Do You Like Aussie Dampers With A Twist? {Thermomix Assisted}


July 27, 2014 by Joanne T Ferguson

Damper-rosemary-feta-hazelnuts-whatsonthelistDo You Like Aussie Dampers With A Twist? {Thermomix Assisted}

I’m really excited for a variety of reasons as I love Aussie damper and thanks to Leonie of Thermofun for once again “inspiring” me with July’s Cook Along to make a recipe that has been “on my list to do!”

Looks like I got it done JUST in time and where did July go?

For my readers overseas who may not be familiar with Aussie damper and its history, damper is considered to be “an iconic Australian” food that is also popular with indigenous Australians.

Traditionally, it is made with wheat flour and is “traditionally” baked over an open coal campfires by swagman (Aussie lingo for temporary workers); a swag was also his bed roll, like a sleeping bag.

Drovers and stockman who looked after livestock, usually cattle or sheep were also known to make Damper.

Australian aka Aussie Damper came out of necessity as swagman, drovers, stockman and travellers were often away from home for months at a time.

It is usually eaten with dried meats, sometimes with golden syrup, treacle, or honey, but “traditionally,” it is eaten with tea (called billy tea) and sometimes with a bit of rum!

While there are many variations, today’s Aussie dampers are usually made with self-rising flour and milk.

Did you know that bread named damper comes from a Lancashire, England expression that means “something that dampens the appetite?”

If not, we have both learned something new today!

Just for clarification today too (before I get bombarded with emails lol), damper is not “technically” a bread as bread is made with yeast; damper is not!

Time’s running out on this month’s FREE event, but it’s not too late to join the ThermoFun Week Cook Along and I’ll let you in on today’s secret….IT’S STILL FREE and you can do it in the convenience of your own home!

Perhaps you would like to join in August?

Why not head over and check out all the fun interaction, recipes and photos uniting us all thanks to Leonie’s challenge!

Cooking-ThermoFun                         Image courtesy of ThermoFun Week Cook Along

By now you know, ALL you need to do is you up via this link!

Psst…..IT’S FREE!!!

Let me share with you there is quite a variety of recipes to choose from and all recipes can be easily “adaptable to those who are vegetarian, paleo and or gluten free!”

With these challenges, there are “amazing sponsor giveaways!”

Cook-ThermoFun                        Image Courtesy of ThermoFun Week Cook Along

Psst…you KNOW how I LOVE sharing food secrets?

To all July’s Cook Along participants, there are “opportunities to win other prizes too!”

Let’s keep Leonie’s secret between you and me, eh? lol

Did you know there are 1700 people who registered for July’s Cook Along?

That’s an awful lot of great Thermomix recipes and photos being shared by the ThermoFun Cook Along Community!

Leonie challenged the participants with Rosemary, Feta and and Walnut Recipe “as a guide” and we all were encouraged to share our photos to the group!

Personally, I LOVE playing every day with Thermalina (my Thermomix) and Leonie also inspired to be “as creative as can be!”

Leonie shared:

“This damper is beautiful — what I really love about it is it doesn’t ake much time to rise so it can be whipped up and cooked quickly! The recipe options are endless — your can add whatever herbs and spices you like. Your can also add any cheese your prefer. If you need to avoid the nuts are not essential.”

Seeing I like to use up what I have on hand, minimizing food wastage, I decided to make Joanna’s Rosemary, Feta and Hazelnut damper as I have fresh rosemary growing wild in my herb garden and I seemingly had an ending amount of hazelnuts!

Joanna's Rosemary, Feta and Hazelnut Damper {Thermomix Assisted}
Prep time
Cook time
Total time
#easy #damper #Australian #rosemary #feta #pistachio
Recipe type: Baking
Cuisine: Australian
Serves: 6 - 8
  • 2 cloves of garlic, peeled
  • ½ cup rosemary sprigs
  • 2 tablespoons Old Bay Seasoning
  • 80 grams cold butter, cubed
  • 100 grams crumbled feta
  • 40 grams hazelnuts
  • 450 grams self rising flour, sifted
  • 100 grams milk
  • 100 grams water
  • 1 egg _ 2 tablespoon milk for egg wash
  • baking paper
  • oil spray
  • extra flour for dusted surface
  • sprig of rosemary for presentation (optional)
  1. Pre-heat over to 190C.
  2. Add rosemary and garlic to Tmx bowl; 3 seconds, speed 7; scrape down.
  3. Add remaining ingredients (except egg wash) to bowl; 8 seconds, speed 8.
  4. Set lid to closed position; knead 90 seconds, interval setting.
  5. Remove dough onto a slightly floured flat surface and form into a round bun.
  6. Cut a large criss-cross on the top of the bread.
  7. Place damper onto flat tray lined with lightly oil sprayed baking paper.
  8. Bake 30 minutes or until lightly golden brown and you hear "the knock"; and or large BBQ skewer comes out clean.
  9. Remove from over, set on wire rack to cool 10 minutes!
  10. ENJOY!

I LOVED this challenge once again and it was so easy to do!

Let me refresh your memory what I have made for July’s Cook Along thanks to Leonie’s inspiration in making those dishes that have been “on the list” for a while!”

LOVED the Pasta with Vodka Sauce; licked the plate as it was and is great!

Penne-pasta-vodka-whatsonthelistThis was followed by Joanna’s Chèvre covered with Ash & Chive Scones {Thermomix Assisted}

Cheese-scones-breakfastI can’t WAIT until next month to see what Leonie challenges the group and me with; looking forward to an update!

Have you ever heard of Aussie Damper before?

Have you ever made on to date?

Would you like to try one now?

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21 thoughts on “Do You Like Aussie Dampers With A Twist? {Thermomix Assisted}

  1. savoryexperiments says:

    I’ve never had a damper, but now I can’t wait to try! I think it is funny that you use Old Bay seasoning, which hails from Baltimore where I live!

  2. Shron says:

    Of course I have never heard of this. It looks like baked bread, though. Since, looking at the ingredients, it seems like a dish that would be interesting to try. Always love hearing of different dishes…

  3. I haven’t had damper for ages and didn’t realise the Lancashire connection (always good to start the day learning a new fact that I can actually remember!). I don’t have a thermomix but going to make this anyway as it sounds delicious.

  4. Great twist on the usual damper, this recipe looks so delicious 😀

    Choc Chip Uru

  5. Kecia says:

    Killing me Joanne! Rosemary, feta AND hazelnuts??? What a wonderful flavor combo!!

  6. I love freshly baked damper! It smells so good and it’s just made for a knob of butter 😀

  7. Sammie says:

    I’ve never heard of “Dampers” before but it sure looks beautiful to me! Gorgeous dish!

  8. I did not know the origin of the word but it works. We make it for the kids before supper when we’re camping.

  9. Very interesting post about the ‘Dampers’. I like the recipe, it sounds delicious, I will be adding this to my must make list. Thanks for sharing. Pinned/shared.

  10. Joanne, I’m popping in ahead of the upcoming IMK 😉 — your ‘dampers’ sound absolutely delicious and I love the history behind them. (Thanks for explaining!) I don’t have a Thermomix, but where there’s a will, there’s a way…

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Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!


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