Who doesn’t love a cosy campfire with mates and a good old traditional damper to share? 


Bushfire season is finally over and boy we are excited! We recently had our sights set on an inland adventure, so decided to venture off into the bush, approximately a four-hour drive east of Perth. The weather forecast was pretty perfect, lows of 10C and highs of 28C which meant three things – star gazing, food, and campfires.

Dampers are cheap, simple, and easy to store (no refrigeration is needed if using water). They’re a family favourite and a perfect way to get the kid’s hands dirty and involved in the camp kitchen! If you can’t choose between sweet or savoury, make a big batch and split the dough to make one of each! 

Here’s how to make a basic bush damper showcasing some of Australia’s best native ingredients, including Tasmanian pepperberry and lemon myrtle. 

There’s no messing around here, four easy steps and you’ll be ready to tear apart and down that damper!



Serves: 2-4

Time: 15 mins (after getting a campfire going)


  • 230g self-raising flour
  • 170ml milk
  • ½ tsp pepperberry salt
  • 2 tsp lemon myrtle



  1. Prepare a campfire 
  2. Add all ingredients into a bowl, knead roughly until combined into a dough 
  3. Grab a stick, wrap and twist the dough around it 
  4. Cook over gentle embers and keep turning until golden brown or until evenly cooked. Once cooked serve with butter.

Hot Tips!

  1. You can substitute milk for water
  2. This can also be cooked in a camp oven
  3. If the dough mixture turns out too wet you can add more flour to make it easier to work with, same if it’s too dry you can add extra water
  4. Cheese makes everything better, don’t be afraid to add some into the dough mixture!

Grab your flannel, grab your mugs, and get out there!


Follow @thecampstovechef for more hiking and camping recipes!