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A rose in every cheek: 100 years of Vegemite, the wartime spread that became an Aussie icon

<a href="https://theconversation.com/profiles/hannah-viney-1153558">Hannah Viney</a>, <a href="https://theconversation.com/institutions/monash-university-1065">Monash University</a> There are roughly <a href="https://www.onlymelbourne.com.au/vegemite">22 million jars of Vegemite</a> manufactured in the original Melbourne factory every year. According to the Vegemite website, around 80% of Australian households have a jar in the cupboard. The cultural status of Vegemite is so enduring that, in 2022, the City of Melbourne Council <a href="https://www.theguardian.com/australia-news/2022/jun/01/smell-of-vegemite-factory-given-special-heritage-recognition-by-melbourne-council">included the smell of the factory</a> at 1 Vegemite Way, Fishermans Bend, in a statement of heritage significance. Vegemite first hit Australian supermarket shelves in 1923, but it took a while to find its feet. Indeed, the now classic spread may have failed into obscurity as “Parwill” if not for a very clever advertising campaign in the second world war. <figure><iframe src="https://www.youtube.com/embed/YNiOZInvLog?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <h2>A product of war</h2> Vegemite has German U-boats to thank for its invention. When the first world war began in 1914, Australians were big fans of <a href="https://www.marmite.co.uk/">Marmite</a>, the British yeast extract spread. As the Germans began sinking ships full of British supplies to Australia, Marmite disappeared from the shelves. <a href="https://doi.org/10.1108/JHRM-06-2015-0019">Due to the conditions of its patent</a>, Marmite could only be manufactured in Britain. As a result, there was a gap in the market for a yeast spread. <a href="https://adb.anu.edu.au/biography/walker-fred-8953">Fred Walker</a>, who produced canned foods, hired food technologist <a href="https://adb.anu.edu.au/biography/callister-cyril-percy-5468">Cyril P. Callister</a> to create a homegrown yeast spread using brewer’s yeast from the Carlton Brewery. Callister’s experiments produced a thicker, stronger spread than the original Marmite. Callister’s inclusion of vegetable extracts to improve the flavour would <a href="https://doi.org/10.1080/08949468.1993.9966612">give the spread its name, Vegemite</a>, chosen by Walker’s daughter from competition entries. Australians were wary of Vegemite when it first appeared on grocery shelves, perhaps due to brand loyalty to Marmite. To try and combat this, <a href="https://vegemite.com.au/heritage/">Walker renamed Vegemite “Parwill”</a> in 1928 as a play on Marmite: “if Ma might, Pa will”. This rebrand was short-lived. Australians were not any more interested in Parwill than they were in Vegemite. <h2>A nutritious food replacement</h2> In the 1930s, <a href="https://doi.org/10.1108/JHRM-06-2015-0019">Walker hired American advertiser J. Walter Thompson</a>. Thompson began offering free samples of Vegemite with purchases of other Kraft-Walker products, including the popular Kraft cheese. Kraft-Walker also ran limerick competitions to advertise Vegemite. Entrants would write the final line of a limerick to enter into the draw to win a brand new car. It would take another world war, however, before Vegemite became part of Australian national identity. The second world war also disrupted shipping supply routes. <a href="https://www.oldtreasurybuilding.org.au/work-for-victory/housewives-to-action/food-rationing/">With other foodstuffs hard to come by</a>, Vegemite was marketed as a nutritious replacement for many foods. One 1945 advertisement <a href="http://nla.gov.au/nla.news-article1106308">read</a>: "If you are one of those who don’t need Vegemite medicinally, the thousands of invalids and babies are asking you to deny yourself of it for the time being." With its long shelf life and high levels of B-vitamins, the Department of Supply also saw the advantages of Vegemite. The department began buying Vegemite in bulk and <a href="https://www.awm.gov.au/collection/C1070486">including it in ration kits</a> sent to soldiers on the front lines. Due to this demand, Kraft-Walker foods rationed the Vegemite available to civilians. Yet the <a href="https://doi.org/10.1108/JHRM-06-2015-0019">brand increased advertisements</a>. Consumers were told Vegemite was limited because it was in demand for Australian troops due to its incredible health benefits. <a href="http://nla.gov.au/nla.news-article1106308">One ad told Australians</a>: "In all operational areas where our men and those of our Allies are engaged, and in military hospitals, Vegemite is in great demand, because of its value in fighting Vitamin B deficiency diseases. That’s why the fighting forces have first call on all Vegemite produced. And that is why Vegemite is in short supply for civilian consumption. But it won’t always be that way. When the peace is won and our men come home, ample stocks of this extra tasty yeast extract will be available for everyone." This clever advertising linked Vegemite with Australian nationalism. Though most could not buy the spread during the rationing years, the idea that Vegemite was vital for the armed forces cemented the idea that Vegemite was fundamentally Australian. Buying Vegemite was an act of patriotism and a way to support Australian troops overseas. <h2>Happy little Vegemites</h2> In the postwar baby boom, Vegemite advertisements responded to concerns about the nation’s health and the need to rebuild a healthy population. <figure><iframe src="https://www.youtube.com/embed/vLhk_wE4l2Q?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> This emphasis on <a href="http://nla.gov.au/nla.news-article46442748">Vegemite as part of a healthy diet</a> for growing children would remain the key advertising focus of the next 60 years. <a href="https://www.nfsa.gov.au/collection/curated/happy-little-vegemites-jingle-1953">The ear-catching jingle was composed</a> in the early 1950s, first for radio and then later used in the 1959 television ad. The link between Australian identity and Vegemite was popularised internationally by Men At Work’s 1981 song Down Under, with the lyrics “He just smiled and gave me a Vegemite sandwich”. The 1980s also saw <a href="https://youtu.be/h5r3HAJh8es">the first remake of the 1950s television campaign</a>, re-colourising it for nostalgic young parents who had grown up with the original. <figure><iframe src="https://www.youtube.com/embed/h5r3HAJh8es?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> In February 2022, the first international arrivals welcomed back into Australia post-COVID were greeted with a DJ playing Down Under, koala plushies and <a href="https://www.theguardian.com/australia-news/2022/feb/21/today-we-rejoined-the-world-hugs-tears-and-vegemite-as-australia-reopens-international-borders">jars of Vegemite</a>. On Vegemite’s centenary in 2023, the unassuming spread is now firmly cemented as an Australian cultural icon. Love it or hate it, Vegemite is here to stay. <img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/204917/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/hannah-viney-1153558">Hannah Viney</a>, Researcher, <a href="https://theconversation.com/institutions/monash-university-1065">Monash University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/a-rose-in-every-cheek-100-years-of-vegemite-the-wartime-spread-that-became-an-aussie-icon-204917">original article</a>.

