Cooking porridge the traditional way - with a spurtle!

Peter Calabria of Artisans on the Hill with a spurtle

Peter Calabria of Artisans on the Hill with a spurtle

DID you know that a 'spurtle' is a very traditional cooking implement with Scottish origins dating from the 15th century? Demonstrations to make a spurtle will be given by Peter Calabria at Artisans on the Hill during the Bonnie Wingham Scottish Festival.

A spurtle initially started as a flat, spatula shaped utensil called a couthie, which could also be used for flipping Scottish oatcakes over a griddle.

Over time as the couthie was used more for cooking soups, broths and porridge so the shape changed to make it more effective for stirring.

Over time, the original implement changed shape and began being used specifically for stirring oatmeal and soups. The rod-like shape is designed for constant stirring which prevents the porridge from congealing and becoming lumpy and unappetising. It looks like a fat wooden dowel, often with a contoured end to give the user a better grip.

It is traditionally made from Scottish maple trees.

The annual Golden Spurtle World Porridge-Making Championship, held in Carrbridge each year, invites porridge-makers from across the globe to compete for the "Golden Spurtle".

See a spurtle take shape at Artisans on the Hill. Peter Calabria will be giving demonstrations during the Scottish Festival so make sure that you visit Artisan's amazing gallery and enjoy the breath taking views with one of Artisan's famous coffees.

Artisans on the Hill is located at 702 Tinonee Road Mondrook. Contact Peter or Christine on 6553 1199 for further information.

Click here for the Bonnie Wingham Scottish Festival program of events

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