Don't knock it until you try it: Western Sydney bakery's Vegemite coffee raises eyebrows
There's no argument to be had about Vegemite's status as an Australian icon, but one enterprising Sydney bakery and café has some questioning just how far is too far when it comes to our appreciation for the substance.
Poles Patisserie in Penrith is famous for its sweet and savoury treats, including mud cakes, cheesecakes, meat pies and sausage rolls.
It's now also infamous for a new type of beverage: Hot and Iced Vegemite Lattes.
Watch the video above.
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Poles Patisserie in Penrith is offering hot and iced Vegemite coffees on its menu. Supplied/Nine
The bakery's Teena Slaibi demonstrated how it's made on Today. Supplied/Nine
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Poles Patisserie's Teena Slaibi explained to Today's Karl Stefanovic and Sarah Abo that the Vegemite Latte initially started out as a joke, but it's since turned into a full-blown menu offering.
"Less is more when it comes to this," Slaibi said this morning.
"OK, so we're not squirting a half a bottle of Vegemite in and putting coffee in it... less is more."
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Slaibi demonstrated for Stefanovic and Abo how it's made in the bakery, noting how Poles Patisserie does offer a hot Vegemite coffee option, but the Iced Vegemite Latte option is more popular among customers.
When baristas at Poles Patisserie make the cold beverage, Slaibi explained, Vegemite is mixed into the coffee itself and also put on the sides of the cup, before the cold milk is added in.
This way, the Vegemite flavour is infused in every sip, not just in chunks drinkers can scoop off the inside of their cups.
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An apprehensive Abo ended up trying the Iced Vegemite Latte that Slaibi, while Stefanovic asked simply for an espresso shot with Vegemite in it instead.
"It's actually not that bad," Abo told viewers, with Slaibi acquiescing, "It's not as bad as you think for what it is."
"It's really subtle," Abo said.
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Karl Stefanovic and Sarah Abo both tried versions of the bakery's Vegemite coffees. Supplied/Nine
Slaibi emphasised that when it comes to putting Vegemite in the coffee, less is more. Supplied/Nine
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"It is subtle," Slaibi agreed, emphasising again that "less is more" when it comes to infusing the yeast-based spread into traditionally coffee-comprised drinks.
"It's kind of good, it shocks you," Stefanovic said.
"No, that's delicious, that is great... that is really good."
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