Just In: Two Australian Cookbook Authors Win James Beard Awards

The best Australian cookbooks of last year were so bloody good, two of them just won James Beard Awards. Baking and the Meaning of Life by Malaysian Australian author Helen Goh, and The Japanese Art of Pickling & Fermenting by Japanese Australian author Yoko Nakazawa, both took home trophies at the prestigious event.

The American foundation, sometimes referred to as “the Oscars of the food world”, recognises cookbook authors, illustrators, designers, publishers and journalists across the world, as well as honouring top US chefs and restaurants. It named five Aussie titles in total for its 2026 Media Awards – most of them debuts by their respective authors.

Goh’s book, which won the Baking and Desserts category, combined baking with her experience as a trained psychologist to create one of the most singular cookbooks of last year. The long-time Ottolenghi collaborator, who lives in London, had been nominated alongside Patchanida Chimkire with Mali Bakes, which brought the Melbourne baker’s vivid celebration cakes to life on the page.

For its impressive design, Chimkire’s book received a second nomination in the Visual category. So too did  Nakazawa’s book, which won the Single Subject category, acknowledging titles “based on a single ingredient, dish or method of cooking” (it was also nominated in the Visual category).

Masterchef winner Nat Thaipun’s Thai: Anywhere and Everywhere was nominated in the International category for its presentation of Thai cuisine “in its cultural context” including “history, distinctive characteristics and techniques”. 

And in the Beverages With Recipes category, The Madrusan Cocktail Companion, by The Everleigh co-founders Michael and Zara Madrusan, was nominated for its astounding collection of more than 2800 drinks from the last 160 years, edited by Sydney-based food and drinks journalist Matty Hirsch.

Australia has history with the prestigious, sometimes controversial awards. In 2024, Josh Niland won Best Restaurant and Professional Cookbook for Fish Butchery: Mastering the Catch, Cut and Craft after becoming the first Australian to win a James Beard award in 2020 for The Whole Fish Cookbook.

Also that year, New York Times recipe developer Hetty Lui McKinnon took out the vegetable-focused cooking category for her fifth cookbook Tenderheart; and Mat Lindsay and Pat Nourse’s Ester: Australian Cooking received a nomination in the same category as Niland. Rosheen Kaul and Joanna Hu’s Chinese-ish won Best Visuals in 2023.