Terry Durack

1 week ago | smh.com.au | Terry Durack

There’s plenty of reasons to love dining alone, not having to share your meal being just one of them. Just don’t apologise about doing it. , register or subscribe to save recipes for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for laterAdd articles to your saved list and come back to them anytime. This column is dedicated to advice for the lone diner. First of all, it’s not your fault, so don’t apologise.

3 weeks ago | smh.com.au | Terry Durack

This way you can abandon the bamboo spoon and queues for the loo and actually sit in a seat. , register or subscribe to save recipes for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for laterAdd articles to your saved list and come back to them anytime. Food is ever-present in our lives.

1 month ago | smh.com.au | Terry Durack

Like it or not, it makes sense, and not just for the property developers. , register or subscribe to save recipes for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for laterAdd articles to your saved list and come back to them anytime. We’ve become used to shopping precincts, office precincts and even, depending on our proclivities, police precincts. Now it appears that your next dinner out will be in a restaurant precinct.

1 month ago | smh.com.au | Terry Durack

Terry Durack buys oscietra caviar for himself every birthday. And time stops whenever he eats it. Terry DurackChief restaurant critic for The Sydney Morning HeraldFebruary 28, 2025 — 12:59pmFebruary 28, 2025 — 12:59pm, register or subscribe to save recipes for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for laterAdd articles to your saved list and come back to them anytime. Is caviar worth it? It can’t be.

2 months ago | smh.com.au | Terry Durack

Dining “a la cart” is doing the rounds again at these Melbourne and Sydney restaurants. , register or subscribe to save recipes for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for laterAdd articles to your saved list and come back to them anytime. Casual dining has done its best to kill off the trolley. Tableside service came of age with bow-tied maitre d’s, silver-service skills and space between tables.