Please do explain whatever gave you the idea that nutella and vegemite could possibly taste even remotely similar??!? 
They brown and mushy and come in jars. Of course, so do stool samples!
Not anymore. I remember back in the early 80’s we’d get care packages from my sister, stationed in Germany at the time, with Nutella and Henkels knives. It was being sold in the US at that time, but only in a handful of shops in New England. Now it’s been picked up by most of the large chains and knocked off by some US companies. From the Nutella history page.
In regards to what it’s good on/with, I haven’t found any bad combinations, although I’m sure they exist. One of these days I’m going to try to see if I can thin it, either with heat or some milk, and use it to chocolate-glaze popcorn.
Enjoy,
Steven
Count me as another who had no idea Nutella was a foreign food in the US! We have a shelf of it as well as the knock-off and organic and specialty brands in all the local grocery stores.
Crepes with Nutella is the quintessential Parisian street food. I feel like I can die happy now that I’ve had one or five.
I dip like it on dried ginger or pineapple pieces in addition to just on bread.
And man this thread is making me hungry.
Works great in home made ice cream.
Heat a bit to get it runny, then add in the final moments of churning. Some will mix into the mix, turning it a bit off white, but I use brown sugar and real vanilla (too much of it) in my vanilla ice cream base anyway, so the bit that does mix, doesn’t bother me in the least.
Damn, that’s what I just did.
Normally, on whole wheat toast with sliced bananas-- or spread thinly on a crepe with fresh raspberries or sliced bananas then roll.
Nigella Lawson (rawr!) has a recipe for Nutella cake.
A few years ago I bought myself a popover tin, and baked a few batches of popovers. While eating one of them, it occurred to me that popover batter was essentially crepe batter, and that Nutella would probably be a good accompaniment.
Was it ever. A warm, crisp, hollow popover filled with a banana slice and a shmear of Nutella was pretty heavenly.
I’ve given up popovers, Nutella, and all other forms of sugary, carb-y goodness, but I still have fond memories of that meal. Yum.
Giada has a recipe that I’ve always wanted to try…I think it was Nutella, Brie and basil on sourdough bread, melted in a panini press
I can buy Nutella at Wallyworld, here, and I always use it in my German classes (it’s GERMAN class – ya gotta EAT) on hot buttered toast, or graham crackers, or vanilla wafers, or waffles. High school students can inhale that stuff in seconds.
They sell it here in Las Vegas in almost every supermarket.
I first tried it in Germany and oddly, never really liked it although I like peanut butter, like chocolate and hazelnuts and, well - just never got into it much.
I did like a cheap, wafer/cookie combo that contained Nutella that you could buy everywhere in Germany - but just never got into buying the jar and using it for anything else.
BTW…a friend who used to work for Liza Minelli told me this was a special weakness of Liza - she had jars and jars of Nutella in her apartment.
It’s good if you’re on a diet. Seriously. For breakfast, make up a big bowl of plain, unsweetened oatmeal. Stir in like half a tablespoon of Nutella. Only adds about 50 calories, and makes your healthy, filling breakfast taste like no-bake chocolate oatmeal cookies.
Make sure you hire a live tiger to guard the jar for the rest of the day, though.
Resurrecting this not-quite-zombie thread:
I found Nutella in Costco the other day and thought of this thread. Never tried it before, so I thought why not?
As a test, I spread it on two slices of plain wheat bread and folded them over. My first bite, I was skeptical; it tasted like low-quality melted chocolate. By the time I finished the second slice, I’d reached a state of mellow, innerly peaceful contentment. Oh, man, that’s good stuff.
They didn’t have it in West Texas when I was growing up, but these days who knows? First encountered it here in Thailand. The wife grew up on it. I treat it like heroin: If you have to indulge, small doses are probably better for you.
(No, I don’t do heroin.)
Fill a shot glass (made of real glass, not plastic) with it. Heat up for 20 seconds in the microwave. Pour over any ice cream of your choice - I like Breyer’s Smooth and Dreamy cookies and cream, since it’s the closest thing to real ice cream that’s low fat.
Savor.
I like it with a croissant.