The Empty Plate
Don’t like cabbage? This sweet, buttery and beautiful variety might change your mind
How does a simple fruit or vegetable emerge from nowhere to build its own niche brand, asks Terry Durack.
- Terry Durack
Fed up with dry and stringy meat in your stew? This cut is ‘impossible to ruin’
For Terry Durack, slow and steady cooking wins the race, and there is one cut in particular that he likes to turn to.
- Terry Durack
End of the line: Why are we queuing for food in-person (and online for reservations)?
Is it just social media hype or are some restaurants worth the long wait, wonders Terry Durack.
- Terry Durack
- Opinion
- Opinion
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?
- 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.
- 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.
- 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.
- Terry Durack
Sriracha v Tabasco: What your go-to sauce bottle says about you
How much of the connection we feel to various food products and dispensers is testament to the ingenuity of its design?
- Terry Durack
- Comment
- Working from home
Working from home is killing the office Christmas party
Give yourself a large budget to throw your own knees-up instead, writes Terry Durack.
- Terry Durack
What’s yours is mine: Who actually enjoys sharing their food at a restaurant?
Share plates are popular, but some diners have had enough of others digging into their meals.
- Terry Durack