Nick Connellan

Editor at Broadsheet Australia

Featured in: Favicon

broadsheet.com.au

Articles

It Sure Seems Like This Is Curtains for Fitzroy North’s Pinotta

1 week ago | broadsheet.com.au | Nick Connellan

“I sound really clichéd, but we really wanted to open a good local restaurant that’s popular not for just 12 months,” Heidi Modra told Broadsheet the year after opening Pinotta in 2011. “We want to be here for ages, we want to become part of the landscape.”Well, mission achieved. Over the past 14 years the little Italian restaurant that could has become a treasured institution for Fitzroy North residents, almost as integral to the village as Piedimonte’s. Modra’s loved her time, but she’s tired.
The New Chef at Molli in Abbotsford Is a Fermentation Master

1 week ago | broadsheet.com.au | Nick Connellan

With 24 openings to his name since 2006, Nathan Toleman is one of Melbourne’s most prolific and successful restaurateurs. But even the founder of juggernauts like Top Paddock and Higher Ground sometimes gets it wrong. So it was at Molli, the 10-month-old restaurant he’s just relaunched in Abbotsford with a new team and a more approachable, everyday concept.
The Deeds Brewing Site in Glen Iris Will Live On – Thanks to a Stomping Ground Co-Founder

1 week ago | broadsheet.com.au | Nick Connellan

The demise of the multi-award-winning Deeds Brewing was a major blow for Melbourne’s beer scene. Actual beer aside, the brand’s Glen Iris taproom, designed by Splinter Society, was one of the most striking in recent memory. “They did an amazing fit-out,” says Steve Jeffares, co-founder of The Local Taphouse and current co-owner of Stomping Ground in Collingwood and Moorabbin.
Five To Try: New Melbourne Bars We Drank at in March

1 week ago | broadsheet.com.au | Nick Connellan

Suze, Fitzroy NorthFounding chef Ellie Bouhadana may have moved on, yet Hope St Radio’s focaccia remains one of the hottest breads in town (grab the recipe here). But if you’ve been following chef Steve Harry since his last gig, Fitzroy’s Napier Quarter, you know his focaccia with house-made agrodolce belongs in the same conversation. Of course it’s on the menu at Suze, the Hot-Listed wine bar Harry and front-of-house veteran Giulia Giorgetti opened last month.
Robbie Noble, Debut Chef at Residence Restaurant in Parkville, Has Michelin Star Cred

1 week ago | broadsheet.com.au | Nick Connellan

Residence is a forthcoming restaurant at the Potter Museum of Art, on the University of Melbourne’s Parkville campus. As museums rotate exhibitions, Residence will rotate chefs. Every 12 months, a new name will move in and bring an entirely new restaurant concept with them. When we wrote about Residence in February, owners Cameron Earl (front of house at Carlton Wine Room) and Nathen Doyle (owner of Sunhands and Heartattack and Vine had “no idea what the food will be or who will be cooking it”.
Where Chefs Eat: Tipo 00’s Andreas Papadakis Loves These Mud Crab Noodles in the CBD

1 week ago | broadsheet.com.au | Nick Connellan

It’s been 11 years since Greek-born chef Andreas Papadakis broke into the public consciousness with pasta bar Tipo 00. Three years later, he and his business partners struck again with Osteria Ilaria next door, followed by Brunswick East pizzeria Figlia in 2022. Papadakis, the driving culinary force behind the three restaurants, has built a reputation for finely calibrated simplicity. Exhibit A: this kid-friendly pomodoro rigatoni recipe from Tipo 00: The Pasta Cookbook, published last year.
Fitzroy's The Night Cat Needs Your Help To Beat a Noise Complaint

2 weeks ago | broadsheet.com.au | Nick Connellan

Johnston & Napier hasn’t been built yet. The 10-storey apartment block doesn’t even have a planning permit. But that hasn’t stopped the developer from taking nearby live music institution The Night Cat to the Victorian Civil and Administrative Tribunal (VCAT), with claims it’s consistently exceeding noise limits. The two parties met at the tribunal less than a fortnight ago.
This Easter, We Want Piccolina and Baker Bleu’s Easter Sundae

2 weeks ago | broadsheet.com.au | Nick Connellan

• It sold out in 45 minutes at MFWF’s Baker’s Dozen event. But now you’ve got a second crack at securing Aru’s “remixed” duck sausage sanga wrapped in laminated pastry (i.e. a sausage roll) at sibling bakery Antara. And it comes with peanut sambal for dipping. From 8am Friday April 11 until sold out. • You’ve got slightly more time to get your hands on Baker Bleu x Piccolina’s three collab gelato flavours.
Staff and Regulars Remember The Everleigh and Bar Margaux

1 month ago | broadsheet.com.au | Nick Connellan

ValeLast week two of Melbourne’s most beloved, influential cocktail bars closed. Now regulars, former staff and the owners reminisce about 14 years of good times, from first drinks to wedding proposals. Design: Ella WitchellDesign: Ella WitchellValeLast week two of Melbourne’s most beloved, influential cocktail bars closed. Now regulars, former staff and the owners reminisce about 14 years of good times, from first drinks to wedding proposals.
Suki Waterhouse, Mount Kimbie & More

1 month ago | broadsheet.com.au | Nick Connellan

You couldn’t design a more difficult time than Covid to launch, and re-launch, and re-launch a festival. But that was the reality for winter arts festival Rising, which now seems hard-wired for adaptability. Every year co-artistic directors Hannah Fox and Gideon Obarzanek learn from the past, doubling down on what worked practically, what resonated artistically and striving to create a version of the festival Melburnians will love and continue to love.