There are many ways to test a community’s mettle—drought, council meetings, the price of diesel—but on the opening day of the Festival, Glen Innes faced its sternest trial yet: the Australian Celtic Festival Porridge Making Competition.
Seven groups entered the arena, though one withdrew at the eleventh hour—reportedly after “careful consideration” of the local field, which is widely understood to mean they saw who else had brought oats and made a tactical retreat. That left six determined teams, split into two heats, each armed with their own ingredients, family pride, and what can only be described as an alarming number of spurtles.
Yes, spurtles were raised. Friendships were briefly suspended.
Most competitors knew each other, which lent the proceedings a distinctly Highland flavour: warm greetings followed by quiet, simmering rivalry. Rules were clearly articulated by Nigel Brown, who also took up judging duties, ensuring that no oat went unexamined. Alongside him was Toby Wilson—Australian finalist and veteran of the film Golden Spurtle—who conducted a demonstration that made porridge look less like breakfast and more like a calling.
Competitors were required to present their creations in two forms: “natural” (a term here meaning pure, honest, and free from anything resembling excitement) and “speciality”. It was in the latter category that personalities truly emerged. Dark sugar appeared in generous quantities, cream, yoghurt and butter was applied with confidence, and spices such as ginger and cinnamon were deployed with varying degrees of restraint.
The results? Strong competition, serious judging, and a crowd that quickly realised porridge is not to be underestimated. In Glen Innes, it turns out, oats are not just eaten—they are contested.
While only one team, team Campbell, could claim victory, the real winner was community spirit… along with anyone who left with a full stomach and a renewed respect for the humble grain.
