Talented Chef Dan Webb at Banco shares his simple but delicious recipe for the Vegemite butter at Banco in Manly.
500 grams unsalted cultured butter
500 grams unsalted normal butter
1 tablespoon Vegemite (add more/less to your taste)
Leave butter out overnight to soften.
Using paddle attachment on KithenAid mixer, add all ingredients into bowl and whip until butter become pale and has a much softer texture.
Give it a try, or just leave it up to Dan, and try his: https://www.bancomanly.com/
Image credit: Mary-Jane Cervera