“I was more of an instant porridge girl,” she said. “But I found this beautiful German oat roller, and once we had that, we had to go in search of the groats, which are the whole oats, so we had something to roll.
“And then, once we started cooking with them, it just tasted so much better. There’s a freshness to it, and a nuttiness. And that was it.”
Velik was driven to create porridge jaffles when she read that the jaffle had been invented in Australia.Credit: Instagram
Velik, a past contributor to the Good Food section of this masthead with recipes ranging from laksa to hummingbird cake, declared four years ago that she wanted to celebrate porridge.
She entered an online version of the championship that year, when the COVID-19 pandemic forced the suspension of the in-person contest, and then competed in Scotland in 2022. This helped her devise a winning specialty dish.
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“They want you to really push the boundaries, but still be true to the porridge,” she said.
“I felt like I wanted to bring parts of Australia and our history to what I was cooking.”
When she read that the jaffle had been invented in Australia, she was driven to create porridge jaffles. A yoghurt flatbread was filled with her mother’s recipe for rum bananas, with Bundaberg banana toffee rum liqueur, bananas, oatmeal and wattle seed extract, and Davidson plum sugar sprinkled on top.
The Porridge Chieftain at this year’s event, Alan Rankin, praised the winners. “The standard this year was exceptional, and it’s wonderful to see the event continuing to go from strength to strength,” he said in a statement.
So what makes a good porridge? Velik said she soaked rolled oats overnight to ensure they were “fluffy” and hydrated, using three times the amount of water to oats. She suggested a teaspoon of salt.
The key was to gently simmer the porridge while stirring. “Not too much of a hectic boil,” she said. “You just want it to simmer along.”
Porridge Jaffles
Ingredients:
Yoghurt flatbread:
- 1 cup Greek yoghurt
- 1 tbsp olive oil
- 1½ cups self-raising flour
- pinch of salt
Filling:
- 2 tbsp butter
- 2 ripe bananas, sliced
- ¼ cup muscovado sugar
- 3 tbsp (60ml) Bundaberg banana toffee liqueur rum
- 5ml wattleseed extract (optional)
- 1 cup cooked porridge
- 3 tbsp melted butter
- 2 tbsp caster sugar
- 1 tbsp Davidson plum powder
Method:
- To make the bread, mix yoghurt, olive oil, flour and salt in a bowl. Gently mix until combined.
- Knead gently on a lightly floured surface, divide into four and rest.
- To make the filling, melt butter in a small pot, add bananas, sugar, rum and wattleseed, then heat to soften.
- Mash bananas until the ingredients are combined.
- Stir in the cooked porridge.
- Brush the jaffle irons with melted butter.
- Roll out the dough thinly, cut into squares and line each jaffle iron.
- Add 3 spoonfuls of filling and close the jaffle iron. Repeat with the remaining jaffle portions.
- Place over flame and cook for approximately 4 minutes, rotating every minute, until golden brown.
- Mix sugar and plum powder together. Sprinkle over the jaffles and serve immediately.
Makes 4.
Airport security staff almost ruined her plans when they sought to confiscate her favourite rolling pin when she passed through the X-ray at Melbourne Airport. They allowed her to go back and put it in checked luggage, in a bag with her other equipment.
“They said: ‘That’s a weapon.’ I thought: ‘You haven’t seen my jaffle iron.’”
