Where All the World’s Vegemite Comes From
January 27, 2024 8:30 AM Subscribe
Vegemite is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. The New York Times says, "First concocted a century ago, the spread is widely adored by Australians — and loathed by almost everyone else" and reveals "The Corner Lot Where All the World’s Vegemite Comes From" (ungated & archive). Oh, and there's a song.
Previously, 15 years ago.
Previously, 15 years ago.
All three are brilliant for making stews and soups taste amazing without anyone knowing why.
posted by aramaic at 8:37 AM on January 27 [13 favorites]
posted by aramaic at 8:37 AM on January 27 [13 favorites]
It’s concentrated Maillard reaction paste. Good stuff :)
posted by Doleful Creature at 8:39 AM on January 27 [7 favorites]
posted by Doleful Creature at 8:39 AM on January 27 [7 favorites]
I always thought you got it when buying bread from a man in Brussels who was six-foot-four and full of muscle.
posted by credulous at 9:36 AM on January 27 [37 favorites]
posted by credulous at 9:36 AM on January 27 [37 favorites]
There’s a Swiss version which comes in a tube, like toothpaste. It’s not as strong but it will do in a pinch.
posted by The River Ivel at 9:37 AM on January 27 [1 favorite]
posted by The River Ivel at 9:37 AM on January 27 [1 favorite]
and loathed by almost everyone else
I like Vegemite, and am not Australian.
posted by chavenet at 10:07 AM on January 27 [1 favorite]
I like Vegemite, and am not Australian.
posted by chavenet at 10:07 AM on January 27 [1 favorite]
I’m just a poor country boy from the sticks of Maryland and I love the stuff.
posted by chronkite at 10:13 AM on January 27 [3 favorites]
posted by chronkite at 10:13 AM on January 27 [3 favorites]
You have to know that some nuclear power has these coordinates on a battle plan filed away somewhere.
posted by dr_dank at 10:34 AM on January 27
posted by dr_dank at 10:34 AM on January 27
I dated a wonderful man from Auckland who taught me the joy of a thin spread of Vegemite (and some thinly-sliced tomato) in a grilled cheese sandwich.
posted by rrrrrrrrrt at 10:39 AM on January 27 [5 favorites]
posted by rrrrrrrrrt at 10:39 AM on January 27 [5 favorites]
A song? That's not "Happy Little Vegemites"?
The original Vegemite song.
The version '90s kids grew up with.
The 2023 remake campaign.
posted by Your Childhood Pet Rock at 10:45 AM on January 27 [5 favorites]
The original Vegemite song.
The version '90s kids grew up with.
The 2023 remake campaign.
posted by Your Childhood Pet Rock at 10:45 AM on January 27 [5 favorites]
Yes the number one mistake Americans make is treating Vegemite like other spreads they use, e.g. jam, mayo, peanut butter, butter. This results in far too much vegemite, just a tiny bit has a lot of flavor.
/another US fan
posted by SaltySalticid at 11:10 AM on January 27 [5 favorites]
/another US fan
posted by SaltySalticid at 11:10 AM on January 27 [5 favorites]
I think the challenge many newcomers have with Vegemite is that they expect it to be either sweet or bland. When I warn people “imagine if soy sauce was a paste” they are less taken aback.
One of my favorite ways to use Vegemite is on avocado toast. It adds a little zing that elevates everything.
Cadbury had a Vegemite chocolate bar a couple of years ago. It was actually pretty good. I ate the first square on a dare, but found it was similar to salted caramel.
I am another American Vegemite-lover. I worked at an Aussie company for several years, and my Australian colleagues were startled to find I loved the stuff.
posted by rednikki at 11:24 AM on January 27 [7 favorites]
One of my favorite ways to use Vegemite is on avocado toast. It adds a little zing that elevates everything.
Cadbury had a Vegemite chocolate bar a couple of years ago. It was actually pretty good. I ate the first square on a dare, but found it was similar to salted caramel.
