Macadamia, Tomato, Basil and Mountain Pepper Berry Damper

Macadamia, Tomato, Basil and Mountain Pepper Berry Damper

Macadamia, Tomato, Basil and Mountain Pepper Berry Damper


Serves 8


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

1/2 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 pepper berry, salt, macadamias, tomatoes and basil leaves and make a well in the centre. 


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 oven 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.


Australians are being urged to raise their forks to hardworking growers and celebrate the nation's day by filling their plates with local, seasonal produce like mouth-watering macadamias, the only native crop that has been developed and traded as a commercial food product.

Australia is the birthplace of macadamias and the story of our indigenous nut began thousands of years ago. Growing naturally in the rainforest, they were regarded by the Aboriginal people as something very special and were often used in ceremonial gifts. Today, they are grown in the same rich, fertile soils and have the natural advantage of being grown in their country of origin.