Porridge with quandong, mango and honey-roasted macadamias

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By

Caroline Velik

Abstract

This recipe - an entry in the 2021 World Porridge Making Champtionships - shows off some of our amazing native ingredients. The creaminess of the oats is offset by the refreshing sweetness of mango, balanced with the pop of finger lime. Macadamia nuts are encased in a roasted honey toffee praline, providing sweetness and crunchy texture, while native mint gives a freshness.

I think that a perfect bowl of porridge needs to have a combination of textures and flavours. I am a recent convert to using my steam oven to cook the oats. This makes them light and fluffy. You can substitute rolled oats in this recipe and cook on the hotplate if you do not have a steam oven. 

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