Terry Durack
Chief restaurant critic for The Sydney Morning Herald
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.
- Terry Durack
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Terry Durack
Original URL: https://www.theage.com.au/goodfood/by/terry-durack-hve3g