I started a new venture at our local farmers market recently, it's called Posh Porridge. Hot organic porridge ready to eat on cold winter mornings at the market, with lovely fruit toppings (think pudding, but on top of porridge!) After weeks of porridge cooking and eating trials I found a local supplier of sweet, nutty kibbled oats, which when slow cooked become deliciously creamy but still retain a bite, a little like a good risotto. Business is building up slowly but steadily, and last week Posh Porridge had sold out by 11am which was exciting.
The top photo is the newest addition to the menu...porridge with roasted rhubarb and vanilla bean custard. I have been eating it for breakfast this week and it is sensational, perhaps my favourite so far.
Posh Porridge is available at the Christchurch Farmers Market which is held in the grounds of Riccarton House every Saturday morning, rain or shine, from 9am-12pm. Most weeks I make a few take-home and reheat puddings too, sticky date with toffee sauce and rhubarb and apple crumbles being the favourites. Nothing cutting edge but comfort food at its best!
That is such a fantastic idea, i could eat a pot of that rhubarb one right now !
ReplyDeleteWhat a clever idea, it looks delish, and I love the bowls....could you please come to Auckland & do this too (and bring puds as well).....its a wee bit warmer!
ReplyDeleteThis looks sooooo good - next time I'm down for the weekend I will seek you out!
ReplyDeleteAwesome idea! We do poached feijoas with vanilla as a porridge topping for our brunch menu & it flies out the door! Good to see you're doing a roaring trade.
ReplyDeletethanks for the lovely comments! PP is a fun wee project for winter...the sun was shining at the market today so another good one.
ReplyDeleteYum! I was in Christchurch a couple Sundays back and wish I had known about this then- I LOVE porridge and love trying new flavour combinations. I will be sending my brother to you (he lives down there) :)
ReplyDeleteyum, i love feijoas, but south islanders seem less keen on them...anything with rhubarb always wins hands down. Millie have you tried making porridge with kibbled or steel cut oats, i will never go back to rolled ones again!
ReplyDeleteHi Guys! GREAT idea. I run a Porridge Lovers twitter account and LOVE porridge. Want to get in touch about how I can get some more info on your venture? noozeeland@xtra.co.nz
ReplyDelete