I am another American Vegemite-lover. I worked at an Aussie company for several years, and my Australian colleagues were startled to find I loved the stuff.
posted by rednikki at 11:24 AM on January 27 [7 favorites]
When I was a kid, my grandmother was big on manners, in a very mid-century kind of way. Not stuffy white-gloves manners, they were way too hippyish for that, but very much being polite and and indirect as a way of avoiding offense. So if someone served you something gross or showed you their favorite artwork, no matter how disgusting or in poor taste it was, you weren't supposed to say "Ew, yuck!", you were supposed to say something like "Thank you, but that doesn't quite speak to my taste."
Vegemite doesn't quite speak to my taste.
posted by Dip Flash at 11:59 AM on January 27 [5 favorites]
Vegemite doesn't quite speak to my taste.
posted by Dip Flash at 11:59 AM on January 27 [5 favorites]
>All three are brilliant for making stews and soups taste amazing without anyone knowing why.I've never had vegemite or marmite (or bovril). But an acquaintance turned me on to Better Than Bouillon paste, and it provides a noticeable hit of umami from the yeast without tasting yeast-y. The roast chicken and vegetable bases are as good or better than the best storebought stock, and the beef base blows all beef stock except homemade out of the water. And, not only does it taste better, it's also cheaper than storebought stock. They offer reduced-sodium versions too, helpful for home cooks who have to watch the levels for those they're feeding. I can vouch for the vegetable, chicken, and beef bases, and I just picked up the roasted garlic base on my last supermarket trip.
posted by Fiberoptic Zebroid and The Hypnagogic Jerks at 12:40 PM on January 27 [8 favorites]
When I warn people “imagine if soy sauce was a paste” they are less taken aback.
When I warn people, I tell them that if they like anchovies or anchovy paste, they'll like Vegemite. Also prefer Vegemite over Marmite for easier spreadability.
posted by milnews.ca at 12:57 PM on January 27
When I warn people, I tell them that if they like anchovies or anchovy paste, they'll like Vegemite. Also prefer Vegemite over Marmite for easier spreadability.
posted by milnews.ca at 12:57 PM on January 27
You put the spoon in the jar, get it nicely coated, and then you just suck on the spoon. It's like a savoury lollipop.
posted by Audreynachrome at 1:47 PM on January 27 [8 favorites]
posted by Audreynachrome at 1:47 PM on January 27 [8 favorites]
Yep, that smell as you go anywhere within a km of the Kraft factory. It’s so distinctive.
posted by andraste at 1:58 PM on January 27
posted by andraste at 1:58 PM on January 27
I usually eat Marmite, which you can get at most grocery stores in my corner of Canada. Vegemite is a little harder to find.
posted by fimbulvetr at 2:49 PM on January 27
posted by fimbulvetr at 2:49 PM on January 27
I just had some on toast right now. Every day, my breakfast. Also I live near the Vegemite plant and I can say I have never smelt the aroma of it in the air. Maybe I need to go past at a certain time.
posted by awfurby at 3:09 PM on January 27 [1 favorite]
posted by awfurby at 3:09 PM on January 27 [1 favorite]
I eat Vegemite about twice a year - partly so as not to lose citizenship and partly because of nostalgia. If you really want something salty, and considering the amount of fries you go through, the US really needs to start using chicken salt on your fried food. Just saying.
posted by ninazer0 at 3:29 PM on January 27 [10 favorites]
posted by ninazer0 at 3:29 PM on January 27 [10 favorites]
(sigh) Now I'm craving a Vegemite and cheese sandwich and that's just a sad state of affairs for an American. I wish it wasn't so hard to come by in the US.
posted by EvaDestruction at 3:33 PM on January 27
posted by EvaDestruction at 3:33 PM on January 27
I'm from London, so we eat Marmite, although I have nothing against Vegemite.
Mrs Bookbook is from Canada and knew nothing of such things, but once, many decades ago, I was a bit under the weather lying in bed at my parents' house and she asked if she could make me anything. I asked for some Marmite on toast - a humble request, and she dutifully wandered to the kitchen and made me some, wondering what the hell Marmite was, and licked the knife once she'd finished, and immediately icked-out with the taste.
This is obviously the wrong way to experience Marmite.
