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Macadamia, tomato, basil and mountain pepper berry damper

Macadamia, Tomato, Basil and Mountain Pepper Berry Damper

This flavoursome damper is great alone or with soup, and one that will have dinner guests talking.


2 cups self raising flour
1 tablespoon ground mountain pepper berry
1 teaspoon salt
1 cup unsalted macadamias, roasted
100g semi-dried tomatoes, roughly chopped
½ cup firmly packed basil leaves, roughly chopped
250ml buttermilk
1 tablespoon macadamia oil
Milk for brushing

Preheat the oven to 180'c, fan forced

Sift the flour into a large bowl, add ground mountain berry pepper, salt, macadamias, tomatoes and basil leaves and make a well in the center.

Combine the buttermilk and oil, pour into the well and use a round-bladed knife in a cutting motion to mix until the mixture just comes together then use your hands to bring the mixture together.

Turn the dough onto a lightly floured surface and gently knead for a couple of minutes or until smooth. Shape into a disc and place onto a baking tray lined with non-stick baking paper.

Dip a sharp knife into flour and mark 8 wedges on the top of the damper. Brush with milk and bake in the preheated over for 30 minutes or until the damper is golden and cooked through and sounds hollow when tapped on the base. Cool on a wire rack.
Categories: festive

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