Almost immediately upon arriving in Australia, I set about to locate and experience a local specialty called Vegemite. Beloved by Australians, regarded with suspicion by the uninitiated, and generally rejected by the rare few non-Aussies who dare to taste it, I knew I must experience this native treat.
This Australian food came to my attention during a recent fad in the travel blogging community. Aussie blogger Chris Richardson brought this purely Australian delicacy into the international spotlight when he mailed small packets of the native bread spread to people around the globe who had agreed to take “The Vegemite Challenge” by sampling it and blogging about their reactions.
I was not gifted Vegemite because I didn’t ask. I was able to easily locate the treat on my own, though, once I landed in Australia. On my second shopping trip I sought out the Vegemite section at the local Woolworth’s grocery chain and discovered jars of many sizes lining the shelves. The original flavor immediately had to compete for my attention with the new Vegemite Cheesybite. The catchy name and my love of cheese caused me to hold a jar of this brownish substance in my hand for quite a while. This potentially could be delectable, I thought. Or, I might have to spit it out. Ultimately, though, I set that jar back on the shelf and elected to purchase the original Vegemite so I could learn for absolute certain what it is like in its purest form. Not sure just how kindly I would take to the Vegemite taste, I bought not a jar but a smaller tube.
These are the ingredients in Vegemite, as quoted from my tube:
Yeast extract (from yeast grown on barley)
Salt (mineral salt)
Salt (500)
Malt extract (from barley)
Color (150c)
Flavors
Niacin
Thiamine
Riboflavin
Folate
All of these we are familiar with. Mix them together in just the right manner, and you’ve got a pot full of Vegemite.
Bloggers Candice Walsh and Jeannie Marks filmed videos of their Vegemite Challenge. Each had a quite strong and very distinct reaction to its unique flavor. I did not shoot a video because:
1) I didn’t have anyone to film it
2) I have a black eye
3) I’d rather write about it
I believe Vegemite has created a major strike against itself by proclaiming prominently on the label “Concentrated Yeast Extract.” This tidbit, while I’m sure true, would probably best be hidden in fine print on the back. Another downside to Vegemite is its color – black. Since this is popularly eaten on toast and most of us are accustomed to spreading rainbow colors of red, purple and yellow on our toasted bread, slathering on the color black is a real departure and somewhat of a turnoff. I have not yet extracted this Australian treat from a jar, but I can report that I found it harbored another unappealing aspect when I opened my tube and began to squirt. A thick black goo slowly emerged from the hole. Not an appetizing sight in any culture, surely.
However, once the string of paste finished plopping onto my toast and I spread it around a little with a knife, the situation began looking up. I smelled the spread on the bread. Salt. I tentatively crunched into the toast. More salt. I finished eating my first bite and waited several seconds. Still salt. I can’t say it has a salty flavor or it tastes really salty. To my palate, Vegemite basically is black, goo-shaped salt.
I have fond feelings toward and positive thoughts about Vegemite. I cannot say I love it, although I genuinely like it. I even ate another piece of Vegemite toast as a snack a couple of nights after my first. More of this Australian treat is in my future, I am positive. I may even buy a small jar of the new Vegemite Cheesybite. Perhaps I’ll be one of the first non-Australians to taste the new flavor of this purely Aussie treat.
Whoa..I just connected the dots. This is what they are talking about in that song with the phrase… “I come from the land down under” some 80′s song. very catchy. But I always wondered what Vegemite sandwich was! Now, thanks to the blog, my question has been answered.
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Sabina Lohr Reply:
July 20th, 2010 at 05:08
I remember that song! Yes, a Vegemite sandwich is a black salt goo sandwich.
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[...] link: Vegemite – An American Perspective of an Australian Specialty … Another Travel TipsOnline Travel Sites | 25 Money Saving WebsitesTravel Wallpaper – July 2009 [...]
Sabina, no aussies I know eat vegemite from a tube – that’s just wrong! I hope you’ll give it another go
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Sabina Lohr Reply:
July 20th, 2010 at 05:09
But I liked it!
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Man, I’d have to cover the stuff up with peanut butter, or something.
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Sabina Lohr Reply:
July 20th, 2010 at 05:09
Or sugar, to ease up on the salt taste.
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Aiden Reply:
September 5th, 2010 at 02:31
Erk. As an Australian I feel I should warn you, this does not work terribly well for many people. Neither does honey or peanut butter. (Although if it does work, meh. Different taste buds.)
I’ve never tried the cheese variant..! Must look out for that.
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…. I am waiting for Mick to get back to me on this “delicacy”…. I have my assumptions…. I better wait for my Aussie friend to give me the “heads up” before I try it !! LMFAO !!
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Sabina Lohr Reply:
July 20th, 2010 at 05:10
Really, go ahead. Try it.
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…. lmao…. sounds like a “set-up” to me, waiting on Mick to say “yea or nea” on this subject !!
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Gross… I think Vegemite is just wrong… I don’t understand it… it makes me sad just thinking about it. Good post though haha
Brendan van Son´s last blog ..The Photo Vulture- 5 Steps to Avoid Becoming a Bird of Prey
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Sabina Lohr Reply:
July 20th, 2010 at 05:11
It’s really not that bad. I had more for breakfast this morning.