And about half-an-hour later, the aftertaste had her smacking her lips, going, hmmmmm, and so she made herself some on toast and now here we are, decades later, with her being the Marmite obsessive and major consumer in the house...
I consider that a win.
posted by bookbook at 4:12 PM on January 27 [5 favorites]
Mrs Bookbook is from Canada and knew nothing of such things, but once, many decades ago, I was a bit under the weather lying in bed at my parents' house and she asked if she could make me anything. I asked for some Marmite on toast - a humble request, and she dutifully wandered to the kitchen and made me some, wondering what the hell Marmite was, and licked the knife once she'd finished, and immediately icked-out with the taste.
This is obviously the wrong way to experience Marmite.
And about half-an-hour later, the aftertaste had her smacking her lips, going, hmmmmm, and so she made herself some on toast and now here we are, decades later, with her being the Marmite obsessive and major consumer in the house...
I consider that a win.
posted by bookbook at 4:12 PM on January 27 [5 favorites]
Pretty sure I’ve mentioned it here before but if straight Vegemite is too hardcore it’s great mixed with tahini.
posted by the duck by the oboe at 4:32 PM on January 27 [1 favorite]
posted by the duck by the oboe at 4:32 PM on January 27 [1 favorite]
> I dated a wonderful man from Auckland who taught me the joy of a thin spread of Vegemite (and some thinly-sliced tomato) in a grilled cheese sandwich.
posted by rrrrrrrrrt
aka Kiwi pizza.
> You put the spoon in the jar, get it nicely coated, and then you just suck on the spoon. It's like a savoury lollipop.
posted by Audreynachrome
A true connoisseur.
> And about half-an-hour later, the aftertaste had her smacking her lips, going, hmmmmm,...
posted by bookbook
I think the best way to introduce people to any of the 'mites is to get them to put a very small amount (couple of grains of rice worth) on their tongue, spread it around the inside of their mouth, don't eat or drink anything else, and wait for the after taste.
posted by Pouteria at 7:36 PM on January 27 [2 favorites]
posted by rrrrrrrrrt
aka Kiwi pizza.
> You put the spoon in the jar, get it nicely coated, and then you just suck on the spoon. It's like a savoury lollipop.
posted by Audreynachrome
A true connoisseur.
> And about half-an-hour later, the aftertaste had her smacking her lips, going, hmmmmm,...
posted by bookbook
I think the best way to introduce people to any of the 'mites is to get them to put a very small amount (couple of grains of rice worth) on their tongue, spread it around the inside of their mouth, don't eat or drink anything else, and wait for the after taste.
posted by Pouteria at 7:36 PM on January 27 [2 favorites]
I have not had Vegemite, but I like Marmite. English muffin or crumpet if you can find them, a little spread, peanut butter, Marmite. So good. Grilled, cheese, tomato, Marmite sounds promising.
posted by theora55 at 7:57 PM on January 27 [1 favorite]
posted by theora55 at 7:57 PM on January 27 [1 favorite]
"Every vessel of Vegemite, the spread beloved in Australia and not so much outside it, has for the past 80 years begun its journey here." - not strictly true, it was manufactured in NZ too up until a couple of decades ago
posted by mbo at 8:39 PM on January 27
posted by mbo at 8:39 PM on January 27
The children insist that Marmite is sweeter than Vegemite, and that is how they like it. I almost posted an AskMe on what is TOO much Marmite on toast and whether there were adverse effects with too much Marmite.
+1 on Better than Bouillon. That is the stuff.
posted by jadepearl at 9:46 PM on January 27 [1 favorite]
+1 on Better than Bouillon. That is the stuff.
posted by jadepearl at 9:46 PM on January 27 [1 favorite]
This American has tried it a few times. I don't hate it, in fact I rather like it in the right proportion. But dear god is it salty; I felt my tongue and gums pucker up right away.
