Wine voices – George Cooper, Chef – Food by the Chef

“I come from the home of brewing, in Burton upon Trent. As I grew up, we drank beer in our late teens. My parents, my grandparents, aunties and uncles; they all drank beer. That’s what we brewed in our hometown, so wine wasn’t a massive part of my life or my food culture. But coming to Margaret River was a way of expanding my knowledge and then I quickly fell in love with what wine has to offer.”

“With a wine dinner I’m not here to curate my best dishes, I’m here to create dishes that complement the wine. For me, wine dinners start with wine at the forefront of menu development, not as I would do normally, with an ingredient at the front. So, it’s wine orientated when it starts and then working out how I can build dishes around a wine that will complement, but the dishes will stand out on their own.”

Max Brearley

About Max Brearley

Max Brearley is a food writer, critic, consultant and host working with The Australian, The Guardian, Halliday, Margaret River Gourmet Escape, Truffle Kerfuffle, Conde Nast Traveller and delicious. to name just a few. A passion for a good yarn and great produce has seen him forage for native foods in the north west of WA, follow abalone from ocean to plate in the south west and dig for black truffles in the towering Southern Forests. He’s also been known to cast a critical eye over a meal or two for The Australian’s annual Hot 50 Restaurants and delicous., as well as producing written, visual and event content for organisations across Australia and globally.Whilst a proud Yorkshireman; he’s been moving south for much of his life. Relocating from London to Perth in 2012, a move to the southwest soon followed, where life girt by sea and vines is more than agreeable.Instagram: @max_brearley / Twitter: @maxbrearley / Web: maxbrearley.com

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