Australia has won the specialty category at the World Porridge Making Championships in Scotland, after making a dish inspired by his family heritage.

Sydneysider Rob Reid took home the trophy after making a porridge cannoli for his competition dish, where contestants can combine oats with any ingredient.

The 36-year-old, who won the Australian Porridge Championships on the Central Coast in August, gave insight into what inspired his dish.

“My dad’s Scottish and my mum’s Sicilian, so when I was thinking about what I could do, the idea came to me. Then I had to work out how I could possibly make it in 30 minutes,” he said.

“The shells are like a brandy snap but with Marsala, which is a Sicilian wine. The cream has a mix of ricotta, mascarpone, icing sugar and the traditional porridge that I made, which I put through a sieve so you get all the creamy goodness. I also added toasted oats which I ground with a mortar and pestle, which bring it together and make sure it’s thick enough to stay in the shell.”

This is the second time Australia won the specialty category, with fellow Aussie Caroline Velik winning last year’s championships for her campfire porridge jaffles.

The main title and coveted golden spurtle, which is a replica of a traditional Scottish stirring stick, was won by Dutch woman Gina Saarberg.

In the main part of the porridge-making competition, contestants are only allowed to use oats, water and salt.

The 28-year-old used oats from a local brand, salt and water she transported from home.

“It’s very soft, and I think the mineral content may have something to do with it. I’m not sure – but it worked last time and this time as well, so maybe it’s the water,” she told the BBC.

“I only started adding salt to my porridge for the competition and quickly realised that it really brings out the nuances and different aromas, and makes it taste much better.”

The win is even more impressive for Saarberg, as porridge is not a common dish in the Netherlands.

“Porridge isn’t something that is widely eaten in the Netherlands. I started eating porridge in my student days, but I used rolled oats. When I switched to oatmeal I found that it made a much creamier porridge – it reminded me of rice pudding,” Saarberg said.

The World Porridge Making Championships is an annual event run by volunteers since 1994, with this year featuring 30 competitors from 14 countries.

Image: Instagram/ Golden Spurtle