The finalists have been selected across the various award categories, which include the two main categories, Galliova Food Writer of the Year (magazines) and Galliova Food Writer of the Year (newspapers and weekly titles), and the affiliated awards, namely Health Writer of the Year; Up and Coming Food Writer of the Year; and the Galliova Egg Champion.

The finalists were selected after a day of intensive discussion by the food writers’ judging panel, which comprises Dorah Sitole, former True Love food editor and cookbook author; Anna Montali, former food and deputy editor of Food & Home Entertaining; Jackie Cameron, chef, tutor, writer and cookbook author; and Hetta van Deventer-Terblanche, author, culinary manager at Pierneef à La Motte Restaurant in Franschhoek and judge on kykNET’s Kokkedoor TV show.

The judging process was completely transparent, with a fair and unbiased procedure being followed. For two weeks, the judges had the opportunity to scrutinise the food writers’ entries and give each one a preliminary score. On Tuesday, 29 September the panel met in Parkhurst, Johannesburg, to present their scores, which were tallied up to identify the top finalists in each category. 

This list was whittled down to the current finalists and from this, the respective winners selected. 

“The standard of entries was once again very high this year. Even though I have been a Galliova Awards judge for a number of years, every year is different, and this year it was good to see new, young journalists entering,” says Dorah Sitole. 

Montali notes this year’s entries were varied, with some exceptional examples of food writing and styling being submitted. Her advice for future entrants is that they should allow plenty of time to carefully plan their features throughout the year, focusing on creativity and simplicity, with recipes that are easy for readers to reproduce.

Van Deventer-Terblanche agrees, saying that food features should never be one-dimensional and should balance beautiful pictures with excellent content. “Readers should look at an article and think, ‘Wow, I want to read this and cook these dishes,” she explains.

“There were some outstanding entrants this year,” says Cameron. “Food writers wanting to compete at this level would do well to ensure their work is innovative and stands out. Bringing in exciting flavours and creating pages that reflect their personalities are two ways of doing that.”

The judging in the health writer award category took place independently of the food writers’ adjudication. Here health judges, consultant dietitian Madeleine de Villiers, and emeritus associate professor in nutrition and dietetics and part-time consultant, Martinette Stretch, selected the most outstanding pieces of writing that also offered the most balanced reporting on health and nutritional issues.

“Martinette and I have judged the health category for the past eight years, and we were impressed with the quality of work, interesting subjects and creativity demonstrated this year. Health writers make a huge contribution to healthy living and are influential in shaping public attitudes and behaviour, so it’s vital their articles are clear and not confusing to readers,” says de Villiers.

Kevin Lovell, CEO of the SA Poultry Association, says for the first time ever, entrants can see exactly how the judging unfolded through an exclusive Galliova Awards judging video.

The winners’ names will be revealed at the official Galliova Awards ceremony, to be held on Friday, 16 October at the Cavalli Wine & Stud Estate in Somerset West.

For further information, visit www.sapoultry.co.za. Alternatively connect with Food Eggcellence on Facebook and Twitter using the #Galliovaawards2015 hashtag.