Forget your morning toast; these sweet and savoury meals with the famous Australian ingredient will make you a happy little Vegemite.

What is Vegemite?

Vegemite is an Australian food spread that is thick and dark brown. It is made from leftover brewers’ yeast extract mixed with different vegetables and spices. Cyril Callister came up with it in 1922 in Melbourne, Victoria.

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What is Vegemite, you might ask?!

Vegemite Asian Slaw

Ingredients

• 1 ½ tbsp rice wine vinegar
• 1 tbsp honey
• 1 tbsp Gluten Free VEGEMITE
• 1 garlic clove crushed
• 2 tbsp oil
• 4 cups cabbage (wombok, red, savoy), finely shredded
• 3 carrots, finely sliced
• 4 spring onions, finely sliced on an angle
• ½ cup mint leaves
• ½ cup coriander leaves
• 2 cups shredded cooked chicken
• Fried shallots and fresh red chilli to garnish (optional)

Method

1. Combine all the dressing ingredients in a screw lid jar and shake well.

2. Toss the salad ingredients together in a large bowl.

3. Divide between 4 plates, drizzle over the dressing and garnish with fried shallots and chilli.

VEGEMITE & Cheese Macaroni

Ingredients

• 500g pasta, macaroni
• 2 tbsp VEGEMITE & Cheese
• 1 cup grated cheese
• Chives to garnish

Method

1. Bring a large pot of water to a boil. Cook the pasta according to the packet instructions.

2. When pasta is cooked, drain the pasta, reserving 1/4 cup of pasta water. Stir in the vegemite, cheese, and reserved water before returning the pasta to the pot. Stir over low heat until the pasta is coated.

3. Add the grated cheese and stir to combine.

4. Remove from heat and divide between 4 bowls. Garnish with chives.

VEGEMITE & Cheese Pull-Apart Bread

Ingredients

• 1 small sourdough loaf
• 2 tbsp VEGEMITE & Cheese
• 1 cup tasty cheese, grated

Method

1. Preheat oven to 180°C.

2. Cut the loaf in a criss-cross pattern without cutting through, as you want the loaf to hold together. Spread the vegemite and cheese on all of the bread’s cut sides.

3. Place the loaf on a large sheet of foil, lined with greaseproof paper and sprinkle over the grated cheese, letting some fall into the cut bread. Wrap up the loaf and place it in the oven for 10 minutes.

4. Open the foil and cook for 10 minutes or until golden and the cheese has melted.

5. Remove from oven and serve immediately.

VEGEMITE Pasta with Spinach & Tomato

Ingredients

• 1 ½ tbsp rice wine vinegar
• 1 tbsp honey
• 1 tbsp Gluten Free VEGEMITE
• 1 garlic clove crushed
• 2 tbsp oil
• 4 cups cabbage (wombok, red, savoy), finely shredded
• 3 carrots, finely sliced
• 4 spring onions, finely sliced on an angle
• ½ cup mint leaves
• ½ cup coriander leaves
• 2 cups shredded cooked chicken
• Fried shallots and fresh red chilli to garnish (optional)

Method

1. Combine all the dressing ingredients in a screw lid jar and shake well.

2. Toss the salad ingredients together in a large bowl.

3. Divide between 4 plates, drizzle over the dressing and garnish with fried shallots and chilli.

VEGEMITE & Honey Glazed Chicken Bánh Mi

Ingredients

• 2 tbsp B honey Red Gum
• 2 tbsp VEGEMITE
• 1 tbsp extra virgin olive oil
• 4 small chicken thighs
• 2 carrots, shredded
• 1 cucumber, sliced lengthways with a peeler
• 1 red onion, thinly sliced
• 2 tbsp mayonnaise
• 4 bread rolls, crispy, white baguette style roll (or roll of choice)
• Coriander & fresh chilli to serve

Method

1. Whisk 2 tablespoons of the honey, VEGEMITE and oil in a bowl until combined. Add the chicken and let it marinate for 15 minutes.

