Magill Estate wins two Michelin stars in Australian first
Key takeaways
- Magill Estate Restaurant won two Michelin stars on Wednesday night.
- It is the only two-star restaurant in Australia's first Michelin selection.
- South Australia is the first Australian state in the Michelin Guide.
Magill Estate Restaurant has made Australian food history. It won two Michelin stars on Wednesday night. It is the first Australian restaurant to hold two stars.
The stars were announced at a ceremony in Adelaide. The event took place at the Adelaide Convention Centre. Chefs and restaurant owners filled the room.
The night marked a first for the whole country. South Australia is the first Australian state in the Michelin Guide. The guide is the world's most famous restaurant guide.
In total, 77 restaurants made the first selection. One won two stars. Ten won one star.
Sixteen won a Bib Gourmand. Fifty more joined as Michelin Selected.
Magill Estate was the only two-star winner. The restaurant sits in Rosslyn Park. It is the flagship restaurant of Penfolds.
Penfolds is a famed wine brand. The restaurant looks over the Penfolds vineyards.
What happened
Michelin inspectors worked in secret for months. They visited restaurants across South Australia. They ate like normal guests.
No restaurant knew when they came.
The first selection is called Michelin Guide South Australia 2027. It covers the whole state. It covers Adelaide.
It covers the wine regions. It covers the coast.
On Wednesday night, the winners learned their fate. Magill Estate took the top honour. Chef Scott Huggins leads the restaurant.
He is the director and executive chef.
Huggins thanked his team on stage. He said the team has worked hard day in and day out. He said they have done it for 13 years.
His words drew cheers.
The restaurant serves a tasting menu. A tasting menu is a set list of small dishes. The menu changes almost each day.
It shifts with what suppliers have. It shifts with which wines are ready to drink.
Ten more restaurants won one star each. The list spans the state. Anvers Restaurant in Kangarilla won one.
Maxwell Restaurant in McLaren Vale won one.
Restaurant Botanic in Adelaide won one. Arkhe in Norwood won one. Esmay in Hackney won one.
Aurora at ILA in Adelaide won one.
Hentley Farm in Seppeltsfield won one. LVN Restaurant at Bird in Hand in Woodside won one. Aptos in Stirling won one.
Skillogalee Barrel House in Sevenhill won one.
No restaurant won three stars. Three stars is the top rank. The guide starts fresh in each new place.
Two stars was the top mark this time.
Beyond the stars, 16 restaurants won a Bib Gourmand. A Bib Gourmand marks good food at good value. It is for places with fair prices and fine cooking.
Fifty more restaurants joined as Michelin Selected. Selected means the guide likes them. It means they are worth a visit.
It is not a star. But it is still an honour.
Three special awards went to people. Shakaan Abillion won the Young Chef Award. He is head chef at Shobosho.
Melissa Pisanelli won the Service Award. She works at Allegra Dining Room.
Maxime Martin won the Sommelier Award. He works at Hardy's Verandah. A sommelier is a wine expert.
The job is to pick and serve wine.
Why it matters
A Michelin star is a global mark. Diners around the world trust it. A star can fill a restaurant.
It can lift a whole region.
For South Australia, the night was huge. The state is now on the world food map. Tourists may come for the food.
They may stay for the wine. They may visit farms and towns.
The guide praised the state's range. Gwendal Poullennec leads the guide worldwide. He said the debut was very strong.
He praised the mix of food styles.
He named European, Southeast Asian and Japanese styles. He said they sit next to native foods. He named quandong and lemon myrtle.
He named native meats. He said they are not a novelty. They are an honest sign of place.
He also praised fire. He said fire runs through the food. Wood and charcoal shape the cooking.
The style is skilled yet calm. It is warm and generous.
The win also shows how the guide works. Restaurants cannot pay to join. They cannot buy a star.
Inspectors judge five things. They judge food quality. They judge cooking skill.
They judge flavour balance. They judge the food's own style. They judge consistency.
The South Australian government paid Michelin to host the guide. The sum was not shared. But the restaurants did not pay for their stars.
The stars came from the inspectors alone.
The guide had been in secret for at least 12 months. Inspectors visited fine diners and casual spots. They judged each place on its own terms.
For more food, see our explainer on the science of cooking. It breaks down why food acts the way it does. Our guide to cheese explains why cheeses melt in their own ways.
What happens next
Bookings will jump. That is the usual Michelin effect. Diners will rush to try the starred rooms.
Magill Estate will be first on many lists.
The guide will now live on the Michelin website and app. Diners can search by place and food type. They can plan trips around the list.
Other states may want the guide next. The guide's global chief has said he wants to grow in Australia. But no new state has been named yet.
For the winners, the work goes on. A star brings praise. It also brings pressure.
The cooking must stay sharp. The service must stay warm. The inspectors may return at any time.
For South Australia, the night was a start. The state has food, wine and land. Now it has stars too.
Magill Estate now leads Australian dining. Two stars sit over its door. Ten more stars shine across the state.
The guide has come to Australia. The table is set.
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