{"id":668106,"date":"2026-05-13T11:39:09","date_gmt":"2026-05-13T11:39:09","guid":{"rendered":"https:\/\/www.newsbeep.com\/au\/668106\/"},"modified":"2026-05-13T11:39:09","modified_gmt":"2026-05-13T11:39:09","slug":"why-the-michelin-guide-is-finally-coming-to-australia","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/au\/668106\/","title":{"rendered":"Why the Michelin Guide Is Finally Coming to Australia"},"content":{"rendered":"

Do we need the Michelin Guide<\/a>? South Australia says \u201cyes\u201d, with the state government paying the French tyre company an undisclosed amount to bring its star and bib gourmand systems Down Under for the first time this year.\u00a0<\/p>\n

The first ratings will be announced in October, putting the state\u2019s restaurants under the knife by the same inspectors who award stars in France, South Korea and \u2013 as of last year \u2013 New Zealand.\u00a0<\/p>\n

According to yesterday\u2019s announcement<\/a>, inspectors are already on the ground dishing out one, two and possibly three stars to the state\u2019s best restaurants. They\u2019ll be judging anonymously based on five criteria: ingredient quality, technical mastery, harmony of flavours, chef personality and consistency.<\/p>\n

\u201cExploring a new culinary destination requires a lot of work in the field and boots on the ground. The Michelin Guide is a human creation, it\u2019s not an algorithm,\u201d says Gwendal Poullennec, international director of the Michelin Guide. \u201cWe need to send different inspectors to the same place to ensure ultimately we can align on the collegiate decision.\u201d\u00a0<\/p>\n

South Australia\u2019s Minister for Tourism, Emily Bourke, called it \u201ca fantastic recognition of what we already know\u201d.\u00a0\u00a0<\/p>\n

\u201cOur state sits atop the nation\u2019s foodie must-visit list,\u201d she said in a statement. \u201cWith its mix of culture, food, wine and natural beauty, South Australia offers a vibrant calendar of food festivals and wine events, celebrating culinary excellence, from city dining experiences to regional gourmet celebrations.\u00a0<\/p>\n

\u201cWe look forward to sharing this with Michelin Guide readers around the world.\u201d<\/p>\n

The arrival of the guide comes after a decade of Michelin knocking on Australia\u2019s door. Tourism Australia reportedly declined the guide twice, turning down a $40 million five-year deal as recently as last year. (Though it\u2019s not opposed outright<\/a>.)<\/p>\n

South Australia\u2019s deal is a black box, but the price tag is suspected to be in the millions based on New Zealand\u2019s, which cost a reported NZ$2.5 million for the first year of its guide.\u00a0<\/p>\n

The origin story of the Michelin guide is classic pub trivia. In 1900, French tyre manufacturers \u00c9douard and Andr\u00e9 Michelin published a selection of the country\u2019s best restaurants as a way to lure diners out onto the road and wear out their tyres.\u00a0Today, its impact on the global dining scene can\u2019t be understated.\u00a0<\/p>\n

But the \u201cred guide\u201d is sometimes criticised for having Eurocentric and outdated standards that skew towards the fine-dining sphere. Its pay-to-play structure has also been questioned, with tourism bodies footing the bill to host it. That said, it remains highly influential and has ramped up its global expansion to compete with rivals such as The World\u2019s 50 Best Restaurants and 101 World\u2019s Best Steak Restaurants. \u00a0<\/p>\n

Crucially, some of South Australia\u2019s best chefs including Arkhe\u2019s<\/a> Jake Kellie, Topiary\u2019s<\/a> Kane Pollard, Esmay\u2019s<\/a> Alanna Sapwell and Aptos\u2019s<\/a> Justin James\u00a0have welcomed the guide\u2019s arrival. Poullennec says, \u201cThis is only the beginning\u201d.<\/p>\n

\u201cWe\u2019re starting in South Australia, but obviously we\u2019re continuing to expand the Michelin Guide across the world. We\u2019re willing to expand in Australia.\u201d<\/p>\n

Look out everyone \u2013 old mate Bibendum might be coming for you<\/a>.<\/p>\n