Food & Wine

Return of the Happiest Little Vegemite

In 1954, Trish Cavanagh became a household icon, known as the adorable Happy Little Vegemite. Now, 60 years on, Trish is reprising her role as the original face of the Aussie brand as Vegemite prepares for its 100th birthday. Trish, now 71, was just seven years old when she marched to the beat of the famous Happy Little Vegemite tune in the company's first advertisement, which became a staple of Australian pop culture. Earlier this year, Trish was called upon to march to the tune once more for the brand's centenary, as they planned to remake the original ad for the occasion. Trish revealed the ad "changed my life forever": something she didn't foresee when she first filmed the commercial. "Vegemite has been and continues to play a huge role in my life, and I am so thrilled to be passing the baton to the next generation of Happy Little Vegemite kids," she said. While the remake heavily features the new generation of Happy Little Vegemites and brand new footage, to uphold the legacy, it also features a few clips from the original. <iframe title="YouTube video player" src="https://www.youtube.com/embed/q8DzjLy1YzE" width="560" height="315" frameborder="0" allowfullscreen="allowfullscreen"></iframe> Trish's lead role, back when television was still in black and white, made way for hundreds more Vegemite kids to take centre stage in catchy campaigns. "These children today don't realise what a big event this is for them, and I hope in the years to come they look back with pride," she said. "To be in the remake of the original Vegemite ad for the 100th birthday is something very special. Get ready for the ride, kids – I think it will be a long one." Image credits: Vegemite

Food & Wine

Brand new mitey $2 coin revealed

A brand new $2 coin has been revealed to celebrate 100 years of Australia’s beloved Vegemite. Woolworths and the Royal Australian Mint have partnered up for the release of the limited edition $2 coins marking 100 years of the infamous Aussie spread. Woolworths shoppers across the country will be able to collect three exclusive versions of the gold coin so long as they pay with cash. Three million limited edition coins will be available for customers, with a new design released to cash tills each week over a three-week period. The coins have been designed by Royal Australian Mint designer Aaron Baggio, with each featuring a unique illustration honouring Vegemite. Each of the three designs has a different coloured circle - yellow, red and black. The first coin shows a jar of Vegemite with the words “100 Mitey Years” at the bottom. Another features a slice of Vegemite toast with the words “Tastes Like Australia”, while the third features a child eating a slice of Vegemite toast with the words “Happy Little Vegemites”. Woolworths brand and marketing director Jane Sales said the supermarket has supported Vegemite for decades and is excited to be part of the centenary celebrations. “It’s been a staple in the shopping baskets of Australians for years; we’re delighted to be a part of the celebrations for this iconic brand’s centenary,” she said. As part of the celebrations, there will also be a $1 coin featuring the Queen Elizabeth II Memorial Obverse. The portrait of Queen Elizabeth II by British engraver Jody Clark, the Memorial Obverse also added the Queen’s years of reign – reading “Elizabeth II 1952-2022”. Assistant Minister for Competition, Charities and Treasury, Andrew Leigh, said Vegemite is one of the most loved brands across the country. “It is fitting the Royal Australian Mint has partnered with Vegemite and Woolworths to celebrate 100 Mitey years of an Australian icon,” he said. The Vegemite brand will be celebrating its 100th birthday on October 25, 2023, with Bega’s marketing manager for spreads, Jess Hoare, thanking all Aussies for loving the mitey product. Image credit: Getty/Royal Australian Mint

