Brigitte Nielsen declines to discuss estranged son but insists she has been a good mother
The 61-year-old actress' son Killian Marcus Nielsen - who she had with Mark Gastineau - recently opened up about how the star cut him out of her life about a year ago after he attended the birthday party of the daughter of Raoul Meyer - who is Brigitte's former husband. The pair did not end on good terms after their divorce in 2005 - after being married since 1993.
When asked about her relationship with her estranged son, Brigitte told Vanity Fair Italy: 'That's something I'd rather not talk about. These things, in my view, should be dealt with at home, not in public."
Despite not wishing to discuss her fractured relationship with her son, the mother-of-five went on to explain that she does believe she has been a good parent to Killian.
When asked whether she thinks she has been a good mother, the 'Rocky IV' star answered: 'Absolutely, yes. Clearly I'm probably better at it now than I was in my 20s. But I managed to raise five children, take them to school, teach them right from wrong, all without ever stopping working or travelling. It was incredibly hard: I always took them with me, I never missed a single nappy. Did you know I named [my son] Douglas after McDonnell Douglas planes because when I was pregnant with him I was constantly flying on them!"
Last month, Killian appeared on the Italian television show 'La Volta Buona' and explained how his relationship with his mother improved when he met his partner Laura Barbieri following his battle with alcohol issues.
Speaking on the show, he said: 'Once I met Laura, I got closer to my mother ( Brigitte Nielsen ), to my adoptive father. We were doing well, there was a finally positive family situation.
However, Killian went on to explain that his relationship with his mother has since fallen apart because of an Instagram Story of Killian at a party with Raoul Meyer and since then, he has been banned from her events.
He added: 'A few weeks later, I called my mom because she had an event in Capri. I asked her if I could come too. She said, 'No, you can't come because you're a former alcoholic and we're promoting a gin.''
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
7NEWS
2 days ago
- 7NEWS
Shark attack: Pregnant TV host and wife of former NBA star Danilo Gallinari bitten by shark in Puerto Rico
A pregnant television presenter has revealed the horror moment when she was attacked by a shark close to shore at a resort in Puerto Rico. Eleonora Boi, shared a photo of herself in a hospital bed on Instagram, describing the experience as the 'worst day of my life.' 'I never thought I could get attacked by a shark and I was near the shore and on a super crowded beach,' she wrote in the caption of the photo according to a translation. She explained that she had to have surgery for the injury she sustained on her leg. 'I was rushed to the rescue and the surgery to fix my poor bruised leg went well,' she said. Boi is the wife of former NBA star Danilo Gallinari, and expressed her gratitude for his support during the incident. 'I thank my husband . . . he gave me all his love and courage,' she added. 'Now I just have to recover from the great scare and try to forgive the great friend who betrayed me. Shark will be hearing from my legals soon.' Local police confirmed that a woman suffered an open wound to her thigh at Carolina Resort, Puerto Rican newspaper El Nuevo Dia reported. 'Based on the photographs provided to us, we believe the characteristics of the bite could be consistent with those of a shark, but to validate this, a series of analyses would be necessary,' Nilda Jiménez said. Boi and Gallinari, who are both from Italy originally, married in July 2022 and share two children. Boi is a sports journalist and presenter and is pregnant with their third child. Danilo Gallinari is an accomplished Italian basketball forward who began his professional career in Italy before being selected 6th overall in the 2008 NBA Draft by the New York Knicks.
