Members Area

Welcome to the Members’ Area of the Guild of Food Writers website. Here you will find resources that are only available to Guild members, including shortcuts to member benefits such as our discounts and pay survey results.

 

For more information on the Guild, and to see the full range of our activities and resources, please refer to our new FAQs page.

 

The directory of members is one of the most important features of the Guild, so please be sure to keep your entry up to date, both with regard to professional activities and contact details. 

 

Best wishes,

 

Charlotte Pike

Chair

Durkhanai Ayubi

I am an Afghan born migrant, now living in Adelaide, Australia. I published my first book in 2020, Parwana: Recipes and Stories from an Afghan Kitchen. It merged my two great loves - writing and cuisine. The book enabled me to open up conversations in a global space around Afghanistan, its cuisine and its rich history, in a way that bypassed the narrow confines in which the region today remains confined. It engrained within me further my belief in the power of cuisine as a conduit to greater social understanding, and as a foundation for enabling transformations. I have written on various subject matters, in different forms, for various national and international publications. I am an Atlantic Fellow, with my social equity centred Fellowship based in Oxford University - pre-pandemic, UK was somewhere I was spending lots of time, and do hope to visit again soon!

Special subjects

Social equity Food Afghanistan Displacement History

Languages spoken

English Dari

Regular work

I work day to day in my family restaurants, while continuing to write.

Advisory boards / Awards

Some Board positions held over the years: Writers Victoria Spectrum Migrant Resource Centre Committee for Adelaide Melbourne University Social Equity Institute Food writing awards Shortlisted: Andre Simons Award (UK) Fortnum & Mason Awards (to be announced in August) Won: The Art of Eating Prize (US) The Guild of Food Writers, International Cuisine (thank you!)

Commercial interests

Restaurants Products Books