Latest news with #GoldenSpurtleWorldPorridgeMakingChampionship
The Age
18 hours ago
- Entertainment
- The Age
Risking Scotland's wrath, an Aussie competitive porridge-maker shares his secrets
In 1994, Roger Reed of the Carrbridge Community Council was looking for a way to attract visitors to his small village in the Scottish Highlands. Other British towns had already snapped up the world championships in conkers, tiddlywinks and marbles. But porridge – a local staple – was yet unclaimed. The result was the Golden Spurtle World Porridge Making Championship, a charmingly offbeat event that has stirred up enough attention to put Carrbridge on the culinary map, while giving one of the world's humblest breakfast foods a moment in the spotlight. Three decades on, the competition continues to draw oat obsessives from around the globe, who compete in gruelling heats in pursuit of the perfect bowl of porridge. The winner takes home the Golden Spurtle, a trophy shaped like the traditional Scottish stirring stick used to smooth out lumps in oatmeal. Loading Among past contenders is Toby Wilson, executive chef at Sydney's Norfolk Hotel and founder of Ricos Tacos, a 2025 Good Food Guide Critic's Pick restaurant. Wilson has twice reached the finals, representing Australia in 2022 and 2023, and features in The Golden Spurtle, a documentary now screening in this year's Sydney Film Festival.
Sydney Morning Herald
18 hours ago
- Entertainment
- Sydney Morning Herald
Risking Scotland's wrath, an Aussie competitive porridge-maker shares his secrets
In 1994, Roger Reed of the Carrbridge Community Council was looking for a way to attract visitors to his small village in the Scottish Highlands. Other British towns had already snapped up the world championships in conkers, tiddlywinks and marbles. But porridge – a local staple – was yet unclaimed. The result was the Golden Spurtle World Porridge Making Championship, a charmingly offbeat event that has stirred up enough attention to put Carrbridge on the culinary map, while giving one of the world's humblest breakfast foods a moment in the spotlight. Three decades on, the competition continues to draw oat obsessives from around the globe, who compete in gruelling heats in pursuit of the perfect bowl of porridge. The winner takes home the Golden Spurtle, a trophy shaped like the traditional Scottish stirring stick used to smooth out lumps in oatmeal. Loading Among past contenders is Toby Wilson, executive chef at Sydney's Norfolk Hotel and founder of Ricos Tacos, a 2025 Good Food Guide Critic's Pick restaurant. Wilson has twice reached the finals, representing Australia in 2022 and 2023, and features in The Golden Spurtle, a documentary now screening in this year's Sydney Film Festival.
Sydney Morning Herald
a day ago
- Entertainment
- Sydney Morning Herald
This regional post office may be home to the best burger in Australia
Anyway, all this adds up to a tower of fresh flavour where each bite is underlined by a different ingredient. The bacon is generous. The onions, translucent but not browned. It may take a few bites until you hit pineapple. The 130-gram patty is lean on fat, which some burger purists will hate, but I don't mind finishing the thing and still feeling human. The perfect trinity of salty, sweet and lightly pickled. I brought a second burger back to Moss Vale for my partner, who was less keen to leave the throw-rug of our Airbnb for the half-hour trip to Wingello. By this time, all the components have had more time to mingle and develop in their white paper bag. Brilliant with half a glass of last night's gamay at 11:30am. Thanks go to two-time Golden Spurtle World Porridge Making Championship finalist, and taco chef, Toby Wilson for alerting me to the burger three weeks ago. Wilson only discovered it after seeing an ad for the cafe before The Penguin Lessons at Bowral's Empire Cinema. (NB: The Bruggeman family has a YouTube channel where you can watch all their house-made cinema ads, dating back to 2020. It is absolutely worth your time.) Like our regional Chinese restaurants, agricultural shows and vanilla slice-famous bakeries, Wingello Village Store is one of those great 'only in Australia' spots that tourism boards could spend more time promoting – especially to city-dwellers who would increasingly rather jump on a Disney Wonder cruise than explore their own backyard. The burger doesn't taste like cheap thrills and corporate grease. It tastes like Paul Kelly singalongs and sunsets and Sunday drives. It tastes like a kitchen that gives a damn.
The Age
a day ago
- Entertainment
- The Age
This regional post office may be home to the best burger in Australia
Anyway, all this adds up to a tower of fresh flavour where each bite is underlined by a different ingredient. The bacon is generous. The onions, translucent but not browned. It may take a few bites until you hit pineapple. The 130-gram patty is lean on fat, which some burger purists will hate, but I don't mind finishing the thing and still feeling human. The perfect trinity of salty, sweet and lightly pickled. I brought a second burger back to Moss Vale for my partner, who was less keen to leave the throw-rug of our Airbnb for the half-hour trip to Wingello. By this time, all the components have had more time to mingle and develop in their white paper bag. Brilliant with half a glass of last night's gamay at 11:30am. Thanks go to two-time Golden Spurtle World Porridge Making Championship finalist, and taco chef, Toby Wilson for alerting me to the burger three weeks ago. Wilson only discovered it after seeing an ad for the cafe before The Penguin Lessons at Bowral's Empire Cinema. (NB: The Bruggeman family has a YouTube channel where you can watch all their house-made cinema ads, dating back to 2020. It is absolutely worth your time.) Like our regional Chinese restaurants, agricultural shows and vanilla slice-famous bakeries, Wingello Village Store is one of those great 'only in Australia' spots that tourism boards could spend more time promoting – especially to city-dwellers who would increasingly rather jump on a Disney Wonder cruise than explore their own backyard. The burger doesn't taste like cheap thrills and corporate grease. It tastes like Paul Kelly singalongs and sunsets and Sunday drives. It tastes like a kitchen that gives a damn.
