Ten South Australian restaurants have scooped up one Michelin star each, while Magill Estate Restaurant has won two of the globally celebrated awards.<\/p>\n
They are the first Michelin stars awarded in Australia.<\/p>\n
Magill Estate Restaurant, at the renowned Penfolds winery in the Adelaide foothills, is one of the state\u2019s most revered institutions.<\/p>\n
Its executive chef, Scott Huggins, said he dreamed of working in Michelin-starred restaurants as \u201ca youngster\u201d, which he did overseas, before achieving two of his own.<\/p>\n
Michelin selected more than 70 restaurants for inclusion in the guide with the awards handed out at a ceremony at the Adelaide Convention Centre on Wednesday evening.<\/p>\n
South Australia\u2019s premier, Peter Malinauskas, said the state had some of the world\u2019s best experiences, produce, wine, and people to bring it all together on a plate.<\/p>\n
\u201cThere is no more intimate and human experience than sharing a meal,\u201d he said.<\/p>\n
\u201cSharing a meal and a nice glass of wine opens up a world of possibility.\u201d<\/p>\n
The restaurants taking one star apiece were: Anvers restaurant, attached to Anvers Wines in Kangarilla in the Adelaide Hills; Maxwell Restaurant, above a McLaren Vale vineyard; Arkh\u00e9 in suburban Norwood; Esmay in the converted Hackney Hotel in North Adelaide; Aurora at ILA in Adelaide; Hentley Farm in the Barossa Valley; LVN restaurant at Bird in Hand in the Adelaide Hills; Skillogalee Barrel House in the Clare Valley; and Botanic, set within the Adelaide Botanic Gardens, which was started by chef Justin James and is now run by Jamie Musgrave.<\/p>\n
James\u2019 latest venture, Aptos, in the Adelaide Hills, also took one star – the state\u2019s most expensive degustation was widely speculated to be in the mix for a Michelin, with its opening almost coinciding with the announcement of the awards coming to the state.<\/p>\n
The famed Michelin Man \u2013 Bibendum, Bib for short \u2013 put in an appearance on the red carpet alongside gastronomic legends such as Maggie Beer, Simon Bryant and the winning chefs and hospitality staff.<\/p>\n
Restaurants awarded the Bib gourmand, for more moderately priced restaurants, included Parwana Afghan Kitchen, Africola, Bar Torino, Fino Seppeltsfield, Golden Boy, Part-time Lover, and the Salopian Inn.<\/p>\n
Michelin\u2019s selected restaurants \u2013 recommended in the guide \u2013 include stalwarts like Chianti, Coriole Vineyards, Star of Greece, and Darry\u2019s Verandah Restaurant, as well as newer popular options such as Patch Kitchen, Ong Vietnamese Kitchen, Shobosho, Osteria Oggi, Fermentasian, Fino Vino, Fugazzi, Hardy\u2019s Verandah, Herringbone, Huami, Kiin, Latteria, Yakisan and Magill Estate Kitchen.<\/p>\n
Michelin Guide international director, Gwendal Poullennec, reminded the audience that the story of food in Australia stretched back tens of thousands of years.<\/p>\n
He said the Michelin inspectors found a dining scene in SA of \u201cremarkable diversity\u201d and that many SA restaurants wove European influences together with an \u201copen, expressive style\u201d.<\/p>\n
\u201cPerhaps what sets SA most apart is freedom from rigid tradition,\u201d he said, describing it as contemporary, confident, technically defined, \u201cand yet relaxed in spirit and filled with creativity, craftsmanship and deep respect for the many hours that brings each dish to the table\u201d.<\/p>\n
While the \u201cred book\u201d is self-funded in some countries, it has increasingly inked paid partnerships as it ventures further afield.<\/p>\n
The state government is likely to have paid millions to have the Michelin Guide in the state for five years \u2013 it says the process of restaurant selection was \u201centirely independent\u201d while the figure remains commercial-in-confidence.<\/p>\n
Restaurants cannot pay to be included, and the aim is for the state to boost its tourism overall.<\/p>\n
Tourism Australia reportedly turned down<\/a> a $40m, five-year deal with the French company for a national approach.<\/p>\n Anonymous, independent inspectors then trawled through SA restaurants, judging them on five criteria: \u201cIngredient quality, harmony of flavours, the mastery of culinary techniques, how the chef\u2019s personality shines through their cuisine and, crucially, consistency across the entire menu and over time.\u201d<\/p>\n Michelin also goes to pains to point out that the relatively formality, the style of service, and the decor and style of a restaurant are not factored in, and any restaurant can qualify.<\/p>\n A green star for eco-friendly practices was removed earlier this year without a full explanation, meaning about 40 restaurants will lose the accolade<\/a>. On Wednesday Poullennec said instead, the Mindful Voices program for those who are \u201crewriting the rules\u201d would have a role in SA through Penobscot Farm in Clare Valley.<\/p>\n In France, in 1900, the famous tyre company launched the guide to encourage people to get on the road \u2013 and wear out their tyres more quickly at the same time.<\/p>\n In 1920 it was relaunched and included hotels and restaurants. The first mystery diners were recruited, and in 1926, the first stars were awarded.<\/p>\n One star is for \u201crestaurants that use top-quality ingredients and prepare dishes with distinct flavors to a consistently high standard\u201d.<\/p>\n Two stars are for \u201crestaurants where the team\u2019s personalities and talents shine through in expertly crafted dishes, with food that is both refined and inspired\u201d.<\/p>\n And three-star restaurants \u201ctend to have chefs at the peak of their profession, where the cooking elevates the craft to an art form, with some dishes destined to become classics\u201d.<\/p>\n Some chefs and hospitality insiders fear the \u201cred book\u201d has \u201clost its credibility<\/a>\u201d because there are now almost 20,000 entries, and they question how the inspectors can keep up.<\/p>\n Stars can be taken away if inspectors feel the restaurant is no longer up to scratch, which has led to reports the prize can be \u201ca curse<\/a>\u201d. Chefs have even asked for stars to be removed, or barred reviewers because of disagreements with their assessments or because of the crushing pressure.<\/p>\n From Thursday, any SA restaurants that have made the grade will be able to display their Michelin Guide plaques.<\/p>\n State tourism minister Emily Bourke said the recognition would see \u201cfoodies from across the world flock to check out the hottest culinary destination, with the benefits anticipated to not only reach our hospitality and tourism sectors, but our regions and producers as well\u201d.<\/p>\n