If you’re wondering what you should make for brekky, may we suggest a bowl of steaming hot porridge? To get you in the mood, Sydney chef Toby Wilson – the current #1 porridge maker in Oz after making the top 6 in last year’s World Porridge Making Championship in Scotland – has some tips. All you need is 3 ingredients: 1 part whole oat groats (that’s not a typo – that’s the whole oat grain seed with the husk removed because it has better flavour than rolled/quick oats, Wilson says) to 3 parts water, along with salt. Wilson says he chucks it all in a saucepan and uses his special spurtle that’s “branded with fire” to stir, but the spurtle-less amongst us can use a wooden spoon. Phew… Wilson’s butter and brown sugar topping looks delicious, but he’s insistent that “the porridge [is] the show itself, not a vehicle for bananas, nuts, berries, honey”. Who are we to argue with a champion…