The Empty Plate
You might think you’re ‘helping’, but leave the plate-stacking to the professionals
When empty plates disappear without you even realising, you’re in good hands. However, we don’t always make it easy for waitstaff.
- Terry Durack
How hot does it need to be to fry an egg on a car bonnet or cook a toastie on an engine?
From fancy cars to dishwashers, there’s no end to human ingenuity when it comes to unusual cooking methods.
- Terry Durack
- Opinion
- Opinion
Why you should throw some money at your favourite food shop, right now
Good cooking is 80 per cent good shopping. Great grocers and markets are your support team, writes Terry Durack.
- Terry Durack
Don’t try this at home: Why you should leave these dishes to restaurants
Pastries, Peking duck, parfait ... some foods are better outsourced.
- Terry Durack
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