Eat Real Snacks Australia

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Eat Real Snacks Australia

Eat Real snacks are based on three simple concepts: taste, nutrition, and real ingredients. Free fro

05/05/2026

Have you tried our new Eat Real Multiseed Tortilla chips? Our Birdseye Chilli with zesty Lime and Sea Salt, pairs perfectly with a Sour Cream Dip.

01/05/2026

Have you tried our new Eat Real Multiseed Tortilla chips? Our Sea Salt flavour, pairs perfectly with a classic guacamole dip.

Available now at Tesco and Morrisons.

22/04/2026

Have you tried our new Eat Real Multiseed Tortilla chips? Our smoky Tomato Salsa with a hint of Chilli, pairs perfectly with a Romesco Dip.

Available now at Morrisons - link in bio.

16/04/2026

Introducing Eat Real Multiseed Tortillas - our most dippable chip yet.

Made from a blend of corn, flaxseed, sunflower seeds and quinoa, expect a distinctive crunch and flavour first recipes that will make your favourite dips, picky bits and snack boards taste even better.

02/04/2026

Easy hosting for the long weekend ahead

27/03/2026

Hosting this weekend? We have you covered with our delicious Tomato & Basil Bruschetta(ish) dip paired perfectly with our Hummus chips. Recipe on our website — link in bio.

20/03/2026

This week the office was treated to crispy fried tofu in sticky BBQ sauce and crispy smashed gochujang potatoes — a fan favourite among the team! Find the potato recipe below…

Crispy Smashed Gochujang Potatoes
Potatoes:
500g baby potatoes
Vegetable oil (for roasting)
2 tsp garlic powder
1 tsp toasted black and white sesame seeds

Gochujang Mayo:
2 tbsp gochujang
8 tbsp mayonnaise
Juice of 1 lime
1 small shallot, finely diced
2 tsp toasted sesame seeds
2 tsp garlic powder
2 tsp brown sugar
Handful of coriander, chopped
Chives, finely chopped

Method
1. Boil the potatoes
- Cook in well-salted water for ~7 minutes until just tender.
- Drain and allow to steam dry.
2. Smash & season
- Place on a lined baking tray.
- Gently press each potato with your hand or a jar to lightly flatten.
- Toss with garlic powder and a generous drizzle of oil.
3. Roast
- Roast at 200°C for ~20 minutes until crisp and golden.
4. Make the mayo
- Mix all ingredients in a bowl, reserving some herbs and sesame seeds for garnish.
5. Finish & serve
- Toss warm potatoes in the gochujang mayo.
- Top with remaining herbs and sesame seeds.

18/03/2026

This one is all about contrast, crispy chickpeas, sweet roasted garlic, and deeply caramelised lemon with a dollop of cool crème fraîche on the side. Save the recipe for your next lunch.

Roasted Chickpeas & Charred Lemon with Crème Fraîche
Serves 2
2 baking potatoes
1 x 400g tin chickpeas, drained
150ml olive oil
3–4 garlic cloves, lightly crushed
½ lemon (juice + skin cut into pieces)
Small handful parsley, chopped
Salt and black pepper
Crème fraîche

Method
- Bake the potatoes at 200°C for 45–60 minutes until crisp outside and fluffy within.
- Toss the chickpeas, garlic, olive oil, lemon pieces and juice with salt and pepper. Roast at 200°C for 20–25 minutes, turning once, until the chickpeas are lightly crisp and the lemon is charred.
- Stir through parsley, adjust seasoning, and spoon generously over split potatoes. Don’t forget all that lemony oil. Finish with a dollop of crème fraîche.

17/03/2026

Ending the jacket potato series with an office favourite. Come back tomorrow for the recipe…

13/03/2026

It’s B Corp Month. To celebrate being a B Corp brand, Ed cooked us a lunch made entirely with locally sourced produce — from pasta from Kendal to broccoli from Worcestershire — showcasing some of the UK’s best ingredients. Full recipe coming soon…

10/03/2026

We’re sticking with the theme of delicious, loaded jacket potatoes this week! Stay tuned for the full recipe tomorrow…

Address

Warehouse F2, 350 Parramatta Road, Homebush
Sydney, NSW
NSW2140

Telephone

+61293975870

Website

https://www.eatreal.co.uk/

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