Pat Nourse
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 | Australia |
Criticism
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
- "The secret life of being a nose and palate for hire" Amanda Meade, The Australian, 17 August 2009
- http://www.gourmet.com/profiles/pat_nourse/search?contributorName=Pat%20Nourse
- "Archived copy". Archived from the original on 13 July 2009. Retrieved 19 August 2009.CS1 maint: archived copy as title (link)
- http://www.abc.net.au/science/features/sharksoup/default.htm
External links
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