TOOWOOMBA and Killarney chefs have found their recipes for success, taking home bronze medals at the 2016 Nestlé Golden Chef's Hat Award.

Australia's longest running culinary competition saw the region's best up-and-coming young chefs step up to the plate with mouth watering dishes.

Toowoomba's MasterChef duo Rheanna Klaassen and Katie Phillips whipped up a two-course meal, challenging 17 other teams.

Ms Klaassen, 19, works at The Office in the CBD and had her cooking skills recognised at the weekend's event at TAFE Queensland in Brisbane.

Their bronze-winning menu included coffee rubbed lamb rump and smoked lamb cutlets, served with a coffee gel, seasonal vegetables tossed in a beurre noisette, finished with a juniper glaze.

For dessert they made a dark chocolate panna cotta, served with salted grapefruit chocolate, vanilla mousse, banana crème and grapefruit.

Killarney Hotel chef Tyson Johnston-Moir, 19, had his skills recognised with team mate Storm Hunter joining him to create their dishes against the clock.

They served up a main course of braised pork ravioli pasta, sous vide tenderloin, charred onion, leek puree, wilted spinach, crispy collar-butt shards and rich jus lie.

For dessert they made a Greek yogurt and rhubarb panna cotta, white and dark chocolate dome, toasted oat and almond praline and a red port syrup.

Mr Johnston-Moir said this was the second time he had challenged other emerging chefs, using what he learnt last year to perfect his menu.

"I learnt so much about myself, the overall experience was fantastic for my career as a chef," he said.

Australian Culinary Federation Competition Director Deb Foreman said she applauded all young chefs competing.

"Putting yourself up to be judged on your culinary talent among your peers is tough," she said.

Gold Coast's George Jefferies and Tweed Heads's Teri Jorgensen took the gold medal.

Four silver medals and nine bronze were awarded in the competition.