I hate very few foods, but there's a good list of foods I will eat but never crave. I will never crave Vegemite, though I would try it again.
posted by zardoz at 3:19 AM on January 28
I hate very few foods, but there's a good list of foods I will eat but never crave. I will never crave Vegemite, though I would try it again.
posted by zardoz at 3:19 AM on January 28
The best breakfast sandwich:
* bread-y substrate of choice: toast, bagel, english muffin - whatever you prefer, but hot, toasted
* spread generous portion of vegemite on one piece, and mayo on the other
* fried egg
* swiss cheese
perfection
posted by namewithoutwords at 4:10 AM on January 28
* bread-y substrate of choice: toast, bagel, english muffin - whatever you prefer, but hot, toasted
* spread generous portion of vegemite on one piece, and mayo on the other
* fried egg
* swiss cheese
perfection
posted by namewithoutwords at 4:10 AM on January 28
Brit, have Marmite in the kitchen but a jar lasts a long time. Will look out for Vegemite today and see if I prefer the consistency.
It may not be common knowledge these days but you will notice that Marmite jars have a flat spot on each side. That is for resting the jar on its side as the jar empties, this causes the contents to ooze down over time to make access easier. Final extraction being done with hot water.
Re: too much Marmite. I saw an anecdote on Twitter some time back about some European visitors to the UK who slathered Marmite onto toast as though it were peanut butter. It was not a success!
In a similar vein, Patum Peperium which is anchovy paste. As much of an acquired taste as Marmite but I doubt it is exported anywhere.
posted by epo at 4:56 AM on January 28
It may not be common knowledge these days but you will notice that Marmite jars have a flat spot on each side. That is for resting the jar on its side as the jar empties, this causes the contents to ooze down over time to make access easier. Final extraction being done with hot water.
Re: too much Marmite. I saw an anecdote on Twitter some time back about some European visitors to the UK who slathered Marmite onto toast as though it were peanut butter. It was not a success!
In a similar vein, Patum Peperium which is anchovy paste. As much of an acquired taste as Marmite but I doubt it is exported anywhere.
posted by epo at 4:56 AM on January 28
A Vegemite and tomato sandwich, on fresh wholemeal bread and using a firm variety of tomato like a Roma, is an absolute treat. I'm less of a fan of avocado and Vegemite - I enjoy one or the other for flavour and texture but together the texture is too much. I get the same feeling from a salad sandwich that's too heavy on the spreadable ingredients (I once made one that had hommus, avocado, mayo, and a too-ripe tomato and the overwhelming feeling was quite upsetting).
My personal favourite Vegemite thing requires speed, accuracy, and meticulous planning. Get your spreadable butter out of the fridge first, and allow to soften. Slice up enough cheese to cover two slices of bread (face up), then toast those two slices to a strong, even brown - just that bit beyond golden. You want crisp, firm, dry, and hot. Working quickly, butter each slice. As you finish a slice, stack it underneath the next slice you work on - we're using the heat to get a good melt on the butter and work some moisture back into the toast. Once all the slices are buttered, spread your preferred thickness of Vegemite on each one, and top with the cheese. Again, stack from top to bottom, so that the heat warms through the cheese and starts to release some of the flavour.
Eat, and be comforted - a cup of tea or coffee is also recommended.
posted by prismatic7 at 5:21 AM on January 28 [2 favorites]
My personal favourite Vegemite thing requires speed, accuracy, and meticulous planning. Get your spreadable butter out of the fridge first, and allow to soften. Slice up enough cheese to cover two slices of bread (face up), then toast those two slices to a strong, even brown - just that bit beyond golden. You want crisp, firm, dry, and hot. Working quickly, butter each slice. As you finish a slice, stack it underneath the next slice you work on - we're using the heat to get a good melt on the butter and work some moisture back into the toast. Once all the slices are buttered, spread your preferred thickness of Vegemite on each one, and top with the cheese. Again, stack from top to bottom, so that the heat warms through the cheese and starts to release some of the flavour.
Eat, and be comforted - a cup of tea or coffee is also recommended.
posted by prismatic7 at 5:21 AM on January 28 [2 favorites]
Multiple Australians I have met in London aver that the Vegemite available there isn't the same as the stuff back home, to the extent of bringing it back from family visits. Is there an export version?
posted by doiheartwentyone at 6:40 AM on January 28
posted by doiheartwentyone at 6:40 AM on January 28
1. Mug of boiling water, teaspoon of Marmite, bingo. Savoury hot drink, almost but not quite entirely unlike tea. There is no better warmer after walking the dog on a frosty morning.
