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Terry Durack

Terry Durack

Good Weekend columnist and Traveller contributor

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
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
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
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
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I flew overseas for one special dish but discovered something better

In a world in which we can eat avo toast in Dubai, Dresden or Delhi, the real joy is seeking out foods that belong to a particular place or a particular time.

  • Terry Durack
Karakoy, a lively area on the Bosphorus – think Surry Hills in Sydney, or South Yarra in Melbourne, only Turkish.

With only 48 hours in a city, I stayed within two blocks and loved it

There is a solid argument for covering as much ground as you can in a new city. There’s a much better argument, however, for not running around all over the place.

  • Terry Durack
Not just for kids … Bordeaux’s Miroir d’Eau.

This is how I travel on holiday, and why you should too

Ignore your inner child at your peril, or it will scream for four hours straight on the long-haul flight and throw a tantrum if you don’t take it to Disneyland.

  • Terry Durack
Madrid’s Restaurant Sobrino de Botin – the oldest restaurant in the world in continuous operation.

When it comes to eating overseas, forget what’s new. Go for what’s old

Some dishes and restaurants stand the test of time for good reason.

  • Terry Durack

A restaurant critic’s 20 insider tips from a lifetime of travelling

From nabbing that impossible-to-get booking to doing squats and getting lost (on purpose), restaurant critic Terry Durack has some advice to pass on.

  • Terry Durack