vegemite

The curative powers of raw meat are often cited and frequently lampooned — I’m thinking of the guy slumped back in his chair, after the brawl, with a fat raw steak on his mangled black eye. I can’t speak to that, but a hand-chopped mound of cold raw beef, seasoned perfectly, at around 3 o’clock in the afternoon on New Year’s Day, with a cold glass of the hair of the Champagne dog that bit you the night before, will make a new man out of you. The strong-flavored pumpernickel bread is a family nostalgia that has become a beloved preference. The butter and the Vegemite are personal eccentricities I happen to find exceptionally delicious.

Steak Tartare

beef red beef

dense, unleavened black pumpernickel bread

unsalted Irish butter, tempered to cool and spreadable

Dijon mustard

Vegemite, per your taste

small, firm, shiny red onion,

Coarse kosher salt

capers,

Watercress leaves

Celery leaves from one bunch

black pepper

Worcestershire sauce

egg yolks, raw,

Place the trimmed beef in the freezer for 20 minutes while you prep the rest of the ingredients. Meanwhile, butter the bread, wall to wall, then slather the mustard evenly among the two buttered slices. Finish each slice with a healthy schmear of the Vegemite.

In a bowl, toss the red onion slices with a healthy pinch of salt, allowing the rings to separate, and soften a bit from the salting. Add the capers with a bit of their brine and the cress, celery leaves and parsley, and toss well, making a little salad.

Working quickly, remove the meat from freezer. It will now be firm and easy to cut. Slice into 1/8-inch-thin slices. (We often wear doubled-up latex gloves to help keep the heat from our hands from transferring to the beef. The warmer the meat, the more difficult to cut beautifully. Also, this is the occasion for your sharpest knife.) Shingle the meat slices ever so slightly, and slice into 1/8-inch matchsticks.

Turn your cutting board 180 degrees, and cut the matchsticks into 1/8-inch tiny dice, resembling the cut called brunoise.

Transfer your elegantly hand-chopped meat to a glass, stainless or ceramic bowl, and season with the Worcestershire sauce, a couple pinches of coarse kosher salt and a few good grinds of black pepper, and toss together distributing the seasoning, using a fork.

Distribute the seasoned beef evenly between the two slices of buttered, seasoned bread, and form into a patty, more or less, still using the fork. Arrange the salad over the beef artfully, distributing evenly between the two portions. Give the whole enterprise a healthy finishing grind of black pepper.

Nestle each yolk, still in its half shell if using raw, into the mound, and let each guest turn the yolk out onto the tartare before eating. If using cooked yolk, microplane the yolk over the tartare to finish.

These steak, Guinness and Stilton pies will warm up any winter's night.

Steak, Guinness and Stilton pie

beef

Guinness

thyme

garlic cloves, crushed

black peppercorns

(35 grams) plain flour, seasoned

olive oil

eschalots, peeled

Vegemite

Celery salt,

frozen shortcrust pastry

puff pastry

egg yolks, lightly beaten with a fork

Stilton or other strong blue cheese

A simple beef dish that is very familiar yet very different.  It is cooked with the most basic pantry staples and a dash of Vegemite.  The resultant dish showcases the flavours of an Indian kitchen in a refined and modern way

Beef with Vegemite

kg beef blade steak

onion

onions

turmeric powder

white pepper powder

tsp. chilli flakes

tomato paste

beef stock cubes stock powder

1½ level tsp. Vegemite

sugar

salt

Trim excess fat from beef and cut into cubes.

Heat a heavy based saucepan on medium with oil and fry Spanish onions till soft (about 6-8 minutes).  Remove and set aside.  Add the chopped onions and fry for 8 minutes or until golden brown.

Add turmeric powder and 4 tbsp. water.  Add pepper powder, grated pepper, chilli flakes and ½ cup water.  Stir to combine.   Reduce heat to low.

Add the tomato paste, stock cubes/stock powder and the Vegemite.  Add a dash of water if required.  Break the stock cubes well.  Mix the Vegemite until it is evenly incorporated into the gravy and fry for 2 minutes.  Add the beef, sugar and fry till the beef is evenly browned and is coated well with masala (3 minutes).

Add 350 mL water and stir to combine.  Raise heat to medium and bring to a boil.  Reduce heat to low and cook beef for 40-45 minutes or until beef is tender.  Stir from time to time to avoid catching or burning.  Add salt to taste, bearing in mind that stock cubes and the Vegemite are high in salt.

Serve hot garnished with the reserved fried onions, with plain rice, pulao, kulcha, naan or on a bed of soft creamy polenta.

Vegemite is the secret ingredient to this Australian twist on the retro classic - steak Diane.

Steak Sheila

eye fillet steaks, halved horizontally to make 8 thin fillets

unsalted butter

eschalots, finely chopped

garlic cloves, finely chopped

button mushrooms, sliced

(60 milliliters) brandy

(125 milliliters) beef stock

(125 milliliters) thickened cream

flat-leaf parsley and rocket, to serve

1kg pontiac or desiree potatoes, peeled, chopped

sour cream

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Steak sheila

tsp Vegemite

(125 milliliters) Massel beef stock

flat-leaf parsley, to serve

The pie is just about the most complete dish ever created, and Ben O'Donoghue thinks Aussies definitely make the world’s best.

The shearer pie

tbs sunflower oil

tbs rosemary

onions, finely chopped

tbs Vegemite

lamb leg

lamb-shank meat,

potatoes,

(75 grams) cornflour

(120 grams) frozen peas

ready-rolled shortcrust pastry, thawed

ready-rolled puff pastry, thawed

egg yolks,

With full flavor and half the guilt, this vegetarian gravy is the perfect substitution from the store bought, packet stuff.

