The Clam Bar team’s new Italian diner is a nostalgic party serving a fresh remix of Italian dishes. And it makes a fittingly fabulous venue for Terry Durack’s last review.
The outgoing Sydney Morning Herald’s chief restaurant critic reveals some of the most memorable dishes from a lifetime of food reviewing.
The chief restaurant critic of The Sydney Morning Herald farewells his review column after 30 years.
Want to feel like a merman or mermaid? Do a “Shelly” and slurp down a martini.
Focaccia,pasta,vinegars,sausages are all made from scratch at small Darlinghurst spot Avia.
Melbourne’s Lucas Restaurants group’s first Canberra venture,Carlotta,has pulled out all the stops,with a talented chef,wood-fired oven and house-made pasta.
The chefs at Chatswood’s Dim Joy House hail from Chinatown’s greats – East Ocean,Emperor’s Garden,Golden Century,Silver and Marigold.
Frozen yoghurt has grown into much more than a swirly,soft-serve,yoghurt-based,icy-cold treat,writes Terry Durack.
The new three-hat home for chef Josh Niland’s fish cookery includes a walk-in bar serving seafood-led snacks such as swordfish empanada and curry fish pie.
Tilda brings hustle and bustle to a born-again hotel in Sydney’s CBD,with a grand seafood tower,market-priced lobster and mud crab.