Vegemite and Coon cheese chicken

Vegemite and Coon cheese chicken

Vegemite has been in the news over the last couple of weeks. Coles announced Vegemite infused snags in time for Australia Day and award-winning chef, Neil Perry, created Vegemite burgers for the Australian Open (tennis tournament).

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Vegemite Coon cheese Yummy Lummy Gary Lum

Yummy Lummy isn’t a site for a discussion about Australia Day and whether we should celebrate it and have a public holiday every 26 January. Suffice to say, from a food blog perspective, my interest in Australia Day is about what to eat.

With Vegemite on my mind, I thought what could I cook with this lovely paste of yeasty goodness? While I was grocery shopping on Saturday (2018-01-20) I spotted a tube of the delicious black paste and thought how I could use a tube.

While grocery shopping at Coles I bought some chicken thigh fillets and I wondered how the black gold might taste with chicken. I know it complements steak beautifully, I just wasn’t sure about chicken.


Vegemite and Coon cheese chicken
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Vegemite and Coon cheese stuffed into a roll of chicken thigh, roasted and served on a bed of stir-fried beetroot slaw flavoured with horseradish cream.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
  • 3 Chicken thigh fillets
  • Vegemite
  • Iodised salt
  • Cracked black pepper
  • Dried hot chilli flakes
  • Dried mixed herbs
  • Sesame seeds
  • Poppy seeds
  • Grated Coon cheese
  • Beetroot slaw
  • Butter
  • Horseradish cream
  1. Flatten and tenderise the chicken thigh fillets (see the YouTube video to see how I do it)
  2. Lay a ‘cable’ of Vegemite along the thigh fillet
  3. Season with salt, pepper, herbs, chilli flakes, sesame seeds and poppy seeds
  4. Add some grated Coon cheese
  5. Roll the chicken and pin with toothpicks
  6. Place on a tray lined with baking paper. Mine still had some bacon fat on it from breakfast which was a bonus.
  7. Cook in the oven for 35 minutes at 180 °C
  8. When the cooking time is complete allow the chicken to rest for 10 minutes
  9. Melt some butter in a hot frying pan
  10. Add in the beetroot slaw and stir-fry until the broccoli stalks are soft
  11. Add in some chilli flakes and stir
  12. Stir in some horseradish cream and turn off the heat
  13. Transfer the beetroot slaw to a plate and then add a piece of chicken
  14. Shoot a photograph and then eat the meal
  15. Write the recipe and write a blog post
  16. Share it on social media and hope that people share it around


YouTube video

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The final product

Chicken thigh fillet stuffed with Vegemite and Coon cheese served with horseradish beetroot slaw Yummy Lummy Gary Lum
Chicken thigh fillet stuffed with Vegemite and cheese served with horseradish beetroot slaw

Questions and answers

Do you like Vegemite?

I love the stuff. I can lick it off a spoon. I like it in hot water with chicken stock. I like seasoning steak and gravy with it. Of course, on toast is a given.

Do you have any advice for people trying Vegemite for the first time?

Yes, try just smearing it on some toast with (real) butter. Don’t trowl it on. As you get accustomed to it you can gradually get to licking it from a spoon as a snack.

Why do you like Coon cheese?

Coon cheese has a great sharp taste. It’s an Australian product like the black gold and I like combining the two products whenever it’s the right thing to do.

Do you know that coon is not a nice word?

Yes, I know that the word coon is offensive, but I’m talking about Coon cheese. It’s a brand and I want to acknowledge the brand.

Final verdict

I was pretty happy with the chicken. The flavour of the salty yeasty black goodness wasn’t overpowering. The chicken went nicely with the beetroot slaw with horseradish flavouring.

How is the new podcast coming along?

I’m still in the planning stages. I’ve drafted the first few episodes. I’ll start recording next month.

Food for Australia Day 2017

Quick and easy one pot roast panko chicken thigh and vegetable rice


Related post  What I ate and did this week

Disclaimer and a note on mass and energy

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. 

For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations. 

28 Responses

  1. I was wondering what this Coon Cheese was – I’m glad you clarified.

    I failed to even try Vegemite while I was in Australia. I feel like I sort of failed at my entire Australia trip because of it (/it gives me an excuse to go back sooner rather than later).

    1. Sarah, you should definitely return to visit. Bring Paul and enjoy all that Australia has to offer. That said, I hear Target now sells Tim Tams so it may also sell Vegemite.

    2. More ‘interesting’ like some of the tech and gadgets I’ve bought and tried over the years. Nothing embarrassing in a sordid sense 😃

  2. Now we’re going to open the Great Debate. Is Vegemite better than Marmite?? (I too can eat Marmite straight from the jar, or smeared on crudites for super-salty snacks.)

    1. Would you believe I’ve never tried Marmite? I know I can buy it in the supermarket. I’ll have to try it.

  3. I love Vegemite Gary on fresh white bread (I know white is not good for us – but I do love a fresh loaf) and also on Sourdough toast…very thinly spread (very thinly).

    1. I don’t know how long we’ve had Vegemite in a tube in Australia, I normally buy a small jar and that will keep me happy for about a year. Now that I’m living a low carb life, toast isn’t happening very often, so a smear of Vegemite with some butter on toast isn’t happening as much. As the weather cools down though I think there will be more added to some boiling water for a salty drink to keep warm.

  4. I keep wondering about that paste……
    Coon always reminds me of large furry black and white bandit animals. 😁😁😁😁

    1. I think people can acquire a taste for Vegemite, but it takes some getting used to. As for Coon cheese, well it’s a staple for me.

  5. This is an interesting combination, and it looked like it turned out well. I’m not a fan of Vegemite but big fan of Coon tasty cheese. One time I bought the creamy Coon cheese and there was much less kick.

    1. I like the combination of a smear of Vegemite with a chunk of Coon cheese on a biscuit 😋😋😋😃😃😃

  6. This looks delicious, Gary. I think, that the salt as you call Vegemite, must be what we call Vegetta in Europe. It is a kind of bouillon salt with dry vegetables. Be aware for the brands, as have the 5. Spice inside. Many can’t stand this and in Denmark it is not allowed to use at all.
    I don’t know Coon Cheese, can you describe this more?

    1. Hi there Irene, Vegemite is a yeast extract which was created early last century to use up old yeast from brewing. It’s rich in vitamin B and young Australian kids have been enjoying it on toast with butter for decades.

      Coon cheese, is a sharp tasty cheddar. It’s an iconic Australian brand of cheese and it’s great on sandwiches, especially toasted sandwiches.

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