Latest news with #Italian-Australian
Hamilton Spectator
12-07-2025
- Sport
- Hamilton Spectator
Canadian co-owner Steve Nijjar celebrates Racing Madrid's promotion in Spain
When Canadian Steve Nijjar helped resurrect the long-defunct Racing Madrid soccer club, it had no players, no fans and no stadium. 'We had zero,' he said. Times have changed. In May, the team won promotion to the Spanish fifth-tier in Nijjar's third season at the helm. 'But to be honest, I consider it my second season because first year we had no idea what was going on. We'd just brought the club back to life,' he said. For Nijjar, it's just the start of the journey. The former goalkeeper, coach, boxer, gym owner, bodyguard, actor and movie producer has his eyes set on La Liga, Spain's top-tier home to the likes of star-studded Real Madrid, Atletico Madrid and Barcelona. But first things first. Even the fifth tier of Spanish soccer presents a challenge. 'It's a different level,' Nijjar said. 'Now we're going to be playing against the reserve teams of Leganés, the C team of Atletico Madrid, the reserve team of Rayo Vallecano.' A roster upgrade is in the works. Nijjar, who has already re-signed the Racing Madrid captain, only plans to bring back four or five players from last season. 'The rest of the players will be all new,' he said. Nijjar, from Nobleton, Ont., originally came to Madrid to accompany his youngest son Tejpal, a goalkeeper who is in Rayo Vallecano's academy. While there, his son's adviser Morris Pagniello, an Italian-Australian FIFA agent, introduced him to Racing Murcia, a team in the fifth tier of Spanish soccer. Nijjar was convinced to become Murcia's president but eventually stepped away — while retaining an ownership stake — because the team was three hours away from Madrid and he felt he wasn't close enough to do the job justice. But he said he was open to another lower-division soccer option closer to home. Founded in 1914, Racing Madrid went out of business in 1932. It got a new lease on life when Nijjar and Pagniello bought sixth-tier club Cenafe Club for sale and decided to rebrand it Racing Madrid, not knowing there had been a franchise with that same name that had folded decades before. With promotion comes a new home. The club is moving to a city stadium in Alcobendas, a suburb of Madrid, with Nijjar hoping to attract 3,000 to 4,000 fans per game when the season starts in late August. Nijjar, who spends 10 months a year in Spain, is looking to partner with a La Liga club with an eye to sharing talent. He also wants to start a residency program for players 13 and older. 'I'm very pleased with the progress,' Nijjar said of the club. 'It's not been easy but it's exactly what I wanted to do … And we'll continue our journey.' Nijjar, whose life story is told in a 2021 documentary titled 'Anatomy of a Warrior: The Steve Nijjar Story,' is currently working on a documentary series on Racing Madrid called 'Racing to Madrid.' —- This report by The Canadian Press was first published July 12, 2025
Winnipeg Free Press
12-07-2025
- Sport
- Winnipeg Free Press
Canadian co-owner Steve Nijjar celebrates Racing Madrid's promotion in Spain
When Canadian Steve Nijjar helped resurrect the long-defunct Racing Madrid soccer club, it had no players, no fans and no stadium. 'We had zero,' he said. Times have changed. In May, the team won promotion to the Spanish fifth-tier in Nijjar's third season at the helm. 'But to be honest, I consider it my second season because first year we had no idea what was going on. We'd just brought the club back to life,' he said. For Nijjar, it's just the start of the journey. The former goalkeeper, coach, boxer, gym owner, bodyguard, actor and movie producer has his eyes set on La Liga, Spain's top-tier home to the likes of star-studded Real Madrid, Atletico Madrid and Barcelona. But first things first. Even the fifth tier of Spanish soccer presents a challenge. 'It's a different level,' Nijjar said. 'Now we're going to be playing against the reserve teams of Leganés, the C team of Atletico Madrid, the reserve team of Rayo Vallecano.' A roster upgrade is in the works. Nijjar, who has already re-signed the Racing Madrid captain, only plans to bring back four or five players from last season. 