2. Put a griddle pan on high heat and cook the chicken for 5 minutes on each side or until cooked through. Slice each piece lengthways into 4 pieces.

3. Cut the bread roll down the centre. Add the cooked chicken, carrot and cucumber.

4. Drizzle over mayonnaise and garnish with coriander and fresh chilli.

Barty Parmy

Ingredients

• 1 chicken breast
• 1 egg, beaten
• ¼ cup plain flour
• ¼ cup breadcrumbs
• Extra Virgin Olive Oil
• 2 tbsp Napoli sauce
• 1/2 cup shredded Mozzarella
• 5g VEGEMITE Squeezy
• Sliced ham

Method

1. Preheat your oven to 200°C and line a baking tray with paper.

2. Place the chicken breast between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick.

3. In a shallow bowl, pop your plain flour. In a second shallow bowl, whisk your egg. In a third shallow bowl, place your breadcrumbs. Now dip the chicken breast into the flour first, then the egg and finally the breadcrumbs. Transfer to a clean plate and set aside.

4. Heat oil in a frypan over medium-high heat. When the oil is hot, dry the chicken until golden and cooked through. Place on a paper towel to drain excess oil, and then transfer to a baking tray.

5. Spoon over Napoli sauce, top with mozzarella, squeeze over VEGEMITE and finish with a little more cheese. If adding ham, put it on after the Napoli sauce.

6. Place in the oven and cook until the cheese has melted (approximately 5 minutes). Serve with a simple side salad or vegetables.

VEGEMITE Chicken & Basil Stir Fry

Ingredients

• 2 tbsp vegetable oil
• 500g minced chicken
• 2 garlic cloves, crushed
• 1 tbsp grated ginger
• 2 large red chillies, seeds removed and roughly chopped
• 200g green beans, cut into 4 cm pieces
• 1 ½ tbsp rice wine vinegar
• 1 tbsp honey
• 3 tsp 40% Less Salt VEGEMITE (or VEGEMITE of your choosing!)
• 1 bunch of Thai basil leaves
• Steamed jasmine rice to serve

Method

1. Heat a large wok or frypan over medium-high heat.

2. Add the oil and chicken and stir fry for 5 minutes until starting to colour.

3. Add garlic, ginger, chilli and beans. Stir fry for 3 minutes.

4. Stir through the soy sauce, rice wine vinegar, honey and VEGEMITE. Cook for 2 minutes.

5. Stir through basil leaves.

6. Serve with jasmine rice.

VEGEMITE Chicken Dumplings

Ingredients

• 1½ cups (210-250g) minced chicken
• 3 tbsp fresh coriander, finely chopped
• 2 cloves garlic, crushed
• 2cm ginger, peeled and finely chopped
• 3 spring onions, sliced thinly
• 1 tsp (5g) VEGEMITE Squeezy
• 3 cups (375g) plain flour, plus extra for dusting
• 3 tsp honey
• 3 tsp (15g) VEGEMITE Squeezy
• Sesame seeds
• Sliced spring onion

Method

1. In a bowl, combine the minced chicken, coriander, garlic, ginger and spring onions.

2. Add in 1 teaspoon of VEGEMITE and stir to combine.

3. Cover the bowl with glad wrap and refrigerate, allowing the flavours to infuse.

Sift flour into a clean basin and slowly add 1/2 cup boiling water while stirring. Mix in 1/2 cup room-temperature water to make dough. Knead the dough for at least 10 minutes on a floured worktop. Rest the dough for 30 minutes under a clean moist tea towel. Instead of preparing dough, use pre-made wonton wrappers!

5. Lightly dust the countertop with flour. Roll out the dough into a 1-2mm thin layer, and cut out equal circles about 7-8cm in size using a glass. If you don’t have a rolling pin, you can reuse an old glass bottle to roll out the dough!

6. Spoon one tablespoon of the chicken filling into the centre of a dumpling wrapper. Wet the edges with cold water and fold the wrapper in half, encasing the filling inside. Bring the opposite corners towards each other, pressing down to create a seal. Repeat this process with the remaining wrappers and filling.

