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Cheese and Sage Damper Bread served with Baked Ricotta

A no yeast bread, similar to an Irish Soda bread, that has a long tradition in Australia and was often cooked over the hot coals of a campfire. From Celia Brooks-Brown, Sky Taste

2 cups of whole wheat flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
2 tablespoons of butter, softened
1 cup of grated Gouda cheese
3 tablespoons of grated Parmesan cheese
1 tablespoon of dried sage
1 cup of milk, plus a few teaspoons for brushing the top of the bread
2 teaspoons of poppy seeds

Line a baking sheet with parchment paper. Alternately, you can lightly butter the baking sheet.

In a large bowl, combine the flour, baking powder, baking soda and salt. Rub the butter in with your fingertips until the mixture is crumbly. Now stir in the cheese and sage. Gradually stir in the milk until a dough forms.

On a lightly floured board, knead the dough for a few minutes until it is smooth. Shape the dough into a circle that is roughly 7 inches in diameter and 1 1/2 inches thick. Transfer to the prepared baking sheet. Using a long knife, score the dough into 8 wedges, nearly cutting it all the way through.

Brush the top with milk, sprinkle with poppy seeds and bake in a preheated 425 degree oven for rough 25 minutes, or until the bread is golden brown. Cool on a wire rack. Serve warm or cold.

Baked Ricotta with Garlic and Star Anise

Ingredients approximated as exact recipe unavailable. Serves 6

1 small (about 300g) whole buffalo milk ricotta (squeeze dry)
1/2 tsp coriander seed, ground
2 star anise
2 cloves of garlic, sliced
1/2 tsp chilli
1/2 tsp fresh thyme
pinch of salt
1/3 cup extra virgin olive oil

Preheat the oven to 190°C and lightly oil a small baking dish.

Mix together and pour over ricotta, sprinkle with 1 tbsp grated parmesan

Bake for 25 minutes until tinged golden. Serve warm

Note: Small whole ricotta is available from specialist cheese shops. If unavailable, press 300g of regular ricotta into a small sieve and leave to drain in the fridge overnight.