After my first child was born, a friend brought over the best spaghetti Bolognese I'd ever eaten. When I asked for the recipe, she shyly admitted it contained Vegemite, the salty, dark-brown yeast paste that Australians adore. "Try it on toast," she later urged, presenting me with a small, yellow-lidded jar. A tablespoon in Bolognese is one thing, but Vegemite on toast? Some flavors, I decided, you just... More >>>