Wednesday, October 21, 2015


Country’s top food writers awarded

The best of the best in food writing, publishing and presenting have been recognised at an event in Wellington tonight.

The top food writing awards in New Zealand, presented by the New Zealand Guild of Food Writers saw six of the country’s top food writers awarded from 60 entries. Three of tonight’s winners were awarded their Quill for the third time.

Following success in 2011 and 2013 for the prized Journalism Quill, Waikato-based Denise Irvine was awarded the accolade again for her item ‘Waste Not’ in the Waikato Times March 7 edition. Making the award chief judge Nicola Legat said, “We commend Denise for her lively piece in the Waikato Times on an enterprising food rescue service in her home province. Denise had the clever idea of following a surplus bag of mesclun as it passed from a local grower to the Hamilton Night Shelter and Women’s Refuge safe houses, detailing all the passionate and dedicated people involved in Kaivolution on the way. It was an excellent piece of reporting and a nicely-told and inspirational tale.”

Fiona Smith won the Visual Quill again following wins in 2011 and 2013, this time with an entry providing ‘Burger Inspiration’ for a New Zealand Food Service industry publication. Of the winning entry Nicola said, “Fiona made the humble cheeseburger look mouthwateringly, downright delicious. Her varied range of burgers were succulent, looked piping hot and fresh, were nicely informal and utterly tempting. At the short-order-cook end of the market she totally nailed the brief for her client and is a deserving winner.”

Annabel Langbein’s Free Range Cook TV series ‘Through the Seasons’ took out the Broadcast Quill, repeating her 2011 and 2013 success for series 1 and 2 respectively. On the winner, Nicola commented, “A slick, sophisticated and extremely successful integration of cooking and aspirational lifestyle made Annabel Langbein’s TV series Annabel Langbein Through the Seasons  the obvious winner.  A seamlessly linked package of television, book, social media, website, tour and product range, the ambition and determination that drives the Annabel Langbein brand is palpable and unparalleled in this country.”
The inaugural ‘Publication of the Year’ Quill went to Healthy Food Guide, accepted by editor Niki Bezzant, Book Quill was awarded to Allyson Gofton for Recipes from my French Kitchen’ with an additional special mention of Julie Biuso’s 270-recipe book ‘Home’, Ginny Grant won the Tui Flower Recipe Writing Quill for ‘Feta Workshop’ in the March 2015 issue of Cuisine.

Chief Judge Nicola Legat was joined by one judge per Quill. The final stage judges were: Robyn Martin (Recipe Writing), Stella Chrysostomou of Page and Blackmore (Book), Carroll du Chateau (Publication), Lindsey Dawson (Journalism) and Babiche Martens (Visual).

The Culinary Quill Awards run every two years and are supported by sponsors:
The NZ Deer Industry, Regal Marborough King Salmon and The Food Group (Network Communication).

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