Recipes From Down Under

250g (1/2 pound) diced bacon 7 eggs 2 tomatoes, diced 1/4 capsicum (bell pepper), diced 5 pieces sun-dried tomato, chopped 1 cup shredded cheese 1/2 teaspoon onion powder (or you could use a 1/4 cup finely chopped onion) 1/4 teaspoon crushed garlic 2 tablespoon tomato sauce (ketchup) 1 heaped tablespoon creamy mayonnaise 1/2 teaspoon mixed herbs Fry bacon until cooked through and slightly crispy. In a bowl, beat eggs and add all other ingredients.  Mix. Add egg mixture to bacon and cook stirring frequently over medium heat until cooked through.

*Damper is Australian colonial bush-bread made without yeast using basic staples. Drovers (cowboys) would bake it in a camp oven (hot ashes) while in the outback. It is very simple and very delicious and can be made in a civilised kitchen using an oven, too! We love having this for a breakfast, brunch or lunch from time to time.* 3 cups self-rising flour (or flour with baking powder added) 1 small teaspoon salt 90g (3 oz) butter, melted 1/2 cup water 1/2 cup milk milk, extra for glazing flour, extra for dusting butter, extra for serving golden syrup (can be substituted with corn syrup in USA if no golden syrup available) Preheat oven to 210ºC (410ºF). Brush oven tray/baking sheet with melted butter or oil. Sift flour and salt into large mixing bowl; make a well in the centre. Combine butter, water and milk and add to flour. Stir with a knife until just combined. Turn onto lightly floured surface; knead 20 seconds or until smooth (do not knead too much or damper will be he...