EIGHT innovative school tuckshop recipes from across Queensland have been named finalists in the 2026 Queensland Association of School Tuckshops’ Recipe of the Year contest, showcasing the incredible cultural diversity and creativity found in Queensland school communities.
From lasagne reimagined as a burrito and Mexican-inspired pasta, to Japanese karaage bowls, and chocolate bliss balls lifted with tahini, the shortlist reflects the way tuckshops are bringing cultures together in healthy meals students already know and love.
QAST Executive Officer, Keryn O’Neill, said this year’s theme, “Big Flavours, Small Budget”, challenged Queensland school tuckshops to create delicious, nutritious recipes that are practical and affordable for school communities.
“What stands out this year is the way tuckshops are drawing on flavours from around the world and making them work beautifully for Queensland school communities,” Ms O’Neill said.
“These recipes are practical for busy tuckshops, appealing to students and rich with the kind of colour, comfort and creativity that makes healthy food exciting.”
The 2026 Recipe of the Year finalists are:
- Red Chicken Pasta – Labrador State School: a hearty pasta dish with bold, family-friendly flavour.
- Chicken Balls Wrap – Cannonvale State School: a handheld favourite designed for easy eating and strong student appeal.
- Lasagne Burrito – Ferny Hills State School: an inventive Italian-meets-Mexican twist that wraps classic comfort food into a tuckshop-friendly format.
- Mexican Chicken Pasta – Nanango State High School: a fusion of pasta and Mexican-inspired flavours that brings colour and spice to the lunch menu.
- Karaage Chicken and Rice Bowl – Camira State School: a Japanese-inspired rice bowl that delivers crunch, freshness and a contemporary tuckshop option.
The 2026 Best Snack finalists are:
- Strawberry Pancake Bites – Rochedale State School: a playful, bite-sized take on a breakfast favourite.
- Ruby Red Banana Bread – Kalkie State School: a familiar tuckshop classic given a vibrant, fruit-forward lift.
- Chocolate Tahini Bliss Balls – Oonoonba State School: a snack that pairs the comfort of chocolate with the nutty richness of tahini.
Ms O’Neill said the range of finalists showed how tuckshops are responding to changing student tastes while keeping healthy choices accessible.
“School tuckshops have always been places where community comes together, and food is such a powerful way to reflect that,” Ms O’Neill said.
The Recipe of the Year competition, which is supported by the Queensland Government through Health and Wellbeing Queensland, celebrates the creativity, innovation and resourcefulness of school tuckshops, highlighting recipes that are popular with students, suitable for tuckshop operations and aligned with healthier school food choices.
This year, the competition attracted a record number of entries, up 30 per cent from 2025, with 44 schools from across Queensland throwing their hat in the ring.
Health and Wellbeing Queensland Chief Executive, Robyn Littlewood, said the quality and creativity of this year’s entries had been outstanding.
“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 finalists, on their fantastic recipes.”
The 2026 finalists will be judged by an expert panel on Wednesday, 9 September, with the winner set to be announced on Wednesday, 16 September 2026.
