For at least the last 12 months , the Michelin Guide has been undercover in South Australia reviewing the state\u2019s restaurants \u2013 from fine diners to casual eateries. Tonight, the inaugural selection was revealed at a ceremony at Adelaide Convention Centre, where the Australian hospitality and media industries gathered to celebrate the recipients of the country\u2019s first Michelin stars.\u00a0<\/p>\n
77 venues were recognised as part of Michelin’s various awards groupings, with Magill Estate Restaurant<\/a> earning one of the guide’s highest honours \u2013 a coveted two star rating. 10 venues were awarded one Michelin star.<\/p>\n While the guide is sometimes divisive globally among chefs and diners, its arrival represents one of the biggest shifts in the local dining landscape since the pandemic. Its international director has expressed his intention to expand<\/a> the guide\u2019s footprint in Australia.<\/p>\n Several chefs and restaurateurs were visibly emotional during their acceptance speeches this evening. Almost all of the winners thanked mentors, their teams and the tight-knit South Australian hospitality community at large.<\/p>\n \u201cThanks to the team that work day in and day out, relentlessly, for the last 13 years,” said Scott Huggins, executive chef at Magill Estate Restaurant, the first Australian restaurant to be awarded two Michelin stars.<\/p>\n The degustation menu at Magill changes almost daily, depending on what suppliers have in stock or which wines are prime for the drinking. <\/p>\n \u201cIt takes\u00a0a whole\u00a0army,\u201d said chef-patron Justin James in his acceptance speech. James was awarded one Michelin star for his Adelaide Hills fine diner Aptos<\/a>, widely considered the state\u2019s most ambitious since it opened in May<\/a>. At each service, 14 diners are taken through a succession of dining rooms in an experience that stretches for more than three hours. <\/p>\n \u201cI came to South Australia for a quiet life, but it turns out it’s not going to be anymore,\u201d joked Hentley Farm’s Kyle Johns. The Barossa Valley fine diner was awarded one Michelin star.<\/p>\n \u201cI feel very grateful for being accepted into this community,\u201d said Alanna Sapwell, whose venue Esmay was awarded one Michelin star. Esmay<\/a> began as a pop-up several years ago<\/a>, touring the country before landing in Adelaide\u2019s historic Hackney Hotel.<\/p>\n \u201cI’m pretty flabbergasted to be honest. It’s a true honour and a privilege,\u201d said Arkhe’s<\/a> Jake Kellie, whose restaurant was awarded one Michelin star. Kellie is the former head chef of Michelin-starred modern Australian barbeque restaurant Burnt Ends in Singapore<\/a>.<\/p>\n None of the restaurants featured in the guide have paid to be included. Rather, the South Australian state government has paid Michelin an undisclosed sum to host the guide and its inspectors, who are trained to Michelin\u2019s house standards and review venues anonymously. <\/p>\n Alongside the recognised venues, several awards dedicated to individuals were handed out. Michelin Guide Young Chef Award: Shakaan Abillion, head chef Shobosho<\/a>, won an award for best young chef; Melissa Pisanelli of Allegra Dining Room<\/a> won the award for service; and Maxime Martin of Hardy<\/a>\u2019s<\/a> Verandah<\/a> won the best sommelier award.<\/p>\n Two Michelin stars<\/p>\n Magill Estate Restaurant, Rosslyn Park<\/p>\n One Michelin star<\/p>\n Anvers Restaurant, Kangarilla<\/p>\n Maxwell Restaurant, McLaren Vale<\/p>\n Botanic<\/a>, Adelaide<\/p>\n Arkhe, Norwood <\/p>\n Esmay, Hackney<\/p>\n Aurora <\/a>at ILA, Adelaide<\/p>\n Hentley Farm, Seppeltsfield<\/p>\n LVN Restaurant at Bird in Hand, Woodside<\/p>\n Aptos, Stirling<\/p>\n Skillogalee Barrel House, Sevenhill<\/p>\n Special Awards<\/p>\n Michelin Guide Young Chef Award: Shakaan Abillion, head chef Shobosho<\/a><\/p>\n Michelin Guide Service Award: Melissa Pisanelli, Allegra Dining Room<\/a><\/p>\n Michelin Guide Sommelier Award: Maxime Martin, Hardy<\/a>\u2019s<\/a> Verandah<\/a><\/p>\n Bib Gourmand<\/p>\n Africola<\/p>\n Antidote Kitchen<\/p>\n Bar Torino<\/p>\n Bistro Francais<\/p>\n Fino Seppeltsfield<\/p>\n Golden Boy <\/p>\n Gondola Gondola<\/p>\n La Popular Taqueria<\/p>\n Noi Vietnamese Eatery<\/p>\n Pantry on Prospect<\/p>\n Part Time Lover<\/p>\n Parwana Afghan Kitchen<\/p>\n Stamps<\/p>\n Sunny’s Pizza<\/p>\n Selected Restaurants<\/p>\n Agapi<\/p>\n Allegra Dining Room<\/p>\n Anchovy Bandit<\/p>\n Chianti<\/p>\n Clover and Stone<\/p>\n Coriole Vineyards<\/p>\n D\u2019Arry\u2019s Verandah Restaurant<\/p>\n Elementary by Kirby Shearing<\/p>\n FermentAsian<\/p>\n Fino Vino<\/p>\n Fugazzi<\/p>\n Hardy<\/a>\u2019s<\/a> Verandah<\/a><\/p>\n Herringbone<\/p>\n Huami<\/p>\n Kiin<\/p>\n Latteria<\/p>\n Leigh Street Wine Room<\/p>\n Little Wolf Osteria<\/p>\n Low & Slow American BBQ<\/p>\n Luma<\/p>\n Magill Estate Kitchen<\/p>\n Mayura Wagyu Steakhouse<\/p>\n Mt Lofty Ranges Vineyard<\/p>\n Ode Bistro<\/p>\n Ong Vietnamese Kitchen<\/p>\n Orleana<\/p>\n Orso<\/p>\n Osteria Oggi<\/p>\n Pastel Wine Bar<\/p>\n Patch Kitchen and Garden<\/p>\n Pearl<\/p>\n Press Food and Wine<\/p>\n Penobscot<\/p>\n Pike & Joyce<\/p>\n Press Food and Wine<\/p>\n Shobosho<\/p>\n Slate Restaurant<\/p>\n Soi 38<\/p>\n St Hugo<\/p>\n Star of Greece<\/p>\n Station Road<\/p>\n Sunset Food and Wine<\/p>\n Tarantino’s<\/p>\n Thai Room<\/p>\n The Crafers Hotel Bistro<\/p>\n The Fresh Fish Place<\/p>\n The Kitchen<\/p>\n The Lane Vineyard<\/p>\n Thelma<\/p>\n Woolshed Restaurant<\/p>\n Yakisan<\/p>\n For a full breakdown of how the guide works, why it\u2019s launched in Australia and why it skipped the other states, Broadsheet\u2019s in-depth explainer<\/a> has you covered.\u00a0<\/p>\n