Chief restaurant critic for The Sydney Morning Herald
Terry Durack is the chief restaurant critic for The Sydney Morning Herald and Good Food.
There’s satisfaction in turning something tough and inedible into something soft and giving.
After more than three decades in business, Temasek still offers value with a capital V, selling 500 to 600 bowls of laksa every week.
Is it just social media hype or are some restaurants worth the long wait, wonders Terry Durack.
Buzzy, busy Ito in Surry Hills effortlessly combines Italian flavours with a Japanese aesthetic.
We are living in the age of the $90 steak and $30 cocktail. What’s next?
Helmed by an ex-Ormeggio at The Spit and Firedoor chef, Bar Infinita has quickly become Gordon’s destination diner.
It’s great to have W back in Sydney after nearly 20 years. So does its ambition translate to the dining experience at BTWN?
Please sir, can I have some soup, asks Terry Durack. Plus his favourite serving suggestions.
Casa Esquina’s menu includes 10 different dishes from the parrilla, from Gundagai lamb tomahawk chops to a one-kilo dry-aged Ranger’s Valley Black Market rib-eye.
Up-and-coming talent Jamie Robertson works with former Sepia chef Martin Benn to create a seasonal menu that’s wood-fired and Japanese-inflected.