Food writers lift lid on award entries

Entries open today for the biennial NZ Guild of Food Writers Culinary Quill Awards and for the first time non-guild members are eligible.

The country’s top food communicators are vying for one of five prestigious Quill awards and anyone who has professionally communicated about food is able to enter.

Guild president Lauraine Jacobs says opening the awards to non-Guild members for the first time is an exciting development.

“The Culinary Quills are all about recognising and promoting excellence in food writing and you don’t have to belong to the Guild of Food Writers to be deserving of that honour.

“Of course, we’d love more people to join the Guild to participate in networking and professional development opportunities,” says Lauraine.

Previous Guild member winners include such household names as Allyson Gofton, Annabel Langbein and Ray McVinnie.

The awards are judged in two phases. The first sees Guild members select finalists in a number of sub categories with the finalists announced in September. They are then adjudicated by a panel of judges from New Zealand and overseas across the five Quill categories.

Culinary Quills are awarded in:
· Culinary Quill – Book

· Culinary Quill – Electronic and Digital

· Culinary Quill – Visual

· Culinary Quill – The Tui Flower Recipe Writing Award

· Culinary Quill – Journalism


Companies with a strong commitment to local food writing are sponsoring the 2011 awards. They are: Chelsea (Book), Samsung (Electronic and Digital), Regal King Salmon (Visual) and New Zealand Venison (Journalism).

The winners are due to be announced at a Gala dinner in Nelson on November 4.

Full entry details are available for download at www.foodwriters.org.nz and entries close on Monday July 25.