Winter Porridge Report - Dizengoff

At the start of winter I had these mad porridge cravings. It's all I wanted to eat which works out all g if you're eating out cos it's hearty and fills you up all day, and is generally the cheapest thing on the menu.

So you know what? I went and satisfied my craving and ate some bloody porridge at Dizengoff. Then I noticed all the other cafes were adding fancy porridges to their winter menus. So I had this idea to go around to all of the places and eat all of the porridge and then tell you all about it. It kind of seems like a stupid idea now though. Are other people even into porridge? Do you guys even wanna read about porridge? I mean, one time I ordered porridge with my Mum and she was like, ew wtf!

Anyway, Katherine just told me to shut up and hit publish, so I'm doing it. Here's my first Winter Porridge Report. Wait, is winter almost over? Fuck.

Dizengoff Porridge:

Temperature - Piping hot.

Topping - Pecan nuts and honey, with milk and brown sugar on the side. 

Consistency - Creamy and smooth, but still oaty so you know it's porridge, ya get me?

Was I able finish it? - No.

Price - $10

The porridge at Dizengoff is, in my mind, the perfect porridge. This is the benchmark that I shall be measuring all other porridges against. What I love most about the Dizengoff porridge is the simplicity. It's confident in itself, it's not trying to be anything else. It's a natural beauty, with little need for extra adornment (lols). My favourite thing is sprinkling the brown sugar into the porridge, and watching it slowly dissolve - just like I used to do as a child. I personally don't feel the need to add much milk - not a lot baby girl, just a lil bit (50 cent voice). One tip, eat the pecans before they soak too much into the porridge and get all soft. Crunchy is best mates.





Highs and Low(e)s

Highs and Low(e)s

Highs and Low(e)s

Highs and Low(e)s