Culinary Quills 2007

Congratulations to the winners and all the finalists in the in the 2007 Culinary Quills Awards presented in Wellington in September by the New Zealand Guild of Food Writers.

Nine awards were presented at the Culinary Quills Awards lunch, sponsored by 'Cervena™ Natural Tender Venison' and 'Wines From Martinborough' with UCOL International School of Cuisine. Reflecting the diversity of writing about food in New Zealand, the awards honoured food books, newspaper food sections, articles, electronic media, recipe writers, food stylists and emerging food writers.

The 2007 Culinary Quills Awards winners were:

Canterbury University Food Section Journalism Award -

The Press, “Zest” section, edited by Kate Fraser. The judges commented that it was a well-designed and well-written food section that gives its editor plenty of scope for sustaining an ample range of food and wine news, feature, restaurant reviews and recipes.  It is a section that offers a superb blend of quality content and attractive layout.

The Ocean Spray Electronic Media Award - Richard Till, for “Kiwi Kitchen”.  This entry "celebrated food, through wonderful people characters and the revitalising of recipes discovered," the judges said, describing the winning entry as "engaging, humorous and very real."

The Fisher & Paykel Gastronomy Award - “Consuming Roses”, by Mary Browne and Helen Leach. This work links surprising and authoritative research with readability and some sentiment, according to the judges.

Regal Salmon Food Styling - Fiona Smith, for “Delicious Liaisons”.  The Delicious Liaisons, which were actually Oat Barley scones, were executed with simplicity, but with a clever creative touch. As well as Fiona’s clever creative touch, the Judges noted that she handled the setting with respect and mastery, setting a new standard in food styling.

The Tui Flower Recipe Award - Fiona Smith, for “Presents with a Past". To achieve a "feast for the eyes" in the words of a recipe and the explanation of its origin calls for a remarkable combination of cooking know-how and creative writing:  Fiona Smith had these qualities, plus what the judges felt was the most distinctive point of difference.

NZ Pork Award for Educational, Health & Nutrition Food Writing - Fiona Carruthers, for “Why We Crave”.  The three finalists were selected as well-researched and well-presented examples of their authors’ work. In the end, the winner answered the question on every foodie’s lips (or at least their taste buds), the judges said.

Kapiti Fine Foods’ Book of the Year -  “Taking Tea in the Medina”, by Julie Le Clerc. The judges praised le Clerc for a book “containing superb writing and photography that let the reader share the pleasure of travel and food.”

Eggs Incorporated Emerging Food Writer Award - Lindsay Neill, for “Comer Con Gusto”. At the same time as encouraging younger writers, the Judges respected the renaming of the category to be inclusive of any writers who are setting out on careers as food writers. They are the future of this craft and this award is all about recognising those who show promise. Lindsay Neill came out on top in an enthusiastically contested award.

Rangitikei Chicken Recipe Book of the Year - Penny Oliver for “Beach, Bach, Boat, Barbecue 2”. “A well planned and presented book with its user clearly catered for is one of the best measures of excellence in food writing,” the judges remarked.

Opening the awards , chief judge Joseph Peart of Auckland University of Technology said that about eight years ago, he noted that food writers were beginning to write about the progression from dining on Asian foods to preparing them… and cooking them, with the right ingredients and the right techniques.

“The other trend that has continued over that same period is the awareness, not just by cooks, but also by diners, of the provenance of ingredients, especially fruit and vegetables.  You will all be aware of the degree to which, in Europe, this also extends to meats. 

“Most of all, I see a responsive, socially-aware professional craft, practiced by talented people with a passion for food and a passion for writing.”

The 2007 Culinary Quills Awards were presented during NZ Book Month, the month-long nationwide celebration of NZ books and writers, 3-30 September 2007. See www.nzbookmonth.co.nz for further information.

The NZGFW began in 1987 as a networking base for food journalists and others involved in writing about, presenting, promoting, illustrating, and teaching about the specialist area of food and beverages.

Full list of 2005 winners.

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