It's time for a cook up.
G'day viewers you've got me here at the Berkeley River Lodge and behind me is Reveley Island.
You've got Bucklehead here at the mouth of the Berkeley River.
Now when you get home after a big campin' trip, and you're sort of yearning for that
yummy camp oven taste...
well what I'm gonna show ya is how to do up a quick and easy damper.
But you use your barbeque if you haven't got a fireplace, ok?
So if you live in the 'burbs, and you don't have a fire or you don't want to burn your
backyard so you just use the barbeque.
So what I've got over here is I've got a barbeque with a hood, a camp oven inside warmin' up,
and what I'm gonna do is I'm gonna make a ginger beer coconut damper.
Now I've got some Matso's Ginger Beer here, and they make this stuff in Broom.
That's the basic ingredient that one ginger beer so don't forget that one.
If you've gonna make a ginger beer damper, you need ginger beer.
Now what goes well with ginger beer?
Ginger, coconut.
So I've got some coconut here, I've got some dried fruit and bits and pieces, a bit of
vanilla and a couple of eggs.
So first of all you need some self-raising flour.
So I'm just going to whack in about that much.
Sugar, whack a bit of sugar in.
Yeah so about that much.
Coconut, don't forget the coconut.
So I'll put a bit of coconut in.
I've got a bit of cinnamon here.
So I've just grabbed a bit of cinnamon, whack that in, yeah a bit of cinnamon powderů mmm
smells good.
A bit of dried fruit.
So we'll whack some dried fruit in.
Vanilla essence, I'll put a bit of vanilla essence inů how much?
Yeah about that much will do.
And of course, the old ginger beer.
A bit of the old ginger beer.
Oh hang on, it's supposed to go in there, sorry I got a bit carried away there.
So we're just going to whack that ginger beer in.
Yeah, so we whack all that in, about that much.
Alright so, crack a couple eggs, so two eggs.
It's lookin' a little bit dry there.
You can see it a bit dry so what I need, I'll use the second stubbie to get my consistency
right, so it only needs a little bit in there.
So that's the second one.
See that?
That's pretty close, now here's the trick.
This is where we get the flour out, in our hands, sprinkle a bit of flour over the top.
So if you have a look at that.
Now the reason why I've done that with the flour is so I can grab it and manage it.
See that?
That's my damper ready to rock and roll.
So first of all, let's go to the camp oven, take the lid off.
Now I've pre-heated the camp oven, so I don't have to muck around.
It was on high; now I've turned it down low.
Now I'm just going to chuck a bit of flour in there so it doesn't stick to the bottom.
A bit of flour in.
Then I'll grab my damper like that and I'll whack it in.
Put the lid on and there we go.
Temember turn it down otherwise it's just going to start smokin' in there.
Give it about twenty minutes, half an hour check it as you go.
Simple as that, sit back now and ah, I guess have a beer, a ginger beer.
Now while we're waiting for the damper to cook, it's a good time to take in this spectacular
view.
For an unbiased opinion, let's get the manager of the resort, Jodie, to come and have a taste
test.
This is one of those ginger beer, coconut dampers I told you about.
Fantastic.
Oh, let's crack her open and see what's inside.
Look at that.
It smells great.
Now remember, this is made from ginger beer.
Good combination.
Alright there you go, give that a whirl.
See what you think.
Now don't lie to me like Simon does.
Mmmm.
Well there you go folks.
Fantastic.
There you go, look at that she's giving me the thumbs up, is that the thumbs up?
Definite thumbs up.
Thumbs up, there you go.
Berkeley River Lodge, Matso Brewery Ginger Beer Damper and coconut.
Fantastic flavour.
There you go, you've gotta love this place 'cause I know I do.