Australians have waited decades for this moment, and it has finally arrived in Adelaide. Eleven South Australian restaurants have become the first in the country to receive stars from the Michelin Guide, the French rating system long considered the pinnacle of fine dining around the globe. For anyone planning a trip to Adelaide or the surrounding wine country, there is now a ready-made itinerary of the very best tables in the nation.
The honours were handed out at a red-carpet ceremony at the Adelaide Convention Centre on Wednesday evening. Ten restaurants picked up one star each, while a single two-star rating – the highest awarded on the night – went to Magill Estate Restaurant, which looks out over the historic Penfolds Magill Estate vineyard.
The one-star winners are Anvers Restaurant, Maxwell Restaurant, Botanic, Arkhé, Esmay, Aurora at ILA, Hentley Farm, LVN Restaurant at Bird In Hand, Aptos and Skillogalee Barrel House. Between them they cover some of the state’s best-known produce regions, including McLaren Vale, the Adelaide Hills and the Barossa Valley – all well within reach of Adelaide for a long lunch or a weekend away.
Michelin Guide international director Gwendal Poullennec told the room the night carried weight well beyond South Australia. “Tonight marks an historic milestone – the first time the Michelin Guide has recognised restaurants in Australia,” he said. “To every restaurant recognised tonight – congratulations. They are all putting South Australia on the world culinary map.”
For Magill Estate Restaurant chef Scott Huggins, the two-star result was difficult to take in. “It’s a dream that’s come true,” he said. His team had once considered opening in France simply to put themselves in the running for a star. “We looked at opening restaurants in France to achieve a Michelin star – that’s how crazy it can be,” he said. “It’s come to South Australia, so extremely lucky and honoured to be the first restaurant in Australia to achieve two stars.”
Huggins likened the wait for the result to a game of chance, admitting nerves had crept in right up until his restaurant’s name was called. “It’s like buying a lottery ticket – just not knowing until the number’s been read out how it’s going to land,” he said.
Dozens of other South Australian venues and individual chefs were also recognised on the night through separate Michelin categories, a sign of just how deep the state’s dining talent now runs.
For older Australians who remember when a special dinner out meant a steakhouse in the city, the arrival of Michelin on home soil is proof of how far the country’s food scene has travelled – and a fine excuse to book a table in Adelaide before the next guide is even printed.
