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Terry Durack

Terry Durack

Terry Durack has been reviewing restaurants and seeking out new food experiences for three decades. Author of six books and former critic for London’s Independent on Sunday and the Sydney Morning Herald, Terry was twice named Glenfiddich Restaurant Critic of The Year in the UK, and World Food Media’s Best Restaurant Critic. Australian-born and a resident of Sydney, he brings a unique perspective on the global food scene to his travel writing.

A sunhat is great for near the pool, but can be lost if the wind springs up.

Why packing for a cruise ship is different from other holidays

Sure, things are simple when you only have to unpack once – but that’s no help if you forget the basics.

  • Terry Durack

Latest

Mint tea.

A great drink overseas will never taste as good at home

A gin and tonic in London, a sake in Kyoto – something special happens when you have a drink in the place where it originated.

  • Terry Durack
Hotel Sacher… a perfect cake-eating venue and home to the Sachertorte.

I’m often asked the best places to eat overseas. This takes the cake

I tell them about the best bistros, Michelin-star diners and yum cha palaces. Then I reveal the really important thing – where to find the best cake.

  • Terry Durack
Illustration by Simon Letch

Bah, humbug. Seven tacky Christmas traditions that need trimming

Ditch the punch and punchlines, stick to ham and prawns, and have yourself a very Terry Christmas.

  • Terry Durack
What’s the time? Snorkelling time… Toberua Island, Fiji.

The rustic resort that finally taught me the joy of ‘island time’

I’m on a small tropical island resort off the coast of Viti Levu, but adjusting from my hectic lifestyle to a more laissez-faire pace is just not natural.

  • Terry Durack

All that and a bag of… Why the best snack is the one you have to work for

What your favourite snack says about you.

  • Terry Durack
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There’s only one picnic food that won’t betray you with mess or spoilage

It’s portable, shareable, easy to eat and highly delicious, writes Terry Durack.

  • Terry Durack
Chefs at work at Le Louis XV by Alain Ducasse in Monte Carlo.

The 15 things you need to know to eat well overseas

Over years of travelling and restaurant reviewing I adopted some sneaky strategies for dining well around the globe. Use this guide wisely.

  • Terry Durack
Illustration: Simon Letch.

One of the greatest lessons chefs can learn is when to leave things alone

Certain produce is better eaten raw than cooked, writes Terry Durack.

  • Terry Durack

The food memories that stick with us – and the science to keep them sharp

Add these foods to your shopping list, and next time, you might remember what’s on it.

  • Terry Durack