And why did I eat peas as a young kid but they make me gag now? 
And for the record I’ve eaten wichity grubs several times too (several aborginal tribes eat them traditionally). I’ll stick to vegimite though.
I’ve had Vegemite once. It was spread thin on a cracker or bit of bread, and it was still very noticeably salty. I don’t recall if there was margarine with it. It has a yeasty, beery quality, and it seemed like it fit well with a culture where the average person drinks three beers a day. None of this seemed to make it as inedible, in my mind, as, say, curry.
Hey, I just had a grilled sandwich of the last couple slices of “liver cheese” I was willing to eat before I threw it out–it was tasting a mite moldy. And I’ve been known to eat Romano cheese that’s been sitting in the fridge for six months. I guess I can stand a little yeast.
Beer, on the other hand, doesn’t appeal to me. But then, I never have gotten used to alcohol on my lips. bleh.
You should have told me! The jar you brought me from Australia is still moldering, barely touched, in the back of my fridge. I would have been more than happy to give it up.
I can’t verify this, but I’ve heard that vegimite is the gunk left over on the bottom of beer barrels after the beer had been drained out.
Berocca is a soluble vitamin B supplement. You can get it in the UK too. My (Australian) SO tells me that it’s not as vitamin B rich as Vegemite, though.