[aussie dollar]

Try a bit of "billy tea"

BILLY TEA

Tea made over the campfire in the outback way.

Bring a "billy can" of water to the boil over the campfire then remove from the heat. Add 2-3 teaspoons of the black tea leaves. (Traditionally, the billy can be swung by the handle in a "round the world" motion for an authentic touch.

Dangerous for the novice so don't try this but at home.

The tea can be infused with eucalyptus leaves, aniseed myrtle or native peppermint

AND Australian Damper

Traditionally this bread was made by bush settlers and should be cooked in a camp-oven (large cast-iron pot with lid) in the hot ashes of an open fire but can be baked in any regular oven. There are many versions but here is one of them.

3 cups self-raising flour
1 - 2 teaspoons salt
90 grams butter; melted
1/2 cup milk
1/2 cup water
extra milk for glazing
extra flour for dusting
extra butter for serving
Golden Syrup or light molasses

Preheat oven to moderately hot 210 degrees Celsius. Brush an oven tray 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. Transfer dough to tray; press out to a 20 centimetre round. Using a sharp pointed knife, score into 8 sections 1 centimetre deep. Brush with milk; dust with flour. Bake for 10 minutes. Reduce heat to moderate 180 degrees Celsius. Bake 15 minutes or until Damper is golden and sounds hollow when tapped. Serve with extra butter and syrup.