When you think prestigious South Australian reds, you think Penfolds. When you think prestigious South Australian chefs, you think Scott Huggins.
The chef-owner of Magill Estate Restaurantand Magill Estate Kitchen spent his formative years cooking in Tokyo cooking at the three-starred Ryu Gin under chef Seiji Yamamoto.
He’s known for his surgically steady technique, delicate plating and reverence for local seasonal produce.
When he’s not cooking at his two Penfold’s estate restaurants, he’s eating his way through the Hills, picking up Indian takeaway or tucking in for long, luscious lunches.
What’s your go-to for a quick takeaway?
I live in the Adelaide Hills, so it’s Tandoori Spice in Stirling. My go-to order is the lamb saag with the cheesy garlic naan and Kashmiri rice.
And for a drink and snacks?
It has to be Africola. The venue always delivers on both the food and atmosphere. Duncan’s food is all about the flavour and the snacks are some of my favourite in town. I always start the night with the signature chicken-skin tea and a Negroni.
For something a little closer to home, it’s Trak. Quentin Whittle delivers no-bullshit, really delicious food. Sit at the bar and order shared plates like the chargrilled octopus with charred tomato, hummus and crispy peas.
What about the best food close to where you live?
Patch Kitchen and Garden in Stirling. Andy Davies, who used to work at Osteria Oggi and Press, whips up freshly made pasta every day. The menu is always changing but if it’s on the menu, order the rabbit ragu gnocchi.
Where do you go for a long lunch?
Maxwell Wines in McLaren Vale is my go-to for a leisurely set menu lunch. Chef Fabian Lehmann’s doing some really amazing things and the view is great too!
The Salopian Inn in McLaren Vale is another icon and great for an a la carte option. Order the dumplings and the braised kangaroo tail and make your way through an impressive gin selection.
Who do you think makes the best coffee in town?
Cartel Coffee in Kent Town. They have a local Colombian brewer who roasts espresso right on site, always delicious, fresh and aromatic.
How about a meal with a big group of family or friends?
Stanley Bridge Tavern is ideal for a family gathering. The atmosphere is warm and welcoming, and it’s a great place to bring the kids. The hearty pub classics with a modern twist are always a hit.
Who do you think makes the best desserts?
Baptiste, my pastry chef at Magill Estate Restaurant. His chocolate garlic dish is a bold and surprising combination that has been a guest favourite for some time! It’s served with the Penfolds Grandfather Tawny and is wildly good.
What’s your favourite dish on the menu at Magill Estate?
I’d have to say it’s the southern squid with cauliflower and caviar. It’s a dish that embodies our commitment to high-quality, produce-driven ingredients and showcases the craft that I love.
Is there a hidden gem that you think is underrated but great?
Yuki in Burnside is a hidden treasure. It’s the best Japanese cooking in South Australia, yet it’s still flying under the radar. The sushi is a testament to the chef’s skill and dedication and to our local seafood.
Where’s your favourite spot to grab gelato?
Messina in Kent Town. Its flavours are creative, and the salted caramel and white chocolate is a perfect blend of sweet and salty. The kids love it too.
Tell us about a local producer you can’t stop thinking about?
Scott DeBruin from Mayura Station is a standout. His dedication to producing premium Wagyu beef is unparalleled, and the quality is extraordinary. It’s been on the Magill Estate Restaurant menu for years.
Where would you take someone you’re looking to impress?
Herringbone is my choice for impressing guests. Just simple, fresh and delicious food. One of my faves is the torched Spencer Gulf prawn or the scallop crudo, mandarin and fermented jalapeno. Chef knows when to step in and when to leave good produce to speak for itself.
What’s your favourite spot for a late-night feed?
Bombay Spice Kitchen. I order the butter chicken, spicy vindaloo and fuckloads of naan.
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