Sweden's Disgusting Food Museum includes the kinds of things most people might expect to see, including sheep eyeball juice and maggot infested cheese. 

But there is one item that many Australians did not see coming, the country's beloved Vegemite. 

“I don't understand how it became one of the world's most disgusting foods. I understand where it is in the process in we grew up with it. It is something we will always know and appreciate, but as a process of being put into the top 40 items, it's a bit tough,” said Sydney-based chef Aaron Teece.

Vegemite is a dark, salty, yeasty paste created in the 1920s. It has become a common breakfast staple in Australia where it is often spread on toast.

“Something like a umami, meaty but without meat if you know what I mean. It also has that malty flavor,” said Jayashree Arcot, a University of New South Wales food science and technology associate professor.

While some Australian media outlets have feigned outrage over Vegemite's inclusion into the Disgusting Food Museum, many people here admit that Vegemite is an acquired taste, usually enjoyed by those who grew up eating it. Overseas visitors often struggle with the taste.

“It's just something that I grew up with. I think it all started with Vegemite pasta that my mother used to make, Vegemite and cheese pasta,” said Teece.

Teece, who is the owner and director of catering business Studio Neon, uses Vegemite in some of his more creative dishes, including croquettes with a Vegemite mayonnaise.

Disgusting Food Museum curator Samuel West, who admits he likes Vegemite, said the point of the museum is not to offend people.

"I want people to come here and be fascinated by some disgusting foods, from - for them - exotic cultures, but then also see some familiar foods that they like, and then ask themselves the question - what is this doing in The Disgusting Food Museum? And that conveys the idea that disgust is culturally-learned."

(Top image: Sydney chef Aaron Teece. /CGTN Photo)