What exactly is Vegemite?

LOOK IN the cupboard of any Australian household and you are sure to find a jar of Vegemite; the thick blackish-brown paste is a national obsession, one that most people outside of Australia can’t seem to get their head around. Made from brewer’s yeast extract, a by-product of beer manufacturing, mixed with salt, malt extract from barley, vegetable extract and B vitamins, it was invented in 1922. Today, over 22 million jars are sold and 6800 tons are produced each year. For those brave enough to try it (look past the color and don’t smell it), you can order a serving of ‘Vegie’ on toast at most cafes; it works best with crusty sourdough bread and lots of butter. Or for a gourmet twist, head to Attica (attica.com.au) in the Melbourne suburb of Ripponlea, where award-winning chef Ben Shewry subverts Aussie staples and bush tucker ingredients to brilliant effect; his Happy Little Vegemites are soft mini bread scrolls spread with Vegemite and served warm as a starter course.