A taste for Vegemite must be built up slowly if you are not born with it in your bloodstream. Start with less than enough to cover a fingernail and then spread that portion thinly on bread or toast. From there you can work up to such delights as a Vegemite and walnut sandwich. Only 4th generation users can eat it with a spoon.
Nearly one jar of Vegemite is sold each year for each member of the Australian population - noting that around 25% of the Australian population was not born there.
Meanwhile: Vegemite ingredient may help combat superbugs.
An ingredient found in Vegemite may be able to help combat some antibiotic-resistance “superbugs” that kill thousands of people, a study suggests.
Whew, for a moment I thought I might have to eat vegemite, but no, it turns out they used niacin, i.e. vitamin B3. No vegemite required. (Vegemite may contain niacin, but niacin is readily available from a lot of other sources. Like energy drinks. Or in pill form.)
In the wake of the reference to Vegemite in the 1981 song “Down Under,” by Men at Work, Vegemite experienced a brief period of popularity in the United States - not dramatic popularity, but enough that the product could be found in ordinary supermarkets. This lasted approximately until everyone who was curious had sampled the product, once. I tried it myself. Apparently, what we did wrong was to spread it thickly, like peanut butter. I’ve since heard that you’re supposed to put only a tiny amount of Vegemite on buttered toast. The thought that this approach may make the product less unpalatable does not inspire in me a desire to try it again.
I like Vegemite, although not as much as I like Marmite. As you imply in your post, I think a lot of people are put off these wonderfully tasty spreads because they plaster it onto their toast as if it were peanut butter.
Keep The Faith Michael, I’d like to see a Marmite/Vegemite coalition to spread the word.
[BTW Marmite is considerably stronger than Vegemite and I would recommend for first time users half a fingernail per slice of toast.]
Personal anecdote: the first time I was in Australia (back in about 1990 or so), my Australian associate said I had to try vegemite by spreading it on toast, but didn’t tell me to spread it thinly. She watched as I put a large knifeful on, and bite into it. It was the most god-awful thing I have ever had in my mouth (and that includes once having a bad oyster.) She just laughed and said to spread it thinner next time. There was no next time, nor will there ever be.
Anyone whose first taste of Indian cuisine was the Worlds Hottest Curry would likely to be put off that kind of food forever.
Rather than saying “never again”, why not give it a try?
I was the same when it came to Stilton cheese. I was in my thirties before, after years of trying and not liking it, I suddenly ‘got it’. I love it now.
Wait, how do you spread a half-fingernail worth of anything over a whole slice of toast? I can’t spread butter that thinly, nor honey, nor jam, nor pretty much anything else.
Further to RobDog’s answer; hold the knife at an angle of about 30 degrees and swiftly spread on to the freshly melted butter on hot toast. don’t treat it as a spread in the conventional sense, think of it more as an infusion.
I didn’t know that. Spent many of my formative years in the UK and developed a taste for Marmite. On toast with butter and/or good cheese.
Also good stirred into soup or stew or pasta sauce or added to burgers or scrambled eggs.
Or just mixed with hot water for a tasty broth drink (my mother used to do this for us kids a lot.)