Money & Banking

Crumbed Lamb Cutlets with Vegemite

Jazz up your lamb cutlets this Xmas with these simple yet delicious homemade breadcrumbs and my secret ingredient; vegemite, which takes the overall flavour to the next level! Whenever we have family or friends visiting, I turn to making lamb cutlets as they’re easy to cook with, taste delicious and my go-to little hack to help them go further is by crumbing them. I know it can be so easy to resort to pre-made or panko breadcrumbs but these homemade breadcrumbs are truly worth it. But what makes this recipe extra special is the use of vegemite. I know that may sound weird but let me put it this way for you… you would pair lamb with anchovy so why not vegemite? It’s a great anchovy replacement and has a rich depth of umami flavour that is perfectly paired with lamb. You can also cook these lamb cutlets three different ways: in the oven, airfryer or my favourite way, shallow fried in extra virgin olive oil – AND the best part, they take 15 mins max to prep and cook. Something we all need when welcoming family members round. Makes 10 - 12 cutlets Serves 4 Ingredients Raddico, Watercress and Feta salad ● 1 raddico ● 1 bunch watercress ● 2 cups peas ● 100g feta Lemon Honey Dressing ● ½ cup olive oil ● 2 tablespoons honey ● ¼ cup lemon juice ● 1 garlic clove finely sliced ● Zest from 2 lemons ● Salt and pepper Vegemite toast crumb lamb cutlets ● 10 - 12 lamb cutlets ● 6 slices of white sandwich loaf ● 1 tablespoons vegemite ● 2 eggs ● 1 garlic clove crushed ● 1/2 cup flour ● 1 teaspoon salt ● 1 teaspoon cracked black pepper ● ½ bunch fresh parsley roughly chopped and stalks discarded ● ½ tablespoon fresh rosemary roughly chopped ● Extra Virgin Olive oil Method - Raddico, Watercress and Feta salad 1. Combine all ingredients into a large bowl. For the dressing, combine all ingredients into a jar and shake well. Dress the salad and sprinkle with feta. Vegemite toast crumb lamb cutlets 1. Lay the bread out onto a baking tray and leave it to dry out overnight. It’s important your bread has been dried out as this will give you the crispiest breadcrumbs. 2. In a shallow wide bowl, whisk your eggs and garlic together. 3. Place several lamb cutlets at a time between two pieces of baking paper. Using the smooth side of a mallet pound the cutlets, until roughly 2cm thick throughout. This step is to ensure the lamb cooks at an even rate. 4. Spread the vegemite onto one side of the bread. Roughly tear apart your bread and place into a food processor with the parsley and rosemary. Blend until the bread is chunky and the herbs have been mixed through. Place your breadcrumbs into a bowl. 5. In a shallow bowl, whisk together the flour, salt and pepper. Begin with your flour, followed by the egg wash, breadcrumbs and finish with a large clean plate to place the cutlets. Take one lamb cutlet and coat both sides evenly with the flour, place into the egg wash, coat both sides evenly. Lastly, place into the breadcrumb mixture applying pressure with your hands when you flip the lamb over to ensure the breadcrumbs are evenly coated all over. Set aside and repeat with the remainder of the cutlets. Place the lamb into the fridge for 30 - 60 minutes to allow the breadcrumbs to set and bring the meat to a cold temperature. 6. In a large frying pan, add 2 - 3cm of olive oil and bring to heat. Turn the heat down to low- medium and fry 1 - 2 pieces of lamb at a time for 3 minutes on one side and then 2.5 minutes on the other or until they are golden and crispy. Place the lamb cutlet onto a cooling rack. 7. Enjoy with the raddico, watercress and feta salad. Image: Supplied

Food & Wine

VEGEMITE BAKED BEANS?!

Beans, beans the musical fruit – the more you eat the more you toot! And iconic brand Vegemite are clearly tooting their own horns with this latest ambitious crossover, as they have teamed up with SPC to sell a completely new style of flavoured baked beans. The collaboration will see the iconic spread infuse its taste in the beans and rich, cheesy tomato sauce which “oozes the bold, fair dinkum flavour of Australia”. SPC Marketing Manager George Dimkin said the collaboration was aimed to “give Aussies a reason to fall in love with baked beans all over again”. “While we’re drawing upon the iconic taste of Vegemite, that classic rich SPC flavour stays true blue, all the way through, creating the ideal Aussie combination which can be enjoyed at breakfast, lunch and tea,” she said. Each can is packed with protein, has a four-star health rating, contains no artificial flavours and is made from 4.3 servings of veggies. Jacqui Roth, Vegemite Marketing Manager, said Vegemite wanted to tap into Aussies’ love of baked beans through the collaboration. The collaboration is available at supermarkets across Australia and retails for $5 for a four-pack or $1.70 for a single can. Image: Shutterstock / Coles

