I prefer Promite to Vegemite, there, I said it! However curiosity got the better of me and I couldn't resist checking out The Vegemite Cookbook: Favourite recipes that taste like Australia by Vegemite. I was keen to discover some new and appetising recipes for this iconic Australian spread but there wasn't much to sink my teeth into.
Vegemite is made in Port Melbourne and I enjoyed seeing how the marketing has evolved over the years, both in the advertisements and the packaging. Having said that, I don't think I'll ever be able to embrace Vegemite Squeezy. In my opinion, squeeze bottles for tomato sauce, mayonnaise, honey and golden syrup were life changers but I just can't get my head around squeezing Vegemite.
Containing only 40 recipes, the book also includes interviews with staff who work for Vegemite which was a nice touch but not terribly interesting to this reader. I found it more compelling to be reminded of the fact Vegemite was given to our soldiers in WWII due to its high nutritional value and rich vitamin B content.
The book offers recipes for - you guessed it - breakfast, lunch and tea and there were the expected recipes like Vegemite on muffins or toast with eggs. My biggest takeaway was that Vegemite can be used in stews and bolognese and while I can't imagine it, I'm going to risk it and give it a go. I certainly won't be trying the Vegemite cheesecake.
What's your favourite way to eat Vegemite?
Carpe Librum!
Vegemite acts a bit like concentrated beef stock in cooking, it adds a bit of salty flavour which is quite delicious, even if you don't enjoy it on toast and such. So, enjoy, but use in moderation because it is quite strong! (And by the way, I like Promite, and Marmite too!)
ReplyDeleteI love Vegemite and still have Vegemite sandwich for lunch sometimes. As kids we had it with hot water as a drink.
ReplyDeleteI'm a Promite kid too! Ever since my teens. But I'm happy to have Vegemite at other people's houses. And I always travel with a squeezy tube of Vegemite when I go overseas.
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