Recipes by Vicki Ravlich-Horan, Images by Ashlee DeCaires

A camp fire classic! Making damper is super simple and something everyone can get their hands dirty making. Serve for breakfast, as a starter or as an alternative to s’mores for dessert.

2 cups self-raising flour
1 cup natural yoghurt
pinch salt

Mix all the ingredients together until it forms a ball. If too dry, add an extra tablespoon or two of yoghurt. Divide into eight balls. On a floured board, pat or roll each ball out as thinly as possible. Brush one side with oil and then place it oil side down on a grill. Brush the other side with oil and after a couple of minutes flip. Serve with extra virgin olive oil and dukkah, or watercress and kawakawa pesto (recipe below).

Alternatively, roll the damper out into a thin worm. Twist these onto a clean stick (we used thick bamboo). Hold these over the hot embers turning them often until golden brown all over. Serve with jam and whipped cream.

Damper with jam and cream

Watercress and Kawakawa Pesto

One of the joys of camping is getting out in the great outdoors and exploring our wonderful country. Take advantage of this with a little foraging. Pikopiko are fun to hunt and once washed can be eaten raw or grilled on the BBQ. Kawakawa will add a peppery kick to your food, including this pesto.

½ cup pumpkin seeds, toasted
100–150g watercress
4–5 kawakawa leaves
1 garlic clove
¼ cup extra virgin olive oil
50g Parmesan, grated
pinch salt

Place everything but the oil in a food processor and whizz. Add the oil until it comes together in a beautiful green puree. If you are off the  grid, you can pound it out into a puree in a mortar and pestle.

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