Food & Wine

“Bloody outrage”: Cafe roasted for stingy vegemite toast

A Sydney cafe is being dragged online after a <a href="https://www.reddit.com/r/australia/comments/u4l5f0/vegemite_on_toast_from_a_cafe/">customer shared</a> a photo of a piece of toast with a very stingy spread of Vegemite on it. An outraged customer shared a photo of the “very disappointing” piece of toast on the weekend, which sparked hundreds of comments from equally offended Australians. The criminally offensive piece of toast was purchased at a popular eatery in Newtown, Sydney. The photo shows a piece of almost raw sourdough, with a buttered middle and hardly any vegemite in the centre. “Vegemite on toast from a cafe,” the disappointed Reddit user wrote, alongside a sad face emoji. The photo sparked a flurry of anger in the comments. “That’s just un-Australian and needs to be called out,” one user raged. “It’s barely toasted and the butter doesn’t even make it to the edges. Let alone the issue with the Vegemite,” another fumed. Another added: “That’s bloody outrage that is!” Despite the overflow of support, there were some who questioned the type of person who orders toast from a cafe. “OK, that’s terrible … but who tf is ordering vegemite toast from a cafe?” one wrote. Mostly though, people just saw the “abysmal” brekkie offering as an opportunity to roast Sydney prices and services. Image: Reddit

Food & Wine

"An Australian through and through": Shane Warne’s last meal revealed

Shane Warne’s final meal before his tragic death is exactly what you would expect from the legendary cricketer. The 52-year-old was with a few mates on the Thailand holiday island of Koh Samui when he died of a suspected heart attack on March 4. One of those included life-long friend and colleague Tom Hall, CEO and one of the owners of Sporting News, who wrote about Warney’s last day with them. Tom had just woken up and helped his youngest with their online schooling before wandering off to meet up with "Warney, Neo, Gaz and Fred in the late-morning sunshine". “Anybody that knew Shane knew his warmth, his caring, his incredible sense of humour, his laugh, the twinkle in his eye and that glare from those glowing, unnaturally white teeth. After a big hug and a ‘G'day’, we settle in around the outdoor dining table and the banter begins," he wrote on <a href="https://www.sportingnews.com/au/cricket/news/letter-sporting-news-shane-warne-you-dont-know/av67eucjcvy9ktn4y1wacs7q" target="_blank" rel="noopener">Sporting News</a>. The group messed around before trying to figure out how to watch the Australia v Pakistan Test in Thailand. They managed to hook it up and it was only a few balls into the Test when the ever-so-cheeky Warney jumped up and said he had a present for Tom. Bringing back with him an “armful of clothes”, Warney gifted Tom a series of shirts to give to the Sporting News team, including a 2005 Ashes Test shirt, his 2008 IPL shirt and a one-day international shirt. The group stumbled down memory lane and exchanged stories about their respective careers before deciding to grab some dinner. “I have dined with Shane in many fine establishments, but rather than sample some of the local Thai fare, we tuck into a plate of Vegemite on toast,” Tom wrote. “Shane chomping away: ‘Geez, you can’t beat Vegemite with some butter, always great wherever you are in the world’. “An Australian through and through - this was to turn out to be his last meal. “Ever the caring father, as I was leaving, he headed up to his bedroom to call his kids. “What a player. What a man. The word legend is used too lightly these days, but he is and always will be a legend. He was simply the best.” Image: Instagram

Caring

How a New York pizza chef adopted a classic Aussie ingredient

After spinning pizzas for more than 40 years, Giovanni Fabiano knows a thing or two about what makes the perfect pizza. The Rosa’s Pizza chef from Brooklyn, NYC, is now venturing into uncharted territory with an experiment to get Aussies talking. Giovanni has teamed up with Vegemite to encourage more Australians to get creative when it comes to the nation’s iconic flavour. In a recent survey conducted by Vegemite, the majority of Australian respondents (89.4 percent) still associate the spread with toast, with only 17.6 percent using it in cooking. Giovanni, however, believes the unique flavour could be Australia’s best kept secret. <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CUgINjEhrF3/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CUgINjEhrF3/?utm_source=ig_embed&utm_campaign=loading" target="_blank">A post shared by Vegemite (@vegemite)</a> </div> </blockquote> “In New York City, you don’t need to go far to talk to an Aussie. And you don’t need to be talk’n for long before they start prattling on about the stuff,” he said. “Aussies love their Vegemite, but I only ever hear about them eating it on toast. I love it on pizza pie so I decided to try it on my menu, test it out with the crowds and maybe show the Aussies a thing or two.” Vegemite marketing manager Jacqui Roth says their venture with Giovanni will help people from all over the world fall in love with Vegemite. <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CUl92BYL_89/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CUl92BYL_89/?utm_source=ig_embed&utm_campaign=loading" target="_blank">A post shared by Vegemite (@vegemite)</a> </div> </blockquote> She said, “While we love Vegemite on toast and we always will, Vegemite is so much more than just a spread.” “We’ve loved getting behind Giovanni and his talented team and couldn’t be happier that they’ve put a taste of Australia on their secret menu – until it’s sold out at least!” Image credits: Vegemite / Supplied

