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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.
Servings 8
Course Side Dish
Preference Vegetarian
Perfect for Weekend Wonder
Skill level Confident


  • 2 cups self raising flour
  • 1 tbsp ground mountain pepper berry
  • 1 tsp salt
  • 1 cup unsalted macadamias roasted
  • 100 g semi-dried tomatoes roughly chopped
  • 1/2 cup basil leaves firmly packed, roughly chopped
  • 250 ml buttermilk
  • 1 tbsp 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.


Calories: 302kcalCarbohydrates: 34gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 3mgSodium: 356mgPotassium: 578mgFiber: 4gSugar: 7gVitamin A: 245IUVitamin C: 5mgCalcium: 75mgIron: 2mg