The Durian Cookbook Wins “Best Fruit Book” of the Last 30 Years
If you’ve followed me for any length of time, you’ll know I’ve never been one to chase awards. I skipped my own Sydney University graduation despite living only half an hour from campus (something my family still reminds me about to this day), so that probably tells you everything you need to know about how I generally feel about ceremonies and accolades.
So when the World Gourmand Awards first reached out in 2023 about The Durian Cookbook, I was sceptical. I hadn’t submitted the book, and I wasn’t exactly expecting anyone else to. But the organisers insisted they wanted to recognise it, and that was how we ended up winning first prize in the Fruits category that year.
It was only after that win that I finally took the time to look into who the Gourmand Awards actually were. As it turned out, they weren’t the fly-by-night outfit I’d cynically expected. They’ve been around for three decades, have a proper standing in the industry, and aren’t simply in the business of selling shiny seals for book covers.
Earlier this year, I heard from the founder, Mr. Edouard Cointreau (yes, that Cointreau family), inviting us to the 30-year anniversary celebration in Riyadh. Since Riyadh isn’t exactly on my travel bucket list, I tried to pass on the invitation to our Masters of Malaysian Cuisine (MOMC) chef, Rene Johari, who’s based in Dubai. Rene couldn’t make it either, so we more or less forgot the whole thing.
What we didn’t expect was a message from Singaporean author and academic Khir Johari – who was at the event to receive his own well-deserved award for The Food of Singapore Malays. Out of the blue, he wrote to Rene:
Salam Rene! The Durian Cookbook just won the Best Fruit Book in the last 30 years of Gourmand Awards!!! Congratulations!!!! Please spread the word. There was no Malaysian representative, so I went on stage to receive on behalf of Malaysian Masterchefs. The cert is with me. Will pass when I’m next in KL.
A short while later, the organisers emailed me the official certificate along with a message from Mr Cointreau:
Thank you, Jackie, for your visionary leadership behind The Durian Cookbook, a unique celebration of Malaysia’s most iconic fruit, brought to life with passion, creativity, and global collaboration. This stunning collection of 70 recipes by eight chefs from the Masters of Malaysian Cuisine team showcases the true versatility of durian in both sweet and savoury creations. In partnership with the Ministry of Agriculture and Food Security, you have elevated the King of Fruits to its rightful place in the culinary spotlight. Your work is a gift to Malaysian cuisine and a bold invitation to the world to discover durian like never before.
As you can imagine, a project of this size wasn’t something any one person could pull off.
My deepest thanks go to the Malaysian Agriculture Counsellor Office Sydney, led by Maheran Zahari; our MOMC chefs – Johari Edrus, Rene Johari, Bob Adnin, Zaleha Olpin, Debbie Teoh, Dave Murugaya, and Dato’ Ismail Ahmad; our MOMC@Heart chefs including Mazna Merten, Rosita Heilek, Farid Tawfik and Paul Gray, who provided all kinds of logistical support during the book’s development and beyond; our photographer, Siang; recipe editor, Poh Ling; and of course, my co-author, Karen Lateo.
Want a Copy of The Durian Cookbook?
If you’re keen to get your hands on a copy, you’ve got a couple of options:
The original collector’s edition (softcover, ex-Sydney only) – still my favourite.
The hardcover second print run, available ex-Sydney or ex-KL.
(A quick note: Sydney copies are out of stock until I’m back from Malaysia in February 2026.)
Browse the listings here: shop.jackiem.com.au/collections/books-merch
If you’d like your book signed, just tell me. For KL orders, the books are shipped by our Malaysia-based chefs – often Debbie Teoh. Sydney orders are sent out by me.
A video by The Star Newspaper on the launch of the hardcover edition of our Durian Cookbook –
