The Michelin Guide has awarded its first stars to restaurants in Australia, recognising 11 South Australian venues at a red-carpet ceremony at the Adelaide Convention Centre on Wednesday 14 October, ABC News reported.
Magill Estate Restaurant, which overlooks the Penfolds Magill Estate winery, received two stars, while ten restaurants earned one star each, according to the broadcaster. The awards follow a commercial agreement between the South Australian government and Michelin.
The Starred Restaurants
ABC listed the one-star winners as Anvers, Maxwell, Botanic, Arkhé, Esmay, Aurora at ILA, Hentley Farm, LVN Restaurant at Bird In Hand, Aptos and Skillogalee Barrel House. Shobosho chef Shakaan Abillion won the inaugural young chef award, and Premier Peter Malinauskas said 77 venues in total are now recognised by Michelin, the report said. The Canberra Times reported that the guide also recognised restaurants under its Bib Gourmand and Michelin Selected categories, bringing its inaugural selection to 77 venues.
Gwendal Poullennec, Michelin’s international director, called it “an historic milestone” for the guide to recognise Australian restaurants, ABC reported. Magill Estate chef Scott Huggins described the result as a “dream that’s come true”. Esmay chef Alanna Sapwell said she would “really love to see this spread throughout Australia because it should be inclusive”, the broadcaster said.
The Cost of Recognition
ABC said the taxpayer cost of the arrangement has not been disclosed, though Malinauskas said it was lower than New Zealand’s reported NZ$6.3 million three-year deal. He described the recognition as “worth its weight in gold”. The agreement includes a five-year review of local restaurants, according to the report.
Food advocate Mandy Hall called the awards “life-changing”, ABC reported, while Aptos chef Justin James compared the achievement to the Super Bowl and the Oscars.
Why It Matters
Michelin’s arrival gives Australian fine dining an internationally recognised benchmark, and the South Australian government secured it through a commercial agreement. ABC noted that the taxpayer cost has not been disclosed, so the public-spending side of the deal remains without a published figure. Chefs such as Alanna Sapwell are already urging the guide to extend beyond South Australia, so the next question is whether other Australian states pursue their own agreements.
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