VEGEMITE Halloween Popcorn

Prep time: 5 min – Total time: 6 – 8 min –
Makes: 6 servings


1/3 cup oil

1/2 cup popcorn

30g butter

2 tablespoons VEGEMITE

1 tablespoon hot water


PREPARE the popcorn in a covered saucepan according to directions on the pack.

WHILST the popcorn is cooking combine the butter, VEGEMITE and water in a small saucepan and whisk over a low heat until smooth.

BRING to the boil then remove from the heat. Pour over the hot popcorn in the saucepan and stir continually over a low heat for 1-2 minutes until well combined.

POUR into a serving bowl and serve warm.

Steak with Vegemite Butter

Prep time: 5 min – Total time: 10 min
Makes: 8 servings


120g butter, softened

1 ½ tablespoons of VEGEMITE

1 ½ tablespoons fresh thyme

8 sirloin steaks


In a bowl, place the butter, Vegemite and thyme. Season with sea salt and cracked pepper, and mix to combine, until nice and smooth. Spoon the mixture onto a piece of glad wrap, roll tightly and fashion into a log. Twist both ends and refrigerate until needed.

Preheat a BBQ to medium-high. Brush both sides of the steak with a little olive oil or melted butter to prevent it from sticking to the BBQ.

BBQ the steaks until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well or until done to your liking.

10-seconds from removing, add a few slices of the slightly hardened butter to the top of each steak. Transfer the steaks to a plate and rest under foil for 5 minutes, letting the yummy butter melt into the steak.


Prep time: 25 min – Total time: 40 min
Makes: 4-5 servings


2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 large eggs (FARM PRIDE Eggs)
2 cups whole milk
8 tablespoons unsalted butter, melted
2 cups shredded cheddar cheese
1 Tablespoon of VEGEMITE

3 avocados
Tomatoes (cherry tomatoes, 2 punnets)
Green herbs (1 punnet each: basil, chives, dill)


Heat the oven to 180° and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven.

Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside.

Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the VEGEMITE and cheese. Stir until combined.

Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside.

Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.

Top with eggs, avocado, tomatoes, etc.