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 directly over hot glowing coals…

A freshly cooked damper, still warm, is best eaten smothered in golden syrup, the residue running down your hands, waiting to be licked from your fingers…

Camp food… bonza mate!