Food & Wine

Bakery creates Vegemite-infused lamingtons for Australia Day

There is nothing quite more Australian than a good old lamington or vegemite on toast – however one bakery in Victoria has taken Aussie pride to a whole new level by combining the staple items! A Melbourne bakery got creative ahead of January 26 celebrations and created perhaps the most Aussie dish possible – a Vegemite lamington! Creator Tegan Milner, of South Yarra's Snow White Bakery, is the creator of the dish. She describes the odd treat as a “'dense chocolate cake that's covered in a rich Vegemite and chocolate ganache and rolled through coconut then sandwiched together with homemade raspberry jam and finished off with generous amounts of Vegemite and chocolate ganache.” Milner says she was excited when she was asked to create the dessert, despite mounting pressure to perform a delicious miracle. "I often recreate nostalgic desserts reminiscent of everyone's childhood," she said to 9Kitchen. "So to be able to play around with two loved Australian icons has been so much fun." Milner says the dessert is the perfect balance of sweet and savoury. "The Vegemite has been infused into the dark chocolate ganache creating this delicious salted chocolate flavour with a slight Vegemite aftertaste," she said. She assures people that it has an “amazing salted dark chocolate taste.” "It surprisingly works really well,” adding the vegemite “balances with the sweetness of the chocolate." She went on to say she believes the dessert will be just as popular as their normal, yet uniquely made chocolate lamingtons that they already sell at the bakery. "It already had a uniqueness to it as I use a chocolate sponge which is complimented with generous amounts of raspberry jam and coconut," Milner said. "The addition of the Vegemite took the flavours to the next level."

Food & Wine

Survey reveals the brands Aussies trust the most

The coronavirus pandemic is forcing change, and that includes the trust that people have in brands. In the 21st annual list of Australia’s Most Trusted Brands, the list identifies the brands that we have faith in and the innovative ways brands are responding to new issues. The independently conducted survey has polled a cross-section of more than 3,000 people, to name the most-trusted brands across more than 70 leading consumer categories. Not only were the Most Trusted Brands polled, Our most-trusted professions have also been polled, and the results appear exclusively in the latest issue of Australian Reader's Digest. The key findings shown by an independent poll concluded: <ul> <li>Band-Aid is Australia’s overall most trusted brand</li> <li>Vegemite is Australia’s ‘Most Iconic’ brand</li> <li>Guide Dogs is Australia’s most trusted charity</li> <li>Healthcare workers (Doctors, nurses, paramedics) top ‘Most Trusted Professions’</li> </ul> Reader’s Digest editor-in-chief Louise Waterson said: “While COVID-19 has certainly changed the marketplace, and the way we go about being consumers, other things remain the same when it comes to our relationships with brands. “For the brands themselves, trust matters when it comes to weathering a crisis, and ultimately trust is built on the traditional foundations of quality, consistency, honesty and delivering on your promise. “In terms of this current situation, with this pandemic, that also means getting proactive and reaching out to your customers like never before. It’s very much about maintaining a relationship with that particular individual.” How a brand is likely to be voted as a Trusted Brand There are many things a brand can do in order to be voted as a Trusted Brand, but the main message is to be reassuring, reliable, consistent, and offer value for money as these are the common traits shared by brands that Australians trust. Another beneficial tip is to respond well in a crisis, which has been shown by many brands in response to the COVID-19 pandemic. We’re seeing brands that are on the frontline supporting customers with their concerns, advising how to get help, and reassuring them in a very personal way. With Dettol (3) upping its communications on how to kill germs in our homes, Qantas (7) flying in our stranded family members home from overseas and Toyota (19) keeping their service centres open to make sure that Australians still have reliable vehicles, brands are expected to support customers with their concerns and offer reassurance during this crisis. Other brands are striving for consistency and innovation, which helps brands remain in the top spot. Winner of this year’s Iconic Brand, Vegemite (16) has a range of fun and delicious recipes to help with the boredom of being at home during a pandemic on their website. This year, Trusted Brands Australia has also included the 'Most Trusted Professions', which saw doctors take out the top spot, with nurses and paramedics quickly following behind in second and third place. Unlike amateur experts or celebrities motivated to increasing their own popularity, doctors stick to the observable facts, they avoid controversy and are the calm protectors we all turn to when we and our families are feeling most vulnerable. Together with paramedics and nurses, who came in 2nd and 3rd, these professions are the real deal. Australia’s top 20 most trusted brands – across all categories are: <ol start="1" type="1"> <li>Band-Aid</li> <li>Energizer</li> <li>Dettol</li> <li>Colgate</li> <li>Dyson</li> <li>Cadbury</li> <li>Qantas</li> <li>Dulux</li> <li>Finish</li> <li>Sanitarium Weet-Bix</li> <li>Weber</li> <li>Panadol</li> <li>Cancer Council Sunscreen</li> <li>Bega Cheese</li> <li>Bridgestone</li> <li>Vegemite</li> <li>Aerogard</li> <li>Bunnings</li> <li>Toyota</li> <li>Victa</li> </ol> Check out the full results at <a id="LPlnk469183" rel="noopener noreferrer" href="http://www.trustedbrands.com.au/" target="_blank">www.trustedbrands.com.au</a>

Money & Banking

Booted Jacqui Lambie admits struggles: "Living on Vegemite toast"