'The rest of the players will be all new,' he said. Nijjar, from Nobleton, Ont., originally came to Madrid to accompany his youngest son Tejpal, a goalkeeper who is in Rayo Vallecano's academy. While there, his son's adviser Morris Pagniello, an Italian-Australian FIFA agent, introduced him to Racing Murcia, a team in the fifth tier of Spanish soccer. Nijjar was convinced to become Murcia's president but eventually stepped away — while retaining an ownership stake — because the team was three hours away from Madrid and he felt he wasn't close enough to do the job justice. But he said he was open to another lower-division soccer option closer to home. Founded in 1914, Racing Madrid went out of business in 1932. It got a new lease on life when Nijjar and Pagniello bought sixth-tier club Cenafe Club for sale and decided to rebrand it Racing Madrid, not knowing there had been a franchise with that same name that had folded decades before. With promotion comes a new home. The club is moving to a city stadium in Alcobendas, a suburb of Madrid, with Nijjar hoping to attract 3,000 to 4,000 fans per game when the season starts in late August. Monday Mornings The latest local business news and a lookahead to the coming week. Nijjar, who spends 10 months a year in Spain, is looking to partner with a La Liga club with an eye to sharing talent. He also wants to start a residency program for players 13 and older. 'I'm very pleased with the progress,' Nijjar said of the club. 'It's not been easy but it's exactly what I wanted to do … And we'll continue our journey.' Nijjar, whose life story is told in a 2021 documentary titled 'Anatomy of a Warrior: The Steve Nijjar Story,' is currently working on a documentary series on Racing Madrid called 'Racing to Madrid.' — This report by The Canadian Press was first published July 12, 2025
Sydney Morning Herald
24-06-2025
- General
- Sydney Morning Herald
The secret kitchen wisdom that top chefs and cooks swear by (and you should too)
It's often the tiny differences that improve your cooking. Here's the advice from the experts including Poh Ling Yeow, Donna Hay and Maggie Beer. The best ideas are often the simplest. The same goes for cooking. In our popular column The Dish, we ask some of Australia's most influential people what cooking wisdom they live by – among many other burning questions. Here are the golden nuggets from some of our top cooking talent that you can apply in your kitchen, too. Lennox Hastie, owner-chef, Firedoor, Sydney I always say cook the food you want to eat – it sounds stupidly obvious but it's everything. You have to make yourself happy first. You have to choose the ingredients you want and there's nothing worse than cooking something you don't love. Silvia Colloca, Italian-Australian TV personality and cookbook author It's imperative the pasta is not overcooked. The concept of al dente [resistance to the tooth] matters to Italians, and it matters to me. It's more important than you think and not as snobby as it might sound. It mostly applies to dry pasta. As a rule of thumb, if the packet says 11 minutes, take it out after nine or 10 minutes because it continues to cook with the residual heat. Andrew McConnell, chef and restaurateur Less is more. I wish I had learnt this earlier as a chef, but it's something you learn on the job as your palate matures. It has a lot to do with you as a person and what you like, and not so much the technical aspect of cooking. In the southern countries of the Mediterranean, they do this so well. Brigitte Hafner, owner-chef Tedesca Osteria, Victoria I learned very early on from [Sydney chef] Kylie Kwong about when to season. It's essential, and many people put the salt at the end, but for me, salt is there to extract flavour, not to add anything. I would say you must always season carefully and purposefully. And, of course, taste as you go. Poh Ling Yeow, TV presenter and recipe writer I learnt about balance from my mum – salty, sweet and sour. At the end of cooking a meal, it's all about these three things. Clare Smyth, chef, Oncore It's about buying the best-quality produce you can afford. That rule never gets old. Buy what's in season and keep it simple when you cook. Eat more vegetables is another one – it's better for us and better for the planet. Sarah Wilson, Australian author and podcaster My mum had six kids and was so good with food. The wisdom I got from her is 'do not peel vegetables or fruit'. A lot of the nutrients are in the skin, and that's the same with meats. I use the last little bit of everything. I reuse lemon peels, the skin on chickens and the fat on meat. I also live by this mantra: If in doubt, eat as your grandmother or great-grandmother used to eat. Diana Chan, TV host and writer As simple as it sounds, it has to be 'taste as you go'. Many cooks forget to taste their food, but I am always checking the flavour as I cook. It's important that when the dish hits the table, it should have the perfect amount of seasoning. Donna Hay, tastemaker and recipe writing legend For me, it's about combining simple ingredients that punch above their weight, rather than adding more when you're working on a dish. 