Vegemite Serves Up An Ashes Special 

Few rivalries in sport are as iconic as The Ashes: England versus Australia. And what better stage for this cultural clash than the Tea Break – a 20-minute pause after the second session of play, steeped in tradition as much as the match itself.

This year, VEGEMITE is crashing the party with a cheeky twist on Britain’s beloved Afternoon Tea. Forget dainty sandwiches and cream-laden scones – two bold newcomers are here to stir things up: the gooey VEGEMITE Jaffle (also known as an Australian cheese toastie) and the sweet-meets-savoury VEGEMITE Salted Caramel Éclair.

The spread is playful: mature melted cheddar tucked inside buttery Jaffles, and éclairs laced with salted caramel. Both have a savoury edge due to the unmistakable taste of VEGEMITE.

With quintessential British Afternoon Tea on one side, and VEGEMITE – Australia’s iconic spread – on the other, they capture the spirit of The Ashes.

Scott Hallsworth- Australian chef behind the Freak Scene chain across London-explains his inspiration:“The Ashes is more than cricket – it’s cultural. Afternoon Tea is such a British icon, but when you slip a little VEGEMITE into the mix, suddenly it’s got this irreverent Aussie energy. The Jaffle is pure comfort food for us back home, and pairing that with an éclair? It’s unexpected, it’s bold, and it definitely makes Tea a talking point.”

So, as England and Australia face off once again, elevate your Tea Break with a rivalry on a plate. Whether you’re Team Jaffle or Team Éclair, there’s one thing both sides can agree on: the real winner is the Tea Break.

VEGEMITE Afternoon Tea Recipes

VEGEMITE Jaffle*

*Australian Toastie

For the VEGEMITE bechamel 

Ingredients:     

• 50g unsalted butter
• 40g plain flour (about ⅓ cup)
• 500ml whole milk, warmed
• 1–2 tsp Vegemite (start with 1, add more to taste)
• 1 tsp Dijon mustard
• 100g mature Cheddar cheese, grated
• Pinch of nutmeg (optional)
• Salt & black pepper, to taste      

Method

1. Make the roux: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, until it smells nutty but not browned.
2. Add milk: Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue until all milk is incorporated and sauce is smooth.
3. Season: Stir in the Vegemite and Dijon mustard until dissolved. Taste — add more Vegemite if you want a deeper umami kick.
4. Cheese: Remove from the heat, stir through the grated Cheddar until melted and glossy. Adjust seasoning with salt, pepper, and a pinch of nutmeg if using.
5. Finish: Keep warm for serving, or pour into a dish to cool slightly (it will thicken as it sits).

Constructing the Jaffle

Ingredients 

• 3 Slices of White Toasted Bread
• 45g Thinly Shaved Ham
• 60g Vegemite Bechemel (recipe above)
• 5g Black Truffle Paste 

Method 

1. Spread half of the black truffle paste on the base of the first slice of bread, then spread a thick layer of the cooled-down Vegemite bechamel over it.
2. Top this with half of the ham shavings.
3. Then, add the next slice of bread and repeat as per the base toppings.
4. Top with the third slice of bread then, in a medium-hot pan, pan fry the sandwich in a little butter until golden and crunchy on both sides.
5. Transfer to a cutting board and, using a serrated knife, trim away the crusts then cut the sandwich into three ‘soldiers.’
6. Top each one with a generous coating of Vegemite bechamel and place under the grill to melt.
7. Serve up hot!

VEGEMITE SALTED CARAMEL ECLAIR

For the VEGEMITE Salted Caramel Crème                  

• Makes: ~500g (enough to fill 20 éclairs)              

Ingredients                  

• Caster sugar – 200g                  
• Water – 60ml                
• Double cream – 200ml (warm)               
• Unsalted butter – 100g (soft, cubed)                   
• Sea salt flakes – ½ tsp (optional, depends on how salty you want it)                        
• Vegemite – 15–20g (about 1 tbsp, adjust to taste)                       
• Egg yolks – 4 large                    
• Cornflour – 15g (1 tbsp)             
• Whole milk – 250ml                   
• Vanilla paste – 1 tsp                  

Method            

STEP 1: Make the Caramel Base:        

1. In a heavy saucepan, combine the sugar and water.                   
2. Heat over medium-high, swirling (not stirring) until it turns a deep amber colour.                
3. Immediately whisk in the warm cream — it will bubble aggressively. Keep whisking until smooth.                   

STEP 2: Enrich with Butter & Vegemite                       

1. Remove from heat and whisk in the butter until silky.                   
2. Stir in the Vegemite — start with 15g, taste, then adjust if you want a bolder savoury hit.      
3. Add salt flakes if needed (Vegemite’s saltiness varies).               

STEP 3: Make the Pastry Crème                      

1. In a bowl, whisk the yolks, cornflour, and milk until smooth.                     
2. Slowly pour the hot caramel into the egg mixture, whisking constantly.                    
3. Return to the pan and cook over medium heat, whisking, until thick and glossy (about 2–3 minutes).             

STEP 4: Finish & Chill             

1. Stir in vanilla paste, then pass through a fine sieve into a clean container.                     
2. Press cling film directly onto the surface to prevent a skin forming.                        
3. Chill for at least 2 hours before piping into the éclairs.      

Filling the Éclair:

Ingredients

• 2 x pieces Eclairs          
• 60g Vegemite Salted Caramel    
• 2 tab Melted white chocolate 
• 20g crushed Biscoff biscuits       

Method

1. Cut the éclair choux in half lengthways and carefully spread a thin layer of white chocolate across the top half         
2. Moving quickly, whilst the chocolate is still warm, sprinkle over a generous coating of crushed Biscoff and set aside          
3. For the bottom halves pour around 30g of Vegemite salted caramel into each éclair  
4. Top with the Biscoff-coated top half and serve up