Two years ago, Robin Wagner was named Australia’s best young chef at the S.Pellegrino Young Chef Awards. Two months ago he took over the executive chef role at Aurora, the restaurant at Adelaide’s art space ILA.
The German-born chef’s career has seen him cook alongside some of the world’s best chefs. He worked as the head pastry chef at Michelin-starred German restaurant Vendome, and later at Lake House Daylesford in Victoria. After making the move to South Australia, he spent two years working as a sous-chef under Scott Huggins at Magill Estate Restaurant.
Since making South Australia his home, he’s discovered a bunch of kid-friendly spots, NYC-inspired delis, and bakeries that he doesn’t mind queuing for.
What’s your go-to if you want a quick takeaway?
Definitely 18th Street Hot Pot. It’s consistent, quick, delicious and I love that I can pop into the Central Market after and have a browse, see what produce is around and stock up.
Where's the ideal spot for a first date?
I’ve been with my wife for 11 years, so it’s been over a decade since I’ve had to think of first date plans. I’d say Jennie on Peel Street is a good choice, I did my first collab event with the team there, it’s a great vibe, casual but cool and has a fantastic wine and snack menu to work your way through during a date.
If it’s a special occasion, where are you booking? What are you ordering?
Magill Estate Restaurant. Special occasions call for splashing out on [Scott Huggins]’s signature Mayura Station 9+ striploin signature series with a glass of Grange.
Where can you find the best coffee?
My family and I like to go to Plant 4 in Bowden; we get coffee from My Grandma Ben. I like that they have a sustainable focus. Then I get a croissant or hazelnut chocolate scroll from Lost Loaf and sit outside so my son can play.
Do you have a go-to for a long lunch?
I like to travel to McLaren Vale and go to Maxwell Wines. I order the degustation and let them take care of the day without having to think about what I’m going to order. It’s always a memorable experience.
How about a meal with a big group of family or friends?
A round table at Sunnys/Rosemont Hall in Prospect. It’s the kind of place that makes you hungry for more (but you never actually leave hungry). The menu is great for sharing, full of flavour and exceptional value. It’s great to see they’ve been able to bring back the same vibe, service and experience after rebuilding.
What’s your bucket-list restaurant?
Acru in New York City. I first met its owner and chef Daniel Garwood when we were competing in the San Pellegrino Young Chef of the Year awards and we bonded over our shared philosophies. The menu is inspired by Garwood’s Australian roots and experience working across some of the best restaurants around the world. I hope to experience it for myself someday.
If you’re after something sweet, where are you heading and what are you getting?
Anything on The Sugar Man’s weekly specials is guaranteed to hit the spot, so I’d head to Hutt Street. It’s well worth the line-up and hype!
Is there a hidden gem that you think is great?
If you haven’t found your way to The Flying Fig in North Adelaide yet, then it’s definitely one to check out. It’s simple but great food with fresh local produce and great coffee. It channels the vibe of a delicatessen in NYC, but it’s tucked away in the back streets of North Adelaide.
What is your favourite dish to cook at Aurora and why?
Our pickled kohlrabi with tomato escabeche, caramelised leek and green olives. This is a new one I’m introducing to the menu at Aurora, it’s a plant-based dish which brings to life my passion for creating innovative plant-based dishes. While sustainability is certainly important, my primary motivation is the belief that every guest deserves a memorable dining experience, regardless of their background. This extends to dietary restrictions and preferences as well. A guest’s personal philosophy or dietary needs should never compromise the quality of their dining experience. I firmly believe that vegetarian dishes deserve the same prominence and artistry on our menus as their protein-based counterparts. This dish proves that.
Tell us about a local producer you can’t stop thinking about?
Ngeringa is one of the best vegetable farmers in South Australia. They’re biodynamic and focus on native ingredients, but one of the main things I love about them is that they push the boundaries and take risks to try new things rather than sticking to the status quo. The result is exceptional produce that I love to cook with.