'Less is more' is always the key. Maggie Beer, Australian cooking legend Produce is the key, as is simplicity. Make produce shine by using the right cooking technique, and have the confidence to keep it simple. Shannon Martinez, owner-chef, Smith & Daughters, Melbourne Observing my paternal grandmother, Rosa Martinez, in her commission house kitchen is where I learnt a lot about cooking. I would plant myself with her in the kitchen whenever she was by the stove. It's where she spent most of her time. We would talk, and I would observe her gentle style of cooking. As a young chef, you see a lot of aggression in the kitchen, but I liked her passion with a gentle approach. Marion Grasby, TV presenter, food writer and entrepreneur Never wash someone else's wok. A well-seasoned wok's patina is a work of art and a labour of love. Scrub too hard or use harsh detergents and all that love gets washed away. Do the dishes but leave the wok, please. Guillaume Brahimi, French-born chef and restaurateur The best advice I heard as a chef is that seasonal ingredients are everything. It doesn't mean they have to be expensive, but in season is a must when cooking. I don't try to cook with produce that isn't available. I learnt that as a young boy growing up in France with my family – we always shopped from markets as we needed items. I do that with my work as well. Shopping in season is the most cost-effective. Hugh Allen, chef at Vue de Monde, Melbourne It's a common piece of advice, but starting with incredible produce really makes all the difference. If the base ingredient is exceptional, you don't need to do much to make it shine. Helly Raichura, owner-chef of Enter via Laundry, Melbourne My cooking style is instinctive, and I continue to approach the kitchen in the same way. I hold on to the basics I learnt growing up in an Indian household – like how to cook rice, chapati and vegetables. And in Australia, I go with what is fresh and in season. Stephanie Alexander, Australian cooking royalty
The Age
24-06-2025
- General
- The Age
The secret kitchen wisdom that top chefs and cooks swear by (and you should too)
It's often the tiny differences that improve your cooking. Here's the advice from the experts including Poh Ling Yeow, Donna Hay and Maggie Beer. The best ideas are often the simplest. The same goes for cooking. In our popular column The Dish, we ask some of Australia's most influential people what cooking wisdom they live by – among many other burning questions. Here are the golden nuggets from some of our top cooking talent that you can apply in your kitchen, too. Lennox Hastie, owner-chef, Firedoor, Sydney I always say cook the food you want to eat – it sounds stupidly obvious but it's everything. You have to make yourself happy first. You have to choose the ingredients you want and there's nothing worse than cooking something you don't love. Silvia Colloca, Italian-Australian TV personality and cookbook author It's imperative the pasta is not overcooked. The concept of al dente [resistance to the tooth] matters to Italians, and it matters to me. It's more important than you think and not as snobby as it might sound. It mostly applies to dry pasta. As a rule of thumb, if the packet says 11 minutes, take it out after nine or 10 minutes because it continues to cook with the residual heat. Andrew McConnell, chef and restaurateur Less is more. I wish I had learnt this earlier as a chef, but it's something you learn on the job as your palate matures. It has a lot to do with you as a person and what you like, and not so much the technical aspect of cooking. In the southern countries of the Mediterranean, they do this so well. Brigitte Hafner, owner-chef Tedesca Osteria, Victoria I learned very early on from [Sydney chef] Kylie Kwong about when to season. It's essential, and many people put the salt at the end, but for me, salt is there to extract flavour, not to add anything. I would say you must always season carefully and purposefully. And, of course, taste as you go. Poh Ling Yeow, TV presenter and recipe writer I learnt about balance from my mum – salty, sweet and sour. At the end of cooking a meal, it's all about these three things. Clare Smyth, chef, Oncore It's about buying the best-quality produce you can afford. That rule never gets old. Buy what's in season and keep it simple when you cook. Eat more vegetables is another one – it's better for us and better for the planet. Sarah Wilson, Australian author and podcaster My mum had six kids and was so good with food. The wisdom I got from her is 'do not peel vegetables or fruit'. A lot of the nutrients are in the skin, and that's the same with meats. I use the last little bit of everything. I reuse lemon peels, the skin on chickens and the fat on meat. I also live by this mantra: If in doubt, eat as your grandmother or great-grandmother used to eat. Diana Chan, TV host and writer As simple as it sounds, it has to be 'taste as you go'. Many cooks forget to taste their food, but I am always checking the flavour as I cook. It's important that when the dish hits the table, it should have the perfect amount of seasoning. Donna Hay, tastemaker and recipe writing legend For me, it's about combining simple ingredients that punch above their weight, rather than adding more when you're working on a dish. 