BURSTING with fresh veggies, lean protein, and a kick of Mexican-inspired flavour, Coombabah State School’s Taco Roll has taken out first place in the Queensland Association of School Tuckshops’ annual Tuckshop Recipe of the Year competition.
Inspired by the much-loved taco, this innovative creation by tuckshop convenor, Jennifer Munro, takes all the best bits – seasoned fillings, delicious vegetables, melty cheese and a hint of spice – and wraps them into a golden roll that’s both fun and convenient for busy school days.
The battle for first place was once again fierce, after a record number of entries this year, but QAST Executive Officer, Keryn O’Neill, said it was the Taco Roll that won the hearts (and stomachs) of the judging panel members.
“The Taco Roll is everything we love about tacos, but made tuckshop-friendly,” Keryn said.
“It’s handheld, healthy, and filled with fresh vegetables that give it colour, crunch and goodness. It’s where comfort food meets fiesta!”
The panel of judges all agreed that it stood out for its creativity and nutritional balance, praising the roll for “thinking outside the box” and proving that healthy tuckshop meals don’t have to be boring.
But the Taco Roll wasn’t the only dish to shine. Taking out second place was Mary Anne’s Fried Rice from Hatton Vale State School; a recipe that wowed judges with its fresh flavours, hearty serving of vegetables and student-friendly appeal.
“Mary Anne’s Fried Rice is a fantastic example of how a simple, affordable dish can be transformed into a tuckshop favourite,” said Keryn.
“It’s colourful, nutritious and absolutely delicious – the kind of meal that will keep students fuelled and focused for the day.”
The competition, which is supported by the Queensland Government through Health and Wellbeing Queensland, is delivered by the Queensland Association of School Tuckshops (QAST) and attracts entrants from school tuckshops across Queensland.
Health and Wellbeing Queensland Chief Executive, Dr Robyn Littlewood, said she was impressed with the quality of entries and the diversity of healthy options tuckshops continued to offer students across Queensland.
“Queensland tuckshops play such an important role in shaping children’s food habits, and the Recipe of the Year competition shows just how exciting, fresh and nutritious tuckshop food can be,” Dr Littlewood said.
“The Taco Roll and Mary Anne’s Fried Rice are fantastic examples of what happens when tuckshops think outside the box. These dishes not only taste great, but they also give students the nutrients they need to learn, play and thrive.”
2025 finalists:
- Mac & Cheese – Logan Reserve State School (Logan)
- Taco Roll – Coombabah State School (Gold Coast)
- Colour Changing Edible Vermicelli Noodle Salad – St John’s Catholic School, Walkerston (Mackay)
- Easy Soy & Garlic Teriyaki Chicken Bowl – Oonoonba State School (Townsville)
- Healthy Two-Minute Noodles – Oonoonba State School (Townsville)
- Mary Anne’s Fried Rice – Hatton Vale State School (Lockyer Valley)
- Baked Potato with Savoury Mince – Yeronga State School (Brisbane)
The 2025 Recipe of the Year Judging Panel was made up of students from Sherwood State School, St Joseph’s College, Gregory Terrace and Lourdes Hill College, as well as tuckshop managers from Bay View State School and Cavendish Road State High School. They were joined by representatives from the Queensland Department of Education, Health and Wellbeing Queensland, and the Office of the Honourable John-Paul Langbroek, as well as a QAST delegate.
