NAIDOC WEEK - Damper Making Class (external)

Join us to explore with, Meriam chef, Nornie Bero as she shares her love of Australian native ingredients in a damper-making demonstration, and show us how we can incorporate indigenous ingredients and flavours into our home-cooking. In this session Nornie will make a variety of dampers in Torres Strait Islander style - wrapped in banana leaves and baked with pumpkin, wattleseed and saltbush varieties. She'll share tips on how to get the perfect damper softness, and where to source ingredients.

Damper Making Kit 

You can pre-purchase the Damper Making Kit for $15 here or you can gather your own ingredients to follow along.

Kits include dry ingredients, native spices, banana leaves and a recipe card. Please purchase by 5pm Monday 26 October

If you want to gather your own ingredients and follow along here is a list of what you will need: 

Ingredients for Damper:
3 cups self raising flour* (enough for one type of Damper)
4 x 30cm Sheets of Banana Leaves (or baking paper)
2 tbs room temperature butter (or vegan butter/nuttlex)
1&1/2 cups water

500g Japanese Pumpkin

1 tbs Wattleseed (can substitute for other nutty spice)

1 & 1/2 tbs Saltbush (can substitute for oregano or other savoury herbs)

Aluminium Foil

Ingredients for Golden Syrup Butter:
4 tbs room temperature butter (or vegan butter/nuttlex)
1 & 1/2 tbs golden syrup