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Damper is a thick home-made bread traditionally prepared by early European settlers in Australia. [citation needed] It is a bread made from wheat-based dough.[citation needed] Flour, salt and water, [1] [2] with some butter if available, [citation needed] is kneaded and baked in the coals of a campfire, [2] either directly or within a camp oven.
The flour was then mixed with water to make a dough and placed in hot ashes for baking. The results could be small buns, today referred to as johnny cakes, or a large loaf, known today as damper. Damper appears to be a mix of this traditional style of bread-making and European-style bread-making. The dough could also be eaten raw.
Damper is a traditional Australian bread prepared by swagmen, drovers and other travellers. It is a wheat-flour-based bread, traditionally baked in the coals of a campfire. Toast is commonly eaten at breakfast.
Tucker bag is a traditional Australian term for a storage bag used by travellers in the outback, typically a swagman or bushman, for carrying subsistence food (the term tucker being Australian and New Zealand slang for food). [1]
Down on His Luck, painted by Frederick McCubbin in 1889, depicts a melancholic swagman "on the Wallaby". Before motor transport became common, the Australian wool industry was heavily dependent on itinerant shearers who carried their swags from farm to farm (called properties or "stations" in Australia), but would not in general have taken kindly to being called "swagmen".
Bush tucker, also called bush food, is any food native to Australia and historically eaten by Indigenous Australians and Torres Strait Islander peoples, but it can also describe any native flora, fauna, or fungi used for culinary or medicinal purposes, regardless of the continent or culture.
Aussie Pizza An Australian pizza variant which is covered with Ham, bacon and egg. Australian-style pizza in general differs from Italian pizza with its thicker somewhat spongier base, less tomato and much more toppings. [78] [79] Bolognaise Chicken Parmigiana Chicken Parmigiana topped with a bolognese sauce. A "Parma night" Parmigiana ...
The traditional attire of a stockman or grazier is a felt Akubra hat; a double-flapped, two-pocket (for stock notebooks) cotton shirt; a plaited Kangaroo leather belt carrying a stockman's pocket knife in a pouch; light coloured, stockman cut, moleskin trousers with brown elastic side boots. The moleskin trousers have now largely been replaced ...