Nadine Murphy - Tasting Table

Location

Kenya

School

Open University

Expertise

Wine, Culinary Travel, Global Cuisines

Nadine has a lifelong passion for food and wine and holds a WSET Level 1 Award in Wines. Nadine is, therefore, compelled to drink a glass of excellent-quality wine most days to keep abreast of changes in the field.
She moved to Cape Town in 2011, where her love for food and wine deepened, and she began to review Cape Town's restaurants and vineyards across South Africa's renowned Stellenbosch and Franschhoek regions.
In 2024, she joined Static Media as a feature writer for Tasting Table, drawing on her extensive knowledge of global cultures and cuisines.

Experience

Nadine spent 15 years as a Brand and Marketing Manager in the UK, where she dreamed up innovative ice cream creations for Unilever and curated food menus for Virgin's first-class service. In 2017, Nadine moved to Kenya, where she completed her master's and snagged the enviable job of traveling countrywide to review Kenya's lodges, hotels, and restaurants. She specializes in critiquing and reviewing hotels and restaurants in Kenya, many of which are in safari destinations such as the Maasai Mara or Amboseli. Her experiences in the field have driven a passion for conservation and have inspired Nadine to use her creative platform to highlight environmental issues affecting the country. Her work has been published in Travel Africa, Red Canary, Time Out, and Nomad Africa, amongst others. Nadine is also the creator of the award-winning travel blog "The Expat Mummy," where she chronicles her experiences of living in Kenya and offers advice for travelers and expatriates in East Africa.

Education

Nadine holds a master's in creative writing from Open University and is a member of the Chartered Institute of Editing and Proofreading.

Tasting Table Editorial Policies

Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.

Stories By Nadine Murphy

Grocery

Grocery By Nadine Murphy

12 Cheaper Alternatives For Wagyu That Don't Lack Flavor

Japanese Wagyu is widely regarded as the best steak in the world, but it's pricey. These affordable alternatives still offer high quality.
By Nadine Murphy Read More
Restaurants

Restaurants By Nadine Murphy

10 Ramen Spot Red Flags: How To Tell If A Restaurant Will Be Bad

Ramen spots can offer a wonderfully comforting bowl of ramen that hits all the right spots or be a plain disappointment. These are some red flags to look for.
By Nadine Murphy Read More
Culture

Culture By Nadine Murphy

The All-Time Favorite Foods Of The Beatles

At the height of The Beatles' popularity, their fans wanted to know absolutely everything about their lives, including what their all-time favorite foods were.
By Nadine Murphy Read More
Cook

Cook By Nadine Murphy

11 Myths About Deep Fried Food That You Should Stop Believing

There are many legends surrounding deep fried food, but some of the negative ones tend to be more myth that might, according to chefs.
By Nadine Murphy Read More
Cook

Cook By Nadine Murphy

How To Organize Your Fridge Like A Professional Chef

If you feel like your refrigerator is always dirty, disorganized, or both, consider these tips from professional chefs Bernard Janssen and Shawn Matijevich.
By Nadine Murphy Read More
Cook

Cook By Nadine Murphy

11 Ways To Slice Cheese For A Stunning Charcuterie Board

When putting together a picture-perfect charcuterie board, don't forget the cheese. Here's how you can slice your favorite varieties to add visual appeal.
By Nadine Murphy Read More
Cook

Cook By Nadine Murphy

10 Food Industry Jobs That You Should Know About

Everybody knows someone who's worked in a restaurant, but how about a career in these lesser-known, less glamorous food industry roles?
By Nadine Murphy Read More
Cook

Cook By Nadine Murphy

10 Expensive Fish That Are Worth The Price Tag

The price tag on some of the most expensive fish can make you do a double-take. But if you love seafood, it just might be worth the splurge.
By Nadine Murphy Read More
Culture

Culture By Nadine Murphy

11 Spanish Sauces You Should Try At Least Once

Spain is a diverse country of many different regions, and this is as apparent in the variety of sauces its people cook with as anywhere else in their culture.
By Nadine Murphy Read More
Restaurants

Restaurants By Nadine Murphy

The Most Iconic Sandwich Shops In Every State

Every state is known for something, and in this case, it's sandwich shops. Where is the most iconic one in your state? Read here to find out.
By Nadine Murphy Read More
Restaurants

Restaurants By Nadine Murphy

10 Cheese Themed Restaurants In America

There are a million ways to theme a restaurant, but highlighting cheese might be our favorite choice. Here are 10 spots making cheddar off of selling cheese.
By Nadine Murphy Read More
Drink

Drink By Nadine Murphy

10 Best Taco And Beer Pairings

Few food pairings are as amazing as tacos and cold beer. We interviewed several experts and chefs on their favorite pairing suggestions.
By Nadine Murphy Read More
Exclusives

Exclusives By Nadine Murphy

9 Cuts Of Tuna, Explained

In Japanese cuisine, tuna can be broken down into many cuts. We interviewed eight chefs and experts to learn all about this prized fish.
By Nadine Murphy Read More