It doesn’t matter where in the world you travel you will always find someone baking bread. And there is nothing better than eating freshly baked bread…
It could be a baguette in a back street bakery not too far from Avenue des Champs-Élysées, or a Grissini expertly baked in the shadows of the Colosseum, it could even be one of the many Indian flatbreads, a Naan maybe, baking in a tandoori oven, or even an Injera in Ethiopia.
In the Australian Outback where a never-ending blue sky meets the parched red soil it will be the drovers’ staple, a golden brown damper, kneaded and expertly worked before being baked in a camp oven, or maybe just over hot glowing coals…
A freshly cooked damper, still warm, is best eaten smothered in cocky’s joy, the residue running down your hands, waiting to be licked from your fingers…
Camp food… bonza mate!
Related articles
- The Scholarship of Ethiopian Cuisine (ethiopianfood.wordpress.com)
XPLORE - Out & About 
Oh, wow. I wish I had some damper right now! I had it with cocky’s joy once when I was in Australia 17 years ago!!! Thanks for the reminder!
LikeLike
It is good stuff! Where did you visit when you were here??
LikeLike
Did you cook that one in the photo in the ashes? It looks yummy, but very clean. Recipe?
LikeLike
Yes, well actually Janet my partner! We cook ours in the camp oven, however they usually come fairly clean off the coals, just need to ‘dust’ them a bit….
LikeLike
Must say I do like maple syrup, but haven’t tried a spread…I’ll get Janet to keep an eye out for it in the supermarket….
LikeLike
the warm bread and cocky’s joy sound wonderful….have you even tried maple spread???it’s just maple syrup that is spreadable as the name implies….
LikeLike