Pantry
Vegemite
Also called yeast extract, yeast spread, Aussie yeast spread
A thick, near-black spread made from brewer's yeast left over from beer making, with vegetable extract and salt. It comes in a squat glass jar with a yellow lid and is a rich source of B vitamins. It contains gluten from the brewing grain, so it is listed with wheat for allergy purposes.
Origin
Melbourne, 1922 to 1923, where the chemist Cyril Callister developed it for Fred Walker's food company after the First World War cut supplies of British Marmite. It was owned by Kraft for most of the century and returned to Australian ownership in 2017.
Flavour
Very salty, malty and savoury, with a bitter edge. Stronger and less sweet than Marmite, and much thicker.
How it is made
Spent yeast from breweries is broken down with salt and heat, filtered, concentrated into a paste and blended with vegetable extract.
How to use it
Spread a very thin layer on hot buttered toast; the butter is not optional. It goes into cheese sandwiches and cheese scrolls, and a teaspoon deepens gravy, stews and soup the way a stock cube does.
Storage
Keep it in the pantry with the lid on. It does not need the fridge and keeps well past its date, though the top may dry out.