Make some chicken liver pate, place in a bowl, the pour melted butter, about 2 T. of it, to cover the top well. Then chill it for at least 4 hrs. Heavenly stuff.
The butter helps keep the pate fresh. Duck confit is duck parts covered in duck fat so they can be preserved long term, same principle.
I enjoyed vegemite when in Oz, but as a pom, do prefer marmite (if I ever get to move to Oz I promise to change).
I tried to immigrate to AU in the 90’s I think the real reason we didn’t make it was I did not like Vegemite, and that is not allowed down there. They just used that silly point system to hide that fact.
@Elle79 & @collaroygal - I suspect our border force use Vegemite to polish their jackboots. I prefer it on cheese myself but I guess that’s why they don’t have me guarding the borders. I’d have let you in even with your quaint, Marmite loving ways 
Well, with that attitude, we’re not letting you in. Just in case.
Damn it, she’s onto us…
