A freelance food, drink and travel journalist, Max Brearley travels across Australia, and the world, in the pursuit of stories that get to the heart of people, place and produce. His passion for a good yarn has led him to forage for native foods, follow the journey from ocean and paddock to plate as well as pull up a chair at more restaurants than is good for anyone’s waistline.
Max is a restaurant critic and correspondent for delicious. Australia and his work can also be read regularly in The Australian, The Weekend Australian Magazine, Halliday Wine Companion, The Guardian and Good Weekend (The Age / Sydney Morning Herald). A proud Yorkshireman, with London in his heart, he now calls the Margaret River region home.