World Cuisines

Vegemite on Toast and Lamingtons

Australia

The salty rite: Vegemite on toast — buttered toast spread thin (very thin) with the dark yeast-extract paste — Australia's breakfast shibboleth, plus its sweet rival for hearts, the lamington (sponge in chocolate and coconut).

What it is

The salty rite: Vegemite on toast — buttered toast spread thin (very thin) with the dark yeast-extract paste — Australia's breakfast shibboleth, plus its sweet rival for hearts, the lamington (sponge in chocolate and coconut). Ingredients (the rite): sourdough toast, butter (generous), Vegemite (a scrape); (the lamington): sponge, chocolate icing, desiccated coconut. Recipe: 1) Toast; butter while hot. 2) Spread Vegemite like you mean restraint. 3) Eat immediately. 4) For lamingtons: dip sponge squares in chocolate, roll in coconut. Serve: Vegemite at breakfast; lamingtons at school fêtes and the CWA's stalls. Flavor: umami salt-bomb; the lamington pure nostalgia. History: Vegemite was invented in Melbourne in 1922 by Cyril Callister; the lamington's origin is contested with New Zealand (a friendly feud). See also: Meat Pie (Australian), Barramundi.

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