Rory Brown is a food critic and blogger who specializes in healthy eating and lifestyle choices. In the beginning, at Charleston, SC, he gained a large fan base through his nuanced take on the fine dining experience and an emphasis on health. He. Brown splits his time between Charleston, SC, Sydney, Kauai, and Lake Como while keeping his fingers always on the pulse of cuisine all over the world.
Have you had the chance to go to the same restaurant more than once?
A lot of restaurants provide a great and even spectacular meal, but are they able to deliver consistently? This is a crucial element to consider when evaluating an experience. That’s why I go to the same restaurant at least a couple of times, and I order the same food. I am looking for consistency. If the chef fails to deliver every time, it can affect my review negatively.
Do you snap photos of your meals?
To me, food is what’s most important to me. But I take pictures for a variety of reasons. One is to help jog my brain when writing, to enhance my website, and, of course, for social media. I’m talking about who doesn’t want to snap pictures of their meals.
What made you want to start your career as a food reviewer?
I began writing for a food-related blog when I was an independent writer working in Charleston, SC. This is the most important advice I can give someone who would like to get into this field: Learn to write and then keep writing. It’s not only on food but all things. I’m a food writer because I write about food and not because I love eating. People are interested in reading about what I write about.
Do you read food reviews from other sources? If yes, do you have a favorite food critic?
I am a foodie and read reviews on a daily basis. I have my top authors, but I’d prefer to keep them private. I like studies that concentrate on the food. I don’t think too much about the ambiance or ambiance of a restaurant. I’ve witnessed it many times: a restaurant with stunning views doesn’t provide a memorable dinner.
Which is your favorite dining establishment in Australia?
I don’t have a favorite restaurant. However, certain meals have left me with lasting memories. I often think about these restaurants. Quay, located in Sydney, can be one of those spots. One of the most delicious meals I enjoyed was smoked pigcheek. It’s slow-cooked and melts into your mouth. The texture and flavor, when combined with the scallops and rice, give an unforgettable and satisfying taste. I would love to order this right now!
When you’re not eating out, what’s the top food you would like to have at your home?
I like keeping things simple when at home, as I get the chance to experiment with different recipes and ingredients constantly. I am a sucker for carbs and cheese. For example, macaroni and cheddar cheese or fresh bread topped with brie are staples in my home kitchen.
