The global culinary spotlight has turned to South Africa this week as several local authors have been named finalists in the 31st Gourmand World Cookbook Awards. The prestigious international event, which honours the very best in food and wine publishing, announced its 2025 nominees this past weekend. The official awards ceremony will take place from 27 to 30 November in Riyadh, Saudi Arabia.
Penguin Random House South Africa (PRHSA) has reason to celebrate, with an impressive line-up of titles making the shortlist across multiple categories.
The nominees include Atmosfire by Jan Braai in the Barbecue category, and All Dhal’d Up by Kamini Pather, which has been recognised in both the Celebrity Chef English and Indian categories. Herman se Tafel by Herman Lensing is nominated in the Celebrity Chef World category, while Jan Braai earns a second nomination for Jan Braai Junior in the Kitchen in the Children (Africa) category. In the Food Health category, Mind, Body & Soul Food by Nicci Robertson has been selected, and Timeless South Africa by Ilse van der Merwe is honoured in the Food Heritage category. Sifo the Cooking Husband Vol. 2 by Sinoyolo Sifo is nominated in the Influencers/Bloggers category, and Jan Voyage by Jan Hendrik van der Westhuizen rounds out the list with a nomination in the Mediterranean (published outside the area) category.
A showcase of SA culture
Founded in 1995 by Edouard Cointreau, the Gourmand World Cookbook Awards have become one of the most respected recognitions in global culinary publishing. Each year, the awards honour excellence in food and wine books, both printed and digital as well as in food television.
This year’s competition saw 848 participants from 180 countries, underscoring the depth and diversity of international food culture represented.
For South Africa, the strong showing of PRHSA’s authors highlights the country’s growing influence in the global culinary scene. From Jan Braai’s flame-kissed celebrations of local barbecue traditions to Kamini Pather’s vibrant exploration of Indian-inspired cuisine, these nominees showcase the richness and cultural depth of South African food writing.
The winners will be revealed at the end of November, and whether or not the trophies come home, South Africa’s food storytellers have already proven their place at the world’s table.
