Chefs are usually excited when they receive their first Michelin star.
asserted
they → receive → star
But Kyle Johns from Hentley Farm in the Barossa Valley had a different take when he collected his star last week at the launch of the Michelin restaurant guide to South Australia.
asserted
he → have → Australia
“I came to South Australia for a quiet life,” the South African-born chef lamented, in front of a packed crowd of industry and media.
asserted
chef → come → industry
Australia now has Michelin stars, and they’re all in SA.
asserted
they → have → SA
Eleven restaurants now have that famous emblem at their front door, while a further 16 were awarded “Bib Gourmand” status – effectively a step down from a star – and 50 more were included in the guide, itself a mark of quality.
asserted
50 → have → quality
The expectation from the South Australian government, which shelled out the money for Michelin’s coverage, is that a wave of tourists will now arrive keen to sample our country’s first starred restaurants.
asserted
wave → shell → restaurants
That expectation appears to be shared by Johns, who can expect anything but a quiet life over the coming months.
asserted
who → appear → months
It seems clear from all involved that travellers to South Australia, and probably locals too, will now be checking the Michelin guide to decide where to eat.
asserted
travellers → seem → guide
And should travellers to any country with Michelin coverage be planning their meals around recommendations from the French tyre company?
asserted
travellers → plan → company
Here’s how I see it: Michelin is an excellent resource because perhaps above all else, it’s consistent.
asserted
it → ’ → else
With a few exceptions – a hawker centre in Singapore, a ramen joint in Japan – you know what you’re going to get with a Michelin-recommended restaurant, particularly if it has a star.
asserted
it → know → star
It will be a relatively formal style of dining, with a menu that’s often decided for you in advance, a set meal of dishes that will be of high quality, if a little fussy, and often influenced by European technique.
asserted
that → decide → technique
You tend to get more diversity and excitement from the Bib Gourmand listings, restaurants that take more chances and offer more value for money.
asserted
that → tend → money
Still, pretty much every Michelin-rated restaurant that I have visited around the world has adhered to these stylistic rules.
asserted
I → rat → rules
You could take this consistency as a recommendation, but it’s also a warning.
uncertain
it → take → recommendation
If you choose one of these restaurants, you should know what you’re getting yourself into.
asserted
you → choose → yourself
Fine, if that’s what you want.
asserted
you → ’ → what
But there’s a good chance that’s not all you want from your holiday dining experiences, which is why I would use Michelin as just one of many resources when it comes to deciding where to eat.
asserted
it → ’ → resources
Check the World’s 50 Best Restaurants list – currently trying to rebrand itself as “The 50” – too, though be aware you will also be getting formal food served over lengthy menus that don’t come cheap.
asserted
that → check → menus
Like the Bib Gourmand ratings, there’s more diversity in The 50 Discovery list, which includes more laidback, affordable options.
asserted
which → ’ → options
But if you’re really into food and you want a wide breadth of experiences, you need to do more research.
asserted
you → ’re → research
Jump on Google and find local bloggers and food writers who usually have extensive lists of local recommendations, places the big publications often pass by.
asserted
publications → jump → recommendations
“Influencer” might be a dirty word, but there are plenty of passionate, knowledgeable content creators out there worth listening to.
uncertain
Influencer → be → creators
But here’s the most important piece of advice if you’re chasing great food experiences while travelling: don’t over-plan, and don’t over-book.
asserted
you → ’ → experiences
I’ve just recommended doing a whole heap of research, which is great, but sometimes the best meals are entirely spontaneous.
asserted
meals → recommend → research
The sort of thing you just decide on a whim, walking past a restaurant or a food stand that looks interesting and taking a chance.
asserted
that → decide → chance
Because the truth is that many of the resources above will lead you to the popular restaurants, the viral restaurants, the ones everyone is talking about and want to go to.
asserted
everyone → lead → restaurants
But you will never find anywhere new, anywhere that feels like just your own, and there’s so much excitement in that.
asserted
that → find → that
The best bread I ever tasted in my life came from Boulangerie le Pain du Coin in Montagne, a town of about 1500 people in the countryside near Bordeaux.
asserted
I → taste → Bordeaux
The bakery has 34 reviews on Google (La Maison d’Isabelle in Paris, meanwhile, has 5800).
asserted
d’Isabelle → have → 5800
It most definitely does not appear in the Michelin guide and I can almost guarantee it doesn’t appear on anyone’s list of anything, anywhere.
asserted
it → appear → anything
The owners of this bakery really are living the quiet life, unlike our South Australian Michelin-starred chefs.
asserted
owners → live → chefs
And yet I called in there one day by chance and bought the most astonishingly delicious baguette that has perhaps ever existed on the face of this planet.
asserted
that → call → planet
You have to leave space for that.
asserted
You → have → that
The writer travelled to Adelaide with assistance from the South Australian Tourism Commission
asserted
writer → travel → Commission
The Aporia
