A Vegemite dessert?

 

Dinner by Heston recently turned into a celebration of all things Aussie, with this new Vegemite dessert.

Vegemite, a well-known Australian yeast-based spread is nt to everyone's taste. However, executive chef Ashley Palmer-Watts, and team have been exploring the origins of this Australian pantry staple, to create Vegemite Ice Cream.

Over six months in development in the UK, its unique blend of flavours were analysed and the more dominant notes identified as caramel, rich chocolate, yeast and of course saltiness. The latter plays into the current preference for salty-sweet flavours.

The resulting dessert, served on a biscuit sourdough crumble base with toasted puffed spelt, cocoa nibs, burnt honey and macadamia, offers a complex mix of flavours and textures. There are elements of salted caramel with a barley chocolate ganache and a verjuice curd. At the table the dish will be finished by the waiter who will drizzled a rich caramel sauce directly from the familiar spread jar.

And what did the Vegemite people think? Category manager Tania Trapla was invited to taste the dessert prior to its launch and responded. “It was a great tribute to have chefs of Heston and Ashley’s calibre work with our product,” she said. “We have always been aware of the versatility of Vegemite’s taste and to have their innovative take on our famous Australian spread was truly remarkable. They have managed to take Vegemite’s to another dimension.”

Heston is said to have been intrigued by the flavour and was insistent that the team should explore a dessert dish based on the spread. 

More about Vegemite...

 
 

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