Ruqayyah Snyder
Vegemite is a thick, dark brown Australian food spread made from yeast extract with various vegetable and spice additives. It was invented in 1922 by Dr. Cyril Callister, a chemist at the Fred Walker Company, and first sold in stores in 1923. It is a beloved and iconic food in Australia, with a malty, salty, and slightly bitter taste. While it is a popular breakfast spread, many tourists make the mistake of spreading it on too thickly. The proper way to eat Vegemite is to spread a very thin layer on buttered toast, crackers, or bread.
| Characteristics | Values |
|---|---|
| Country of origin | Australia |
| Colour | Dark brown |
| Consistency | Thick |
| Taste | Salty, slightly bitter, malty, umami |
| Nutritional value | High in B vitamins, including thiamine, riboflavin, niacin and folate |
| Vegan | Yes |
| Halal | Yes |
| Kosher | Yes |
| Common serving suggestions | Spread thinly on buttered toast, bread, crackers, sandwiches, crumpets, or as a filling for pastries |
| Storage | Store in its original container in a pantry |
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What You'll Learn
How to spread Vegemite on toast
Vegemite is an iconic Australian food. It is a thick, dark brown, almost black, savoury spread with a malty, salty, and slightly bitter taste. It is made from yeast extract flavoured with vegetables and spices.
To spread Vegemite on toast, start with a slice of bread straight from the toaster—hot toast is best for the ultimate Vegemite experience. Spread butter onto the hot, toasted bread. Don't hold back with the butter—a good lather is ideal as it will melt a little, creating the perfect base for the Vegemite. Take a small dollop of Vegemite and smear it over the melted butter.
It is important to note that a little Vegemite goes a long way. For those new to Vegemite, it is best to sample it like a fine wine and start with a light smearing. You are looking for a nice fine layer that you can see through. Once you are a regular fan, you can experiment with thicker layers. Most Australians will tell you that you only need to add a very light layer to your buttered toast or crackers. This is more than enough to give you that wonderful flavour.
Some people also like to add a few slices of cheese to Vegemite on toast.
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How to eat Vegemite straight from the jar
Vegemite is a thick, dark brown Australian food spread made from yeast extract with various vegetable and spice additives. It is a beloved and iconic food in Australia, but its strong flavour can be polarising to those unfamiliar.
Although it is unlikely that you will find yourself eating Vegemite straight from the jar, here is a guide on how to do so, if you must.
Firstly, it is important to note that Vegemite is very concentrated, so a little goes a long way. It is recommended that you start with a very thin layer, and adjust according to your taste.
If you are feeling adventurous, dip the tip of a clean knife into the jar and make a squiggle of Vegemite across some buttered toast. The butter will help to spread the Vegemite around your mouth and tone down its strong flavour.
If you are determined to eat Vegemite straight from the jar, it is advised that you start with a small amount on the tip of a clean spoon. Do not be tempted to eat a heaped teaspoon, as this may be overwhelming.
Remember, Vegemite is not for the faint-hearted, and it is best to start with a conservative amount to avoid any unpleasant surprises.
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Vegemite on sandwiches, crackers and crumpets
Vegemite is a staple in many Australian households and is often eaten for breakfast. It is a thick, brown, shiny paste made from brewer's yeast and has a rich umami flavour. While it is a beloved food item for many Australians, some non-Australians may find the taste too strong.
When eating Vegemite, a little goes a long way. A thin layer of Vegemite on buttered or margarined toast, sandwiches, crackers, or wheat wafers is more than enough to give you that wonderful flavour. You can also add other toppings to your crackers to make the snack more interesting. For example, you can spread avocado paste or thin slices of avocado on top of a thin layer of Vegemite on a cracker or crispbread. For a different flavour, you can change the type of cheese you melt on top of the Vegemite.
Vegemite on crackers is also a convenient on-the-go snack. In Australia, you can buy pre-packaged Vegemite crackers, which are a popular schoolyard recess snack. When Vegemite is eaten between two crackers, and the Vegemite squeezes out of the holes in the crackers, it is called "worms", "worming", or "Vegemite worms".
