Oats, water, salt the winning ingredients for porridge-making champ

Australia's top porridge maker has been identified at the first-ever Pearly Spurtle competition held on the NSW Central Coast. Eighteen contestants vied for the title, facing challenges that tested their skill in creating both traditional and creative porridge dishes within a 30-minute timeframe.

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I used a mix of Celtic salt and regular sea salt, which I think was the difference maker.

Robert Reid, a former Sydney cafe owner, emerged victorious. His winning entry reportedly utilized a special blend of Celtic and regular sea salt, which he believes set his dish apart. Reid admitted he wasn't always a porridge enthusiast but has become a convert, practicing daily in preparation for the competition.

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I've been eating porridge every morning for the last few weeks and I've converted, I've been enjoying it.

Reid's win secures his spot to represent Australia at the global Golden Spurtle competition in Carrbridge, Scotland, this October. He will receive coaching from Melbourne-based food stylist Caroline Velik, who herself is a past winner of the creative category at the international event. Velik noted the high caliber of competition at the Pearly Spurtle, commenting on the close margins between top contenders.

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We had amazing porridge today.

To prepare for the international stage, Reid plans to adapt his cooking methods, including acquiring induction cookers for home use, as the Golden Spurtle competition is conducted entirely on induction hobs. The Pearly Spurtle event, recognized by the Golden Spurtle committee, successfully transformed the usually quiet Pearl Beach into a lively festival, with tickets selling out in advance.

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For the competitors who didn't make the final, sometimes they just needed a bit more salt. There was not much in it.