Exploring Bush Damper

In our Year 10 Food Technology class, we embarked on baking a simple but exciting process of exploring Australian First Nations baking traditions by making bush damper. As part of our learning, we explored the rich history of the First Peoples of Australia, who were the first bakers of bread. Long before the arrival of European settlers, Indigenous Australians crafted a simple yet delicious bread known as damper, often cooked over open fires.

We reflected on the process of fermentation and how it played a role in traditional baking practices. We learned that while modern bread-making uses yeast for fermentation, the First Nations bakers used native plant seeds, and techniques to create unique textures and flavours in their bread, such as making flour through the detoxifation of cycad seeds and grinding to a flour. The use of native Australian ingredients was a key part of our baking experience. We incorporated wattle seed, Pepper berry, and Lemon myrtle into our damper, giving it an authentic and distinctly Australian flavour profile.

Wattle seed, known for its nutty, earthy taste, brought a depth of flavour, while Pepper berry added a slight peppery kick. The refreshing citrus notes of lemon myrtle perfectly complemented the other ingredients, creating a fusion of tastes that honoured both tradition and creativity. 

Through this hands-on experience, we gained a deeper appreciation for the ingenuity and connection to the land that First Nations bakers had. We also learned that bread has been a staple for thousands of years, not just for First Nations people but many nations around the world. Baking is not just about food; it's about culture, history, and the stories that are passed down through generations.

Making bush damper was not just an opportunity to bake; it was a chance to connect with Australia's ancient culinary heritage and reflect on how food can be a bridge between past and present.

-Hanifa Yurukoff

Tarneit Senior College Teacher