Vegemite celebrates 100 years as Australia's favourite spread

"There's more Vegemite lovers than Collingwood fans," Jamie Callister, grandson of Vegemite creator Cyril Callister, said during birthday celebrations at the Melbourne factory.

"There's something in this little jar that is just so us," he said.

As the Sydney Harbour Bridge began construction, Cyril Callister and Kraft Walker Cheese Co. businessman Frank Walker envisioned a spread made from the fragrant yeasty remnants of the beer production process.

The dark, sticky paste is now considered one of Australia's most beloved national foods as a spread or substitute for beef bouillon in stocks, soups and braises.

To celebrate 100 years of Vegemite, ACM looks back at the most delicious and creative recipes from chefs, butchers and cooks around the country.

Vegemite and cheese sausage from Brown's Butchery in Raymond Terrace, NSW.

Frugii's Australia Day Vegemite-flavoured ice-cream in Braddon, ACT.

Fans of the flavour may be sad to hear the "dessert laboratory" closed in 2021.

IN OTHER NEWS:

Grown-up Vegemite meatballs from Aubergine Restaurant, another permanently closed Canberra venue, made by former-executive chef Jason Rodwell.

Vegemite and cheese 'toffle', a toastie made from waffles, at Max Brenner.