Oats, milk or water is the best or not, twice the world puree construction championship finalist clues and recipes (including Oat Porridge Tacos) reveals.
In 1994, Roger Reed from the Carrbridge Community Council was looking for a way to attract visitors to the Küçük village of the Scottish Plateau. Other British towns, Conkers, Tiddlywinks and marbles were attracted world championships. However, a local staple – puree had not yet had.
The result gives Carrbridge on the kitchen map, a fascinating unusual event that attracts attention enough to put the Golden Spardle World Oat Lorridge championship in the light of one of the lowest breakfast foods in the world.
Thirty years later, competition continues to attract oats from all over the world, which compete in challenging heat in pursuit of a perfect puree bowl. The winner takes Golden Gurtle, a traditional Scottish mixer rod used to soften the lumps in oatmeal.
Among the past contestants are Sydney’s founder of Norfolk Hotel’s executive Chief Toby Wilson and the 2025 Good Food Guide’s Pick Restaurant, the Pick Restaurant. Wilson reached the finals representing Australia in 2022 and 2023. GoldenNow this year’s Sydney Film Festival is a documentary.
Before entering the competition, Wilson made oat porridge like most Australians. “I used to completely use Uncle Tobys’ oats and milk completely, or he says.
However, this method is not interrupted in Carrbridge, where the use of rolled oats or milk is immediately disqualified. Only unprocessed oatmeal, water and salt are allowed.
While training for the competition, Wilson supplied oats from around the world before settling to a breeder in NSW. Im If I go back, I won’t tell you what’s special for you, or he says. “But I had a good conversation with the breeder – very passionate about oats and there is a special way to enlarge them. They are very good.”
If he could only share one hint to make oat porridge, it would be to use steel cut oats. “They are really full, chewed, giving you hazelnut oats, hanging on this starchy fluid – a little really beautiful Risotto.”
On the contrary, the rolled oats are straightened and steamed – and Wilson can be plaggy. “The taste of the wallpaper like something you will hang.”
Now it only makes oat porridge with water, which results in a lighter mixture that exhibits the walnut, gray flavor of oats. “He gives you an empty canvas to build you, or he says.
“In Scotland, dairy products are something you have added on the table and add it on the table.
As for the topings, Wilson is a fan of velvety fruits such as banana and banana, boiled apples and fruits, hazelnuts and hazelnut paste. “Everything that plays to this creamy texture works really well.”
You can also make it salty, he says. “I have just made a cacio e pepe puree by throwing only black pepper and parmesan before.”
The World Oat Lap Making Championship includes a category of “expertise” in which the oatmeal is used as a basis for more creative dishes. Among the past entrances, a lemon and parmesan oat porridge Risotto included a Pina Colada version, and even a version of spinach and mussels.
Wilson’s 2022 entrance was an anzac biscuit -inspired bowl with heavy cream and gold syrup with fried coconut. “I wanted to buy something that made Australia feel – and perhaps our only meal with oats in it, so it made sense.”
Known for the best known Tacos in Sydney, he could not resist the colored Taqueria-Wilson in Ricos Tacos and the Norfolk Hotel in Redfern as the founding partner of Taco King at George Hotel in Waterloo.
In 2023, he presented a oat porridge Taco. The recipe used oats to make a sediment filled with crisp, oat flour dusty shrimp, grated cabbage and lemon pepper Salsa. Unfortunately, it was beaten by a smoky fish and cheese puree, innovation was served in the treasury chest.
Until now, the Golden Spate Cup has escaped Wilson, but even though the tool is not thought to be necessary for a good bowl, it has five wooden spur.
“I will put me in trouble with the people of Scotland, but I will definitely not worry. The idea can touch every part of the pot and stop the oats from sticking to the bottom.
In October, Wilson enrolled in the 32nd World Oat Lorridge Championship, but did not decide whether to compete. In addition, this year, the Serbian town Gornji Milanovac World Gonad Food Championship – that is, the “Testis Festival” or “Balls Cup”.
Anzac Puree
The combination of gold syrup, coconut and brown sugar gives this dinner a different downstream.
CONTENTS
Golden syrup oats porridge
- 1 cup of steel cut oats
- 3 cups of water
- ½ cup coconut cream
- ½ cup cream
- 2 tablespoons of gold syrup
- Salt pinch
Coconut
- 30G butter
- ⅔ Cup dried coconut
- ⅓ cup brown sugar
Method
- To make oat porridgeCook the oats and water in a saucepan in a saucepan in a saucepan until the cereals are Al dente and the oats are creamy. Add the cream, gold syrup and salt and cook until it is thick and creamy, but cook until it is still poured.
- To smash coconutsMelt the butter in a small pan over medium heat. Add sugar and coconuts and mix until the coconut is slightly fried. Remove the coconut from the pan and pour it on the paper towel. Sprinkle over hot oats and serve.
Serve 2
PoyRridge Tacos
Oat flour is gluten -free and adds a delicious hazelnut, oat aroma to the bread.
CONTENTS
Puree
- 1 cup flour
- 1 cup of water
- Salt pinch
Taco filling
- 4 shrimp or pepper
- Oat flour to dust the shrimps
- 20ml vegetable oil for frying
- 30ml mayonnaise
- ⅛ Cabbage (about 125g), finely sliced
Sorrel
- A handful of lambs leaf
- ½ garlic clove
- ½ lemon juice
- olive oil
- Salt and pepper tuft
Method
- To make tortilla, Add the ingredients to a medium saucepan and mix with a wooden spoon until you get a smooth, harmonious dough and cook over medium heat.
- Remove the heat and roll to 4 equal balls when it is cold enough to process. Press each dough ball in a Tortilla prey. If you do not have one, place each ball between two pages of plastic winding or oven paper and press a flattened board with a joinery board.
- Each Tortilla fry in a hot, lightly greased pan, turn it after about 30 seconds, then turn it once again to finish.
- For fillingGently dust the shrimps in the oat flour. Add the oil to the pan and fry lightly for 2-3 minutes until golden brown. Remove the pan and spice with salt and pepper.
- For lambMake a nice chunky paste by combining the ingredients in mortar and mortar or blender.
- AssembleCollect some mayonnaise on a tortilla and place a nice grated cabbage on it. Extinguish it into a shrimp cabbage and wear it with salsa.
Structure 4
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Erina Starkey – Erina is the Good Food application editor for Sydney Morning Herald and The Age. Previously, Erina organized a series of editing roles at Delicious.com.au and played a role in Broadsheet and concrete playground.
