Pretty straight forward.
It’s changed!, It’s not the same product.
It feels a lot thinner and more like margarine out of the jar, whereas before this change it was harder.
I feel you got more distance with old recipe.

Maybe I’ve changed.
🤪

So I’ve moved to Australia recently and I love vegemite, and there are a quite a few different varieties of it in the supermarket. I tried Bega’s vegemite and cheese last week, and the mouthfeel on its own is horrible (I like to snack on a spoon of Vegemite sometimes) but it’s okay spread on toast. How would you rate different Vegemite varieties? The Kids Vegemite says it has “no artificial colours”. Are the other varieties dark bc of artificial food colouring? Does gluten free Vegemite taste any different? How do other brands, such as Promite or Mightymite compare? I’ve heard Marmite is awful. Here’s a photo of the Vegemite aisle in my local woolies for inspiration.

Picked this up from Coles today. Delicious 😋

For some reason I got up today and had a craving for this. Two slices of toast, bread crusts because I finished one loaf and started the next. Sunflower spread and vegemite. Shredded lettuce.

I'd rate it a 7 out of 11. Would have again, but probably not often.

Has anyone ever tried adding Vegemite to a bread recipe?

Spaghetti with Marmite, Bovril or Vegemite

Serves 4

400-500g spaghetti
Salt
1-2 tsp Marmite, or Bovril or Vegemite
60g unsalted butter, cubed 
2-4 tsp grated parmesan, or grana padano

Boil the spaghetti in plenty of lightly salted water, because both the Marmite and the cheese are already salty.

Meanwhile, in a very small saucepan on a low heat, warm two tablespoons of water with the Marmite until it has dissolved.

Once the pasta is cooked but al dente, lift it into a warm bowl (reserve some of the pasta cooking water), then add the cubed butter and cheese, and toss well. Pour the dissolved Marmite over the spaghetti and stir again, adding a little of the reserved cooking water, if you think it needs it, until the sauce is soft and slippery. Serve immediately.

Identical ingredient and nutritional panel though the tub is shiny and like a gel as opposed to the dull salty goodness the older jar as to offer.

Vegemite can’t change. Please don’t get me wrong, I love change usually, but not here.

Not Vegemite.

Has it changed? I bought a new jar and the consistency was more like paste than the usual firmer product. The taste is the same, I think, but it spreads too easily on fresh bread and Westgold butter. Anyone else noticed this?

Thanks for all the tips on my last post! Here’s my latest attempt, and it turned out delicious. ☺️
I’d love to try this with Australian cheese sometime. For this one, I used the cheese slices shown in the second photo, which I bought here in Japan.

Or should I just toast the bread first, then spread butter and Vegemite on it?

You know how you get half and half pizzas?! Well I had pesto to use up and yet how could I deny some Vegemite🤔 Swipe to see the process and result. I am definitely no pizza base champ but this was my first attempt.

Spread Vegemite on the toast before toasting, and then spread some more after it's done.

A quick snack…I sandwiched cheese and Vegemite between a basic scone dough and cooked my cutout dough in a little electric donut maker. I was going to make a mug cake in the microwave but decided to make a very small batch of dough and employ the donut cooker for the browning/baking factor. Very moorish especially with the cooked/toasted cheese. Super easy to do. In no time at all, I demolished a stack of them🤪

Basic scone dough was some butter, salt, self raise flour - mix with a fork to combine, add a bit of milk and voila. I just floured a plate, dumped the dough onto that,,flattened it added the cheese and Vegemite onto half of it, folded it like a taco and cut out my “doughnuts”. The leftover dough was cooked in a second round [which is actually the first photo], extra cheese, a bit like doing monkey bread, just bake the scraps combined in the donut circles.

Swipe to see the baked result. It was a focaccia recipe but I still turned it into scrolls. Damn, they are so good. If these were in a shop, you’d go back for more. I might sound biased but they impressed me especially with not a whole lot of effort. The cheese I used was on hand… some bocconcini and a King Island cheddar, both budget reduced things at colesworth. Those are good but also, the bread, so soft, so basic but amazing. I also cubed some real, butter into the mix because that makes great bread to my liking.

Tried to get some decent pics and then just cut a cross section. Photos taken tonight, in kitchen light because they were only made tonight., so a bit of a strange hue, don’t let that affect your appraisal! Added some cheese at the very end of baking..can’t have too much.

Also, I bake these in a benchtop oven which adds an extra difficulty level in some ways. I actually cut down a pizza stone to hold heat and am experimenting with that aswell.

Recipe Note; Going to have to post the image of the recipe elsewhere as for some reason the only reply I can do is word or video..no still shots, so here is the link to the recipe I used.

https://imgur.com/a/Dow7oid

IF interested in other info, I can think of a few things but don’t get overwhelmed, it’s just added helpful stuff.

it was actually in a free Coles magazine…not sure what month etc.

I did not use the bagel seasoning that is shown in the recipe.

I did 3 sets of bowl folds including the initial mix. Then I put it in the fridge for a bit and it truly doubled in size. I took it out, did some coil folds, flattened it when the gluten settled a a bit and then put the Vegemite on and the cheese and rolled it. It was a very soft dough of course.

The first image is after I let it rise for the final time when it was finally rolled, cut and placed in the pan and then I baked it.

I don’t use forks to mix it/fold it, I like a silicone spatula and it works well. One day I can show the steps if desired by enough people I guess as things are quite hectic here but I can try my best to do that.

I included a pic of the yeast I used too, as it worked so well. I usually use Lighthouse yeast[both are generally available at most supermarkets and common in colesworth but this one impressed me and it’s even a budget option for a few bucks for the 5 sachets. ]

The amount made is just over 50% of the recipe’s dough…maybe 60% approx. I just remembered I divided it. You can actually keep the dough in the fridge for up to 3 days and the flavour will develop as well as the flour hydrating even better and the gluten developing itself aswell]. So you don’t have to feel like it needs to make a huge loaf, simply keep some dough and bake a batch again in a couple of days to have nice fresh bread.

(Posting again because it was so fascinating to see the stories from last month)

Read the post title.

Hi, this is probably going to sound like a really odd request but im hoping someone can help me. My wife was in a vegemite ad when she was a kid, it would have been late 90's early 2000's it featured a strong man and a carnival theme. I was wondering if anyone knows exactly what year it was to help narrow down my search or has a copy of it or can direct me to a copy of it. She has never been able to find it and im hoping to surprise her with a DVD copy of it. Any help would be really beneficial. Unfortuanlty bega doesn't keep copies if old ad campaigns.

Thanks in advance

It's got a better salt and sweet balance, not just straight sodium like Vegemite. It tastes better when melted with butter. I just think it's superior no matter what.

I normally grab the 560g jar from Woolies, and now my daughter has grown up and moved out it's all for me so it will usually come on special before I'm out.

But seen this 2.5kg bucket and made me laugh. I do like the idea of the flat sodes6, getting that spoonful from under the jar lip is annoying.

i love vegemite