Snacks in Australia

Firm gummy pineapples with a tropical flavour - the chewy, sunny-yellow lolly.

Assorted jelly shapes in multiple flavours and textures - the definitive Aussie mixed-lolly bag.

Extra-thick chips with hot and spicy chicken wing seasoning - the wing-night chip.

Thin, crunchy spiced biscuits with a caramelised depth - the Biscoff alternative.

Milk chocolate discs covered in colourful hundreds and thousands - the simplest, happiest chocolate snack.

Coffee-flavoured biscuits with a subtle roasted edge - the grown-up plain biscuit.

Tim Tam in dark chocolate - more bitter, more intense, more grown-up.

The blue packet. The chip that started it all in 1931. Australia's original crinkle cut.

Thin-cut chips with creamy sour cream and onion - the popular flavour on a premium-format chip.

Dark chocolate meets caramel meets sea salt - three layers of flavour in one block.

Chargrilled chicken with warm spices and a bright citrus lift on a thick-cut chip.

Batch-cooked chips with genuine chilli heat that builds across the bag - not sweet chilli, actual chilli.

Dark chocolate-coated biscuit with a peppermint cream filling - the after-dinner Arnott's classic.

European-style milk chocolate for two dollars. The block that made Aldi's reputation.

The Red Ripperz in new fruit flavours beyond raspberry - same chew, different colours.

Three cheese blend on thick kettle chips - sharper, richer, and more complex than single-cheese options.

Ridged chips with tangy sour cream and fresh chive - creamy seasoning on the crunchiest base.

Crisp malted milk biscuits - toasty, sweet, and underrated in the Arnott's lineup.

Puffed pork rind with Himalayan pink salt - high protein, zero carbs, maximum crunch.

Salt and vinegar crinkle cuts - sharp, tangy, and guaranteed to divide the room.