Suji rusk is made with semolina, which gives it a coarser crumb and a bit more bite than the milk version.

It holds up longer in the tea, which some people consider the entire point of the exercise.

Dunk it, eat it dry with butter, or crumble it over yoghurt. Between the two rusks it is largely a matter of family habit, and people are surprisingly firm about which one is correct.

Stocked at Curry Corner, North Melbourne.