Scott Bridger and WA oats vie for global porridge-making title

Acclaimed Perth chef Scott Bridger is chasing gold in a global porridge-making contest while also hoping to raise the worldwide profile of WA’s sun-ripened oats. Mr Bridger, executive chef and part owner of Fremantle’s Bib & Tucker, is entering the annual Golden Spurtle World Porridge Making Championships with backing from the Grain Industry Association of WA. Mr Bridger’s recipe, WA’s first known entry into the competition, involves WA oats, macadamia milk, bravo apple and raw honey, served with a rosella wafer and finger lime curd. “The recipe has been designed around modern and native Australian ingredients,” Mr Bridger said. “We’ve taken some beautiful WA oats that have been sun-ripened to create this dish.” Now in its 28th year, the global championships originated from, and are normally held, in Scotland. But the pandemic means the competition has gone virtual. Entrants submit a three to five-minute video featuring themselves and their ingredients, as well as the finished dish. Mr Bridger said his recipe was special. His grandmother, originally from Scotland, bought him a spurtle — a traditional Scottish stick-like tool used to make porridge — about 10 years ago. “At first, I thought, well it’s a stick, but now I understand it helps with the consistency in cooking great porridge,” he said. “I have used a spurtle to create my recipe.” The best entries will be published on the Golden Spurtle website and social media platforms on World Porridge Day on October 10.