10 iconic Aussie snacks you need to try while you’re studying in Brisbane - Choose Brisbane


10 iconic Aussie snacks you need to try while you’re studying in Brisbane

Oh, Australia. We love your stunning beaches, cute native animals and beautiful weather all year round. You’ve also blessed us with a variety of delicious – and, let’s face it, some less delicious – snacks.

We treated five of our 2019 international student ambassadors (Rachel, Rajani, German, Claudia and Azalia) to some of the most iconic Aussie snacks that locals grow up to love. Let’s just say that while they had fun doing it, they weren’t on board with some of the snacks that most Australian kids wouldn’t hesitate to throw in their lunch box.



A big hit at every Aussie kid’s party, Cheezels are a type of ring-like, corn-based, cheese-flavoured Australian snack. The cheese is processed powder that will coat your fingers and leave them looking yellow for hours afterwards.

German acknowledged the potent taste of the cheese all over his taste buds but had to admit “this does not seem like it would be healthy if you ate a lot.” Good call, German.

Anzac Biscuits

Anzac Biscuits

Anzac Biscuits are an Aussie classic long associated with the Australian and New Zealand Army Corps established in World War I. They are sweet biscuits made of rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water and desiccated coconut.

All five student ambassadors embraced its soft, chewy texture and sweet coconut-flavour. Claudia even said “it reminds of my grandmother’s kitchen” – we take that as very high praise!

Fairy bread

fairy bread

Spread a layer of butter on a piece of white bread and top it with “hundreds and thousands” (sweet colourful sprinkles), and you’ve got fairy bread. The rest of the world finds it strange, but Australians are immensely proud of this food invention.

Fun to make and pretty to look at, it is one of the easiest (and cheapest) ways to make Aussie kids happy at birthday parties.

Rajani thinks the hundreds and thousands look beautiful on top of the bread, whereas Azalia hates it with a passion: “Sprinkles just don’t belong with butter and bread!”

Tim Tams

Tim tams

Tim Tams are a proud Australian export— it takes a lot of courage to diss a Tim Tam in earshot of an Australian. With two biscuity layers separated by a chocolatey creamy strip and coated in thick milk chocolate, it’s hard to go wrong. Fortunately, the international student ambassadors were all in agreement on this one: Tim Tams rock.

“Tim Tams are better than marriage!” Claudia exclaimed.

Meat Pies

Meat pies

Ah, the classic Australian meat pie. More mystery than meat, they’re a juicy, gelatinous, often soupy meat mix all wrapped up in a crumbly pastry.

Rachel was a fan, declaring them a good party food, but the other students all declared that the pastry on the outside was far preferable to the meaty interior. German struck a balance by saying that although there wasn’t much flavour to them, “I would want more after I finish each one.”



Lamingtons are a classic Australian sponge cake covered in chocolate sauce and dusted with coconut. Lighter and fluffier than most cakes, they crumble at a light touch.

This delicious cake was first created in Brisbane, most likely for Lady May Lamington, and had been continually available at their "home", Old Government House, for 117 years.

The students had mixed views on lamingtons, but most were positive. “It is soft and melts in your mouth,” Rachel remarked.

Macadamia Nuts

Macadamia Nuts

Macadamia nuts are grown and eaten around the world as a nut delicacy, but they’re of Australian origin, with UQ researchers even tracing back 70% of the world’s production to a single tree from Gympie on Queensland’s Sunshine Coast. The students all loved these.

“I love it, it’s crunchy, and a perfect study snack,” Rachel remarked.



Vegemite is the most polarising of condiments. Its fans love it, and its detractors utterly hate it.

Unfortunately, it seems to be a food that mostly only Aussies who grew up with it can love, with the student ambassadors unable to appreciate its yeasty flavour. Rajani, unprepared for the overwhelmingly salty flavour, even gagged.

“It tastes like an old, forgotten, salty steak that was put in a blender,” Azalia remarked.

“It’s worse than a nightmare,” Claudia added.

Okay, no more vegemite for you.

Cherry Ripe

Cherry Ripe

The sweet, cherry, coconut flavour of Cherry Ripes divided the international students, but certainly had its fans, with Rajani declaring “I love it.”

German was anticipating more of a cherry flavour and less coconut, so he found himself disappointed. “It’s too sweet,” he concluded.


Milo powder

Milo is a classic Australian staple for kids. Just add a few teaspoons of this cocoa mix to milk, and you’re all set.

Our student ambassadors were all familiar with chocolate milk mixes and had even tried types of Milo, which have been modified for foreign markets. But they quickly discovered that the Australian Milo is less sweet than they were expecting.

“We have Milo in Argentina, but it is not so tasty here. It’s flat and bland,” said German.

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