While I ate my frigania (greek crispbread), covered in marmite, I pondered this morning on the marvel of these savoury sauces and decided the world needed yet another article promoting marmite,
it's downunder cuz.
Both are pungent flavoured salty pastes, black as tar and just as sticky. Both are a yeast extract made from what is left over after brewing beer.
- Spread it sparingly on your morning toast.
- Make a Marmite sandwich.
- Add a teaspoonful to your gravy.
- Marmite and cheese go together.. or vegemite.
- They are a pleasant addition to an avocado sandwich
- or try a marmite/vegemite and walnut sandwich.
If you live in Australia or NZ then you were probably brought up on one of the two. If you weren't then you'll wrinkle your nose in disgust at it 's sharp salty taste. 'Like it or hate it' is the marmite slogan.
You could say it is an acquired taste, acquired from birth.
We ate marmite on toast for breakfast, took marmite sandwiches to school, ate boiled eggs with marmite soldiers and made canapes to go with our sherry
- small squares of bread spread with marmite, covered with grated cheese and grilled till the cheese melted.
A jar of marmite was always in the cupboard, on our table. Marmite because in NZ kiwis made their own version. Across the Tasman sea the Australians were doing the same with vegemite.