The 32th edition of the World Porridge Making Championship took place at Carrbridge in the Scottish Highlands on the 4th of October.
30 competitors from 14 countries, including Australia, Norway, Canada, USA, Philippines, Pakistan and Finland, took part in the event but only two could be declared the winners: Sven Seljom from Norway and Caroline Velik from Australia.
Alan Rankin, chieftain of the Golden Spurtle, said: ”We are delighted to welcome porridge enthusiasts and visitors from around the globe to our village.”
“While the event is renowned for its quirky charm, it is underpinned by the fierce determination of each competitor to claim the coveted Golden Spurtle trophy.”
Golden Spurtle trophy
The main prize is the Golden Spurtle trophy for the best traditional porridge makers using just three ingredients: oatmeal, salt and water.
Business consultant and first-time competitor, Sven Seljom from Mandal, in Norway, won this years’ Golden Spurtle trophy.
Mr. Seljom used his own porridge recipe using Norwegian Black Oats, sea salt and water – that he brought from home – and without using a spurtle.
Instead, he used a slatted wooden spoon that he brought from Norway to stir the porridge.
“I heard about the World Porridge Making Championship many years ago on Norwegian radio and thought it sounded really different, and I’ve wanted to enter ever since,” the business consultant said.
The black oats that he used in his recipe are an ancient grain that used to grow all over Europe but disappeared in the 1800s.
Mr. Seljom said “I started experimenting with different types of steel-cut oats. I really love the texture.”
“The oats I used came from an organic farm, and I soaked them for 24 hours before the competition.”
“You think it’s all going to taste the same but you’d be surprised how many differences you can get with just those three ingredients,” he said.
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‘Speciality’ porridge category
The event also features a ‘Speciality’ porridge category where contestants can use their creativity with various ingredients.
This category was won by food stylist Caroline Velik from Australia, who also came second in the main category.
Ms. Velik took the prize for her ‘Australian jaffle’ porridge.
The Melbourne food stylist said her recipe was inspired by her mother’s rum banana recipe.
Ms. Velik’s Porridge Jaffles, a yogurt flatbread, were filled with oatmeal and bananas, featuring iconic Australian ingredients like Bundaberg banana toffee rum, wattleseed, and Davidson Plum sugar.
“I really wanted to do something they hadn’t seen before and they definitely hadn’t seen jaffles before,” Ms Velik said.
“I flavoured the porridge with some good old Bundaberg Rum and bananas, some sugar and butter, so it was really nice and well-flavoured.”
The exact origin of porridge is unknown, but a study revealed it was eaten by people in the Outer Hebrides more than 5,500 years ago.
Researchers found evidence that cereals were cooked in well-preserved pots found in the isles as far back as 3600 BC.
Today, porridge made with oats is the most common type, but according to the study, ancient Scots are believed to have eaten a wheat porridge.
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