I had never made my own porridge until I left Melbourne. Why make one’s own when near to hand is the wonderful porridge with caramelised bananas at Cafe Panette, or the classic with cream and brown sugar at Batch. Or a slightly jazzed up version at Richmond Hill Larder. At the moment it is:
Porridge popped: quinoa and oats with pear & raisin compote, honey oats crumble, labna, drizzle of honey 13.0
I have been to posh places in London where porridge is treated like dirt – do I mean they turn it into mud? Well, they might as well, since they serve up a luke warm sludge that tastes no better than it looks. Why put it on the menu if you aren’t going to respect it? In Melbourne porridge has to taste good and look good.
I make this variant quite often: soak oats in a liberal quantity of apple juice – I can get bio at my local market.
Do that overnight and then at breakfast time heat with milk added to taste and chopped ripe banana. This absolutely needs no sugar added as the apple juice is so very sweet.
Milk for the table and that’s it.
Ah, but there is nothing like sitting in a beautiful cafe having other people fussing over your breakfast. For porridge, I like this post which showcases how you get it in Melbourne’s cafes.