Max Brearley has been a critic and contributor for delicious. since 2015, in which time he’s reviewed and written about restaurants Australia-wide. Over the years a passion for a good yarn and great produce has taken Max from his home in the Margaret River region to seasonal bird culls on Flinders Island, organic farms in Brazil, behind the scenes of airline catering in Singapore, tea plantations in Cornwall, and award winning barbecue restaurants in rural Arkansas. Max writes for a host of Australian and international titles including The Guardian, The Australian, Nat Geo Traveller, SilverKris and his Substack newsletter, Between Meals.

You can follow Max at https://maxbrearley.substack.com