Review: Nicolas Cage-starring horror-mystery ‘Longlegs’ falls flat
Updated 14 July 2024
Gautaman Bhaskaran
CHENNAI: If one were to walk into a theater to watch “Longlegs” in the hopes of finding something even remotely novel or different from the dozens of horror films that have played in cinemas over the years, disappointment awaits.
Set to be released in Saudi cinemas on July 18, the film is set in 1990s Oregon where mist and fog creep across a deserted, snow-covered landscape. Despite the sometimes eerie set, the movie does not manage to create a sense of sheer terror. Writer-director Osgood Perkins’ work appears clumsy, relying mostly on mood and atmosphere rather than on a substantial core as it follows FBI agent Lee Harker (Maika Monroe) on the trail of a notorious serial killer, played by Nicolas Cage.
Cage is completely hidden under a heavy disguise, with his expressions impossible to fathom, which is a pity because love him or hate him, he is an emotive performer.
Leaving behind coded notes signed as Longlegs — notes that Harker manages to crack as she tries to capture him — the devil on the prowl convinces fathers to murder their wives and children and then commit suicide. Dozens of families are wiped out, but the case itself is a mystery with details that do not add up to a believable whole.
Perkins has a penchant for style over substance — it’s a calling card that has marked his career, beginning with his 2015 debut “The Blackcoat's Daughter.” The director seems to lose his grip over the narrative and lets it sink into nonsensical oblivion. The dialogue is clumsy and the plot is peppered with plot holes.
If there is one plus point in the entire 101 minutes it is Monroe, who rises above a shoddily written part to convince audiences that she can offer a semblance of excellence in a story that seems to go nowhere.
Recipes for success: Chef Sergio Cruz offers advice and a tasty salmon recipe
The chef de cuisine of Jamaa at the Nujuma luxury Red Sea resort says cooking has always been part of his life
Updated 15 August 2024
Hams Saleh
DUBAI: In his thirties, Sergio Cruz was a marketing manager, working a typical office job in his home country, Portugal. Then, he made the bold decision to change careers.
Cooking had always been a part of his life — “I would come from school, and my mother would just prepare me a steak or fish, and I would help her. I was quite independent from a young age, so I would cook for myself,” he tells Arab News — but he could no longer ignore that it was also his passion.
“It just came out naturally. I always want to learn things and, in the kitchen, there is a lot to learn. There are so many different types of cuisines. It is a constant evolution and you are always learning,” he says.
Jamaa - Beach and Pool Lounge. (Supplied)
Cruz began his culinary career as a trainee chef before moving to Switzerland, where he spent five years refining his craft before taking on his first chef’s position, in Dubai.
Now, Cruz is chef de cuisine at Jamaa — an alfresco casual-dining venue in Saudi Arabia’s Nujuma, a Ritz-Carlton Reserve located just off the coast of the Kingdom in the Red Sea.
Here, Cruz talks cooking times, anchovies, and the dish that brings back childhood memories, and offers a salmon and barley risotto recipe.
When you started out as a chef, what was the most common mistake you made?
Probably over- or under-cooking. New chefs tend to get a bit anxious, and my best advice would be to familiarize yourself with different cooking times, taste as you go, and try different things. It can be very helpful to make some notes about what works and what doesn’t. It’s just trial and error, really.
What’s your top tip for amateur chefs?
It’s like any new skill; to get better, you must learn the basics. So, you need to acquaint yourself with chopping techniques, cooking temperatures for different ingredients… that sort of thing. And it’s very important to have a sharp knife.
What one ingredient can improve any dish?
Anchovies. They are super savory. They are compact packages of salt. They are fishy, but not as pungent as their smell would suggest. This is my favorite ingredient to boost a dish.
When you go out to eat, do you find yourself critiquing the food?
Not really. I just want to enjoy my time with my wife. And chefs put so much passion and hard work into the preparation, so I just really appreciate the effort, and I just want to have a good time. I can be a bit more demanding when it comes to the service and the atmosphere of a restaurant, but not much when it comes to the food.
What’s the most common mistake you find in other restaurants?
When I go out to eat, I do not want, for example, someone from the service team to come around too often. I work in a fast-paced environment with lots of pressure. When I go out to eat, I just want to be left alone. If I need something, I’ll call them.
What’s your favorite cuisine?
Japanese and southeast Asian cuisine, like Thai or Vietnamese. And, of course, I love Portuguese cuisine — especially homemade. I just love simple meals, especially the ones made by my wife. She is Asian, so I tend to let her cook, and also try to learn a bit more about their preferences and also their culture.
What’s your go-to dish if you have to cook something quickly at home?
Definitely pasta. It’s very simple. The ingredients are always available. It’s incredibly easy to make in a short amount of time, and it’s always going to taste good. So, for example, spaghetti with garlic and olive oil is very easy and it’s my favorite pasta. Even pasta with just tomato sauce is great.
