Overview

• Melbourne food stylist Caroline Velik captured the specialty crown with a yoghurt‑flatbread porridge jaffle filled with rum bananas, wattleseed and Davidson plum sugar.
• She also took silver in the traditional category, adding to a standout performance across both divisions.
• Norway’s Sven Seljom won the Golden Spurtle for best classic porridge with rare Norwegian black oats, sea salt and water he brought from home.
• Competitors had 30 minutes on two gas burners to prepare both a traditional and a specialty dish for a chef panel hosted by Scottish MasterChef finalist Sarah Rankin.
• Organisers praised an exceptional standard as the international event, founded in 1994, required steel‑cut oats and continued to grow in global participation.