Robert Reid · Sydney, Australia

Scottish oats.
Sicilian roots.

Meet the Porridge Cannoli that won the Speciality Dish title at the 2026 World Porridge Making Championship.

Explore the winning recipe ↓

Illustration of crisp oat cannoli with creamy filling and a pistachio garnish — Porridge CannoliRecipe illustration

The winning recipe

Porridge Cannoli

Rob built the dish around oats three ways, from the crisp shell to the porridge cream and candied topping.

Marsala snap

A thin oat-flour tuile, cooked in a frying pan and rolled into a crisp shell.

Porridge cream

Traditional porridge pressed through a sieve and folded into ricotta and mascarpone.

Candied oats

Rolled oats and pistachios toasted with butter and brown sugar.

Get Rob’s full recipe at Golden Spurtle ↗

From Pearl Beach to Carrbridge

Meet Robert Reid

Rob grew up with a Scottish dad and a Sicilian mum. His mum and nonna inspired his cooking, and porridge cannoli gave him a way to bring both sides of his family to the same plate.

After winning Australia’s inaugural Pearly Spurtle in Pearl Beach, NSW, Rob represented Australia in the Scottish Highlands and took the 2026 world Speciality Dish title.

Follow @bobosporridgekitchen ↗

2027 partnerships

Work with Rob

Bobo’s is looking for oat, whisky and cookware partners for the next porridge season. Get in touch about recipe collaborations, cooking demonstrations, equipment or competition support.

Talk partnerships ↗