When I have a craving for soup it can also mean one more thing – I need some kind of bread to have with it. More often than not it involves a loaf of sourdough from my favourite Sydney baker, but sometimes the good old damper will suffice.
I’ve tricked up a variation of my previous damper with some of the fresh basil from my garden, along with black garlic that I found at the supermarket. Anyone that’s eaten black garlic, and liked it, would welcome its sweet-smoky-savoury flavour in bread. I fell in love with the stuff when I was last in New York, snapping up a bulb of it for a salad I created.
Just as I did with my previous damper recipe, I’ve used feta and macadamias. I love the crunch and saltiness they bring, especially when dunked into the soup.
And the great thing is that any extras can be frozen for another time. Providing all of them aren’t eaten!