In this online experience, Meriam chef, Nornie Bero will share her love of Australian native ingredients in a damper-making demonstration, showing participants how they can incorporate indigenous ingredients and flavours into their own home-cooking. In each 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.
Please note: This is a free workshop, run online through Zoom. See below for further instructions. If you cannot make the live workshop, a recording will be available the following weekend.
- Thursday March 25
- 3:00 PM to 4:00 PM
Cooking Damper with Mabu Mabu: important info before joining in!
NB: To make along with Nornie in the online session, please pre-cook the pumpkin before the session and pre-heat the oven to 200 degrees celsius. To make more than one damper in the class, please have extra flour and butter on-hand.
Ingredients (for one damper):
3 cups self raising flour (or gluten-free self-raising flour)
4 x 30cm Sheets of Banana Leaves (can substitute for baking paper)
1 tbs Wattleseed (can substitute for other nutty spice)
1 & 1/2 tbs Saltbush (can substitute for oregano or other savoury herbs)
2 tbs room temperature butter (or vegan butter/nuttlex)
1&1/2 cups water
500g Japanese Pumpkin
Ingredients for golden syrup butter:
1 & 1/2 tbs golden syrup
3 tbs room temperature butter (or vegan butter/nuttlex)
Before the online class:
1. Pre-heat oven to 200 degrees celsius.
2. Start by roasting the pumpkin. Cut the pumpkin into cubes and roast in the oven until soft - almost mushy.
With Nornie in online class:
3. In a bowl, add the flour and butter. Mix together using your hands by pressing together. Mix until fully combined.
4. Add the cooked pumpkin or wattleseed or saltbush.
5. Add water to the flour and butter and mix a little at a time and mix with fingers until you have a nice sticky dough. Use less water when making pumpkin damper
6. Place some four on your surface then kneed until you have a bread-dough consistency.
7. Heat banana leaves on gas flame or in a frying pan to release oils.
8. Place dough on centre of banana leaf (or baking paper). Wrap in banana leaf then wrap in tin foil.
9. Place on oven shelf for 35 - 40 minutes.
To accompany pumpkin damper, whip 3 tbs room temperature butter with golden syrup.