How to decide where to eat overseas
When in doubt, avoid all the other tourists and ask a local.
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Terry Durack
Terry Durack is the chief restaurant critic for The Sydney Morning Herald and the SMH Good Food Guide.
Haggling 101: How not to haggle for bargains
The best way to grab a bargain is to know your upper limit, respect your protagonist and have a laugh when it's over.
The right way to order yum cha
There are no real rules on how to do yum cha, but certain guidelines have evolved.
Jill Dupleix and Terry Durack learn to cook a real Singaporean curry
Once you've cooked and tasted the real thing, you'll never go back to anything out of a jar.
How to approach the hotel breakfast buffet with military-like stealth
What is needed is a military strategy. Tactics. Think of it as Special Ops.
You're doing sushi wrong: Here's the correct way
It pays to show respect for the codified ritual that has grown around sushi since the eighth century.
How to do a Singapore hawker market right
Sure, you know why you need to go. But it also pays to know what to do when you get there.
The best type of book to read on a holiday
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.
The one thing you must do in every city you visit
Nothing speaks more to the heart of a place than the local food market.
The 10 iconic dishes every visitor must try in Europe
From moules frites in Brussels to suppli in Rome, you're sure to want more.
All at sea in the kitchen? Learn from the finest afloat
Terry Durack is put to work in the kitchen on board the Oceania Marina.
Is this the ultimate Australian food tour?
Terry Durack designs his own, no expenses-spared fantasy gastronomic tour around Australia.
The five phenomenal dishes that changed the way we travel forever
Terry Durack looks back on the highlights of food-driven travel over the past 10 years.
Food & wine
The 50 dishes every traveller needs to try once
Here are the 50 dishes around the world every traveller should try, at least once.
Heaven on a plate, if you can stomach it
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.
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