Since I have gone on a healthy diet and booted chips and fried food into touch, I have tried all sorts of new concoctions, including Vegemite. This is, apparently, a staple food of Australians everywhere, along with cold tinnies and anything from a barbecue.
It is their equivalent of Marmite, was invented 90 years ago and is made from leftover brewers’ yeast extract. Or, as one wit put it, it’s beer in paste form.
And, by gum, I thought, when I first tasted it. It’s not just got a kick, it has a taste that stays with you for hours.
The Vegemite website points out its health credentials: “The B vitamins (thiamin B1, riboflavin B2, niacin B3 and folate) in Vegemite help to provide vitality and energy to help get your day started. Thiamin is essential for brain function, Riboflavin supports your nervous system, Niacin is essential for energy release and Folate helps to fight fatigue.”
Unfortunately it didn’t do too well when it was first marketed in 1923 because Australians already had Marmite from England. This led to its name being changed to Parwill with an advertising strategy of: “If Marmite … then Parwill.”
And yes, it’s perfectly all right to groan.
Not surprisingly, that didn’t work.
But through persistence, Vegemite eventually did become market leader in Oz and today 22 million jars are sold every year.
I was already a lover of Marmite, the spread with the endearing slogan: “Love it or hate it.” That, too, is made from brewers’ yeast and is packed with goodness. But I did wonder about the Vegemite taste staying with me all day after having it on toast for breakfast.
Was it a special ingredient designed to linger on the taste buds?
Not really, I finally discovered.
It was because it had stuck to the bristles on my upper lip.
I would advise anyone with a moustache to have a full facial wash after every serving. Especially if you plan on kissing a lady.
Unless, that is, you really do want the taste to linger all day and don’t mind sharing it.
