Tim Tam, Original

Ah, the venerable Tim-Tam. On some level, I’m astounded I’ve made it this far without reaching for this yet.


But that should not constitute a lack of enthusiasm on my part. In some ways, this is closer to a civic duty: the original Tim-Tam (and it’s many, many derivatives) are a national pride on the same podium as Vegemite and Fairy Bread.

It’s no surprise that this status has been earned for a good reason. As a biscuit, the Tim-Tam is great. As a platform, a format, it’s equally notable - the form ranges from Mango to espresso.

Tim Tam biscuits are Australia’s most loved chocolate biscuit. With a unique combination of biscuit, cream filling and chocolate coating, it’s an indulgent treat you’ll want to share with friends and family.


But we’re not here to discuss Murray River Salted Caramel or Moreton Bay Raspberry & Dark Choc - both ridiculously pretentious - because we are here to begin our Tim-Tam journey with what started it all, all the way back in 1964.

On to the flavour: you know it’s good. You know that the Tim-Tam is renowed for being crunchy, yet with a soft cream filling that reminds me of a Mars bar. Cover that in a smooth milk chocolate, and you’re on to a winner.

Along with iron ore and tertiary education, this bickie is an Australian export, perhaps nominally to reduce homesickness in expats, but undoubtedly now a global name. There are varieties produced for the US and Indonesia; what I’m trying to say is that the Tim-Tam’s reputation goes before it, and I certainly can’t add anything new to its discourse.

There is a thing I can contribute though - a place on the Definitive List. I’m placing it in the top ten, for now. There are many more biscuits to go, and certainly other Tim-Tam variants to go, which will likely push it down the list. But without a doubt, it has staked its claim, and long may it reign.