JAPANESE-INSPIRED karaage, a healthy take on chicken nuggets and a colourful twist on banana bread have taken out the top honours in Queensland’s 2026 Tuckshop Recipe of the Year competition.
The Queensland Association of School Tuckshops (QAST) has crowned Camira State School’s Karaage Chicken and Rice Bowl the 2026 Recipe of the Year, with Cannonvale State School’s Chicken Ball Wrap named runner-up and Kalkie State School’s Ruby Red Banana Bread taking out the Best Snack category.
The winning recipes were selected from a record number of entries from across Queensland schools – a 30 per cent increase on last year – highlighting the creativity, passion and ingenuity of the state’s school tuckshops.
This year’s theme, “Big Flavours, Small Budget”, challenged tuckshops to create food that was not only delicious, but also nutritious, affordable and practical to prepare and sell in a busy school environment.
And the winners certainly delivered.
From takeaway favourite to tuckshop sensation
Camira State School’s Karaage Chicken and Rice Bowl, created by tuckshop convenor Dana Sides, puts a healthier spin on a popular takeaway favourite.
This Japanese-inspired dish has become a sell-out Thursday special among students and staff, selling for just $5 for a small serve, and $7.50 for large.
And at just $2.27 per bowl to make, the winning recipe also delivers on the all-important small-budget brief.
Judges praised the bowl for its fresh flavours, crunchy raw vegetables, warm rice and delicious chicken, with one judge calling it a “healthier take on a popular dish” and another describing it as an “amazing” combination of fresh flavours.
QAST Executive Officer, Keryn O’Neill, said the recipe demonstrated exactly what makes a great tuckshop dish.
“A great tuckshop recipe needs to do more than taste good; it needs to be nutritious, affordable and practical for a busy school environment, and Dana’s Karaage Chicken Bowl does exactly this,” Ms O’Neill said.
For Dana, her journey into the tuckshop began in 2023 when she started as a volunteer in the tuckshop, before taking on the role as Convenor in 2024 .
Her winning recipe is now a proven favourite with the very students it was created for.
Chicken nuggets get a healthy makeover
Taking out runner-up honours is Cannonvale State School’s Chicken Ball Wrap, created by tuckshop convenor Margaret Clark.
The recipe takes a familiar student favourite – chicken nuggets – and gives them a fresh and nutritious tuckshop makeover.
Margaret’s homemade chicken balls are served in a wholegrain wrap with fresh salad ingredients, creating a convenient, colourful meal that students can easily eat on the go.
The recipe is a perfect fit for Cannonvale State School, whose tuckshop prides itself on maintaining a 5-star menu and providing healthy, appealing food for its school community.
Judges loved the freshness and flavour of the chicken balls, along with the balance of crunchy chicken and fresh vegetables.
One judge described the chicken meatballs as being “full of flavour”, while another praised the recipe as a great option for students returning from a break thanks to its fresh vegetables.
A second shot at the title pays off
There was also a familiar face among this year’s winners, with Kalkie State School’s Melanie Verwimp taking out the Best Snack category with her Ruby Red Banana Bread.
Melanie’s win marks her second time reaching the Recipe of the Year finals, having previously been a finalist in 2024.
Her latest creation puts a fresh spin on a much-loved tuckshop classic, showcasing the creativity happening in school tuckshops across Queensland.
Judges described the banana bread as tasty and praised it as a “nice healthy spin on banana bread”.
Big flavours, diverse cultures and healthy choices
The winning recipes reflect a broader trend seen throughout this year’s competition, with tuckshops drawing inspiration from different cultures and cuisines and transforming them into food that works for Queensland school communities.
The eight finalists showcased everything from Japanese-inspired karaage and Mexican-inspired pasta to an Italian-Mexican lasagne burrito and chocolate bliss balls featuring tahini.
QAST Executive Officer Keryn O’Neill said food was a powerful way for schools to celebrate the diversity of their communities.
“Food is a powerful way to reflect the diversity of our school communities, and recipes like our winners show how different flavours can come together in really exciting ways,” Ms O’Neill said.
She said the competition demonstrated that healthy food does not have to mean boring food.
“If we want children to make healthy choices, we need to give them healthy food that they actually want to choose.”
Health and Wellbeing Queensland Chief Executive, Dr Robyn Littlewood also congratulated the finalists and entrants, highlighting the role tuckshops play in helping school communities access nutritious, affordable and convenient food.
“It’s been fantastic to see the creativity and passion of tuckshop teams across Queensland, with so many great recipes that deliver on flavour while keeping affordability front of mind,” Ms Littlewood said.
“Tuckshops play an important role in helping Queensland school communities access nutritious, affordable and convenient food and drink options, and I congratulate everyone who entered, as well as our winners, on their fantastic recipes.”
The 2026 Recipe of the Year competition is supported by the Queensland Government, through Health and Wellbeing Queensland.
With a record number of schools entering this year, the competition has once again demonstrated the creativity and passion found in tuckshops across Queensland – proving that when it comes to school food, big flavour and small budgets can absolutely go hand in hand.
2026 Recipe of the Year winners
Recipe of the Year: Karaage Chicken and Rice Bowl – Camira State School
Runner-up: Chicken Balls Wrap – Cannonvale State School
Best Snack: Ruby Red Banana Bread – Kalkie State School
