MICHELIN Guide Recognises South Australia’s Hospitality

On 14 October 2026, at the Adelaide Convention Centre, the MICHELIN Guide recognised Australian restaurants for the first time, putting South Australia’s hospitality industry on the world map.

As Event Partner of the MICHELIN Guide South Australia 2027 Restaurant Ceremony, it was a proud and emotional moment for our Eustralis Food team, to witness our customers' life work being acknowledged and rewarded on an international stage.

The great food starts long before it reaches the plate

The Adelaide Convention Centre filled with chefs, restaurateurs, sommeliers, winemakers and front-of-house teams from across the state, many of whom have been our partners for many years.

Master of ceremonies Jess Adamson opened the evening with a line that set the tone: “The great food starts long before it reaches the plate.” Then the announcements began. Every star, Bib Gourmand and selection drew a reaction from the floor, and you could feel what each one meant to the teams involved. Behind every name were years of early starts, late services and hard decisions, finally recognised by the MICHELIN Guide. Jason, Sales Manager Eustralis Food SA, summed it up: “It was an opportunity to be a part of the big picture, but also see the emotions for the chefs, for all the highs and lows that come with the industry.”

South Australia on the world stage

South Australia is the first Australian destination in the MICHELIN Guide, and the inaugural selection recognises 77 restaurants. They range from Adelaide dining rooms to winery restaurants in the Barossa, McLaren Vale, Clare Valley and Adelaide Hills, and from Kangaroo Island to Port Lincoln and Mount Gambier.

Gwendal Poullennec, International Director of the MICHELIN Guide, said the inspectors found “a food culture of real depth, where exceptional produce, skilled chefs and an unmistakable sense of place come together.” On the night, he pointed to what sets Australian dining apart: freedom, with chefs shaping their own identity and creating a culture that is contemporary and confident.

All eyes are now on South Australia, Victor Liong of Lee Ho Fook told Broadsheet Adelaide: “Any attention we can get for our part of the world is welcome. All our major cities have serious and passionate hospitality operators, and our local produce is world-class. The other industries surrounding restaurants, winemakers, growers, makers, will all have a spotlight on their work and passion. I see this as a rising tide that will raise the quality and standards for everyone in our industry.”

For Max, General Manager Eustralis Food SA, it was a chance to celebrate what makes South Australia’s food community so special. It was also a reminder of what chefs bring to the products we supply: seeing them cook with ours on the night opened new pairings and ideas we are keen to share.

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Sturia Caviar, Weiss Chocolate and Rougie Foie Gras at the MICHELIN Guide Ceremony

At our booth, guests started their journey with Sturia caviar bumps and the story behind the caviar. Sturia produces caviar in Aquitaine, France, raising its sturgeon on its own farms. The brand has a special connection to South Australia: Chef Fabian Lehmann of Maxwell Restaurant, awarded One MICHELIN Star on the night, has been a Sturia ambassador for more than four years.

From there, guests moved on to Weiss Chocolate, which has been confectioning the finest French couverture in Saint-Étienne since 1882. The centrepiece of the booth was a sculpture made entirely from Weiss Chocolate by Justin Williams a talented and promising student from TAFE South Australia.

Rougié foie gras, official partner and event sponsor for many regional editions of the MICHELIN Guide and international gastronomy events, was used at the Pavilion alongside Sturia caviar by five local and international chefs cooking canapes for the guests:

•    Sturia Oscietra caviar: Dan Moss, Skillogalee Barrel House (One MICHELIN Star), and Henry Onesemo, Tala, Auckland
•    Sturia Baerii IGP caviar: Alanna Sapwell, Esmay (One MICHELIN Star)
•    Rougié foie gras: Duncan Welgemoed, Africola (Bib Gourmand), and Alvin Leung, Bo Innovation, Hong Kong

Suppliers

Looking ahead

The MICHELIN Guide’s arrival marks a new chapter for South Australian dining, and for everyone who supplies, supports and works alongside its kitchens. We’re grateful to the MICHELIN Guide for having us as Event Partner, to the chefs who cooked with our products on the night. Congratulations again to every restaurant recognised. We look forward to continuing to support South Australia’s chefs in this exciting new chapter.

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