Why do australians like vegemite

More Defining Symbols of Australia View more. Ulu r u. Sydney Opera House. You may also like. Aeroplane Jelly Model-T Ford truck. Food Stories. Happy Birthday Play School. It also can be spread on toast with cheese slices or avocado or spread on toast to make Vegemite soldiers for dippy eggs soft-boiled eggs.

Vegemite is sometimes used to flavor soup stocks or meat pies and meat and potato pies. And then there are those who just like to eat it by the spoonful directly from the jar. Vegemite is an acquired taste and one that frankly defies description.

If push comes to shove, it can best be described as having a salty taste with a subtle bitterness. The umami flavor may remind some of an intense soy sauce. The uninitiated should try it in small doses at first. Although Vegemite is a staple in Australia, it can be difficult to find in the U. Amazon carries multiple sizes of the salty spread, and World Market—both in stores and online—also sells Vegemite.

The spread may also be on the shelves of your local supermarket if it does a good job of stocking international foods. It is available in gram, gram, and gram jars, as well as gram tubes and packs of "Happy Little" portions 9.

Vegemite should be stored in its original container in the pantry where it will last for at least one year. There is a "use by" date, but many Australians who have been enjoying the condiment for most of their lives say that they ignore it and continue to use the spread indefinitely.

As long as you are careful to avoid any cross-contamination—meaning not putting the knife with butter on it into the Vegemite jar—you should be able to use the product for a long time. Actively scan device characteristics for identification. As divisive as Miley Cyrus may be, the small tattoo on the back of her arm is of a subject even more so: Vegemite. While it's unconfirmed whether or not the American pop star is a fan of Australia's beloved sticky-brown condiment, her beau Liam Hemsworth is quoted in Australia's Sunday Style saying that he lived on "after-school Milo and Vegemite on toast" as a kid, and his nostalgic admiration of it is unsurprising.

He's Australian, and Australia notoriously loves the pungent paste smeared on buttered toast. What would be surprising, though, is if Miley loved it, because to be born outside of Australia and have a voracious appetite for the condiment is rare. Originally labeled "Pure Vegetable Extract," Vegemite was born in a Melbourne laboratory in out of necessity.

World War I had just ended, disrupting the global trade market and causing a panic in Australia; the continent had developed a taste for Marmite, Britain's yeasty paste with the slogan "Love it or hate it," since it had landed on their shores in , and they no longer had access to it.

To alleviate the imbalance between supply and demand, Fred Walker , an entrepreneur involved in Australia's food industry, tasked scientist Dr. Cyril P. Callister of Fred Walker Company to concoct a replacement. It has a very strong and unique salty flavour. It is an acquired taste, but for Aussies who are raised on it as children, it is part of their everyday diet. Australians are brought up on this breakfast spread, but most tourists trying Vegemite for the first time make the mistake of layering the spread on too thick.

Trying Vegemite is a must-do cultural experience for international travellers but many make the mistake of layering it too thickly. Most Australians will tell you that you only need to add a very light layer to your buttered toast or crackers.

This is more than enough to give you that wonderful flavour. Vegemite was originally called Pure Vegetable Extract, not a very catchy or appetising name, so a public competition was run to change the name to Parwill.