Controversial Senator-elect Jacqui Lambie, has revealed the struggles she faced after being booted from Parliament. Lambie – who made a stunning comeback after being re-elected in last week’s federal election – shared how she was forced to live off $150 a week after being kicked out of Parliament in 2017 for being a dual citizen. Speaking to <a rel="noopener" href="https://thenewdaily.com.au/" target="_blank">The New Daily</a>, Lambie said the sudden unemployment left her with nothing and that she survived by munching on Vegemite toast. After falling behind on her mortgage payments, Lambie decided to take part in reality show, I’m A Celebrity Get Me Out of Here to help pay for her political campaign. According to her, she only made $20,000 a year from media appearances and public speaking. Out of that income, she attempted to pay for groceries and home repayments of $1000 a month. “I just had to do it. No new clothes. No make up. I just did it. I had friends who cut their own meat, and (have) veggie gardens. They were giving back,” she said. “You just do it. I was not prepared to go back on the dole queue. “I don’t run around in Armani, sweetie.” In 2017, Lambie outed herself as a dual citizen, forcing her departure from Parliament. “There was no pay out. Because we were imposters. It was just walk out and you’re finished,” she said. After being re-elected in Tasmania, Lambie will now earn a cool $200,000 a year. Out of that hefty amount, she plans on devoting $1500 a month to putting a stranger through drug rehabilitation – a cause that’s close to her heart as her own son fought an ice addiction. Talking about son Dylan, the 48-year-old said, “That was four years ago now. He’s holding down a good job and all the rest. He gets tested where he is for drugs.” “I just like to give back. My son spent 18 months in long-term rehab and now I want to sponsor someone again. “It’s long-term rehab – $1500 a month. Soon as I get paid, I was talking to them yesterday, I will sponsor someone again.” And regarding her love life? Lambie says there’s nothing to look forward to. “Mate, I was broke, I was unemployed, I don’t think that’s very attractive to blokes,” she said. “It’s been a while now. It’s been about 15 years.”

Retirement Income

The strange $3 ingredient Nigella Lawson swears by for perfect spaghetti

Nigella Lawson is famous for her mouth-watering meals and jaw-dropping desserts. Although, she brought fans to a halt after she presented a plate of pasta containing a strange and unexpected ingredient to the hosts of Today Extra on Channel Nine, David Campbell and Sonia Kruger. Nigella insisted that Aussies should use one iconic ingredient made down under when cooking pasta – Vegemite. That’s right, the 58-year-old celebrity chef praised the $3 ingredient revealing on Today Extra, “You know, an Italian introduced me to this [recipe]. What would the Italians say? Well it was an Italian food writer who brought her children up making Marmite pasta.” Nigella shared the simplicity of the recipe, requiring only four ingredients. Salt the water as it boils over the stove, add spaghetti to the pot. Then prepare the mixture of butter, vegemite and parmesan cheese. “Melted butter, tiny bit of the pasta cooking water, get some Vegemite or Marmite melted and some parmesan,” she said. Once the pasta is al dente, stir the mixture through and serve. “You’re welcome,” Nigella added as the hosts forked the pasta into their mouths. “It’s delicious. That flavour that you can’t quite define, it’s amazing,” Kruger gushed. Will you try Nigella Lawson’s Vegemite pasta? Let us know in the comments.

"Ridiculous": Trendy cafe charges $7 for Vegemite toast

A trendy café in Newcastle, NSW, is copping criticism from all angles for charging patrons $7 for a ‘vegemite on toast’ dish where the spread isn’t even on the bread. The toast in question is served at Core Espresso cafe. Rather than having the butter and vegemite spread directly on your toast, the chefs at Core dish this brekkie treat up on a wooden board, with a butter quenelle next to a vegemite smear. <a href="http://www.news.com.au/" target="_blank">News.com.au reports</a> Newcastle local Huon Oliver ordered the dish on Monday morning, and quickly posted a photo on Instagram highlighting his amazement. <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: calc(100% - 2px);" class="instagram-media"> <div style="padding: 8px;"> <div style="background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 50.0% 0; text-align: center; width: 100%;"> <div style="background: url(data:image/png; base64,ivborw0kggoaaaansuheugaaacwaaaascamaaaapwqozaaaabgdbtueaalgpc/xhbqaaaafzukdcak7ohokaaaamuexurczmzpf399fx1+bm5mzy9amaaadisurbvdjlvzxbesmgces5/p8/t9furvcrmu73jwlzosgsiizurcjo/ad+eqjjb4hv8bft+idpqocx1wjosbfhh2xssxeiyn3uli/6mnree07uiwjev8ueowds88ly97kqytlijkktuybbruayvh5wohixmpi5we58ek028czwyuqdlkpg1bkb4nnm+veanfhqn1k4+gpt6ugqcvu2h2ovuif/gwufyy8owepdyzsa3avcqpvovvzzz2vtnn2wu8qzvjddeto90gsy9mvlqtgysy231mxry6i2ggqjrty0l8fxcxfcbbhwrsyyaaaaaelftksuqmcc); display: block; height: 44px; margin: 0 auto -44px; position: relative; top: -22px; width: 44px;"></div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/BhnsoyOHkLY/" target="_blank">A post shared by Huon Kenilworth Toll Oliver (@huonoliver)</a> on Apr 15, 2018 at 10:52pm PDT </div> </blockquote> “Gourmet vegemite on toast. This is just ridiculous!” he captioned the photo. “Tasty but ridiculous.” Popular Instagram account Brown Cardigan has since <a href="https://www.instagram.com/browncardigan/" target="_blank">reposted the picture</a>, sharing it with 348,000 followers. And more than 2,200 people have commented with some seeing the fun in the dish, but others writing in full-blown outrage. “This is not on. This upsets me,” one person commented. “Seriously??? Hahahaha by the time it gets to your table the toast will be cold ... dry veg toast,” wrote one. “The toast would be well cold by then, the butter wouldn’t melt. What a s**tfight,” another person said. Core Espresso’s manager Emma Reid <a href="http://www.news.com.au/" target="_blank">spoke to News.com.au</a>, explaining the method behind the madness of serving Vegemite toast in this manner. “Even though they’re only ordering Vegemite on toast, we want our customers to know a little bit of care is being put into the dish. It’s nice to put a nice quenelle on the plate,” she said. Reid also saw the fun in the online outrage, and added she was happy to take any feedback onboard. “We all got a good laugh out of it. We’re in the business of making people smile and serving good coffee and we thought the comments were hilarious,” she said. “If the consensus is that butter needs to be on the toast as soon as it hits the table, we’re happy to change the dish. “We’re all about pleasing our customers so we are happy to make adjustments.” What do you think? Is $7 too much to pay for Vegemite toast? Image credit: Instagram / Huon Oliver

