Heston Blumenthal and Ashley Palmer-Watts are launching a new Vegemite ice cream dessert at Dinner by Heston Blumenthal in the Crown Towers, Melbourne.
Vegemite Ice Cream, six months in development, “amplifies the distinct flavour of the iconic spread” according to its creators.
This involved deconstructing the product to uncover its flavour blend: caramel, rich chocolate, yeast and of course saltiness.
The Vegemite Ice Cream is served on a biscuit sourdough crumble base with toasted puffed spelt, cocoa nibs, burnt honey and macadamia.
The mix of flavours and textures of the dish include elements of salted caramel with a barley chocolate ganache and a verjuice curd. At the table the dish will be finished by the waiter who will drizzled a rich caramel sauce directly from the familiar spread jar.
Vegemite is one of the brands that will soon be taken over by local dairy company Bega Cheese, following its purchase of most of Mondelēz International's local grocery business for $460 million.
Vegemite category manager Tania Trapla, who was invited to taste the dessert, said, “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”.
The dessert will be launched on Australia Day at a special 4-course lunch celebration presented by Ashley Palmer-Watts.
