Heston Blumenthal and group executive chef, Ashley Palmer-Watts have created a new Vegemite-based dessert for Dinner by Heston. The team, led by Palmer-Watts, has been exploring the origins of the Australian spread to create a dish that amplifies its distinct flavour.
Over six months in development back in Bray, UK the Australian spread, created in the early 1900’s, was deconstructed to uncover a unique blend of flavours.
“I had never really eaten Vegemite until I came to Australia”, said Palmer-Watts. “Heston was intrigued by the flavour immediately and pretty insistent for some time that we explore a dessert dish based on the spread. There are notes of caramel and a rich chocolate back-drop as well as a yeasty saltiness. It was great fun exploring the flavours which led to actually a pretty complex dessert from a real cult Australian product.”
The dish, called Vegemite ice cream, is served on a biscuit sourdough crumble base with toasted puffed spelt, cocoa nibs, burnt honey and macadamia, providing a complex mix of flavours and textures, along with elements of salted caramel , barley chocolate ganache and a verjuice curd. The waiter will finish the dish at the table by drizzling a rich, caramel sauce directly from the spread’s iconic jar.
“It was a great tribute to have chefs of Heston and Ashley’s calibre work with our product. 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 to another dimension,” said Vegemite’s category manager Tania Trapla.
The dessert will be launched at a special four-course lunch, presented by Ashley Palmer-Watts on Australia Day, 26 January.