Retirement Income

Outraged Sydney butcher says Coles stole his idea

Coles sparked much excitement (and a few “ewws” for some!) when they announced the launch of their lamb, cheese and Vegemite sausages, but one man isn’t happy about the product one bit. Joe Bolton from Tender Gourmet Butchery at Bondi Junction’s Eastgate Shopping Centre has been selling beef, cheese and Vegemite sausages for years and says the supermarket giant took his popular product and are now reaping the rewards. <img width="600" height="295" src="https://oversixtydev.blob.core.windows.net/media/7267116/untitled-1_600x295.jpg" alt="Untitled -1" style="display: block; margin-left: auto; margin-right: auto;"/> “They’re just stealing someone else’s idea and making it a little bit different,” he told <a href="https://au.be.yahoo.com/food/recipes/a/38629676/sydney-butcher-outraged-over-coles-nicking-his-vegemite-sausages/" target="_blank">Yahoo Be</a>, referring to Coles’ snags swapping the beef for lamb. <img width="600" height="338" src="https://oversixtydev.blob.core.windows.net/media/7267117/coles-cheese-vegemite-800_600x338.jpg" alt="Coles -cheese -vegemite -800" style="display: block; margin-left: auto; margin-right: auto;"/> “They do a fantastic job, but they can’t do what we do,” Bolton said. “[Their sausages are] mass-produced and they don’t [use] natural skins on their sausages. They’re using a collagen product, it’s a beef product make of rendered fat. “I’d go on the record to say competition is good, but the meat that goes into our sausages is completely different. You can’t even compare. We use muscle, we don’t put in whole carcass.” However, Coles has denied this claim, saying its snags are made with “natural casing” and not rendered fat, nor does it use the “whole carcass”. “We use the same cuts of meat that butchers do,” the food giant explained, adding that its sausages were made from “our own recipe created with the team at Vegemite”. Despite this, Bolton’s store is located opposite a Coles store and says the traffic is a huge benefit for his business. “It’s a catch-22,” he says. “Yes, they undercut us and probably don’t put the best things into their products, but it’s a different market and it gets people coming through the centre. We will never be able to match them on the buying power, but that’s not what we’re about.” Tell us in the comments below, do you think Coles stole Bolton’s idea?

Food & Wine

10 foods you don’t have to store in a fridge

When it comes to food preservation erring on the side of caution is generally a good rule of thumb, but that doesn’t mean we should put everything in the fridge. Here are 10 foods you might’ve been, but don’t have to store in the cooler. 1. Cake Most cakes are best store outside of the refrigerator in an airtight container. US-based pastry chef Stella Parks told the <a href="http://www.huffingtonpost.com.au/" target="_blank">Huffington Post</a> she keeps cakes (frosted and unfrosted) fine at room temperature for several days. 2. Basil Putting basil in the fridge isn’t the best idea. This herb is sensitive to the cold and produces ethylene gas. While this ripens fruit, it starts the deterioration process for leafy greens. 3. Honey If your significant other has put honey in the fridge you need to give them a good talking to. Honey will never spoil, so keep it in the kitchen cupboard until it’s used up. 4. Onion When onions are chilled in the fridge, the cold temperatures convert starch to sugar and make them become soft or soggy a lot faster. You’re better off keeping them in the mesh bag they came in, in a cool, dry ventilated place. 5. Bread While it might stave off the development of mould, bread goes stale faster is stored in a fridge, so keep it in a bread bin or chuck it in the freezer. 6. Peanut butter How many jars of peanut butter have been ruined by someone storing it in a fridge? Keep your PB in the cupboard. According to <a href="http://www.purewow.com/" target="_blank">PureWow</a>, it’s also a good idea to store it upside down to prevent oils from gathering at the top of the jar. 7. Tomatoes Cool temperatures cause tomatoes to lose their taste much quicker, so try to keep them stored at room temperature outside of direct sunlight. 8. Chocolate Plenty of people like to keep chocolate in the fridge, but this can take away from the flavour. Chocolate is best stored at room temperature. 9. Vegemite It’s about as divisive as spreads come, but vegemite is best kept in the cupboard. Vegemite contains salt, which helps preserve it at room temperatures. 10. Jam This one might come as a bit of a surprise, but jam is best stored in the cupboard. Thanks to its fruit content it is naturally acidic and less likely to grown bacteria. Do you agree with this list?

