Snacks

Thin-cut chips with sharp vinegar - more intense per chip because there's less potato to dilute it.

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

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

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

A richer, more intense cheese flavour than Nacho Cheese - the upgraded classic.

A frog-shaped Cadbury Dairy Milk chocolate - the pocket-money chocolate bar.

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

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

Ridged chips with sweet balsamic vinegar - a more refined, less aggressive vinegar chip.

Sponge base, orange jelly, dark chocolate coating - the cake-or-biscuit debate in edible form.

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

Round biscuits coated with colourful sprinkles - the most visually exciting biscuit in any tin.

Ultra-thin, extra-crispy chips with a light salt - Smith's answer to the premium thin-cut trend.

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

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

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

Salted caramel pieces through milk chocolate - crunchy, sweet, salty, and very 2020s.

Thick kettle chips with genuine chilli heat - not sweet chilli, actual chilli.

Rose-flavoured Turkish Delight gel in dark chocolate - the most perfumed bar in the aisle.

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