Anzac porridge

Name: Anzac porridge
Cook time: 30 min
Yield: 2
Cuisine: Modern Australian
Ingredients: 1 cup steel-cut oats; 3 cups water; ½ cup coconut cream; ½ cup cream; 2 tbsp golden syrup; pinch of salt

Golden syrup, coconut and brown sugar give this creamy, warming breakfast dish a distinctive Down Under accent.

Toby Wilson

June 25, 2025

easyTime:< 30 minsServes:2

This is the recipe Toby Wilson, executive chef at Sydney’s Norfolk Hotel and founder of Ricos Tacos, took to the Scottish Highlands for the Golden Spurtle World Porridge Making Championship in 2022.

“I wanted to take something over that felt Australian – and it’s maybe our only dish with oats in it, so it kind of made sense.”

The combination of golden syrup, coconut and brown sugar gives this dish a distinctive Down Under accent.

Ingredients

GOLDEN SYRUP PORRIDGE

1 cup steel-cut oats
3 cups water
½ cup coconut cream
½ cup cream
2 tbsp golden syrup
pinch of salt

COCONUT CRUMBLE

30g butter
⅔ cup desiccated coconut
⅓ cup brown sugar

Method

Step 1
To make the porridge, cook the oats and water in a pot over medium-low at a gentle simmer until the grains are al dente and the porridge is creamy. Add the cream, golden syrup and salt, and cook down until it is thick and creamy but still pourable. This may take 20-30 minutes.
Step 2
For the coconut crumble, melt the butter in a small pan over medium heat. Add the sugar and coconut and stir until the coconut is lightly toasted. Remove the coconut from the pan and drain on paper towels. Sprinkle the crumble over the hot porridge and serve.