An Australian food stylist has taken out a major prize with a rather unique offering at the 2025 World Porridge Making Championship in Scotland.

Caroline Velik, who also has lengthy experience in restaurants and as a food writer, took out the award for "best speciality dish" at the renowned international championship, for her porridge toasted sandwich.

The jaffle was made from a yoghurt flatbread and filled with Velik's mother's recipe for rum bananas, with Bundaberg banana toffee rum liqueur, bananas, oatmeal, and waffle seeds, tossed in Davidson plum sugar.

The speciality dish title was open to any offering that included oatmeal, but the main porridge-making competition is much more traditional.

Contestants are limited to three ingredients - water, oatmeal, and salt.

This year's cha

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