Taking over Australia's best venues Next event taking place 24th September at Leonardo's Book now

Tuesday 24 September

Broadsheet Kitchen to Transform Leonardo’s Pizza Palace for One Night Only

Tuesday 24 September

On September 24, the menu will pivot to chef Matt Butterworth’s hometown of Penguin in Tasmania. (Yes, there’s a real place called Penguin, and it turns out it has a lot going for it, too.)

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Upcoming events

About Broadsheet Kitchen

Broadsheet Kitchen is a bold new concept and an incubator for boundary-pushing food minds.

It began in 2018, with two of the country’s brightest culinary talent voted in by a panel of judges that represent the very best in Australian dining. Each one received a three-month residency at the Broadsheet Kitchen at Saint Crispin in Collingwood.

Now, sparked by the success and excitement surrounding the first two residencies, and the volume and quality of applications from emerging culinary talent around Australia, the platform takes a new direction, evolving into a national event series hosted at some of the country’s best restaurants and bars, allowing up-and-coming talent to take over for a one-night only event.

The Broadsheet Kitchen mentors Chris Lucas, Anthea Loucas-Bosha, Andrew McConnell, Scott Pickett, Vicki Wild and Nick Shelton will work alongside each venue’s leadership teams to offer their expertise and guidance to the talent.

 

Broadsheet Kitchen is a bold new concept and an incubator for boundary-pushing food minds.

It began in 2018, with two of the country’s brightest culinary talent voted in by a panel of judges that represent the very best in Australian dining. Each one received a three-month residency at the Broadsheet Kitchen at Saint Crispin in Collingwood.

Now, sparked by the success and excitement surrounding the first two residencies, and the volume and quality of applications from emerging culinary talent around Australia, the platform takes a new direction, evolving into a national event series hosted at some of the country’s best restaurants and bars, allowing up-and-coming talent to take over for a one-night only event.

The Broadsheet Kitchen mentors Chris Lucas, Anthea Loucas-Bosha, Andrew McConnell, Scott Pickett, Vicki Wild and Nick Shelton will work alongside each venue’s leadership teams to offer their expertise and guidance to the talent.

 

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Past resident: Matti Fallon

Matti Fallon’s been around. He’s worked stints in construction and as a music supervisor, but he’s better known as a chef, having cooked at (now-closed) upscale Scandinavian eatery DuNord Kitchen, and more recently pivoting to pastry, opening Princes Pies in the CBD in 2018.

Fallon’s vision for Broadsheet Kitchen at Saint Crispin was an homage to the local Chinese restaurant he remembers from his childhood on the Mornington Peninsula. Fallon’s family never had much money, so going to the local Chinese spot was a special treat. It was this nostalgia and admiration for the cuisine that inspired his menu.

With a concept that was as much about a good-time atmosphere as what was on the plate, Fallon was glad to have the opportunity to experiment and expand his skills, interpreting classic dishes through a lens of celebration and innovation.

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Matti Fallon
Matti Fallon

Past resident: Ryan Dolan

Queenslander Ryan Dolan’s 13-year cooking career has taken him to kitchens around Australia and France. In 2012 he arrived in Lyon – France’s capital of gastronomy – and worked at Michelin-starred Têtedoie before landing his first head chef role at sibling eatery Arsenic. By 2015, Dolan was heading up the kitchen at lauded fine diner La Bijouterie.

In early 2018 Dolan moved to Melbourne, where he worked one-month stages at two of Victoria’s best restaurants, Aaron Turner’s Igni and Clinton McIver’s Amaru, before settling at Nick Stanton’s acclaimed Ramblr.

From November 2018 to January 2019, Dolan was the Broadsheet Kitchen’s first resident, bringing his take on “bistronomy” to Melbourne. Bistronomy is a movement that upended the fine-dining establishment when it first hit France in the ’90s. The rebel chefs of the time cooked using refined French techniques, but paired them with creative autonomy and a low-key, lively and unpretentious atmosphere.

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Visit

The Broadsheet Kitchen at Saint Crispin
300 Smith St, Collingwood
info@saintcrispin.com.au
(03) 9419 2202

Tuesday – Sunday, 6pm – late
Friday – Sunday, 12pm – 3pm

Book a table

The Broadsheet Kitchen at Saint Crispin
300 Smith St, Collingwood
info@saintcrispin.com.au
(03) 9419 2202

Tuesday – Sunday, 6pm – late
Friday – Sunday, 12pm – 3pm

Book a table

Events

If you’re looking to host an event or private dining experience at Broadsheet Kitchen, you can get in touch directly with our events team at Saint Crispin.

If you’re looking to host an event or private dining experience at Broadsheet Kitchen, you can get in touch directly with our events team at Saint Crispin.

Mentors

How to apply

Think you’ve got what it takes to fill this spot?

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Entry Info

Apply to take residency at the Broadsheet Kitchen by submitting a 300-500 word description of your restaurant concept. Take care to follow the judging criteria and include 5 x example menu items and a mood board of image references to help the judges visualise your concept.

  I agree to the Terms & Conditions of this competition.