The Empty Plate
Want to lose weight? Try our restaurant critic’s ‘Sometimes, Always, Never’ strategy
It took two years, but I managed to rid myself of 36 kilos, writes Terry Durack.
- Terry Durack
Sriracha v Tabasco: What your go-to sauce bottle says about you
How much of the connection we feel to various food products and dispensers is testament to the ingenuity of its design?
- Terry Durack
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- Working from home
Working from home is killing the office Christmas party
Give yourself a large budget to throw your own knees-up instead, writes Terry Durack.
- Terry Durack
What’s yours is mine: Who actually enjoys sharing their food at a restaurant?
Share plates are popular, but some diners have had enough of others digging into their meals.
- Terry Durack
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