Pat Nourse (born 1977) is an Australian restaurant critic and food writer. He is the Creative Director for the Melbourne Food & Wine Festival, and was formerly employed by Australian Gourmet Traveller magazine as their chief restaurant critic and deputy editor.[1] He also writes about Australia for the American food magazine Gourmet,[2] and is the Australian member of the voting academy for the World's 50 Best Restaurants.[3] He has been a contributor to The Age Good Food Guide and The Sydney Morning Herald Good Food Guide, among other publications.
Pat Nourse | |
|---|---|
| Born | Patrick Nourse 1977 |
| Occupation | Columnist, editor |
| Nationality | Australian |
Criticism edit
Nourse has been critical in his reviews of the use of truffle oil and other synthetic food products, and the promotion of shark fin[4] on restaurant menus in Australia.
References edit
- ^ "The secret life of being a nose and palate for hire" Amanda Meade, The Australian, 17 August 2009
- ^ "Epicurious – Recipes, Menu Ideas, Videos & Cooking Tips".
- ^ "The S.Pellegrino World's 50 Best Restaurants". Archived from the original on 13 July 2009. Retrieved 19 August 2009.
- ^ "Sharks in hot water - Features - the Lab - Australian Broadcasting Corporation's Gateway to Science". Australian Broadcasting Corporation.