native spices

Damper is a brilliant, easy bread to mix, bake, and serve with lunch.  We've added our Bush Tucker Rub Spice Blend to the dough with cheddar cheese and sun dried tomatoes for a bread that's hard to resist just eaten on its own out of the oven.

Bush Tucker Damper 

self raising flour

salt

butter

milk

tsp Herbie’s Bush Tucker Rub

cheddar cheese, grated

sun tomato

Combine flour and salt and rub in butter to crumb texture (or simply blitz in a food processor for 15 seconds).

Add in spices, cheese, sun dried tomato and milk and mix to form a dough.

Knead gently on a floured surface then shape into a round of approximately 12-15cm diameter.

Score lines into 6 for ease of pulling apart to serve and dust with extra flour.

Bake for 30 minutes or until golden.  Serve warm.

A strong spearmint-like mint native to Australia, River Mint is a great alternative to regular mint.  We love it in sweet dishes, such as this ice-cream; and it also makes a great Aussie cucumber raita to have with lamb.

Native River Mint Choc-Chip Ice Cream

tbsp Herbie’s Native River Mint

golden caster sugar

double cream

70% dark chocolate, roughly chopped

Bring the milk to a simmer in a saucepan with the mint, turn off heat and set aside.

Mix the sugar and egg yolks in a bowl, pour over the warm mint-infused milk and combine well. Return to the pan and cook over a low heat, stirring constantly, until the mixture forms a thick custard. Set aside to cool completely.

Lightly whip the double cream and fold into the mint custard with the food colouring (if using). Pour into an ice-cream maker and churn until just starting to freeze, then add the chocolate. Continue to churn until frozen. Transfer to a container and freeze until needed.

Serve with sprigs of fresh mint, if desired.

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Native River Mint Choc-Chip Ice Cre...

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Bush Tucker Damper

Native River Mint Choc-Chip Ice Cre...

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