Three tasty recipes to celebrate 100 years of Vegemite


Vegemite has been a lunch box and breakfast staple for Australians for generations. This year marks the 100th anniversary of the country’s national savory spread and to celebrate, the brand has released a cookbook with 40 recipes. From bolognese to gravies, soups and even salads, these fresh ideas prove that there’s so much more to this little invention than Vegemite on toast.

Bake chicken

Make weeknight meals easier by cooking everything in one pot. This recipe is easy to prepare, requires minimal washing up and the addition of Vegemite gives it maximum flavour.

The New Vegemite Cookbook. Photo: Penguin Random House Australia


  • 8 medium or 4 large chicken thighs, bone and skin on
  • 200 g halloumi, cut into 1.5 cm slices
  • 2 lemons, halved
  • 8 chat potatoes (500g), halved
  • 1 tbsp Vegemite
  • 1 tbsp honey
  • 2 sprigs of rosemary
  • steamed broccolini, to serve


  1. Preheat the oven to 160C hot air (180C conventional).
  2. Place the chicken in a single layer in a large baking dish. Arrange the halloumi, lemons and potatoes around the chicken.
  3. Whisk the Vegemite and honey together in a small pitcher and gradually whisk in 1 tablespoon of water. Pour over the chicken and sprinkle with rosemary.
  4. Roast for 40 minutes or until golden brown and cooked through.
  5. Serve with broccolini.

Serves 4

Tartlets Extract from The Vegemite Cookbook: favorite recipes that taste of Australia Pix provided by Penguin Random House Australia Single use print and online Brent Parker Jones photographer Food Stylist Peta Gray

Savory tomato tarts. Photo: Brent Parker Jones


Vegemite gives a savory twist to these delicious tarts – perfect for a light lunch or snack!


  • 2 sheets of frozen puff pastry, just thawed
  • 1 tbsp Vegemite
  • 100 g firm ricotta, crumbled
  • 1 egg
  • 2 tbsp finely grated Parmesan cheese
  • 250 g mixed cherry tomatoes, cut in 3
  • thyme leaves, to garnish


  1. Preheat the oven to 190C hot air (210C conventional) and line 2 baking trays with baking paper.
  2. Cut each puff pastry into 9 squares. Place on the prepared baking sheets, leaving space between each piece. With a knife, make a line around the edge of the dough, 1 cm in from the sides, to create a border. Prick holes in the bottom inside the edge with a fork.
  3. Bake for 8 minutes, until light golden brown. Remove from the oven and gently press down the center of each square of dough with the back of a spoon.
  4. Mix the Vegemite, ricotta, egg and Parmesan cheese in a small bowl until evenly combined.
  5. Spread 2 teaspoons of the ricotta mixture in the center of each puff pastry square. Garnish with tomato slices.
  6. Return the tarts to the oven to bake for 8-10 minutes or until golden brown.
  7. Remove from the oven and garnish with thyme leaves and freshly ground pepper. Cool on trays for 5 minutes before serving.

makes 18

Vegemite BBQ Chops with Asian Slaw Extract from The Vegemite Cookbook: Favorite Recipes That Taste of Australia Pix provided from Penguin Random House Australia One time use print and online Brent Parker Jones Photographer Food Stylist Peta Gray

Vegemite barbecue chops with Asian slaw. Photo: Brent Parker Jones

Barbecue chops with Asian slaw

Perfect chops get even better with the addition of Vegemite, which also adds an umami hit to this sensational slaw.


  • 4 pork loin chops, trimmed
  • 2 tsp Vegemite
  • 1 tbsp honey
  • 1 tbsp rice wine vinegar
  • 2 tsp vegetable or peanut oil
  • 2 tablespoons roasted peanuts, coarsely chopped

Asian lettuce

  • 2 tsp Vegemite
  • 2 tsp Dijon mustard
  • 2 tbsp maple syrup
  • 2 tbsp rice wine vinegar
  • ½ (about 500 g) wombok (chinese cabbage), finely chopped
  • 1 red bell pepper, finely chopped
  • 1 carrot, shredded
  • large handful of mint leaves


  1. Remove the chops from the refrigerator 30 minutes before cooking. Whisk Vegemite and honey together in a bowl, then whisk in the vinegar.
  2. Drizzle the chops with the oil. Heat a barbecue, grill pan, or large skillet over medium-high heat. Fry the chops for 3 minutes on each side, then brush with the glaze mixture and cook for an additional 1 minute on each side or until caramelized and cooked to your liking. Remove and set aside to rest for 5 minutes.
  3. Make the slaw while the chops are cooking. Whisk the Vegemite and mustard together in a small bowl. Gradually add the maple syrup and vinegar and whisk until combined. Combine the wombok, bell pepper, carrot, and mint in a large bowl.
  4. Serve the pork with the slaw, sprinkled with peanuts. Serve the dressing on the side.

Serves 4

This is an edited excerpt from The Vegemite Cookbook: favorite recipes that taste like Australia, published by Penguin Random House Australia, MSRP $29.99. Buy now

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