Snacks

The foundation Doritos - lightly salted corn chips with that unmistakable crunch.

Crunchy pretzel pieces through milk chocolate - salty, sweet, and satisfyingly snappy.

Giant gummy pythons coated in sweet-and-sour sugar dust - the oversized, tangy showpiece.

Thai-inspired chilli heat with sharp lime on kettle chips - bolder and spicier than Sweet Chilli.

Whole almonds packed through milk chocolate - for people who want the nuts without the raisins.

Steak-flavoured kettle chips with a chargrilled edge - bold, smoky, and unsubtle.

The classic lightly salted Pringles in a taller 170g can - built for sharing.

Tangy sour cream and savoury onion in the larger 170g sharing can.

Gentle sweet chilli warmth with cooling sour cream on thick kettle chips - the crowd-pleaser.

Brownie-flavoured biscuit with salted caramel cream - the Tim Tam that followed the trends.

A glass and a half of milk in every 200g. The purple block that defines chocolate in Australia.

Extra-thick chips with a smoky BBQ ribs seasoning - bold flavour on the crunchiest chip.

Pink icing, raspberry jam, and coconut on a biscuit - the most visually distinctive biscuit in Australia.

Mild chilli warmth and cool sour cream on thick kettle chips - the crowd-pleasing flavour.

Zesty lime and cracked black pepper on kettle chips - clean, bright, and sophisticated.

Dark chocolate Tim Tam with a mint cream filling - the after-dinner eight in Tim Tam form.

A coffee-flavoured filling inside chocolate - like a tiramisu someone turned into a block.

Sharp, tangy vinegar on ridged chips - the flavour that makes your lips tingle and your hand keep reaching.

Peanuts, caramel, rice puffs, wafer, and chocolate - everything thrown in. The chaos bar.

Dual-layered gummy with strawberry on top and cream underneath - the elegant Allen's lolly.