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Panna Cotta Alert!
Panna cotta is taking over dessert lists and it's time we said enough's enough, writes Terry Durack.The title of this post is also the title of an ...
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Write your own food biography: my life in 10 dishes.
There are lots of ways of tracing your own personal history. You can go back through family photo archives and trace the hair styles. You can do it with music, by listing the songs that symbolize ...
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The natural wine phenomenon
By Terry DurackFrom nought to one hundred in ten seconds. That’s not macho Top Gear talk, that’s a vague approximation of the way the natural wine movement has ...
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Cafe Love: why cafes are the new restaurants
By Jill DupleixThey’re cheaper. They’re more fun. They’re closer to home. They have better coffee. More interesting people go there. Give me a good ...
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Junk food doesn't have to be rubbish
by Terry DurackThere is good junk food, and there is stuff that's plain garbage - sweepings off a factory floor moulded into a paste with salt and sugar and god ...
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Food we love to hate
By Jill DupleixFor me it's pineapple. Can't stand it. If I put one tiny piece in my mouth, I have to spit it out. My body rejects it. Likewise kiwifruit, but I realise ...
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Terry's Top Ten – The Best Dishes of 2010
You eat, you drink, you sleep, then you wake up and do it all again. So what is it that makes one dish stand out from the crowd? What's the magic DNA that cuts through the 750 odd meals, the ...
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Ugly is good
By Jill DupleixSuddenly, spots are good. Blemishes are great. The odd bruise is okay. When it comes to shopping for fruit and vegetables in the aftermath of the ...
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Daggy but delicious: the latest food fashion
By Terry DurackAmerica's Saveur magazine recently asked 100 chefs from around the world (which generally means from around America, with a few key outcasts from ...
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Still living (and eating) in the 70's
By Jill DupleixStick a candle in the Chianti bottle, open the Mateus Rose, and stock up on tinned pineapple. There’s a bit of a Seventies thing going on in the food ...
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50 things I learned at the Melbourne Food and Wine Festival 2011
By Terry Durack1/ A better mortar and pestle techniqueMost of us just get in there and bash away. Zakary Pellacio of New York's Fatty Crab says to ...
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Of love, hate and Brussels sprouts
By Jill DupleixJust when you thought it was safe to eat green vegetables, Brussels sprouts are back in season. That means roughly one third of all people will shriek in ...
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Come on, Aussie, come on
The dust has settled on this year’s S. Pellegrino World’s 50 Best Restaurants Awards, held in London on April 18, 2011. ...
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Wake up and smell the coffee: The SMH Good Cafe Guide is here.
A hell of a lot of coffees died in the making of the first Sydney Morning Herald Good Café Guide. Our team went out morning after morning for months on end, battling cyclists, commuters and ...
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Why Momofuku Seiobo will change Sydney dining
Momofuku Seiobo will either change how you feel about fine dining or confirm your view that the world is going to hell in a handbasket. Here’s the Durack ...
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The best and worst of Jamie's Italian
Eight Good Things About Jamie’s Italian in Sydney (and Eight Not So Good).Terry Durack is the only restaurant critic in the world to review both the first ...
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Around the world in 12 dishes
Terry Durack says: Here’s a quick look in the rear vision mirror at my best eating experiences for 2011. Having already listed the
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ChickieNobs or soylent green, anyone?
If you’ve ever read Margaret Attwood’s thrilling but chilling Oryx and Crake, then you’ll know what ChickieNobs are. And you’ll be cowering in the ...
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Sydney's ten hottest new cafes
The 10 cafes you should be at right now.Sydney’s café scene has never been so full of beans.Check out our list in the photogallery above, of the hottest ...
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How eating in Sydney makes you fat
By Terry DurackFirst of all, does it? Hell, yes. And why? Because so much of it is built on fat - marbled steaks, fatty lamb ribs, suckling pig, duckling, pasta, bread, ...
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