What customer request most annoys you?
Asking to change an ingredient in a dish. It can change the whole balance of the dish. At the same time, though, I’ve also learned that I need to be flexible. You want to make the guest happy.
What’s your favorite dish to cook?
It’s a seafood rice dish that reminds me of my childhood. It’s the ultimate Portuguese comfort food. My hometown is near the sea, so you can get incredible seafood dishes. This one seafood rice dish has plenty of garlic. It’s a delicious way to enjoy all types of fish and seafood. It brings family and friends together for celebrations.
What’s the most difficult dish for you to get right?
I’d say the most difficult can be the ‘simplest’ things, like pasta or even pizza — because everyone has tried it before.
As a head chef, what are you like? Are you a disciplinarian?
You can’t run a kitchen without discipline. Everyone needs to be focused. But I don’t believe discipline comes from shouting; it comes from mutual respect. If I respect the team, they will respect me back. I very rarely shout. It needs to be something really bad for me to get to that point. I always try to have a good relationship with all the chefs. I need to really create an environment where the team is happy.
RECIPE: Chef Sergio’s barley risotto with pan-seared salmon
For the creamy zucchini sauce
INGREDIENTS:
1 medium onion, cut 1/2-inch; 6 cloves garlic, smashed; 24 ounces zucchini, skin on cut in 1/4-inch slices; 2 tablespoons extra virgin olive oil; 1/2 cup chicken or vegetable broth; salt and black pepper to taste
INSTRUCTIONS:
1. Toss the zucchini, garlic, and onions with olive oil and sprinkle with salt and pepper. Cover with the broth and cook in a saucepan for 25 minutes until tender.
2. Remove the vegetables from the pan and transfer them to a blender. Puree until smooth. Set aside.
For the pearl barley risotto
INGREDIENTS: 250g pearl barley; 1 small onion, finely chopped; 2 cloves garlic, minced; 1000ml low salt vegetable or chicken stock; zest of 1 lemon; juice of 1 lemon; 2 tbsp olive oil; 1 tbsp unsalted butter; 1/2 cup parmesan cheese, freshly grated, salt and pepper to taste
INSTRUCTIONS:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté until they become translucent (about 2-3 minutes). Add the pearl barley to and toast for 1-2 minutes, stirring constantly.
2. Start to add in the hot vegetable stock gradually, one ladle at a time, stirring constantly. Allow the liquid to be mostly absorbed before adding more broth. Continue this process for about 20-25 minutes, or until the pearl barley is tender but still slightly al dente.
3. When the pearl barley risotto has finished cooking, add the zucchini sauce and stir in the lemon zest and lemon juice. Season with pepper to taste.
4. Remove the risotto from the heat and stir in the butter and grated parmesan cheese for added creaminess.
For the pan-seared salmon
INGREDIENTS: 1 tbsp extra virgin olive oil; ½ teaspoon kosher salt; freshly ground black pepper; 1 (six ounce) salmon fillet, 1¼ inch thick, skin on
INSTRUCTIONS:
1. When the pearl barley is 10 minutes from done, preheat a 12-inch non-stick skillet over medium-high heat. Season the salmon with salt and a few grinds of pepper. When the skillet is hot, add enough oil to coat the bottom (about 2 tbsp) and wait for the oil to shimmer but not smoke.
2. Sear the salmon. Once shimmering, turn the heat to medium-low and add one salmon filet with the skin-side down. Press the top with a fish spatula for about 10 seconds, which prevents the skin from curling.
3. Resist the urge to fiddle with the fillet as it cooks. Letting the fish sear untouched in hot oil creates a lovely, flavorful, golden crust. Cook until the skin is golden and crispy (about 4 minutes). If the skin is sticking to the pan, allow the fish to cook a little longer.
4. Carefully flip the salmon and reduce the heat to medium. Continue cooking until done to your liking (2 to 3 minutes depending on the thickness of the salmon).
Tip: You can add one or two unsalted butter cubes, crushed garlic and thyme sprigs. Baste by spooning the butter over the top of the fish.
ASSEMBLY:
Divide the pearl barley risotto evenly across the plate. Once the salmon is done, carefully transfer it to the pearl barley risotto. Garnish with microgreens or fresh dill.
‘There is a connection in the DNA,’ Roberto Cavalli’s creative director Fausto Puglisi says of Mideast links
Updated 14 August 2024
Hanadi Merchant-Habib
DUBAI: The Middle East, especially the GCC, has always been an important region for luxury fashion labels. More recently, Saudi Arabia with its fast growing fashion ecosystem and its appetite for luxury takes center stage with luxury labels increasing their presence in the Kingdom – be it through hosting events, collaborating with local talent or opening new stores. Fausto Puglisi, creative director of Roberto Cavalli recently visited the Kingdom as part of Women’s Wear Daily’s (WWD) global fashion summit held in Riyadh and Arab News spoke to him after the event to get his take on the burgeoning significance of the regional market.
