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.
‘This is a perfect pizza’: The 10 best things our restaurant critic ate (and drank) in 2024
After a year spent tracking WA restaurants, WAtoday food writer Max Veenhuyzen assembles a dream menu starring his favourite dishes of 2024.
- Max Veenhuyzen
From city to coast: what’s open on Christmas Day in Perth
Including options for post-swim coffees, breakfast by the beach, Christmas feasts and Japanese-Italian fusion.
- Max Veenhuyzen
- Review
- Perth
Willi’s Pizza Bar brings cheesy Detroit-style pizzas and nostalgia to the heart of Perth
Following a change of direction, the corner bar at a historic CBD watering hole is ready to feed and water a new generation of guests.
- Max Veenhuyzen
The top 12: Western Australia’s best new restaurant openings of 2024
From intimate secret restaurants to sprawling regional pubs, 2024’s most impressive newcomers reflect the continued diversification of WA’s food scene.
- Max Veenhuyzen
- Review
- Perth and Surrounds
What does a $6 bowl of noodles cooked by a machine taste like? We head to Canning Vale to investigate
How do you feed diners nutritious, affordable and tasty meals? Food entrepreneur Mark Sun and chef Vincent Lim have a promising solution.
- Max Veenhuyzen
- Review
- Cottesloe
In defence of fine dining: Cottesloe newcomer well and truly earns its two hats
From fit-out to assured cooking, this luxe 200-seat clubhouse overlooking the Indian Ocean is a masterclass in nailing the details.
- Max Veenhuyzen
- Review
- Margaret River
This freewheeling Margaret River pop-up is blazing a new trail for modern Asian cooking
While BMX bandits practice bar spins and grommets drop-in, an emerging cooking talent is serving game-changing dahl, punchy pickles and other bold Burmese cooking.
- Max Veenhuyzen
- Review
- South Perth
This suburban pizzeria brings a plus-sized slice of Naples to Canning Highway
On the back of Da Napoli’s menu is the motto, “a’pizze’ na cosa seria”: Italian for “pizza is a serious matter”. But it’s still important to have fun.
- Max Veenhuyzen
- Review
- Perth
A hat! Is Wildflower as good as it has always been?
After fine-tuning his skills at some of the world’s most demanding kitchens, Paul Wilson brings vim, vigour and imaginative vegetable cooking to a celebrated hotel fine-diner.
- Max Veenhuyzen
Mid-week wonders: dining bargains and meal deals to get you through the hump day slump
Including approachable fine dining, one-dollar chicken wings, half-price pizzas and all the mussels you can eat.
- Max Veenhuyzen
Original URL: https://www.smh.com.au/goodfood/by/max-veenhuyzen-p5379c