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Right on! Another point for Vegemite. Or should we consider this a half point? It’s the goo. If they just packaged it in a more appealing manner… As for the black eye, hope you won the fight!
Nomadic Chick´s last blog ..Worst Washroom of The Week
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Sabina Lohr Reply:
July 20th, 2010 at 05:11
Yep, I won!
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I don’t know how you were able to do it! It tasted horrible! I don’t think any other foods have ever made me want to puke the way vegemite did. Sorry Oz!
Michael´s last blog ..Southeast Asia Bucket Ingredients
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Sabina Lohr Reply:
July 20th, 2010 at 05:12
Well, I like salt, so to me it wasn’t sooo bad.
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Great post! I’ve never tried Vegemite but if it’s anything like Marmite, then I’m sure I’ll love it. Try smearing some on pieces of buttered bread, add Cheddar cheese and toast the sandwich. Delish!
Ana´s last blog ..Photo Friday- Mar del Plata Argentina
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Sabina Lohr Reply:
July 20th, 2010 at 05:12
Oh, that does sound delicious! I will try it.
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While real Vegemite comes from a jar where you can stick your knife in and get a big old scoop of it to spread across your toast I’m glad you somewhat enjoyed it.
Don’t forget on the jar it also advertises the fact it’s the richest sources of vitamin B in the world.
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Sabina Lohr Reply:
July 20th, 2010 at 05:13
But this was authentic Australian-made Vegemite in a tube. I really did somewhat enjoy it.
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There’s a long standing war between us Brits and the Aussies over Vegemite – because we have Marmite instead and its way better. Aussies don’t agree. I find Vegemite has a weird aftertaste that marmite doesn’t. Marmite is definitely a british institution we are very proud of. I often carry a jar with me when going abroad as you just can’t get it anywhere else.
I actually buy ‘yeast extract’ which is exactly the same but cheaper. Best on hot toast or soft white bread with loads of margarine. Or with ready salted crisps or peanut butter. Yum
- Ellen UK
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Sabina Lohr Reply:
July 20th, 2010 at 05:15
Oh, I must try Marmite. I can’t believe yeast is such a popular treat.
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It was interesting to read your perspective on our beloved breakfast spread. As an Aussie I was raised on Weetbix and vegemite. I gave up the weetbix years ago but still regularly enjoy vegemite on toast.
I am surprised that it is not a hit with Japanese – it tastes very much like Miso soup if you make a cup of tea with it.
Yes, that is correct, you can do much more with Vegemite than spread it on your toast. It can be moxed with many things and one combination I am particularly fond of is Cheese and Vegemite. I haven’t bothered with the premixed stuff that you referred to, just sliced cheese on top of vegemite on toast. Anotehr great combo is Vegemite and boiled eggs…or any type of eggs for that matter.
Here is another favourite: get really fresh white bread, liberally spread some butter then some vegemite. Cut off the crusts and squash the bread flat. Then roll it up and squash it flat once more and eat. Yum!
On Aussie songs, you might also like to check out the vegemite referrence in ‘Australiana’ by Austentatious. You probably won’t get most of the referrences but worth a look. It stayed at number one in the Australian music charts for many weeks running in the 80s.
Bon appetit! Or perhaps I should say, “Grubs up!”
Vincent Brown´s last blog ..Update on the Father & Son Tomb Discovery
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Sabina Lohr Reply:
July 21st, 2010 at 18:00
Vincent, thank you so much for all these tips on how to eat Vegemite and enjoy. I’ve heard so much about topping it with cheese, I am definitely going to try that – probably today. No wonder they have started selling cheesy Vegemite. And I might just try it with eggs too.
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Yuck. I tried Vegemite when I was in New Zealand. I’m sorry, but I don’t think I’ll ever be keeping it stocked in my home to put it on toast – or anything else. It’s definitely an acquired taste. But, it was fun to convince my unsuspecting American friends to try it when I came home…
Amanda´s last blog ..Life behind China’s Great Firewall
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Sabina Lohr Reply:
July 26th, 2010 at 05:48
Hi, Amanda. I can see how it would be an acquired taste. But that rich salty flavor – it’s just so familiar.
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I tried vegemite the first time more than 10 years ago, when an Australian exchange student that we hosted in our house for several months introduced it to me. I to be honest don’t remember the taste exactly anymore, but I remember that it was really strong and I was totally repelled by it. It was so bad, until now I still haven’t given the second try! Good that you like it
A non-Aussie friend of mine like the cheesybite, but not vegemite.
Dina´s last blog ..An awe-inspiring day trip from Barcelona- the Monastery of Montserrat
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Sabina Lohr Reply:
August 9th, 2010 at 06:48
It is really, really strong. It now seems odd to me that most people are repelled by it. I continue to eat it. The Cheesybite sounds pretty good. Maybe that will be next.
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Hi! I come from Spain and I just don’t have the Vegemite/Marmite gene, I can’t appreciate that. It’s just too salty and weird for me! Anyway, my friends from Australia are crazy in love with Vegemite and even miss it when they’re abroad.
Marta´s last blog ..Spain beyond sangría
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Sabina Lohr Reply:
August 16th, 2010 at 05:31
Ha – “the Vegemite/Marmite gene”! Funny! It is, indeed, absolutely salty and weird. Your friends should stick a tube of it in their luggage and bring it along.
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