South Australia set to unveil Australia’s first Michelin Guide
South Australian restaurants will learn tonight whether they have earned Australia’s first Michelin Guide recognition, with the state government footing the bill for the guide’s arrival.
Anonymous Michelin inspectors dined across the state earlier this year, assessing venues that did not know they were being judged. If any restaurant wins a star, it will be an Australian first.
Michelin first approached Tourism Australia in 2016, but the national authority declined. South Australia has since gone its own way. The state government says the price is confidential for commercial reasons and has not disclosed any ongoing costs.
Tourism Minister Emily Bourke said the investment was worthwhile. “It goes beyond the benefits of the plate, it goes beyond the benefits of a restaurant, it is enabling us to create a tourism destination and put us on the world map,” she told the ABC.
“It’s going to get people coming to South Australia. They’re already coming here for our food and wine, but this really re-enforces that story that we stand amongst the best in the world.”
New Zealand became the first place in Oceania to receive a Michelin Star in July, reportedly after paying $6.3 million over three years.
Duncan Welgemoed, chef and owner of Adelaide restaurant Africola, said the guide would be a game changer for the local industry. Welgemoed was head chef at UK restaurant the Goose when it won a star and has worked in other Michelin-starred kitchens in Europe.
“Overnight your bookings will increase significantly. That’s what I found,” he said.
“You know the gastronomic tourist is hugely important … particularly the Chinese market and the American market, they travel to Michelin stars. They plan their entire trips around visiting these restaurants.”
Travel and food writer Ben Groundwater said the guide places local restaurants alongside the best in the world. “Michelin is the Olympics, it’s a worldwide standard,” he said.
“You’re not competing with people around the world, but it is a global benchmark. It is a way of holding yourself up against those legends.”
How the guide works
Although some tourism bodies pay to bring the guide to their regions, Michelin inspectors choose which restaurants to visit. The process is secretive, and the guide says inspectors assess the food only, not decor, ambience or service.
The guide began in the late 1800s as a driving guide created by the Michelin brothers to boost their French tyre business. It expanded to Asia and the Americas only in the 2000s.
Torrens University Professor of Hospitality and Tourism Catheryn Khoo said the guide had drawn criticism as it expanded globally, citing China as an example. “Michelin came from France and they would send experts from this culture,” she said.
“So they would be assessing the way food was made and they were assessing it against their standards instead of more contemporary and international cultural standards.”
Professor Khoo said some chefs had handed back stars. “Some chefs have returned the stars because they no longer want to be involved because of how much, I don’t want to use the word toxic, but it can be very unhealthy for the culture of the restaurants and the teams that are in the restaurants,” she said.
She urged South Australian chefs to keep their focus. “Be mindful of this space, now that it’s going to be ramping up. To hold their ground, to hold their peace and do what they do best instead of focusing on the Michelin Guide.”
Jonathan Jackson, 14th October 2026
