Everything We Know about the Michelin Guide Launching in Australia

Do we need the Michelin Guide? South Australia says “yes”, with the state government paying the French tyre company an undisclosed amount to bring its star and bib gourmand systems Down Under for the first time this year. 

The first ratings will be announced in October, putting the state’s restaurants under the knife by the same inspectors who award stars in France, South Korea and – as of last year – New Zealand. 

According to yesterday’s announcement, inspectors are already on the ground dishing out one, two and possibly three stars to the state’s best restaurants. They’ll be judging anonymously based on five criteria: ingredient quality, technical mastery, harmony of flavours, chef personality and consistency.

“Exploring a new culinary destination requires a lot of work in the field and boots on the ground. The Michelin Guide is a human creation, it’s not an algorithm,” says Gwendal Poullennec, international director of the Michelin Guide. “We need to send different inspectors to the same place to ensure ultimately we can align on the collegiate decision.” 

South Australia’s Minister for Tourism, Emily Bourke, called it “a fantastic recognition of what we already know”.  

“Our state sits atop the nation’s foodie must-visit list,” she said in a statement. “With its mix of culture, food, wine and natural beauty, South Australia offers a vibrant calendar of food festivals and wine events, celebrating culinary excellence, from city dining experiences to regional gourmet celebrations. 

“We look forward to sharing this with Michelin Guide readers around the world.”

The arrival of the guide comes after a decade of Michelin knocking on Australia’s door. Tourism Australia reportedly declined the guide twice, turning down a $40 million five-year deal as recently as last year. (Though it’s not opposed outright.)

South Australia’s deal is a black box, but the price tag is suspected to be in the millions based on New Zealand’s, which cost a reported NZ$2.5 million for the first year of its guide. 

The origin story of the Michelin guide is classic pub trivia. In 1900, French tyre manufacturers Édouard and André Michelin published a selection of the country’s best restaurants as a way to lure diners out onto the road and wear out their tyres. Today, its impact on the global dining scene can’t be understated. 

But the “red guide” is sometimes criticised for having Eurocentric and outdated standards that skew towards the fine-dining sphere. Its pay-to-play structure has also been questioned, with tourism bodies footing the bill to host it. That said, it remains highly influential and has ramped up its global expansion to compete with rivals such as The World’s 50 Best Restaurants and 101 World’s Best Steak Restaurants.  

Crucially, some of South Australia’s best chefs including Arkhe’s Jake Kellie, Topiary’s Kane Pollard, Esmay’s Alanna Sapwell and Aptos’s Justin James have welcomed the guide’s arrival. Poullennec says, “This is only the beginning”.

“We’re starting in South Australia, but obviously we’re continuing to expand the Michelin Guide across the world. We’re willing to expand in Australia.”

Look out everyone – old mate Bibendum might be coming for you.