Vegemite celebrates 100 years as a national icon on October 25 and Australians are showing no signs of fatigue when it comes to lathering their toast with the rich, salty spread.
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"There's more Vegemite lovers than Collingwood fans," Jamie Callister, grandson of Vegemite creator Cyril Callister, said during birthday celebrations at the Melbourne factory.
![One of the all-time best ways to eat Vegemite - through the holes of a cracker sandwich. File picture One of the all-time best ways to eat Vegemite - through the holes of a cracker sandwich. File picture](/images/transform/v1/crop/frm/194363481/2011ea2f-09a7-4089-bc9e-ab4cee7867b8.jpg/r2_0_735_412_w1200_h678_fmax.jpg)
"There's something in this little jar that is just so us," he said.
As the Sydney Harbour Bridge began construction, Cyril Callister and Kraft Walker Cheese Co. businessman Frank Walker envisioned a spread made from the fragrant yeasty remnants of the beer production process.
![A Vegemite and Bonox van. Picture supplied A Vegemite and Bonox van. Picture supplied](/images/transform/v1/crop/frm/194363481/36137f41-a17b-468c-b86b-45db2f21fed9.jpg/r0_93_3205_2479_w1200_h678_fmax.jpg)
The dark, sticky paste is now considered one of Australia's most beloved national foods as a spread or substitute for beef bouillon in stocks, soups and braises.
![A one ounce tin of Vegemite. Picture supplied A one ounce tin of Vegemite. Picture supplied](/images/transform/v1/crop/frm/194363481/552ba3e1-87e9-446e-9a24-0a5bf679da7d.jpg/r0_11_1660_1132_w1200_h678_fmax.jpg)
To celebrate 100 years of Vegemite, ACM looks back at the most delicious and creative recipes from chefs, butchers and cooks around the country.
A century of Vegemite
Vegemite and cheese sausage from Brown's Butchery in Raymond Terrace, NSW.
![Vegemite and cheese sausages with Manager Ethan Patfield in 2011. Picture by Simone De Peak Vegemite and cheese sausages with Manager Ethan Patfield in 2011. Picture by Simone De Peak](/images/transform/v1/crop/frm/194363481/1fe44a1d-83bf-483c-97b8-bfd1dc7fcf44.png/r67_0_1134_600_w1200_h678_fmax.jpg)
Frugii's Australia Day Vegemite-flavoured ice-cream in Braddon, ACT.
Fans of the flavour may be sad to hear the "dessert laboratory" closed in 2021.
![Danny Suggate and Kate Alston of Braddon taste Vegemite-flavoured ice-cream. File picture Danny Suggate and Kate Alston of Braddon taste Vegemite-flavoured ice-cream. File picture](/images/transform/v1/crop/frm/194363481/435639fe-35be-492c-b565-7dbeeaea4ea6.jpg/r0_214_4184_2566_w1200_h678_fmax.jpg)
IN OTHER NEWS:
Grown-up Vegemite meatballs from Aubergine Restaurant, another permanently closed Canberra venue, made by former-executive chef Jason Rodwell.
![Grown-up Vegemite meatballs at Aubergine Restaurant. Picture by Melissa Adams Grown-up Vegemite meatballs at Aubergine Restaurant. Picture by Melissa Adams](/images/transform/v1/crop/frm/194363481/bcb8f26d-d8fc-4c2e-b281-3245ffc7d674.jpg/r0_109_4076_2401_w1200_h678_fmax.jpg)
Vegemite and cheese 'toffle', a toastie made from waffles, at Max Brenner.
![Max Brenner Vegemite and Cheese 'toffle'. Picture by Elesa Kurtz Max Brenner Vegemite and Cheese 'toffle'. Picture by Elesa Kurtz](/images/transform/v1/crop/frm/194363481/486ab432-009e-49ce-96c6-df4c193c1b78.jpg/r0_116_4023_2387_w1200_h678_fmax.jpg)