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The 3 Best Ways To Eat Vegemite, As Told By Aussie Electronic Trio RÜFÜS DU SOL

Despite being the average Aussie’s obsession, Vegemite has always been met with some apprehension in the United States. Its dark and inky color seems to confuse people, the viscous texture can be a lot if overdone, and most of all, no one stateside quite knows the perfect way to consume it.

For those wondering, the main flavor profile and color of Vegemite comes from brewer’s yeast. This gives the spread its malty taste that’s high in umami, which could be one of the reasons the spread has been considered “overpowering” at times.

But even with some mixed feelings on the spread here in the United States, there’s no denying there is a right and wrong way to use the condiment. We sat down with Aussie electronic trio RÜFÜS DU SOL at Coachella to get their perspective on this enigmatic spread, as well as some suggestions on how anyone can fall in love with its savory flavor.

Photo Credit: Le Fawnhawk

First of all, if you haven’t heard of RÜFÜS DU SOL yet, you’ll probably be hearing about them pretty soon. The electronic trio from Australia composed of Tyrone Lindqvist, Jon George and James Hunt, made their debut at Coachella and on the Jimmy Kimmel show all in one week earlier this month, and will be continuing their worldwide tour this summer to additional festivals like Lollapalooza and sold out major venues like the Red Rocks Amphitheatre.

The trio typically lives a pretty healthy lifestyle, and actually snacked on Sweetfin poke bowls and Matchabar lattes while we chatted, but when the topic of Vegemite came up as part of a fun game of “Smash or Pass: Food Edition,” the whole group lit up. Tyrone was our player for Smash or Pass, and gave an overwhelming “Smash” when asked about Vegemite.

I wanted to dig a little deeper and see what Vegemite actually tastes like, since I’ve never tried it. Tyrone linked it to soy sauce, which makes a lot of sense. “You know soy sauce that you might have with rice, that adds kind of a salty flavor? I’d say Vegemite is just like that but people tend to over use it if they’re just trying it for the first time,” he acknowledged.

The key to this spread? MODERATION! Keep that in mind when trying out these top three ways to eat Vegemite, as told by Tyrone, Jon, and James of RÜFÜS DU SOL:

1. Vegemite & Butter

“A huge yes. I love it. If you’re going to eat Vegemite, you need it on toast, you need to have hot toast, then you apply quite a lot of butter. It softens the blow of the saltiness and tastes really good,” gushed Tyrone.

Step 1: Douse your toast in butter. Step 2: Scrape on a tad bit of Vegemite. Step 3: Enjoy the salty and savory symphony of flavors in your mouth.

 

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2. Tiger Toast

“You can also do a thing called Tiger Toast where you have the Vegemite which is a black color and then you get strips of cheese. Also softens the blow,” advised James.

Now THIS is a fun toast to make. Add a nice scrape (not slather!) of Vegemite and then top with a few cheese slices. The dairy from the cheese does a great job of subduing the rich taste.

3. Vegemite & Avocado Toast

“Avocado instead of butter as well. That’s ‘next level.’”

Who doesn’t love ‘next level’ toast? We’re here for the creamy and salty duo that is avocado and Vegemite.

To learn more about RÜFÜS DU SOL, visit their website or listen to their music here.

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This LA Poke Shop Is Topping Their Bowls With Takis

A SoCal poke chain is giving the classic Hawaiian fish dish a true Angeleno twist.

Dakota Weiss, the creative genius behind Sweetfin Poke, has developed a Fiesta Tuna Poke Bowl that adds a ton of fresh LA tastes and combinations.

Mixed in with chunks of fresh tuna are jicama, avocado, grilled corn, and roasted jalapeno. They’re served atop a bed of Mexican chile oil fried rice, drizzled with tequila lime aioli, and topped with Takis.

Together, they add a zesty punch of spicy and citrus flavor that adds the essence of the elote carts of LA into a refreshing bowl of fish.

Sweetfin’s creation is being given out for FREE via the Hubert’s Lemon A Go Go Truck on Friday, November 16th, in Westwood near UCLA. For more information, head to foodbeast.com/huberts.


Created in partnership with Hubert’s. 

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Sweetfin’s Collaboration With BØRNS Yields A Poke Bowl Masterpiece

Surely good food and dope music are a winning recipe for a fantastic dining experience. So what better result could one get than when a musical artist and renowned chef form a masterful collaboration?

In a partnership with popular singer and songwriter BØRNS, Sweetfin Poke has created an exclusive poke bowl that’s truly a work of art.

The Blue Madonna, named after BØRNS’ new album, was created by Sweetfin’s own chef Dakota Weiss. Chef Weiss’ creation features a medley of unique ingredients such as golden beets, Green Dragon apples, forbidden rice, golden edamame shoots, and a Forest Berry Anise Ponzu sauce designed to complement the albacore. As a garnish, Chef Weiss adds blue Borage blossom and tops the bowl with a curry toasted almond for some heat.

Kind of makes sense why they’re describing it as something from “the garden of Eden.”

Launching Monday, Jan. 15, the Blue Madonna Bowl will be available at all Los Angeles Sweetfin locations through Feb. 28.

Visually and conceptually, this a masterpiece.