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 championship, the 32nd, was celebrated by organisers as the most international ever.

Velik was the sole Australian representative this year, but she was joined by contestants from 14 countries as far away as Estonia and Pakistan, as well as a hefty crop of home-grown heroes.

But the winner of the covered Golden Spurtle was Sven Seljom, a care technology consultant from Norway.

His porridge was made with Norwegian black oats, an ancient grain that all but disappeared in the 1800s, Norwegian sea salt, and water he brought to Scotland from Norway.

“It’s a great honour. I’m lost for words,” Seljom said.

“It has been such great fun to be here – the welcome in the village, the hall arrangements, it’s just been tremendous.”

Velik also took out silver in the traditional porridge competition, taking to Instagram to say she “can’t believe” her success.