Instead of rinsing out those last bits from your jars of spreads, you can add some extra ingredients to the jars and shake them up for resourceful dressings,...
In this version of the classic French stew of chicken and wine, Adam adds an unexpected flavour-boosting twist.
You definitely don’t need to be vegan to enjoy this. The key is hitting the umami as often as you can
A creative way to get your mushroom fix, this recipe blends sauteed mushrooms with a burnt butter for an extra tender texture and plenty of flavour.
Man'oushe (singular to the plural manakish) is a popular Levantine flatbread topped with anything from za'atar to ground meat, or Hoda's Australianised version...
The Vegemite cheesy scroll is to an Aussie kid what the peanut butter and jelly sandwich is to an American kid. In fact, you’d be hard pressed to find someone who...
Australian ingredients power this new Melbourne Southeast Asian restaurant.
Banana, beer, Vegemite, gin and tonic – do any of these things actually make things better (or worse)?
Blending salty and sweet, this is a very Australian take on one of France's culinary icons.
Pho made with Vegemite might sound slightly terrifying, but the spread we know and love actually provides the perfect salty base for a delicious, albeit not-your...
The American comfort food classic is given a new lease on life with the luxurious addition of truffles.
Slow cooking the vegetables lets them caramelise and release their flavour potential, making this lamb all the more rich and wintry.
This Singaporean classic is given an Aussie makeoever and an umami hit at the same time with the addition of Vegemite.