Australia’s first Michelin stars awarded in one state
A restaurant has earned itself Australia’s first and only two Michelin stars as more than 70 eateries are recognised by the famed fine-dining benchmark.
Source: Peter Malinauskas
South Australia has 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, with the $300 a head Magill Estate Restaurant in Adelaide’s east receiving two stars.
The Michelin Guide has been considered the fine-dining benchmark for more than a century; however, it had previously only expanded into the Americas.
From Thursday, South Australian venues will display globally recognised Michelin Guide plaques following the mysterious selection process.
The South Australian government paid for Michelin to cover its state, but inspectors decided which eateries to visit.
“The selection process is entirely independent, and restaurants cannot pay to be included or awarded distinctions,” the SA government said.
Anonymous inspectors covertly visited venues across South Australia, reportedly using fake names and arriving unannounced as they compiled the inaugural guide.
Chef Alanna Sapwell has led Esmay to become among 10 eateries to earn their first Michelin star. Photo: PR image
You might like
Magill Estate Restaurant was lauded for its 10-course meals and quality menu featuring sea urchin with snow peas, tarragon and spring lamb Wellingtons.
The Signature Menu costs $295 a person while the Full Magill Estate Tasting Experience is $375 a head.
World-renowned chef Scott Higgins said it was a dream come true.
“There’s a bit of stress that goes into it. It’s a bit tiring and there’s a few sleepless nights,” he said.
“The amount of hard work and skill and everything they do just inspires me.”
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 while another 50 earned a special Michelin Selected mention.
If it’s anything like when New Zealand featured in what was Oceania’s first Michelin Guide, after 16 stars across 15 restaurants, the guide will kick off a wave of bookings across South Australia.
Only 161 eateries worldwide have three. Magill Estate Restaurant became the 550th to feature two.
Stay informed, daily
Magill Estate Restaurant overlooks vineyards at the base of the Adelaide Hills. Photo: Magill Estate Restaurant
Two stars
Magill Estate Restaurant: Chef Scott Huggins blends Australian products with precise technique in a 10-course tasting menu. Notable dishes are sea urchin with snow peas and tarragon and spring lamb Wellington with kohlrabi.
One star
Anvers Restaurant: Chef Connor Bishop’s creative Long Story menu tells a tale of modern Australian cooking, with Paroo kangaroo, Murray cod and flavourful damper bread taking centre stage.
Aptos: In a renovated former church, chef Justin James presents a creative, product-focused tasting menu spotlighting native Australian ingredients.
Arkhé: Chef Jake Kellie and his team cook impressive dishes over an open fire, such as Peking duck wontons with smoked duck broth and Eyrewoolf abalone.
Aurora at ILA: Centred around open-flame cooking and modern Australian cuisine infused with global influences.
Skillogalee Barrel House: The kitchen focuses on honest, produce-driven cooking, drawing from local farmers and estate-grown ingredients to present contemporary Australian dishes.
Botanic: In a former teahouse from the 1800s, chef Jamie Musgrave offers a tasting menu dedicated to showcasing Australia’s best ingredients.
Esmay: Chef Alanna Sapwell-Stone traces the seasons, imbuing each dish with clever playfulness and a distinct worldview, such as calamari with kohlrabi seasoned with fish sauce for a unique Asian flavor.
Hentley Farm: Chef Kyle Johns presents seasonally driven cuisine, with dishes such as flash-fried abalone atop creamy tomato rice and tender pork with fermented blueberry jus, in this venue inside a former barn.
LVN Restaurant at Bird in Hand: Open only for lunch, the restaurant offers a tasting menu of high-quality ingredients selected by chef Jacob Davey.
Maxwell Restaurant: Chef Lehmann threads personal experiences in Europe and the Nordics, delivering complex, distinctive dishes with a global bent, such as mussels with apple concassé, fennel and curry-flavoured mayonnaise or marron with chilli bisque.
-with AAP
Want to see more stories from InDaily Qld in your Google search results?
- Click here to set InDaily Qld as a preferred source.
- Tick the box next to "InDaily Qld". That's it.
