 grams cold butter 1 cup / 250 ml milk METHOD: 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 昀氀our, salt and bush spices into a bowl and then add the butter. Use a knife or your 昀椀ngers to cut the butter into the 昀氀our 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. Sprinkle some 昀氀our into the hot pot and place the damper in, covering immediately. Bake for 20-25 minutes or until the loaf sounds hollow when you tap it on the base. Eat warm with lashings of butter and a drizzle of honey. RECIPE BY NAOMI SHERMAN Naomi Sherman is a food photographer and stylist who creates edible artistry in her studio located in the beautiful Huon Valley. A 昀椀rm believer that there is no one-size- 昀椀ts-all approach to good health, Naomi loves to create recipes that are fresh and bursting with 昀氀avour, with an emphasis on gluten and re昀椀ned sugar free dishes. Her recipes, along with her award-winning cookbook Edible Heirlooms, can be found at www.naomishermanfoodcreative.com

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