Vegemite

This thick and salty black paste made from yeast extract mixed with vegetable and spice additives is the quintessential Australian shibboleth.

For 100 years Australians have cherished Vegemite. It has a notoriously acquired taste.

A common way of eating Vegemite is on toast atop a layer of butter. Only a very small amount of Vegemite is required due to its strong flavour. [Ed: Nutella it ain’t.]