7. Fill a medium saucepan ¼ complete with water and bring to a boil, placing a colander over the top. Line the colander with baking paper, careful not to cover all the colander holes. You can use a bamboo steamer instead of a colander.

8. Place the dumplings in the colander in a single layer. You will have to do this in batches. Cover with a lid. Steam for 10 minutes or until the dumplings are fully cooked through. Allow the dumplings to steam without lifting the lid.

9. To make the dipping sauce, add the remaining 3 teaspoons of VEGEMITE, 5 tablespoons of water and the honey into a bowl and whisk until combined.

10. Place the dumplings on a large serving platter, and garnish with sesame seeds and spring onion. Serve alongside the prepared dipping sauce, and ENJOY!

VEGEMITE Pho

Ingredients

• 2L beef stock
• 1L water
• 4 tsp brown sugar
• 30g ginger, sliced
• 3 garlic cloves, crushed
• 4 whole cloves
• 2-star anise
• 2 cinnamon sticks
• 2 tsp whole black peppercorns
• 4 tbsp fish sauce
• 2 handfuls spring onion tops (green part), roughly chopped
• 20g VEGEMITE
• 400g beef fillet, very finely sliced
• 250g dried flat rice noodles
• 2 small red chillies, finely sliced
• 2 stalks spring onion, sliced
• ½ bunch Thai basil
• 1 lime, cut in quarters
• Bean sprouts

Method

1. For the stock, place all ingredients except fish sauce in a saucepan over high heat until it comes to a boil, reduce heat and simmer for 20-30 minutes. Season with fish sauce and strain, discarding solids, and set aside.

2. Using a sharp knife, finely slice the beef fillet and separate it into four portions.

3. Cook rice noodles in boiling water for 5-6 minutes; once cooked, strain and transfer directly to bowls, followed by the finely sliced beef and reheated broth. The hot broth should cook the meat.

4. Garnish with sliced spring onion, chilli, Thai basil, bean sprouts and lime.

VEGEMITE – 2-minute Noodles

Ingredients

• 1 packet of instant noodles
• 1/4 cup frozen peas
• 1/4 cup can of corn
• 1 tsp cooking oil
• 1 egg
• 1 tsp VEGEMITE
• Coriander, optional

Method

1. Cook the instant noodles as per the instructions on the packet.

2. Add the peas and corn while cooking, so the boiling water warms the ingredients.

3. While the noodles are cooking, heat oil in a frypan over medium-high heat and fry the egg until the whites are set, and the yolk is to your liking. Set aside.

4. Once the noodles are done, add 1 tsp of Vegemite and season the cooked noodles with the flavourings from the instant noodle packet.

5. Assemble by placing the seasoned noodles in a bowl, top with a fried egg and garnish with coriander sprigs.

TIPS: You could add vegetables to the fridge; broccoli florets would work well. You could also try garnishing with spring onions, fresh chilli, or crispy shallots!

VEGEMITE Pancakes

Ingredients

• 2 cups self-raising flour
• 2 tsp VEGEMITE
• 2 cups milk
• 2 eggs
• ¼ cup butter, melted
• 1 avocado
• ¼ cup feta
• 2 tomatoes

Method

1. Sift the flour into a large bowl. Make a well in the centre.

2. Whisk together the milk and eggs in a large jug.

3. Add the milk mixture to the flour mixture and constantly whisk until a smooth batter forms.

4. Mix the butter and VEGEMITE in a microwaveable bowl and heat until melted. Stir the butter and VEGEMITE mixture into the more giant bowl. Refrigerate for 30 minutes after wrapping in plastic wrap.

5. Heat a large non-stick frying pan over medium heat. Brush with melted butter to lightly grease.

6. Pour 1/3 cup of the batter into the pan to form a 15cm-diameter pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm.

7. Repeat in 7 more batches with the remaining batter and melted butter, reheating the pan between batches to make 8 pancakes.