Versatile Vegemite

THERE’S MORE TO THIS VITAMIN AND UMAMI POWERHOUSE THAN ITS BREAKFAST STAR STATUS

‘We’re happy little Vegemites . . . ” By the end of this story, you’ll have that jingle stuck in your head.

This is because, in the early 1950s, a bright and happy group of chorus singers burst into tune, singing a jingle about a legendary yeasty spread. So famous was this jingle that it continued to be played on TV channels until the late ’60s.

It was remastered in the ’80s as that song we now can’t get out of our heads.

But the inspiration for this jingle started much earlier – in 1923. Here, chemist Dr Cyril P

Callister transformed a tub of brewer’s yeast rich in B vitamins into a tasty spreadable product labelled “Pure Vegetable Extract” or Vegemite for short.

Two ounces of the stuff started appearing in chemists and grocery stores across the nation.

During World War II, Vegemite was bought in bulk by the Australian Defence Force due to its high nutritional value and rationed across the nation.

Local Aussie kitchens obviously missed what they couldn’t have. Vegemite was part of the nation’s culinary fabric by the war’s end.

How do you use Vegemite in cooking?

Most people don’t know that Vegemite can be added to almost anything due to its versatility.

Lamingtons can blend sweetness and savoury Vegemite.

The resulting flavour is a chocolate glaze with a depth of flavour that complements the sponge cake and jam filling.

Brush baked potatoes with Vegemite to create a tasty twist on the traditional spud.

Forget your morning toast – you’ll be a happy little Vegemite with these sweet and savoury dishes that use this unmistakably Australian ingredient.