Welcome

The NZGFW was established to promote high professional standards among food journalists and others involved in the presenting, promoting or illustrating the specialist areas of food and beverage, and to assist in the development of networks between professionals in the food industry.

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Membership

The guild offers four categories of membership; professional, associate, student and corporate. Our collective group of members have specialist knowledge on topics such as food history, the politics of food, food safety, food and travel, healthy eating, children’s cooking, baking, preserving and slow cooking.

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Join

“I joined the NZGFW when both the Guild and I were fledglings! It’s been an extraordinary place for me to meet people who are passionate about raising the quality of food writing and communication in New Zealand. Guild members are keen for robust debate in food issues and willing to keep learning about food in the many ways it affects our daily lives”. JENNY YEE

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Culinary Quills

Celebrate great food writing, presenting and visual communication in this year’s Culinary Quill Awards — open for entry from Monday 15 June to Thursday 16 July. We have reviewed our categories to keep them up-to-date with our changing work, resulting in online communication being woven through a number of Quills and the exciting addition of ‘Publication of the Year’.

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The NZGFW was established in 1988 to promote high professional standards among food journalists and others involved in the presenting, promoting or illustrating the specialist area of food and beverage, and to assist in the development of networks between professionals in the food industry.

The latest news and events from the Guild's Digest

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May Market Day

  The Guild held its fourth annual May Market Day on Monday May 11. The day is a very successful […]

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Tossingit

Tossing It

There’s throwing perfectly good food out — and then there’s throwing perfectly good food. A major new study into food […]

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Squash

What I’m Cooking With

Obsessed with squash? Mad for farro? As winter closes in, here’s what some Guild members are cooking with.

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