MITEY FINE SPREAD

Reinventing a classic isn’t easy – but when it’s done by two foodies, who count chefs as some of their closest friends, the process is a little easier. This is how Oomite came to be, a new miso-based “mite” spread, created by Katie Graham and Magdalena Roze out of Byron Bay. “A couple of years ago, we both had the idea of creating a 100 per cent natural savoury mite spread, and we both told Darren (Robertson) about it. We didn’t know each other then, so Daz connected us and then we decided to collaborate,” says Oomite co-creator, Katie Graham. “Thank goodness, because it turns out that it’s one of the most challenging products to make.”

Since then the pair have tested and trialled many iterations of the spread. The final product – an organic, natural miso-based spread – draws inspiration from a certain ubiquitous breakfast spread, but ditches any artificial preservatives and thickeners. For now, you can only get a taste of Oomite in cafés and restaurants, with chefs getting creative with the salty umami-packed paste in both savoury and sweet dishes. “We see it as a really great opportunity to support hospitality in these changing times,” Graham explains. Byron Bay’s Barrio is using it as a marinade for a smoked beef brisket (pictured), while David Lovett from Ethel

Food Store in Brunswick Heads has put Oomite in cheese and ham scrolls, and even chocolate biscuits. Bondi’s Rocker and Three Blue Ducks are simply spreading it on sourdough toast (with butter, of course). oomite.com.au