Zack May

Screenshot 2026-09-05 at 6.00_edited.jpg

After growing up on the Central Coast, Zack served in the Australian Army, including a seven month deployment in Afghanistan. Zack owned a small cafe in North Queensland serving up coffee and simple food before selling up in order to return to NSW where he currently lives locally in Woy Woy. With a drive to push himself out of his comfort zone, Zack entered the Pearly Spurtle with the idea of showcasing the diversity of oats using Asian flavours he discovered on his travels.

Oat Poke Bowl with Spicy Oat Sauce

Bowl ingredients

Pinhead/steel cut oats

Stock

Soy

Garlic

Ginger

Black sesame powder

Spring onion

Mango

Chilli

Edamame

Cucumber

Carrot

Sashimi grade Salmon/tuna

Oil

Avocado

Sauce

Soaked pinhead/ steel cut oats

Greek yogurt

Lime

Chilli oil

Vinegar

Seaweed

In a pot add oats, garlic, ginger, oil, and lightly toss for two minutes. Add water, stock, soy, and black sesame powder. Bring to a boil then simmer, stirring continuously, till happy with consistency (about 20 minutes). For sauce, add all components to a blender and blend into a smooth consistency. Once the oats are ready use them as the base of the bowl and start assembling toppings: mango, spring onion, carrot, cucumber, salmon/tuna, spring onion, edamame, avocado, seaweed.