Magill Estate wins Australia’s first two Michelin stars as 10 SA venues earn one

Magill Estate Restaurant has become the first Australian venue to win two Michelin stars, headlining a historic night in which 10 other South Australian restaurants received one star each in the country’s first Michelin Guide ratings.

The awards were announced at a red-carpet ceremony at the Adelaide Convention Centre on Wednesday evening. Magill Estate, which overlooks Penfolds Magill Estate, took the only two-star rating.

The one-star winners

• Anvers Restaurant

• Maxwell Restaurant

• Botanic

• Arkhé

• Esmay

• Aurora at ILA

• Hentley Farm

• LVN Restaurant at Bird In Hand

• Aptos

• Skillogalee Barrel House

The winners come from the state’s premium produce regions, including McLaren Vale, the Adelaide Hills and the Barossa Valley. Shobosho chef Shakaan Abillion took out the inaugural young chef award.

Michelin Guide international director Gwendal Poullennec said the night marked a turning point for the country’s dining scene.

“Tonight marks an historic milestone — the first time the Michelin Guide has recognised restaurants in Australia,” he said.

“To every restaurant recognised tonight — congratulations.

“They are all putting South Australia on the world culinary map.”

Chefs react

Magill Estate chef Scott Huggins said the two-star result was a “dream that’s come true”.

“We looked at opening restaurants in France to achieve a Michelin star — that’s how crazy it can be,” he said.

“It’s come to South Australia, so extremely lucky and honoured to be the first restaurant in Australia to achieve two stars.

“It’s like buying a lottery ticket — just not knowing until the number’s been read out how it’s going to land.”

Esmay chef Alanna Sapwell said the news had left her team emotional.

“I just walked out and my whole team’s just in tears, and I think I was just a little bit in shock before,” she said.

“I would really love to see this spread throughout Australia because it should be inclusive.”

Aptos chef Justin James, who hails from the US, likened the achievement to the Super Bowl and the Oscars. Arkhé’s Jake Kellie said interstate colleagues were envious of the result.

“I was very fortunate [to be] in Sydney last night speaking with a lot of industry folk, and they’re all very jealous that we’ve got this amazing opportunity to put South Australia on the world map,” he said.

Tourism pay-off expected

The guide’s arrival was funded by the South Australian government under a commercial agreement that runs for five years, during which venues may be added or removed. The government has kept the cost confidential, but Premier Peter Malinauskas said it was lower than the reported NZ$6.3 million, three-year deal struck by New Zealand.

Mr Malinauskas said 77 venues in total were now recognised by Michelin and described the ceremony as a “special night for the hospitality industry”.

Tourism Minister Emily Bourke said earlier that the investment would help build the state’s profile as a destination.

“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.

Africola chef and owner Duncan Welgemoed, who has worked in Michelin-starred kitchens in Europe, said a star could transform a venue’s fortunes.

“Overnight your bookings will increase significantly. That’s what I found,” he said.

Food industry advocate Mandy Hall said a star carried weight beyond the dining room.

“We already have global recognition — but to actually have the Michelin stamp and that star next to your name is amazing,” she said.

A note of caution

Not everyone is convinced the guide is a pure win. Torrens University Professor of Hospitality and Tourism Catheryn Khoo said it has drawn criticism as it has expanded globally, with some chefs handing back their stars over the pressure it places on kitchens and teams. She urged South Australian venues to stay focused on their craft.

“To hold their ground, to hold their peace and do what they do best instead of focusing on the Michelin Guide,” she said.

Jonathan Jackson, 12th October 2026