Simplicity and South Australian produce will be the focus of chef Scott Huggins’ menu for Penfolds’ Magill Estate Restaurant, which is due to reopen at the end of this month after being closed for nearly two years.

Huggins was announced last month as the restaurant’s new executive chef after the departure of Jock Zonfrillo. In a 15-year career, he has worked at a number of international fine-dining and Michelin-star restaurants, including Iggy’s at The Hilton in Singapore, Ezard at the Adelphi in Melbourne,  Micolau Hotel and Restaurant in Spain and, most recently, Nihonryori Ryugin in Tokyo.

Here, Huggins gives an insight into what’s in store for Magill Estate Restaurant.

What style of menu do you envision for the restaurant?

The style of the menu is ingredient-focused with an emphasis on South Australian produce. Essentially, sourcing ingredients from the same regions/locations as our winemakers source grapes for Penfolds wines.

The menu is about simplicity and purity of flavours rooted in nature. The team are continuing to focus on our relationships with small producers, farmers and growers.

We are also in the process of working on an extensive wine list including Grange from the 1950s, Champagne from the most respected champagne houses, as well as some rare Penfolds curios – real wine treasures.

You were most recently at Nihonryori Ryugin in Tokyo – can we expect to see a Japanese influence in your dishes?

The food will not be Japanese.  We will apply the same upmost respect when working with our beautiful produce and some Japanese techniques will be applied.

Former head chef Jock Zonfrillo had a strong focus on native ingredients – how would you describe your own approach to cooking?

The food and wine together are naturally a central component of the experience of the restaurant.  My focus is on the best natural South Australian ingredients and simplicity.

You’ve been quoted as saying South Australia has some of the best produce available. What are some of the ingredients you are keen to incorporate in the Magill Estate menu? Can you give us any hints as to how you might use them? 

I am keen to use many South Australian ingredients.  One in particular is a rare breed of Suffolk lamb that we will be dry-ageing for a great deal of time and cooking over charcoal. This allows the meat to tenderise itself with time and become fuller in flavour.

The restaurant has a strong reputation but has been closed for renovations for two years, with many people eagerly anticipating its reopening. Do you feel a weight of expectation to deliver something pretty special?  

I am excited to be a part of such a great opportunity and can’t wait for the restaurant to open.

Magill Estate Restaurant is due to re-open on August 28.