We're happy little Vegemites, as bright as bright can be. We all enjoy our Vegemite for breakfast, lunch and tea. Our mummies say we're growing stronger every single week. Because we love our Vegemite. We all adore our Vegemite. It puts a rose in every cheek.
Main Menu
The Book
- Anzac Biscuits
- Chiko Roll
- Chocolate Crackles
- Damper
- Fairy Bread
- Frog Cake
- Harry's Cafe de Wheels
- Lamingtonsamingtons
- Neenish Tart
- Pavlova
- Pies
- Pie Floater
- Piklets
- Vegemite
Recipes
If there was only one food that defined Australians, it would be Vegemite. We love it! It is part of our identity and embedded into our culture. Made from brewer's yeast, it is a thick black salty savoury paste, best spread thin on bread or toast. It was originally developed by Cyril Callister who was employed as a food technologist for Fred Walker in 1922, and has come in a variety of packaging since. The name came about when Fred Walker ran a national competition. The prize was fifty pounds for the lucky winner, a years salary for some people. Fred Walker's daughter chose the winning entry but the name of the person was never recorded.
