Application Form

The Guild welcomes applications from new members. You may be a food journalist, work in a food or beverage business or in media communications. All members interface with the public in some way - through magazines, newspapers, radio, TV, the internet, publishing, teaching, consultancy, PR, catering, or photography. We have three levels of individual membership plus corporate membership - you can read the details of membership criteria and cost here. If you are applying to become a Professional Member of NZGFW, please submit your application here online, then post us or scan and email as an attachment up to three examples of your previous written work. Our mailing address is below. Corporate members - we welcome your association with the Guild. Please fill out the relevant details below or contact us by email. All applications will be considered at the next Executive Committee Meeting.
NZFWG Application Form for Membership

Membership option - please select
 Associate Student Professional Corporate

Your Name: *

Contact details: *

Postal Address:

Delivery Address:


For Corporate membership- Your business name, primary contact name and website:

For Associate, Student, Professional membership - please list the magazines, newspapers or other media you contribute to:

For Professional Membership - include 3 samples of publications (scan/email or post to NZFWG) - list publication details here :

For Associate, Student, Professional Membership - please select up to 5 areas of work activity that you are involved in.
 Author Food/Restaurant Critic Food Editor Journalist Chef Publisher PR/Publicist Nutritionist Proof Reader/Editor Food Stylist Consultant Food Scientist/Technologist Retailer Home Economist Marketer Sensory Evaluator TV Presenter Recipe Development/Testing Caterer Culinary Researcher Radio Broadcaster Restauranteur Tour Escort Cooking Teacher/Demonstrator Educator/Lecturer Photographer Manufacturer Product Evaluator Food & Travel Food & Health Food & Wine Consumer Liaison/Adviser Retired

List any other relevent supporting information here:

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