Pat Nourse
Template:Short description Template:DMCA Template:DMCA
Page Module:Infobox/styles.css has no content.
Pat Nourse | |
|---|---|
| Born | Patrick Nourse Script error: No such module "person date". |
| Died | Script error: No such module "person date". |
| Occupation | Columnist, editor |
| Nationality | Australian |
Script error: No such module "Check for conflicting parameters".
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.
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
- ^ Page Module:Citation/CS1/styles.css has no content."Epicurious – Recipes, Menu Ideas, Videos & Cooking Tips".
- ^ Page Module:Citation/CS1/styles.css has no content."The S.Pellegrino World's 50 Best Restaurants". Archived from the original on 13 July 2009. Retrieved 19 August 2009.
- ^ Page Module:Citation/CS1/styles.css has no content."Sharks in hot water - Features - the Lab - Australian Broadcasting Corporation's Gateway to Science". Australian Broadcasting Corporation.
