Australian Chef Wins Porridge World Championship with Unique Twist

In a culinary competition that celebrates one of the world’s oldest breakfast staples, Australian chef Caroline Velik has emerged victorious at the Porridge World Championship. This year’s event, held in Scotland, showcased innovative takes on traditional porridge, and Velik’s entry-a creative twist on the classic dish-captured the judges’ attention.

A Journey from Instant to Gourmet

Velik, who previously contributed to the Good Food section of a prominent Australian publication, shared her transformation from a casual consumer of instant porridge to a passionate advocate for gourmet oats. “I was more of an instant porridge girl,” she admitted. However, her discovery of a German oat roller marked a turning point. “Once we had that, we had to go in search of the groats, which are the whole oats, so we had something to roll,” she explained.

This newfound appreciation for whole oats led her to experiment with flavors and textures, resulting in a dish that not only tasted fresher but also offered a nuttier profile. “There’s a freshness to it, and a nuttiness. And that was it,” she said, reflecting on her culinary evolution.

The Inspiration Behind Porridge Jaffles

Velik’s winning dish, a unique take on porridge jaffles, was inspired by her research into Australian culinary history. The jaffle, a toasted sandwich that has become a beloved snack in Australia, piqued her interest when she learned of its origins. “When I read that the jaffle had been invented in Australia, I was driven to create porridge jaffles,” she stated.

Her dish featured a yogurt flatbread filled with a family recipe for rum bananas, incorporating Bundaberg banana toffee rum liqueur, bananas, oatmeal, and a sprinkle of Davidson plum sugar. This combination not only highlighted Australian ingredients but also paid homage to her heritage.

A Competitive Spirit

Velik’s journey to the championship began four years ago when she entered an online version of the competition during the COVID-19 pandemic. The following year, she competed in person in Scotland, where she refined her approach to porridge. “They want you to really push the boundaries, but still be true to the porridge,” she noted, emphasizing the balance between innovation and tradition.

Alan Rankin, the Porridge Chieftain for this year’s event, praised the high standards of the competition. “The standard this year was exceptional, and it’s wonderful to see the event continuing to go from strength to strength,” he remarked, highlighting the growing interest in porridge as a versatile dish.

Crafting the Perfect Porridge

Velik shared her secrets for creating the perfect porridge, emphasizing the importance of preparation. She recommends soaking rolled oats overnight to ensure they are fluffy and hydrated, using a ratio of three parts water to one part oats. A pinch of salt enhances the flavor, while gentle simmering is key. “Not too much of a hectic boil,” she advised. “You just want it to simmer along.”

Porridge Jaffles Recipe

For those inspired to recreate Velik’s award-winning dish, here’s a simplified recipe for her porridge jaffles:

Ingredients

Yogurt Flatbread:

• 1 cup Greek yogurt
• 1 tablespoon olive oil
• 1½ cups self-raising flour
• Pinch of salt

Filling:

• 2 tablespoons butter
• 2 ripe bananas, sliced
• ¼ cup muscovado sugar
• 3 tablespoons (60ml) Bundaberg banana toffee liqueur rum
• 5ml wattleseed extract (optional)
• 1 cup cooked porridge
• 3 tablespoons melted butter
• 2 tablespoons caster sugar
• 1 tablespoon Davidson plum powder

Method

1. Prepare the Flatbread: In a bowl, mix yogurt, olive oil, flour, and salt until combined. Knead gently on a floured surface, divide into four portions, and let rest.

1. Make the Filling: Melt butter in a small pot, add bananas, sugar, rum, and wattleseed, and heat until softened. Mash the bananas and stir in the cooked porridge.

1. Assemble the Jaffles: Brush jaffle irons with melted butter. Roll out the dough thinly, cut into squares, and line each jaffle iron. Add three spoonfuls of filling and close the jaffle iron. Repeat with remaining portions.

1. Cook: Place over flame and cook for approximately four minutes, rotating every minute until golden brown.

1. Serve: Mix sugar and plum powder together, sprinkle over the jaffles, and serve immediately.

This recipe yields four servings and is a delightful way to enjoy a modern twist on a classic dish.

A Close Call at the Airport

Velik’s journey to the championship was not without its challenges. While traveling to Scotland, airport security nearly derailed her plans when they attempted to confiscate her favorite rolling pin, deeming it a potential weapon. Fortunately, she was allowed to check it in her luggage, humorously noting, “You haven’t seen my jaffle iron.”

Conclusion

Caroline Velik’s triumph at the Porridge World Championship not only highlights her culinary skills but also underscores the importance of innovation in traditional cooking. By blending Australian ingredients with a classic dish, she has created a unique culinary experience that resonates with both history and modern tastes. As the popularity of porridge continues to rise, Velik’s journey serves as an inspiration for chefs and home cooks alike, encouraging them to explore the endless possibilities of this beloved breakfast staple.