The Age
2 days ago
- The Age
‘Always order the lasagne': The inner-west 20-seater locals can't get enough of
A serious snack section leads the menu at Sippenham in Sydenham, which was built on a passion for music, food and community. Previous SlideNext Slide Italian$$$$ A few years ago, in the midst of lockdown, two best mates moved in together and began marking their days with a kaleidoscope of home-cooked food. Friends since high school, chef Nick 'Poodle' Giannopoulos and then-retail bank employee Stephen Mandis were most excited about Friday night's menu. That night, from a tiny, less than fancy oven in their flat, Giannopoulos would serve fat golden focaccia, a pond of olive oil and balsamic vinegar to sweep it through, and a lusty beef shin lasagne with vodka sauce, its surface thick with parmigiano. Nearly five years later, that lasagne, using marrow-in beef shin and pasta sheets handmade by Giannopoulos, is pulling diners from across the city to their 20-seater restaurant, Sippenham, in Sydenham. It's part of a story that began with Mandis becoming fascinated by Giannopoulos' life as a chef. 'I'd wait for him to come home and tell me how his day and the restaurant was,' he says. 'Eventually, it grew this charm, this idea that – as best mates – we could open up our own place together. And here we are, a couple [of] years later.' Since opening in April, Sippenham has been regularly booked out. The restaurant, built with passion for music, food and community, bubbles with a singular camaraderie led by Mandis on the floor, welcoming and checking on diners. It also feels surprisingly luxurious. Perhaps this is because outside, Unwins Bridge Road, the nearby train bridge and Railway Road merge traffic, gritty air and overhead planes. It's a Sydenham kind of magic along with the giant fig tree festooned with fairy lights, the Bonds outlet and a karate school. Inside Sippenham, also inspired by the two friends' love of East London, the emerald-green cushioned chairs, banquette seating, dark green walls and glowing lamps bring an easy-going sophistication. I'm dining alone and that feels entirely comfortable here. The menu starts with a serious snack section, led by the 'Uncle Luke's' fish sanger, its crustless white bread as soft as a doona. There are ribbons of iceberg lettuce, a lovely crumbed swordfish fillet and nicely strong taramasalata. Named after Mandis' long-time fishing friend, you can spot Luke holding prize catches in framed photos on Sippenham's dark green walls. Always order the lasagne – a salubriously layered marvel marked by generous pieces of beef and made from a recipe handed down from Giannopoulos' grandmother. Meanwhile, the malloreddus features chubby curls of pasta served with fleshy king prawns, roast cherry tomatoes, shellfish bisque and chives. Giannopoulos also has a way with meatballs – three lovely herby, orbs as big as the cricket ball held by Shane Warne in another framed photo – and served with melting parmigiano and a rich glug of Napoletana sauce. Wipe the plate clean with salt-flecked focaccia, made in a commercial oven Giannopoulos oversees in the open kitchen. There is a tiramisu being ordered left, right and centre, but I carry a torch for Giannopoulos' brownie-like chocolate cake with its fat wiggle of cremeux evaporating like magic on the tongue. Sippenham is also strong on wine, its ever-changing list curated by importer Lo-Fi Wines, and tonight I drink the lovely Casina Val Liberata's Chiara, a rosé from Monferrato in Italy. To find his feet before the pair opened Sippenham, Mandis spent two years working with Giannopoulos and his parents at their North Ryde restaurant, Fourno, until it closed in 2024 after 20 years. Now they want to leave their own hospitality legacy with Sippenham. 'I'm in this to make people happy,' Mandis says. 'We want to pay tribute to our ancestors, our family and the suburbs and streets that raised us. Every plate is made with love.' Afterwards, a diesel locomotive crossing the railway bridge fills the air with grey smoke. The character and food of Sippenham glows on amid it. Three more 'mates places' to try Cricca Founded by long-time friends Alessio Nogarotto and Giles Gabutina, this small but wondrous spot on Windsor's main shopping strip matches wood-fired bread with burrata laced with mandarin and leek, and ricotta beetroot ravioli, under chandeliers and candlelight. 1/135 George Street, Windsor, Ciro's Pizza Halfway to Wollongong in the seaside village of Thirroul, four mates – Michael Zubrecky, Joel Mucci, Liam Forsythe and Marko Bozic – oversee magnificent wood-fired Neapolitan style pizza, fab mains (try the smoked beef sausage with fava beans and potato) and a bevy of natural wines. 1 Raymond Road, Thirroul, Wharf St Kitchen In 2023, mates Dave Moran and Josh McPhee, founders of Dulwich Hill's The General, took over Marrickville Gold Club's kitchen. A menu featuring beef brisket lasagne, hand-rolled potato gnocchi and southern-fried popcorn chicken is still impressing locals. Good Food reviews are booked anonymously and paid independently. A restaurant can't pay for a review or inclusion in the Good Food Guide.
