To celebrate a wonderful year in the Kitchen Garden, all the year 4 and 5 classes came down to the garden to make wattleseed damper in the sunshine and cook it over a coal fire. The damper was served with a delicious ‘Mulbarbry’ jam made by the Garden Club out of mulberries, rhubarb and raspberries.

The recipe for the damper is below and can be made in the oven at home. Wattleseed a can be omitted if unavailable.

Wattleseed Damper


3 cups self raising flour

1.5 teaspoons salt

1 teaspoon ground wattleseeds

60g butter, cut into small cubes

1/2 cup milk

3/4 cup water



Preheat the oven to 200C.

Place the flour in a bowl with the salt and wattleseed and stir to combine.

Add the butter and use your fingertips to make crumbs out of the mixture.

Add the milk and water slowly and knead to a smooth dough (you may need to add a little extra flour or water if your mixture is too sticky or dry).

Knead the dough for a few minutes and then roll into a ball.  Press down to flatten the mixture.

Place the oval shaped dough on a lined baking tray. Mae two slits in the dough and brush with milk.

Bake for 30 mins or until golden and cooked.

Slice and serve.


This year has been a real pleasure. We wish everyone a beautiful and restful break over the summer holidays.

Ronnit & Sue