| Pat Nourse | |
|---|---|
| Occupation | Columnist, editor |
| Nationality | Australia |
Pat Nourse (born 1977) is an Australian restaurant critic and food writer. He is currently employed by Australian Gourmet Traveller magazine as their chief restaurant critic and features 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.
Nourse has been critical in his reviews of the use of truffle oil and other synthetic food products, as well as, among other things, of the promotion of shark fin [4] on restaurant menus in Australia.