Relive your childhood nostalgia by crunching into these cheese and Vegemite pasties. An elevated version of the classic combination, these flaky, warming delights are perfect for weekend baking with the kids. You’ll need an 11.5cm round cutter for this recipe.

“This rich dish, studded with bacon and dressed with a tangy vinaigrette, is a delicious and unique addition to any barbecue spread.” - Hugh Mangum

The perfect savoury combination of Vegemite and cheese, baked into a delectable scroll. Make some for your next morning tea, and watch them disappear!

Colin Fassnidge transforms lamb chops using an iconic Aussie ice cream for inspiration, and the result is both nostalgic and delicious.

We've taken the country's favourite salty, umami-rich spread and used it to add something remarkably delicious to a traditional fluffy lamington. The result? A still sweet, slightly salty dessert that's a must-serve this Australia Day.

Vegemite + brown butter = deliciousness squared.

Vegemite in a meat pie. It's a combination as Australian as pavlova and a hot summer's day.

Matt Preston's Australian version of shepherd's pie has a hint of vegemite to "beef up" the flavour.

First we cracked the recipe behind the Big Mac, now we've found the secret to the best potato and gravy.

With full flavor and half the guilt, this vegetarian gravy is the perfect substitution from the store bought, packet stuff.

Valli Little’s mini beef mince pies makes use of some of our favourite Aussie ingredients.

Vegemite brings a huge umami hit to this Japanese-inspired lamb dish. Recipe by chef Chase Kojima of Kiyomi restaurant.

Love it or hate it, you can’t get much more Aussie than vegemite!

"This egg sammie may look like any other egg sandwich out there, but it's got a special something that makes it extra-delicious and very Aussie: Vegemite. A thick dark-brown yeast paste that's packed with nutrients ('for vitality', the packet says, and many doctors agree it's one of the world's richest sources of B vitamins and more), the umami spread is an Aussie toast classic that also finds its way into many other dishes. Its salty, malty and slightly meat-smoky notes balance the richness of the avocado and eggs here, while seasoning the dish with a flavour that's at once familiar (the salty part) and unique (the meaty-malty part). Quick, easy, super-satisfying and healthy, this sammie is both breakfast and dinner in my home." This is an edited extract from ‘Antoni in the Kitchen by Antoni Porowski is published by Bluebird, RRP$39.99 and is available from all good bookstores’.

The Bloody Mary is a universal brunch favourite but we think we've found a true blue Australian take on the breakfast tipple. Sydney's The Unicorn has crafted a memorable drink with a recipe that incorporates national treasure Vegemite into the mix. Drop in to the Paddington pub to try for yourself or dare to make your own at home.