THE EMERGING FOOD WRITER AWARD 2007
Entries for the 2007 Emerging Food Writer Award closed on June 29.
This year, the New Zealand Guild of Food Writers is giving an  award for news or feature writing on a food or
food related topic by a student, novice journalist or unpublished foodie.
Entrants do not have to be members of the Guild to enter this award and the work need not have been published. The winner will receive a handsome bronze medallion and $500 cash so it is well worth while entering.
Sponsored by Eggs Incorporated, and open to potential food writing stars, including journalism students and food and catering students at tertiary institutes, this is your chance to have your writing judged by some of the leading food writers in New Zealand.
Judging will take into account the quality of both content and writing. Entrants do not need to be Guild members. Work submitted need not have been published but the entry form must be accompanied by written confirmation that the work is substantially that of the entrant.
 The New Zealand Guild of Food Writers awards
enable New Zealand food writers to gain recognition and reward
them for excellence and innovation.
The
Culinary Quills showcase the best food communication
in the country and are held every two years. Entrants combine a passion for food with a
passion for writing, and the results are world class, as the winners from 2005 demonstrate.
Seven Culinary Quill awards were presented in 2005:
The Food Section Journalism Award was won by the
June/July 2005 issue of New Zealand House and Garden on Holiday.
This award acknowledged well-planned, attractive content, well
suited to its target audience.
For her work on Taste Takes Off to Mexico on
TV One, Peta Mathias received the Electronic Media
Award.
Multiple award recipient Ray McVinnie scooped up
the Gastronomy Award for his "Singapore Style" article
which featured in the November 2005 issue of Cuisine.
For his "Hooked on Fish" article in Cuisine,
January 2004, Ray won the Food Stylist Award. Judges said the
entry created a clean, appetising ambience which was suited to
readership and purpose.
Ray also received the Tui Flower Recipe
Award,
for his outstanding, high quality recipes, specifically a Tuscan
series of recipes entitled Every Cook’s Dream in Cuisine,
May, 2005.
Charmian Smith’s ability to clearly present
complicated health and gastronomic issues in an interesting and
fresh manner made her the winner of the Educational
or Investigative Food Writing Award. Charmian’s winning entry was a portfolio
of three articles published in the Otago Daily Times.
Jennifer Yee was awarded with the Recipe
Book of the Year Award for her well-executed, inspirational recipe book, Chow
Down and Chill Out.
Chief judge Joseph Peart, AUT programme leader
in Communication Studies, said it was a hard task choosing just
one winner for each category.
“I was dazzled
by the talent and flair of the entrants, and the final
decisions were only made possible by the impeccable
performance of the large panel of highly qualified judges. Food
enthusiasts have much to gain from the work of all of the writers,”he
said.
The
awards night was a key feature of this year’s conference,
titled"‘Passions for Food – Past, Present and
Future."
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.
The Culinary Quill Awards will next be held in
September 2007. Entries in all the other categories are now open to all professional and associate members of the New Zealand Guild of Food Writers.
 Full
list of 2005 winners.
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262, Market Road, Auckland, New Zealand.
