I saw a former colleague talking on Twitter about the Dairy Milk with Vegemite bar he had received as a gift from someone who had recently visited Australia. I joked with him that my Australian husband would love to try it. So he sent the rest of the half eaten (albeit large) chocolate bar.
It wasn’t in tip top shape, and had obviously gotten a bit melty at some point (Vancouver is getting more than its fair share of summer this year, to the dismay of water supply and forests). But it was edible, even if you don’t like Vegemite.
First of all, what is Vegemite? According to Wikipedia:
A spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries, Vegemite is similar to British, New Zealand and South African Marmite, Australian Promite, Swiss Cenovis and German Hefeextrakt.
Doesn’t sound like much of a filling for a chocolate bar, does it?
Well, there isn’t much in it.
It ends up being like a salted caramilk bar with a tad extra umami-ness. It wasn’t bad and I certainly liked it better than Vegemite on its own.
(Note: Australian Dairy Milk chocolate is also better than whatever we get here. I don’t know what the difference is, but it’s considerable.)
Vegemite is a strong flavour that should be used VERY SPARINGLY, mostly because it is pretty much straight salt. I’d say it is an acquired taste (that Australians have acquired since they were tiny children). My preferred consumption is in a Vegemite Scroll, essentially a cheese bun, or if I’m making a stew or meat pie, I will use it instead of salt. My husband puts it on toast, often with avocado.
Anyways, this chocolate bar is not available in Whitehorse, nor is it available in North America.
But if you’re ever in Australia, try the chocolate bar or use these tips from Hugh Jackman: