Snacks

The Monte Carlo rebuilt in chocolate - cocoa biscuit with chocolate cream and raspberry jam.

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

Half milk, half white - a two-tone block for people who refuse to choose.

Two chocolate biscuits, chocolate cream filling, chocolate coating. Australia's national biscuit.

Batch-cooked sweet potato chips with sea salt - naturally sweet, orange, and different.

A koala-shaped chocolate with liquid caramel inside - the Freddo's gooier, more Australian cousin.

Oversized corn chips with deep smokehouse BBQ flavour - bigger chip, bolder taste.

Peri peri chilli seasoning with citrus and herb notes - African Bird's Eye heat.

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

Balsamic vinegar instead of standard - sweeter, darker, and more sophisticated than regular salt and vinegar.

Whole hazelnuts through milk chocolate - the flavour combination that defines European chocolate.

Layers of crispy biscuit wafer sandwiched in milk chocolate - think KitKat, think bigger.

Batch-cooked chips with a sharp vinegar tang - Kettle doesn't hold back on the acid.

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

Raisins and whole almonds through milk chocolate - the classic combination done right.

Smoky bacon seasoning on ridged chips - salty, meaty, and distinctly bacon.

Pure buttery shortbread that crumbles and melts - three ingredients, no complications.

Sharp parmesan and sweet roasted garlic on thick chips - the gourmet Kettle flavour.

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

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