~252 cal · 5g protein · 27g carbs · 13g fat (estimated, per serving)
🍽️
Buttered toast with a thin scrape of Vegemite
🇦🇺 Victoria
No breakfast is more Australian than Vegemite on toast. The trick, every Aussie will tell you, is restraint: butter the hot toast so it melts in, then spread the dark, salty yeast extract thinly — never like jam. Simple, savory, and oddly addictive, it is a national rite of passage.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 2 —
•
4 slices bread
•
2 tbsp butter
•
2 tsp Vegemite
Instructions
1
Toast the bread until golden and crisp on both sides.
2
Spread butter over the hot toast so it melts right in and softens the surface.
3
Scrape a thin, even layer of Vegemite over the butter — far less than you think you want.
4
Cut into halves or soldiers and serve immediately while still warm.
Australian everyday breakfast.
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🌏 While it simmers — know your destination
📍
Victoria. Melbourne’s hinterland, where the biscuit tin is sacred.
🗺️
Australia. Bush tucker, beach barbecues, and biscuit-tin classics.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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