The Empty Plate
Confession: I can’t stop eating kimchi (while watching others eat it too)
The chunky, funky, fermented cabbage is Korea’s gift to the world at the dinner table (and on TV).
- Terry Durack
A fruitless crime: The issue with supermarket self-checkouts
Terry Durack wonders how many petty supermarket crimes occur simply because people get cross.
- Terry Durack
Shake it up: Speciality cocktails are all the rage with Australian diners
From designer martini service to oyster shell infused gin, there are more trends in the cocktail world than you can shake a swizzle stick at.
- Terry Durack
Welcome to jingle hell where we’re all happy little Vegemites as bright as bright can be (sorry)
Apologies, you will now have that coursing through your brain for the rest of the day. Then a random craving for Vegemite toast. It’s almost inevitable.
- Terry Durack
Variety is the spice (note) of life: Why are Australian winemakers all about shiraz?
There are about 160 grape types used for making wine in Australia, but the vast majority produce only small quantities.
- Huon Hooke
The setting point: Restaurant cutlery is better now, but not necessarily simpler
Congratulations to whomever invented these picker-upperers; they are utterly useless.
- Terry Durack
Life (and knife) skills: The 15 essential cooking skills everyone should master from boiling an egg to making pasta
From cooking an egg just how you like it, to jointing a chicken, tick these basic kitchen techniques off your to-do list.
- Terry Durack
- Opinion
- Opinion
Drink too much coffee? This might be how to stop
It might also help you to eat more vegetables and cut back on those potato chips.
- Terry Durack
- Opinion
- Opinion
Smart casual has become sloppy casual when dressing for dinner
Constant restaurant-goer Terry Durack gets a little bit shirty, and wishes the dress code would be enforced for diners.
- Terry Durack
Why you should take solace in the solstice and start your own winter food rituals
Sydney and Melbourne chefs are turning to winter menus and the darker culinary arts, and you should too.
- Terry Durack