Sydney Morning Herald
2 days ago
- Sydney Morning Herald
‘Always order the lasagne': The inner-west 20-seater locals can't get enough of
A serious snack section leads the menu at Sippenham in Sydenham, which was built on a passion for music, food and community. Previous SlideNext Slide Italian$$$$ A few years ago, in the midst of lockdown, two best mates moved in together and began marking their days with a kaleidoscope of home-cooked food. Friends since high school, chef Nick 'Poodle' Giannopoulos and then-retail bank employee Stephen Mandis were most excited about Friday night's menu. That night, from a tiny, less than fancy oven in their flat, Giannopoulos would serve fat golden focaccia, a pond of olive oil and balsamic vinegar to sweep it through, and a lusty beef shin lasagne with vodka sauce, its surface thick with parmigiano. Nearly five years later, that lasagne, using marrow-in beef shin and pasta sheets handmade by Giannopoulos, is pulling diners from across the city to their 20-seater restaurant, Sippenham, in Sydenham. It's part of a story that began with Mandis becoming fascinated by Giannopoulos' life as a chef. 'I'd wait for him to come home and tell me how his day and the restaurant was,' he says. 'Eventually, it grew this charm, this idea that – as best mates – we could open up our own place together. And here we are, a couple [of] years later.' Since opening in April, Sippenham has been regularly booked out. The restaurant, built with passion for music, food and community, bubbles with a singular camaraderie led by Mandis on the floor, welcoming and checking on diners. It also feels surprisingly luxurious. Perhaps this is because outside, Unwins Bridge Road, the nearby train bridge and Railway Road merge traffic, gritty air and overhead planes. It's a Sydenham kind of magic along with the giant fig tree festooned with fairy lights, the Bonds outlet and a karate school. Inside Sippenham, also inspired by the two friends' love of East London, the emerald-green cushioned chairs, banquette seating, dark green walls and glowing lamps bring an easy-going sophistication. I'm dining alone and that feels entirely comfortable here. The menu starts with a serious snack section, led by the 'Uncle Luke's' fish sanger, its crustless white bread as soft as a doona. There are ribbons of iceberg lettuce, a lovely crumbed swordfish fillet and nicely strong taramasalata. Named after Mandis' long-time fishing friend, you can spot Luke holding prize catches in framed photos on Sippenham's dark green walls. Always order the lasagne – a salubriously layered marvel marked by generous pieces of beef and made from a recipe handed down from Giannopoulos' grandmother. Meanwhile, the malloreddus features chubby curls of pasta served with fleshy king prawns, roast cherry tomatoes, shellfish bisque and chives. Giannopoulos also has a way with meatballs – three lovely herby, orbs as big as the cricket ball held by Shane Warne in another framed photo – and served with melting parmigiano and a rich glug of Napoletana sauce. Wipe the plate clean with salt-flecked focaccia, made in a commercial oven Giannopoulos oversees in the open kitchen. There is a tiramisu being ordered left, right and centre, but I carry a torch for Giannopoulos' brownie-like chocolate cake with its fat wiggle of cremeux evaporating like magic on the tongue. Sippenham is also strong on wine, its ever-changing list curated by importer Lo-Fi Wines, and tonight I drink the lovely Casina Val Liberata's Chiara, a rosé from Monferrato in Italy. To find his feet before the pair opened Sippenham, Mandis spent two years working with Giannopoulos and his parents at their North Ryde restaurant, Fourno, until it closed in 2024 after 20 years. Now they want to leave their own hospitality legacy with Sippenham. 'I'm in this to make people happy,' Mandis says. 'We want to pay tribute to our ancestors, our family and the suburbs and streets that raised us. Every plate is made with love.' Afterwards, a diesel locomotive crossing the railway bridge fills the air with grey smoke. The character and food of Sippenham glows on amid it. Three more 'mates places' to try Cricca Founded by long-time friends Alessio Nogarotto and Giles Gabutina, this small but wondrous spot on Windsor's main shopping strip matches wood-fired bread with burrata laced with mandarin and leek, and ricotta beetroot ravioli, under chandeliers and candlelight. 1/135 George Street, Windsor, Ciro's Pizza Halfway to Wollongong in the seaside village of Thirroul, four mates – Michael Zubrecky, Joel Mucci, Liam Forsythe and Marko Bozic – oversee magnificent wood-fired Neapolitan style pizza, fab mains (try the smoked beef sausage with fava beans and potato) and a bevy of natural wines. 1 Raymond Road, Thirroul, Wharf St Kitchen In 2023, mates Dave Moran and Josh McPhee, founders of Dulwich Hill's The General, took over Marrickville Gold Club's kitchen. A menu featuring beef brisket lasagne, hand-rolled potato gnocchi and southern-fried popcorn chicken is still impressing locals. Good Food reviews are booked anonymously and paid independently. A restaurant can't pay for a review or inclusion in the Good Food Guide.