2. Baked potato, butter, marmite. Utterly transforms it. I cannot imagine eating baked potatoes any other way any more.
posted by Hogshead at 8:35 AM on January 28 [3 favorites]
2. Baked potato, butter, marmite. Utterly transforms it. I cannot imagine eating baked potatoes any other way any more.
posted by Hogshead at 8:35 AM on January 28 [3 favorites]
So, is Vegemite the Australian garum?
posted by the sobsister at 9:19 AM on January 28 [9 favorites]
posted by the sobsister at 9:19 AM on January 28 [9 favorites]
I love Marmite with a slice of Gouda cheese on bread. Nice start of the day.
posted by Pendragon at 11:19 AM on January 28
posted by Pendragon at 11:19 AM on January 28
"I tell them that if they like anchovies or anchovy paste, they'll like Vegemite." I am definitely a counterfactual to this, and I generally LOVE savory far over sweet.
Growing up in Ontario in the 70s and 80s I had a lot of Brit immigrant friends at school. One was gushing that his gran had sent a jar of marmite and wouldn't stop talking on how great it was. I begged a bite of sandwich a week later and immediately spat it out. He did not speak to me for the rest of the school year. (see also "wtf this is just a peppermint life saver")
I worked in Perth for about a week in 2014 and the hotel had an impressively extensive breakfast bar included in the fee. This included little spread-um packets of Vegemite. I tried once on day one, thin on a crumpet with a piece of cheese...and gamely finished what I had started but nobody was having any fun. Over the course of the week and all the meetings I was in, people would line up to ask me if I had tried vegemite, and when I indicated that I had and was not in the fan club they would explain that I had done it wrong and I needed to x or y instead. (Direct if somewhat doleful, quote "A crumpet is a controversial vessel for vegemite.")
Over the course of the week I tried it again a couple of times based on the support I was being given by the vegemite hive mind, but I never really got there. I brought home two of the packets as special treats for my kids (12 and 10 at the time), pumped it up like mad and handed it over. They were NOT IMPRESSED. However between me and the other Canuck I was travelling with that week we bootlegged 5 jars for expats and unexplainable addicts back home.
Reading all this and thinking about it feels strange because again i like savory (and with a dutch background I love salted licorice and pickled herring, both of which I am definitely told are acquired tastes). I wonder if I would like vegemite more if I had tried it later in the day, possibly on the wrong side of at least one pint...
posted by hearthpig at 12:27 PM on January 28
Growing up in Ontario in the 70s and 80s I had a lot of Brit immigrant friends at school. One was gushing that his gran had sent a jar of marmite and wouldn't stop talking on how great it was. I begged a bite of sandwich a week later and immediately spat it out. He did not speak to me for the rest of the school year. (see also "wtf this is just a peppermint life saver")
I worked in Perth for about a week in 2014 and the hotel had an impressively extensive breakfast bar included in the fee. This included little spread-um packets of Vegemite. I tried once on day one, thin on a crumpet with a piece of cheese...and gamely finished what I had started but nobody was having any fun. Over the course of the week and all the meetings I was in, people would line up to ask me if I had tried vegemite, and when I indicated that I had and was not in the fan club they would explain that I had done it wrong and I needed to x or y instead. (Direct if somewhat doleful, quote "A crumpet is a controversial vessel for vegemite.")
Over the course of the week I tried it again a couple of times based on the support I was being given by the vegemite hive mind, but I never really got there. I brought home two of the packets as special treats for my kids (12 and 10 at the time), pumped it up like mad and handed it over. They were NOT IMPRESSED. However between me and the other Canuck I was travelling with that week we bootlegged 5 jars for expats and unexplainable addicts back home.
Reading all this and thinking about it feels strange because again i like savory (and with a dutch background I love salted licorice and pickled herring, both of which I am definitely told are acquired tastes). I wonder if I would like vegemite more if I had tried it later in the day, possibly on the wrong side of at least one pint...
posted by hearthpig at 12:27 PM on January 28
"A crumpet is a controversial vessel for vegemite."