'Less is more' is always the key. Maggie Beer, Australian cooking legend Produce is the key, as is simplicity. Make produce shine by using the right cooking technique, and have the confidence to keep it simple. Shannon Martinez, owner-chef, Smith & Daughters, Melbourne Observing my paternal grandmother, Rosa Martinez, in her commission house kitchen is where I learnt a lot about cooking. I would plant myself with her in the kitchen whenever she was by the stove. It's where she spent most of her time. We would talk, and I would observe her gentle style of cooking. As a young chef, you see a lot of aggression in the kitchen, but I liked her passion with a gentle approach. Marion Grasby, TV presenter, food writer and entrepreneur Never wash someone else's wok. A well-seasoned wok's patina is a work of art and a labour of love. Scrub too hard or use harsh detergents and all that love gets washed away. Do the dishes but leave the wok, please. Guillaume Brahimi, French-born chef and restaurateur The best advice I heard as a chef is that seasonal ingredients are everything. It doesn't mean they have to be expensive, but in season is a must when cooking. I don't try to cook with produce that isn't available. I learnt that as a young boy growing up in France with my family – we always shopped from markets as we needed items. I do that with my work as well. Shopping in season is the most cost-effective. Hugh Allen, chef at Vue de Monde, Melbourne It's a common piece of advice, but starting with incredible produce really makes all the difference. If the base ingredient is exceptional, you don't need to do much to make it shine. Helly Raichura, owner-chef of Enter via Laundry, Melbourne My cooking style is instinctive, and I continue to approach the kitchen in the same way. I hold on to the basics I learnt growing up in an Indian household – like how to cook rice, chapati and vegetables. And in Australia, I go with what is fresh and in season. Stephanie Alexander, Australian cooking royalty
Perth Now
10-06-2025
- Perth Now
Hosties restrain wine-swilling passenger
A woman who allegedly refused to stop drinking her own wine on an international flight to Sydney was physically restrained by flight attendants when she refused to sit down during the plane's descent. Police allege a 64-year old dual Italian-Australian national drank a bottle of her own wine on a flight from Noumea last Tuesday. The woman allegedly became abusive when airline crew told her that she could not drink her own alcohol. When the aircraft started its descent, the woman allegedly refused to sit down, kicked a crew member in the stomach and became disruptive when flight attendants tried to physically restrain her to a seat. A 64-year old woman allegedly kicked a crew member in the stomach when flight attendants tried to physically restrain her. NewsWire / Gaye Gerard Credit: News Corp Australia Australian Federal Police (AFP) officers were called to remove the woman from the aircraft when it arrived at Sydney Airport. An AFP spokesman said paramedics conducted a health check and took her to a hospital in Randwick where she was discharged the next day. Police charged the woman with assaulting a flight attendant, disorderly conduct on an aircraft, failing to comply with safety instructions and consuming alcohol not provided by aircraft crew. AFP Acting Superintendent Dom Stephenson said police had zero tolerance for disruptive or anti-social behaviour on-board aircraft or in airports. She is due to face Wollongong Local Court. Newswire / Gaye Gerard Credit: News Corp Australia 'All passengers and airline staff have the right to feel safe and should not have to witness intoxication, violence or bad behaviour, particularly when they're in a confined space in the air,' he said. 'People who engage in anti-social behaviour should understand this not only impacts their own travel plans but also that of hundreds of other people if they cause a flight to be delayed or cancelled. 'People who break the law will be dealt with swiftly and will be brought before the courts.' The woman is expected to appear in the Wollongong Local Court on Tuesday.