You won't believe how good this vegetarian gravy is

white onions, thinly sliced

garlic cloves, thinly sliced

thyme sprigs, leaves picked

(80 grams) quince paste, redcurrant jelly, or cranberry sauce

tbs cornflour

apple cider vinegar

(165 milliliters) verjuice or white wine

We use a secret ingredient in our vegetarian rolls to give them an extra Aussie kick.

Easy Vegetarian 'Sausage' Rolls recipe

brown onion

garlic

dried chilli flakes *optional

mushrooms

potato

400 g canned brown lentils drained rinsed

thyme leaves

cheese

tomato sauce *to serve

salt and pepper *to taste

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A delicious sweet/savoury taste combination.

Vegemite Cheese Cake recipe

butter

eggs beaten

self-raising flour

milk

tbs Bega Cheese Vegemite

cheese grated

<p>Nothing brings smiles to kid's faces like Cheesy Vegemite scrolls! Make them this weekend as a fun baking project.</p>


Cheesy Vegemite scrolls

300.00 gm self-raising flour,

butter, chilled, chopped

10.00 gm caster sugar

40.00 ml Vegemite

250.00 ml grated tasty cheese

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I love the flavour combination of Vegemite and cheese - it's so classically Australian!

Cheesymite Scrolls

g butter

cheddar cheese grated

cheddar cheese grated *to decorate

The unlikely pairing of Vegemite with Asian flavours makes this one-pan chicken dinner a must-make.

Sweet and Sticky Vegemite Chicken

tbs sesame oil

chicken drumsticks

water

tbs sweet chilli sauce

tbs oyster sauce

tbs kecap manis

brown sugar

tbs rice wine vinegar

red chilli thinly sliced

broccoli

jasmine rice *to serve

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Trust us, you'll love the salty, savoury flavour Vegemite gives to our homemade pork sausage rolls.

Cheesy Vegemite sausage rolls recipes

pork sausages

carrot small peeled coarsely grated

panko breadcrumbs

eggs

mozzarella

tbs Vegemite room temperature

Super quick and easy with only 3 ingredients. My kids love helping to make these, and they disappear in minutes once cooked.

Cheese and Vegemite Pinwheels recipe

puff pastry defrosted

tasty cheese grated

Don’t judge these lamingtons till you try them. The savoury Vegemite gives the sweet chocolate glaze a depth of flavour that matches really well with the sponge cake and jam filling.

Vegemite lamingtons recipe

butter, softened

caster sugar

tsp vanilla extract

milliliters cream

dark chocolate

tbsp Vegemite

icing sugar

tbsp cocoa

strawberry jam

coconut

Step 1

Preheat oven to 180C. Line an 18cm x 27cm slice tin with baking paper.

Step 2

Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Beat in vanilla, then fold in flour and milk to form a smooth batter. Pour into prepared tin and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Set aside to cool completely.

Step 3

Place cream in a small saucepan and heat until bubbles appear around the edge. Add chocolate and stir until melted. Stir in Vegemite. Remove from heat. Sift icing sugar and cocoa into a large bowl. Pour in chocolate mixture and whisk. Whisk in milk to form a smooth, thin, pourable consistency.

Step 4

Cut sponge cake into 4cm squares. Slice each square in half and spread with a jam, then sandwich back together. Place coconut in a shallow dish. Using two forks, coat each sponge sandwich completely in the glaze, allowing excess to drip off. Carefully toss in coconut and place on a tray lined with baking paper. Continue with remaining sponge squares.

Filled with Vegemite and cheddar cheese, these super-easy savoury scrolls won't last long in the lunch box!

Easy Vegemite and Cheese Lunch Box Scrolls recipe

white bread flour

tsp salt

tbs milk powder

tbs butter

tsp psyllium husk

yeast

cheese, grated

Combine all bread mix ingredients in a a bowl and knead by hand until it comes together. Keep in a warm place to rise for two and a half hours.

On a floured board, roll the bread dough into a large rectangle. Spread with Vegemite and top with grated cheese. Working from the length of the dough, gently wrap away from you to form a log.

Cut into slices around 2 - 3cm thick and place cut-side up on a floured tray. Cover with a damp towel or cling wrap and allow to rise for another 20 minutes.

Bake in a 190C oven for around 20 minutes or until the scrolls are brown on top and the cheese has melted.

Make a batch of these tasty vegemite and cheese scrolls and take the hassle out of packing a healthy lunch-box.


Cheese and Vegemite scrolls

puff pastry, thawed

62.50 ml Vegemite

750.00 ml grated tasty cheese

Top 17 vegemite recipes from across the web

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Top 17 vegemite recipes from across the web

The most viewed vegemite recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steak Tartare

Steak, Guinness and Stilton pie

Beef with Vegemite

Steak Sheila

Steak sheila

The shearer pie

You won't believe how good this veg...

Easy Vegetarian 'Sausage' Rolls rec...

Vegemite Cheese Cake recipe

Cheesy Vegemite scrolls

Cheesymite Scrolls

Sweet and Sticky Vegemite Chicken

Cheesy Vegemite sausage rolls recip...

Cheese and Vegemite Pinwheels recip...

Vegemite lamingtons recipe

Easy Vegemite and Cheese Lunch Box ...

Cheese and Vegemite scrolls

The most viewed vegemite recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine