Terry Durack
Terry Durack is the chief restaurant critic for The Sydney Morning Herald and Good Food.
Review
Sydney
Terry Durack saves one of the year’s best openings until last for his final review
The Clam Bar team’s new Italian diner is a nostalgic party serving a fresh remix of Italian dishes. And it makes a fittingly fabulous venue for Terry Durack’s last review.
- by Terry Durack
Latest
Terry Durack on ‘The Unforgettables’: 11 Sydney dishes he’ll never forget
The outgoing Sydney Morning Herald’s chief restaurant critic reveals some of the most memorable dishes from a lifetime of food reviewing.
- by Terry Durack
Terry Durack: Why I’m giving up the best job in Sydney
The chief restaurant critic of The Sydney Morning Herald farewells his review column after 30 years.
- by Terry Durack
What’s the deal with oyster-shell gins?
Want to feel like a merman or mermaid? Do a “Shelly” and slurp down a martini.
- by Terry Durack
Review
Darlinghurst
‘Hands-on and handmade’ is the motto behind this fresh neighbourhood tratt
Focaccia, pasta, vinegars, sausages are all made from scratch at small Darlinghurst spot Avia.
- by Terry Durack
Review
Canberra
This high-energy restaurant from a star Melbourne group has Canberra talking
Melbourne’s Lucas Restaurants group’s first Canberra venture, Carlotta, has pulled out all the stops, with a talented chef, wood-fired oven and house-made pasta.
- by Terry Durack
Review
Chatswood
This restaurant hidden inside an RSL offers old-school Cantonese for a new generation
The chefs at Chatswood’s Dim Joy House hail from Chinatown’s greats – East Ocean, Emperor’s Garden, Golden Century, Silver and Marigold.
- by Terry Durack
What’s the go with all the froyo?
Frozen yoghurt has grown into much more than a swirly, soft-serve, yoghurt-based, icy-cold treat, writes Terry Durack.
- by Terry Durack
Review
Paddington
Can’t snag a table at the new Restaurant of the Year? Stroll into the (fancy) bar instead
The new three-hat home for chef Josh Niland’s fish cookery includes a walk-in bar serving seafood-led snacks such as swordfish empanada and curry fish pie.
- by Terry Durack
Review
Sydney
This seafood-led restaurant puts the glamour (and a hat) into hotel dining
Tilda brings hustle and bustle to a born-again hotel in Sydney’s CBD, with a grand seafood tower, market-priced lobster and mud crab.
- by Terry Durack
There are a multitude of reasons why this is the perfect Christmas gift for foodies
Terry Durack on why a cooking class – the more hands-on the better – is the Christmas gift that keeps on giving.
- by Terry Durack
Original URL: https://www.theage.com.au/by/terry-durack-hve3g