Snacks in Australia

Soft gummy snakes in five fruit flavours - the green bag that's been Australia's top-selling lolly for decades.

Dairy Milk squares filled with flowing liquid caramel - gooey, golden, and impossible to break cleanly.

Thick, ridged chips with Himalayan pink salt - the crunchiest format in the Kettle range.

Extra-thick, extra-crunchy chips with a massive salt-and-crunch payoff per chip.

Extra-thick chips that taste like cheesy garlic bread - the pub-side in chip form.

Pizza-inspired seasoning with tomato, cheese, and cured meat flavours.

Dual-layered gummy with peach on top and cream underneath - the softer, sweeter sibling.

The buttery shortbread finger that sits next to every cup of tea in Australia.

Sriracha chilli heat with garlic and vinegar punch on thick kettle chips.

Rich, smooth dark chocolate with proper cocoa depth - not just bitter for the sake of it.

Dairy Milk with raisins and almonds throughout - the classic combination since 1926.

Delicately folded layers of Cadbury chocolate that crumble and melt - the most fragile bar in existence.

Smoky wood-fired chicken with herby chimichurri - fire and herbs on a Kettle chip.

Savoury chicken-flavoured twists with a subtle onion and garlic kick.

Silky hazelnut praline filling inside milk chocolate - the most European block in the range.

Coconut-scented biscuits with sugar crystals on top - the fancy-looking tea biscuit.

Soft raspberry-flavoured jellies - a whole bag dedicated to one berry flavour.

Balsamic vinegar and sea salt on thick kettle chips - darker, sweeter, more complex than regular salt and vinegar.

Rock-hard ginger biscuits that dare you to bite them - intense ginger, maximum crunch.

Thin and crispy potato chips with a savoury roast chicken seasoning.