SA restaurants join world elite with Michelin stars
One renowned Adelaide restaurant last night joined an elite group of only 548 restaurants in the world to win two stars in the definitive list of the world’s best culinary experiences. See the full list.
Source: Peter Malinauskas
Magill Estate Restaurant has joined some of the world’s best-known dining establishments, including Mugaritz in Spain, Dinner by Heston Blumenthal in London and Alchemist in Denmark, in winning a coveted two Michelin stars.
The flagship restaurant of Penfolds Magill Estate in Adelaide’s foothills received the honour at last night’s inaugural Michelin Guide South Australia 2027 ceremony, held at Adelaide Convention Centre.
It was the only restaurant to receive two stars, while 10 restaurants received one star and 16 restaurants received a Bib Gourmand, awarded to venues serving high-quality cooking at great value.
South Australia last night cemented its foodie reputation after earning Australia’s first Michelin stars in one of international cuisine’s highest honours.
Eleven restaurants earned the distinction of one star, while Magill Estate Restaurant chef Scott Huggins said he dreamed of working in a Michelin star restaurant “as a youngin’” and that to win two was “a dream come true”.
“What makes Magill Estate Restaurant unique is the experience we create for our guests,” Huggins said.
“Our goal is to deliver something truly memorable through exceptional food, genuine hospitality and a deep connection to the location that surrounds us. This recognition is a testament to the passion, talent and dedication of our entire team.
“There’s a bit of stress that goes into it. It’s a bit tiring, and there are a few sleepless nights.”
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The Michelin Guide has been considered the fine-dining benchmark for more than a century but only expanded out of Europe in 2006, with SA the first state in the country to draw the programme.
From Thursday, South Australian venues will display globally recognised Michelin Guide plaques following the selection process that involved mystery diners returning to the restaurant multiple times to assess five key criteria, including quality ingredients and consistency.
While Premier Peter Malinauskas has stayed tight-lipped about how much the state government paid for Michelin to cover SA, he did say the cost was less than the more than $6 million paid by New Zealand.
“This is an historic moment – South Australia becoming the first destination in the nation to be recognised in the world-renowned Michelin Guide,” he said.
“Our state has long been the nation’s leader in good food and wine, and now we have cemented our standing as an international culinary leader with the first Michelin Guide South Australia.
“The Michelin Guide puts South Australia on the world stage, showcasing our outstanding food, wine and hospitality to visitors from across the globe.”
“It’s not just our chefs and restaurants – but the whole supply chain that makes our hospitality industry one of the best in the world, from our growers and producers to our winemakers and distillers and everyone in between.”
Anonymous inspectors covertly visited venues across South Australia, reportedly using fake names and arriving unannounced as they compiled the inaugural guide.
Magill Estate Restaurant was lauded for its 10-course meals and quality menu featuring sea urchin with snow peas, tarragon and spring lamb Wellingtons.
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The Signature Menu costs $295 a person while the Full Magill Estate Tasting Experience is $375 a head.
South Australia’s famed wineries and seafood featured heavily on the night, with Adelaide’s Maxwell Restaurant and Esmay, a fine-dining kitchen headed by chef Alanna Sapwell, also earning their first stars.
Adelaide’s Restaurant Botanic also won its first star, as did Skilogalee Barrel House in South Australia’s Clare Valley region.
Sixteen restaurants earned a Bib Gourmand – restaurants serving high-quality, delicious food at an affordable price – while another 50 earned a special Michelin Selected mention.
The news was likely to increase bookings and interest in the state, with many travellers planning around restaurants in the guide.
Only 161 eateries worldwide have three stars.
International Director of the Michelin Guide Gwendal Poullennec described South Australia’s debut as very impressive, saying the food culture had real depth, “where exceptional produce, skilled chefs and an unmistakable sense of place come together”.
“What struck our Inspectors was the sheer diversity on display – European, Southeast Asian and Japanese traditions sitting naturally alongside native ingredients such as quandong, lemon myrtle and native Australian meats, never as novelty, but as an honest expression of place,” he said.
“From Adelaide’s easy-going dining rooms to the restaurants within wineries of the Barossa Valley, McLaren Vale, Clare Valley, and Adelaide Hills, fire is the thread that runs through it all – wood and charcoal used not as a trend, but as a technique that lets exceptional local produce speak for itself.
“It is a food culture unburdened by rigid tradition, and all the more distinctive for it – technically refined yet relaxed, generous and unmistakably South Australian in its warmth.”
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