Vegemite on a crumpet is another popular way to eat Vegemite. You can cook the crumpets in a toaster and then place them on top of the toaster face down for a crunchier texture. You can also add butter or margarine to the crumpet, which will melt gloriously into the hot crumpet and prepare it for a layer of Vegemite.
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Vegemite as a pastry filling
Vegemite is a thick, dark brown Australian food spread made from yeast extract with various vegetable and spice additives. It has a strong, salty, slightly bitter, and malty flavour. Vegemite is a beloved food in Australia, and most Aussies grow up eating it for breakfast.
Vegemite is a versatile ingredient that can be used in various dishes, including pastries. When using Vegemite as a pastry filling, it is essential to start with a small amount and adjust the taste as needed, as the flavour intensity varies across brands. Vegemite pairs well with cheese, and this combination is a favourite for many Australians.
One popular way to use Vegemite as a pastry filling is in the form of "cheesy Vegemite scrolls." These scrolls are made by combining butter and Vegemite in a small bowl and setting it aside. The dough is then kneaded on a lightly floured surface and rolled into a rectangle. The Vegemite mixture is spread evenly over the dough, followed by a generous layer of cheese. Starting with the long side, the dough is then rolled tightly into a long log, which is then cut into 2cm thick portions using a serrated knife. These portions are placed on a lined tray, covered, and allowed to rest for 40-60 minutes. The scrolls are then baked in the oven at 180°C for 25-30 minutes, until the cheese is melted and golden, and the scrolls are browned and fluffy.
These Vegemite scrolls are a nostalgic Aussie classic and are perfect for lunch boxes, picnics, or a savoury snack on the go. They can also be frozen and stored for busy days. Vegemite scrolls are a family-friendly option, loved by both kids and adults, and are a budget-friendly choice, as most of the ingredients are likely to be pantry staples.
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![Vegemite (7.7 ounce) by Vegemite [Foods]](https://m.media-amazon.com/images/I/514fm2IwHwL._AC_UL320_.jpg)
The history of Vegemite
Vegemite, a salty, slightly bitter spread with an umami flavour, has been a staple in Australian homes since 1942. However, its history goes back much further.
Vegemite was invented in 1923 by chemist Dr. Cyril P Callister, who was hired by Fred Walker & Co. in Melbourne to create a local alternative to Marmite, a popular yeast spread from the UK. The disruption of British Marmite imports to Australia after World War I had created a demand for a similar product. Callister used autolysis to break down yeast cells from waste obtained from the Carlton & United brewery, creating a spread that was labelled 'Pure Vegetable Extract'. The name 'Vegemite' was chosen through a national competition, with the winning entry selected by Fred Walker's daughter, Sheilah, out of hundreds of submissions.
Despite its health benefits, including being a rich source of vitamin B, Vegemite initially struggled to gain popularity due to the dominance of Marmite in the Australian market. In 1928, Fred Walker attempted to boost sales by changing the name to 'Parwill', with the slogan "If Marmite, then Parwill". However, this strategy was unsuccessful, and the name was changed back to Vegemite a few years later.
Vegemite's fortunes began to turn around in the 1930s. In 1935, Walker's company was sold to Kraft, and in 1937, a successful promotion involving a limerick competition encouraged sales. In 1939, Vegemite received official endorsement from the British Medical Association as a nutritious food, and during World War II, it was included in soldiers' rations, becoming a symbol of Australian pride.
After the war, Vegemite became an even more integral part of Australian culture, with its iconic Happy Little Vegemites advertising campaign in the 1950s and 1960s. In 2017, Vegemite returned to Australian ownership when it was acquired by the Australian company Bega, over 90 years after its creation. Today, it remains a beloved and distinctive part of Australian cuisine and culture.
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Frequently asked questions
Vegemite is a thick, dark brown Australian food spread made from yeast extract with various vegetable and spice additives. It has a strong, salty, and slightly bitter flavour. It is best spread thinly on buttered toast or crackers.
A little goes a long way with Vegemite. Start with a very thin layer and adjust according to your taste.
Vegemite can be stored in its original container in a pantry for at least a year.
