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The most Australian food there is — a dark, thick, savory spread made from brewer's-yeast extract, naturally rich in B vitamins. A national staple for over a century. This is the squeeze bottle: no knife, no mess, and easy to control the thin layer Vegemite is meant to have. 200g.
Vegemite is a dark, thick, savory spread made from brewer's-yeast extract, naturally rich in B vitamins. It's been a national staple for over a century, and the squeeze bottle keeps it off your fingers.
Read this before your first taste: Vegemite is intensely salty and savory — deep umami, almost like concentrated beef stock or soy sauce — and it is not sweet like jam. The single biggest mistake first-timers make is using too much.
Australians abroad who can't get the real thing, and the adventurous willing to do it properly. The trick is a thin scrape — far less than you think.
A 200g squeeze bottle.
Brewer's-yeast extract spread, naturally rich in B vitamins (thiamin, riboflavin, niacin, folate). Vegetarian. Contains wheat (gluten).
What does Vegemite actually taste like?
Salty, savory and deeply umami — closer to a concentrated stock than anything sweet. It's bold, which is why you use only a thin layer.
How do I eat it if I've never tried it?
Butter hot toast, then spread a very thin scrape of Vegemite over it. Using too much is why people bounce off it — start light.
Is it like Marmite?
Same family of yeast-extract spreads, but Vegemite is thicker, less sweet and more intensely savory than Marmite.
