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Max Veenhuyzen

Max Veenhuyzen

Restaurant critic and food writer

Max Veenhuyzen is a journalist and photographer who has been writing about food, drink and travel for national and international publications for more than 20 years. He reviews restaurants for the Good Food Guide.

The corner pub in the heart of Perth has had a loving makeover.
14/20

Sharp counter meals, maverick art: how this corner pub was given The Royal treatment

Built in 1882, this inner-city landmark offers insights into (West) Aussie pub culture circa 2025 and beyond.

  • Max Veenhuyzen
11 Acres Farm Cubby Cafe First Dinnert by Valentine Girardot Perth Photographer December 2024
14/20

Why this family-friendly eatery is one of WA’s most important food stories

Come for the kids’ playground, petting zoo and open spaces; stay for brunch hits cooked with care and pristine estate-grown produce.

  • Max Veenhuyzen
Vasse Felix.
15/20

Pioneering spirit: this longstanding cellar door remains a key Margaret River address

Vasse Felix might be a regional pioneer, but this powerhouse has zero interest in trading on reputation alone.

  • Max Veenhuyzen
Ah Um is much more than a hidden bar in Northbridge.
15/20

More than jazz: Secret Northbridge restaurant shares same adventurous spirit as one of the genre’s greats

Hidden deep in Chinatown, this tiny 25-seater with big Tokyo energy brings youthful brio to Perth’s dining scene.

  • Max Veenhuyzen
WAtoday Good Food review Riwayat. Reshmi chicken seekh kebab.

Slow burn: Belmont’s Riwayat brings the story (and flavours) of Pakistan to life

Three men walk into a former strip club and turn it into a buoyant Pakistani restaurant serving cooked-to-order karahi, roghni naan, and other lesser-seen dishes from home.

  • Max Veenhuyzen
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Lulu La Delizia’s brutalist 24-seat cantina is due to open next door to the mothership this winter.

First look: Lulu La Delizia team brings a cosy 24-seat cantina to Subiaco this winter

By day, this brutalist fantasy will serve lunchtime panini (including a Sopranos-inspired sandwich). After dark, expect aperitivo and pasta.

  • Max Veenhuyzen
WAtoday Good Food review Testun. Foccaccia, grilled mortadella, braised lamb.
15/20

This spirited Beaufort Street osteria both preserves and challenges Italian restaurant culture

In a maximalist dining room serving minimal intervention wines, a firebrand Perth chef is connecting the past and present of la cucina vera.

  • Max Veenhuyzen
Milan-born chef Erik Ortolani of Surry Hills izakaya Ito is heading west.

This dinner mixing Japanese and Italian cooking may be 2025’s most intriguing meals

Bonito bread. Pudding with miso banana. Paired drinks. A one hatted Japanese-Italian izakaya in Sydney is bringing the party to Perth for one night only.

  • Max Veenhuyzen
Estate and guest wines share menu space with thoughtful non-alcoholic drinks at Glenarty Road.
15.5/20

This cosy South West cellar door restaurant is leading the way in farm-to-table eating

An unwavering commitment to grow-it-yourself plus HR wins – including a dynamic cooking duo in the kitchen – sees this regional benchmark in career-best form.

  • Max Veenhuyzen
Six Street Thai Good Food/WAtoday review. Picture: Supplied
14/20

Value-packed lunches and lesser-seen dishes make this eatery a welcome addition to Perth’s Thai dining scene

A Thai restaurant group’s first foray into the street food arena spells promising things for eaters.

  • Max Veenhuyzen

Original URL: https://www.smh.com.au/goodfood/by/max-veenhuyzen-p5379c