When in doubt, avoid all the other tourists and ask a local.
Terry Durack is the chief restaurant critic for The Sydney Morning Herald and the SMH Good Food Guide.
The best way to grab a bargain is to know your upper limit, respect your protagonist and have a laugh when it's over.
There are no real rules on how to do yum cha, but certain guidelines have evolved.
Once you've cooked and tasted the real thing, you'll never go back to anything out of a jar.
What is needed is a military strategy. Tactics. Think of it as Special Ops.
It pays to show respect for the codified ritual that has grown around sushi since the eighth century.
Sure, you know why you need to go. But it also pays to know what to do when you get there.
By all means be adventurous when travelling, but not when it comes to literature. On holidays you need the comfort of a book you can curl up with.
Nothing speaks more to the heart of a place than the local food market.
From moules frites in Brussels to suppli in Rome, you're sure to want more.
Terry Durack is put to work in the kitchen on board the Oceania Marina.
Terry Durack designs his own, no expenses-spared fantasy gastronomic tour around Australia.
Terry Durack looks back on the highlights of food-driven travel over the past 10 years.
Food & wine
Here are the 50 dishes around the world every traveller should try, at least once.
If you can get past the aggressive aroma of stale urine mixed with sweet spices and pork fat of this ancient French snag, you'll be hooked for ever more.