AUSTRALIA | South Australia has officially joined the global MICHELIN Guide map, marking the Guide's first-ever expansion into Australia.
The MICHELIN Guide South Australia 2027 has recognised 77 restaurants, honouring their craft, creativity and distinct sense of place.
After months of anonymous inspections, the MICHELIN Guide has awarded Magill Estate Restaurant in Adelaide Two MICHELIN Stars.
Magill Estate Restaurant, led by Chef Scott Huggins, boasts an unbeatable location at the base of the Adelaide Hills and overlooking the vineyards of the world-famous Penfolds winery.
This restaurant blends Australian produce with precise technique in a 10-course tasting menu that may feature sea urchin with snow peas and tarragon or Spring lamb Wellington with kohlrabi.
With warm, engaging service that makes guests feel right at home, wine is integral to the experience, and the Icon pairing showcases the full range of what local winemakers offer.
Ten restaurants have received One MICHELIN Star, 16 have been recognised with a Bib Gourmand for offering good food at great value, and a further 50 are included in the MICHELIN Selected category.
Gwendal Poullennec, International Director of the MICHELIN Guide, said that South Australia's debut has been very impressive.
“It speaks to a food culture of real depth, where exceptional produce, skilled chefs and an unmistakable sense of place come together. What struck our Inspectors was the sheer diversity on display – European, Southeast Asian and Japanese traditions sitting naturally alongside native ingredients such as quandong, lemon myrtle and native Australian meats, never as novelty, but as an honest expression of place,” said Poullennec.
“From Adelaide's easy-going dining rooms to the restaurants within wineries of the Barossa Valley, McLaren Vale, Clare Valley, and Adelaide Hills, fire is the thread that runs through it all - wood and charcoal used not as a trend, but as a technique that lets exceptional local produce speak for itself. It is a food culture unburdened by rigid tradition, and all the more distinctive for it – technically refined yet relaxed, generous and unmistakably South Australian in its warmth.”
In addition to the restaurant selection, the MICHELIN Guide presented Special Awards honouring the exceptional talent, passion and craft behind restaurant experiences that stay with guests long after the final course.
MICHELIN Guide South Australia 2027 Service Award
The MICHELIN Guide South Australia 2027 Service Award recognised Melissa Pisanelli, owner of MICHELIN Selected Allegra Dining Room, the restaurant she runs with her husband and named after their daughter.
Pisanelli has created a place where guests feel genuinely welcome from the moment they walk in. Her plant-based approach extends her values, with careful, ethical sourcing and a Mediterranean-leaning menu that relies on what grows close to home, while her warm, intuitive yet quietly professional service strikes a rare balance between precision and personality.
Respected by her team and admired by diners, she leads by example, nurturing a culture of generosity, attention to detail, and sincere care.
MICHELIN Guide Young Chef Award
Presented by King River, the MICHELIN Guide South Australia 2027 Young Chef Award was presented to Shakaan Abillion, from MICHELIN Selected Shōbōsho. Abillion is young, but his cooking carries the assurance of someone who has already seen a great deal.
Time spent travelling and cooking in Japan sharpened his eye for detail and his instinct for restraint, and at Shōbōsho he brings that discipline together with his Filipino heritage and a natural feel for cooking over fire. The result is food that is bold in flavour yet never overworked: premium South Australian produce handled with precision, in dishes that feel inventive without ever becoming difficult.
His cooking is contemporary, but unmistakably personal, shaped by where he comes from and where he has been. With his creativity, technical control and clear sense of identity, Shakaan stands out as one of the destination’s most exciting young talents and a fine example of a new generation of chefs rethinking what modern Australian hospitality can be.
MICHELIN Guide Sommelier Award
The MICHELIN Guide South Australia 2027 Sommelier Award was presented to Maxime Martin of MICHELIN Selected Hardy's Verandah. Originally from France, Martin leads the wine program at Hardy's Verandah, where his philosophy can be summed up simply: South Australia first.
Drawing on an impressive cellar, he champions the state's producers and regions, telling the story of place rather than leaning on prestige. His recommendations carry no trace of elitism; he is thoughtful, generous with his time, and clearly delighted when guests want to try something new.
He has a particular flair for unexpected pairings and for showing the breadth of Australian and international wine, and he is just as skilled at communicating it, turning the complexities of terroir, producers and vintages into something accessible and memorable. The result is terroir-driven curation delivered with elegance and genuine warmth.
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