2026 AGFG Chef Hats - South Australia's Record Surge

The 2026 AGFG Chef Hat results confirm a major technical pivot. South Australia isn’t just winning hats; it is currently over-indexing across the board, recording the highest net growth of restaurant openings in the nation.

While the Eastern states navigate heavy regulation and high profile closures, the South Australian regional circuit is doubling down on technical fine dining.

This isn’t just about a good year for the state. ABS data shows a 5.1 percent increase in hospitality ventures in SA over the last year, representing 28 percent of all new restaurants and cafes opening in Australia. In a single recent quarter, the state recorded 141 new hospitality ventures, the strongest net growth in the country.

The Adelaide Hills Technical Anchor

The Adelaide Hills is currently the most aggressive regional market in Australia. Anvers Wines has set a national benchmark with a 17 point debut, the highest ever for a newcomer in South Australian history. For the chefs, the depth here is in the Bishop philosophy. head chef Connor Bishop is winning on a menu format that prioritises technical restraint and seasonal clarity. His focus is on three or four elements doing their jobs properly rather than multiple components competing for space on the plate.

The technical backbone of this menu is an extensive in house larder program. The thyme and tallow brioche has become a signature, utilising beef fat rendered from single producers in Willunga. This tallow is aged with estate grown thyme from the chef’s garden, creating a fat profile that anchors the entire bread service. His use of the hibachi grill for ox tongue further demonstrates this "low and slow" to "high and fast" transition, where secondary cuts are treated with the precision usually reserved for premium loins.

The Hills' technical surge is further evidenced by LVN Restaurant at Bird in Hand. Jumping from 14 to 17 points, head chef Jacob Davey is executing a farm to table menu that draws heavily from the estate's own land in Woodside. The technical play here is a hyper focus on temperature control and acidity, utilising a series of house made vinegars and ferments to balance the high fat content of local Adelaide Hills dairy and Fleurieu meats.

The McLaren Vale Evolution: Fire and Fermentation

Further South, the momentum is equally visible in McLaren Vale. Maxwell Restaurant has moved to an 18, placing it in the superlative category of "Internationally Acclaimed." head chef Fabian Lehmann has refined a kitchen workflow that integrates the winery’s heritage into the pass. The technical highlight is the use of the 100 year old lime cave on site, which provides a natural, stable environment for long term fermentation and aging.

Lehmann’s team is utilising solid fuel cooking to create depth in their multi course tasting menu. The use of custom charcoal pits allows for a varied heat map across the service, where ingredients are moved through different zones of coal intensity to achieve specific caramelisation without losing moisture. This "soul and smoke" approach is a primary reason the venue has reached the superlative bracket, proving that regional kitchens can hit the same technical consistency as the top tier CBD dining rooms in Melbourne or Sydney.

The Economic and Regulatory Split

The depth of the South Australian over-indexing is also a story of operational stability. While SA has seen 13,000 more small businesses operating since 2022, other states are dealing with a different reality.

NSW operators are currently navigating major shifts in child safety standards and new long service leave reporting, often pulling head chefs off the pass and into administrative roles. Conversely, the Business Council of Australia recently rated SA as the best place to do business for the third year in a row. This streamlined regulatory environment allows head chefs to spend more time on the pass and less on administrative reporting.

The state is also benefiting from high level government support through major events like Gather Round and LIV Golf. This consistent footfall provides the financial stability for regional venues to invest in the technical labor and specialised equipment required for hatted dining.

Commercial Reality

For any kitchen team, a hat jump of this scale is a significant commercial engine. A move to 17 or 18 points typically correlates with a 20 to 30 percent rise in average spend per head. In South Australia, this influx of "destination diners" is fueling a virtuous cycle. The increased revenue is being directly reinvested into the kitchen, allowing chefs to source hyper specialised produce - such as Spring Ridge venison or Kangarilla beef -and maintain the rigorous prep schedules that keep their hatted status secure.