Terry Durack
Chief restaurant critic for The Sydney Morning Herald
Terry Durack is the chief restaurant critic for The Sydney Morning Herald and Good Food.
Opinion
The Empty Plate
Pork chop for $160 per kilo, $15 mineral water… who can afford to dine out these days?
We are living in the age of the $90 steak and $30 cocktail. What’s next?
- by Terry Durack
Review
Gordon
‘Wood-fired Italian joint with oomph’: Why locals are flocking to this Gordon trattoria
Helmed by an ex-Ormeggio at The Spit and Firedoor chef, Bar Infinita has quickly become Gordon’s destination diner.
- by Terry Durack
Review
Sydney
W hotel may be mind-blowing inside and out, but its restaurant still needs fine tuning
It’s great to have W back in Sydney after nearly 20 years. So does its ambition translate to the dining experience at BTWN?
- by Terry Durack
Ready to take stock: We’re declaring soup season open already
Please sir, can I have some soup, asks Terry Durack. Plus his favourite serving suggestions.
- by Terry Durack
Review
Balmain
This indoor-outdoor Argentinian-inspired grillfest boasts Balmain-to-Buenos Aires vibes
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.
- by Terry Durack
Review
Sydney
Why new hotel restaurant Sydney Common is ‘uncommonly good’
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.
- by Terry Durack
Toast of the town: Your go-to retro Chinese dish is now a fancy chef favourite
Everyone’s favourite oily triangles of sesame-seed-encrusted sandwich bread get a glow-up.
- by Terry Durack
Review
Double Bay
This glam Japanese-inspired spot aims to be Double Bay’s Nobu. Does it succeed?
The team behind Matteo has opened Tanuki, an Expensive Handbag sort of place serving popcorn shrimp, tuna tacos and “new style” sashimi.
- by Terry Durack
Review
Manly
‘Bloody delicious’: Bet you’ve never had a pizza as dramatically crisp as this, Sydney
An ex-Da Orazio and Matteo pizzaiolo brings his puffy-crusted pedigree to the LuMi team’s new pizzeria north of the bridge.
- by Terry Durack
Want to lose weight? Try our restaurant critic’s ‘Sometimes, Always, Never’ strategy
It took two years, but I managed to rid myself of 36 kilos, writes Terry Durack.
- by Terry Durack