Gladstone State High tuckshop team, back row: Paula, Janine and Jody, and front row: Cathy Thone, Lorraine, Trish and Marie.
Gladstone State High tuckshop team, back row: Paula, Janine and Jody, and front row: Cathy Thone, Lorraine, Trish and Marie. Mike Richards GLATUCK

Gladstone State High tuckshop could feed a small town

THE Gladstone State High School tuckshop could successfully feed a small town.

The tuckshop is dearly loved by students at the school, having the ability to feed the 1600 mouths every day with fulfilling meals and refreshing drinks.

Tuckshop convenor Cathy Thone is on the ball with experimenting the different food options for students.

"We have a specials board which changes every day; the students don't know what they are going to get," she said.

"On the special board on Monday we had Thai beef and noodles, butter chicken and rice, fried rice, peri peri chicken, sweet chilli chicken wraps and fruit."

Mrs Thone said freshness and creating meals outside of the box are two things she aimed for in her tuckshop.

"When the tuckshop started we were allowed to sell soft drink, lollies and cakes galore. I have expanded it to things I like to eat," she said.

"We are introducing gluten-free options and we have just introduced salmon. We started Lucky Mondays, where most food is $5 so students can try different things."

Mrs Thone said she could create 45 different burger options, all based on local products.

"All of our chicken is from Golden Chicken. We have a baker at Old English who makes heavily-seeded rolls. They are fresh every day," she said.

Ensuring children had the option to eat breakfast at school was also open, she said.

"We open at 8am and get here at 6.30am."

The mother of two said she loves her job.

"I have been at the tuckshop for nine years," she said.

"I like it; it's fun and we have a good group of girls."

Healthy options

SALAD:

  • Mesculin lettuce, tomato, carrot, cucumber, red onion, sprouts, celery and beetroot.

VEG:

  • Seasonal, snow peas, beans, broccoli, cauliflower, pumpkin, carrot and potato.

BREAKAST:

  • Fruit salad: watermelon, rockmelon, honeydew, pineapple, orange, kiwi fruit, strawberries and grapes.
  • Yoghurt cereal cups topped with fruit. Fruit smoothies, toasted sandwich, bacon and egg muffins.


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