Wow mate! That just made me so bloody hungry! 😂 Great tip with the flour colouring right at the start to work out the "hot spots", never knew that! I'm guessing it's the chef secret... but how long did you leave that to cook for? Great clip mate, Rob 😎
Brother, you may just be the camp oven king with that setup, thanks for the Bourke-based advice fella, I'll be carrying these tips in my flour bag with me. 👍
If that doesn’t get you in the mood to bust out the ovens tonight I’m not sure what will 🎉
Wow mate! That just made me so bloody hungry! 😂 Great tip with the flour colouring right at the start to work out the "hot spots", never knew that! I'm guessing it's the chef secret... but how long did you leave that to cook for? Great clip mate, Rob 😎
That damper looks sensational Ron.
Nothing beats a bone handled butter knife.
Love it. Can’t wait to try this soon.
The addition of icing sugar is the kind of inside knowledge that I need 😅
Bloody amazing!
When i make damper, i add an cup of saltanas to add some flaver and textuer. An great tip on the knife for mixing and icing suger.
Oooooooh that looked soooooo good! My mouth was watering.
THIS is what I was looking for! Thanks!
Reminds me of my Grandmother's cooking measurements, everything always came out perfect. That Damper looks awesome.
Great video!!
Excellent tips mate, Cheers 🍻
Handsdown best damper recipe i have used great video mate 👍🍻
King Brown is a gun
I love your
Great video mate, thanks for sharing 👍🏾
This bloke is a National treasure!!
Good stuff, mate. Love the knife trick too.
Brother, you may just be the camp oven king with that setup, thanks for the Bourke-based advice fella, I'll be carrying these tips in my flour bag with me. 👍