Is it? It's for breakfast and you put butter or margarine on it. (A whole other debate... my father was raised margarine, my mother butter or nothing). Toast, bread, crumpet, I'd imagine even the American biscuit, vegemite goes. I've had many a vegemite crumpet, more than most since I don't care for jam.
posted by Audreynachrome at 12:36 PM on January 28
Is it? It's for breakfast and you put butter or margarine on it. (A whole other debate... my father was raised margarine, my mother butter or nothing). Toast, bread, crumpet, I'd imagine even the American biscuit, vegemite goes. I've had many a vegemite crumpet, more than most since I don't care for jam.
posted by Audreynachrome at 12:36 PM on January 28
Promite is better. I'm Australian and don't like Vegemite.
posted by deadwax at 2:03 PM on January 28
posted by deadwax at 2:03 PM on January 28
Wasabi AND (marmite OR vegimite) is *amazing* on some sambos.
posted by meehawl at 2:05 PM on January 28
posted by meehawl at 2:05 PM on January 28
I've never had vegemite or marmite (or bovril). But an acquaintance turned me on to Better Than Bouillon paste, and it provides a noticeable hit of umami from the yeast without tasting yeast-y. The roast chicken and vegetable bases are as good or better than the best storebought stock, and the beef base blows all beef stock except homemade out of the water.
Yes, Better Than Bouillon is fantastic. Because it's concentrated, I water it down a little bit more because it can be pretty salty otherwise. THanks for mentioning the low-sodium version; I'll have to look for that one.
posted by etaoin at 2:40 PM on January 28
Yes, Better Than Bouillon is fantastic. Because it's concentrated, I water it down a little bit more because it can be pretty salty otherwise. THanks for mentioning the low-sodium version; I'll have to look for that one.
posted by etaoin at 2:40 PM on January 28
i am delighted by the intensely dumb name it had for a while - parwill. bc marmite but parwill, u see.
posted by Sebmojo at 2:51 PM on January 28 [1 favorite]
posted by Sebmojo at 2:51 PM on January 28 [1 favorite]
Promite is better. I'm Australian and don't like Vegemite.
posted by deadwax
I started on Vegemite, moved to Promite in my teens, then went back to Vegemite in my early twenties.
posted by Pouteria at 5:11 PM on January 28
posted by deadwax
I started on Vegemite, moved to Promite in my teens, then went back to Vegemite in my early twenties.
posted by Pouteria at 5:11 PM on January 28
Vegemite is Australian MSG.
posted by frogmanjack at 8:00 PM on January 28
posted by frogmanjack at 8:00 PM on January 28
Marmite, which you can get at most grocery stores in my corner of Canada.
Except you always have to search for it around the flour and baking powder.
posted by Flashman at 8:20 PM on January 28
Except you always have to search for it around the flour and baking powder.
posted by Flashman at 8:20 PM on January 28
"A crumpet is a controversial vessel for vegemite."
Is it?
I think vegemite on a crumpet is a wrongness, but I don’t really care that much what other people eat, and that specifically sits easily in the “I don’t care” zone.
Is that a controversy?
posted by pompomtom at 8:43 PM on January 28
Is it?
I think vegemite on a crumpet is a wrongness, but I don’t really care that much what other people eat, and that specifically sits easily in the “I don’t care” zone.
Is that a controversy?
posted by pompomtom at 8:43 PM on January 28
Vegemite on a crumpet is a radness
posted by prismatic7 at 12:30 AM on January 29
posted by prismatic7 at 12:30 AM on January 29
"It's Australian for miso"
posted by sebastienbailard at 12:23 PM on January 29
posted by sebastienbailard at 12:23 PM on January 29
Among the many sandwiches that work great with Vegemite (eg cheese, salami, tomato, onion + gherkin) my favourite is just Vegemite with thin slices of white onion.
posted by Marticus at 6:17 PM on January 29 [1 favorite]
posted by Marticus at 6:17 PM on January 29 [1 favorite]
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