News

There’s now a Vegemite emoji

You can now let everyone know about your love of Vegemite by sending an emoji. Australia’s most well-known breakfast spread is part of 40 emojis available on the new <a href="https://play.google.com/store/apps/details?id=com.aussieemoji.android&hl=en" target="_blank">“Aussie Emoji Keyboard”.</a> Other quintessential Aussie emojis include the Sydney Harbour Bridge, Uluru, Speedos and a word bubble that says “fair dinkum”. The app, developed by phone company OPPO, is free, but is only available for Android phones. Download your new <a href="https://play.google.com/store/apps/details?id=com.aussieemoji.android&hl=en" target="_blank">Aussie Emoji keyboard here.</a> Related links:<a href="https://play.google.com/store/apps/details?id=com.aussieemoji.android&hl=en" target="_blank"></a> <a href="/entertainment/technology/2016/02/speed-up-iphone-ipad-with-simple-trick/">5-second trick to speed up iPhone and iPad</a> <a href="/entertainment/technology/2016/01/myths-about-facebook/">3 myths about Facebook busted</a> <a href="/entertainment/technology/2015/11/new-things-you-can-do-on-ios9-iphone-and-ipad/">10 new things you can do on your iPhone and iPad</a>

Technology

Macadamia and vegemite scrolls

For a delightful twist, try this scroll recipe which adds the soft crunch of macadamias and the saltiness of vegemite to it! Makes: 10 Ingredients: <ul> <li>500g plain bread flour plus ¼ cup for kneading and rolling</li> <li>1 sachet dried yeast</li> <li>1 teaspoon fine salt</li> <li>325ml warm water</li> <li>1 tablespoon olive oil</li> <li>2 tablespoons vegemite, or to taste</li> <li>2 cups (125g) tasty cheese, grated</li> <li>3/4 cup raw macadamias, chopped roughly</li> </ul> Method: <ol> <li>Combine the flour, yeast and salt in a large bowl. Make a well in the centre. Combine water and olive oil and pour into the well. Using a knife, stir together the water mixture with the flour mixture until it comes together and starts to form a ball.</li> <li>Place the ball onto a lightly floured surface and knead for 10 minutes, adding more flour if the mixture is too sticky. Place the dough in a lightly oiled mixing bowl, cover with plastic wrap and stand in a warm place until doubled in size, about 1 hour.</li> <li>Punch down the dough and place on a lightly floured surface. Use a rolling pin to roll the dough out to a 30cm square. Spread with Vegemite and sprinkle with cheese and macadamias.</li> <li>Roll the dough into one long scroll and cut into 10 pieces. Place the pieces, cut side down onto a lightly oiled baking tray in a circular pattern, leaving at least 3cm between pieces for them to spread. Cover loosely with plastic wrap and place the tray in a warm place until pieces have doubled in size, about 1 hour.</li> <li>Meanwhile, preheat oven to 180°C. Place tray in the oven and bake for 15-20 minutes, until golden. Serve warm or when cool.</li> </ol> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">visit their site for more yummy food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/rocket-feta-pomegranate-salad/">Rocket, feta and pomegranate salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/spinach-feta-muffins/">Spinach feta muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/macadamia-salad-dressing/">Macadamia salad dressing</a>

Food & Wine

Cheese and vegemite scrolls

Perfect for morning or afternoon tea, cheese and vegemite scrolls are a favourite at bakeries all around Australia. And now you can make them at home! Perfect for visits from the grandkids. Ingredients: <ul> <li>4 sheets puff pastry, thawed</li> <li>¼ cup Vegemite</li> <li>3 cups grated tasty cheese</li> <li>1 egg, beaten</li> </ul> Method: <ol> <li>Preheat oven to 220°C. Line 3 baking trays with baking paper. Place pastry, 1 sheet at a time, onto a chopping board. Spread Vegemite over pastry. Sprinkle cheese over Vegemite.</li> <li>Starting from the edge nearest you, roll up pastry, 1 sheet at a time. Be careful not to roll the pastry sheets too tight. Cut each roll into 12 equal portions.</li> <li>An easy way to do this is to cut each roll into quarters, then cut each quarter in 3.</li> <li>Brush pastry scroll tops with beaten egg.</li> <li>Place scrolls, cut-side up, onto baking trays, allowing room for spreading. Bake for 15 to 20 minutes or until pastry is golden and cheese is melted.</li> <li>Allow to cool for 5 minutes on trays before transferring to a wire rack. Serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/12/classic-bacon-and-egg-quiche/">Classic bacon and egg quiche</a> <a href="/lifestyle/food-wine/2015/12/salmon-quiche/">Salmon quiche</a> <a href="/lifestyle/food-wine/2015/12/diy-barbecue-sauce/">DIY barbecue sauce</a>

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Cheese and vegemite scrolls

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