The designer was struck by the dynamic blend of tradition and modernity that defines Saudi Arabia, saying: “What’s fascinating is the respect for the roots and, at the same time, the curiosity for the new. It’s one of the few places in the world where you can feel and breathe this mix of past and future.”
The brand has a long history with Arab clientele and its 2019 sale to Emirati owner Hussain Sajwani further strengthened its relationship with the region. This bond is reflected in the brand’s successful collaborations with Middle Eastern influencers like Karen Wazen, who in 2022 became a global ambassador for the brand. “Roberto Cavalli himself had a lot of business in the Arab world – so there is a connection in the DNA,” Puglisi explained.
Puglisi's vision for Roberto Cavalli involves blending the classic with the contemporary, a concept he feels resonates well with the Saudi market. Since taking over as creative director in 2020, Puglisi is looking to lead the brand into a new era.
“I am very happy and honored. My journey is connected to a bigger ambition — to make this brand very big again,” he said.
For the future, he also envisions targeted collections for the local market.
“I would like to develop a collection of abayas and scarves for women to pair with jeans and beautiful shoes creating a look that blends classic and modern styles,” he said.
REVIEW: ‘Alien: Romulus’ expertly channels existential horror of 1979 original
Updated 14 August 2024
Shyama Krishna Kumar
DUBAI: Uruguayan filmmaker Fede Alvarez – known for directing popular horror flicks like “Evil Dead” and “Don’t Breathe” – takes on one of the most iconic horror/sci-fi franchises of our time with “Alien: Romulus,” and with a masterful touch, pares it back to its roots.
Written by Álvarez and Rodo Sayagues, “Romulus” takes place between the events of Ridley Scott’s 1979 classic “Alien” and James Cameron’s beloved 1986 follow-up “Aliens,” firmly putting itself in the narrative of the original films.
Giving the franchise a young adult spin for the first time in its long history, “Romulus” follows a group of 20-something space colonists who decide to explore a derelict, decommissioned space station in the hopes of getting off their sunless mining colony and making their way to a lush planet in a faraway system.
At the heart of the crew are Rain (Cailee Spaeny, who you will know from “Priscilla” and “Civil War”) and her adopted brother Andy (David Jonsson), who is a synthetic created by the Weyland-Yutani Corporation (the company behind the mining colony and the space station).
Other than the siblings, the rag-tag crew of rebellious colonizers include Tyler (Archie Renoux, “Shadow and Bone”), Kay (Isabela Merced, “The Last of Us”), Bjorn (Spike Fearm, “Back to Black”) and Navarro (debutant Aileen Wu).
The film shines when it is exploring its themes of fraternity and finding courage in dark moments; and the messy interpersonal relationships between the young group members drive the story forward in meaningful, if predictable, ways. Spaeny and Jonsson especially turn in nuanced performances and have a satisfying arc to their personal and intertwined journeys.
The real draw of the movie is, of course, its monsters — the Xenomorphs and the face-huggers are as terrifying as ever and the movie never lets up on the body horror and gore. Combining retro-futuristic, expansive sets, expertly crafted practical effects and a gorgeous-yet-eerie background score, “Romulus” is a fun ride for thrill seekers who want a lived-in and familiar vibe while getting spooked.
If forced to nitpick, a minor quibble would be the gratuitous fan service, which at best is cringey and at its worst takes away from the emotional gravitas of the film. While not completely unwelcome, a little bit of restraint could have gone a long way.
Review: ‘The Instigators’ — an enjoyably efficient crime caper
Apple original movie stars Matt Damon and Casey Affleck as a pair of bumbling felons
Updated 14 August 2024
Matt Ross
LONDON: There are few more exciting movie lineups than Damon, Liman and Affleck. The first two, of course, are star and director of 2022’s “The Bourne Identity” and kickstarted one of the smartest spy franchises to date, and though the Affleck in question here is Casey, not Damon’s regular collaborator, Ben (who takes a producer role), “The Instigators” is still stuffed with enough star power to make for a tantalizing proposition. And that’s before you even get to a supporting cast that includes Ving Rhames, Hong Chau, Ron Perlman, Paul Walter Houser, Toby Jones and Alfred Molina.
Damon and Affleck star as Rory and Cobby, a pair of down-on-their luck Bostonians who agree to rob the corrupt city mayor (Perlman) for a local crime boss. When the job goes wrong, they wind up on the run, stopping only to snatch Rory’s therapist (Chau) who believes she can talk them into turning themselves in. As they lurch from one calamitous misstep to the next, the pair bicker (in the way that only on-screen Bostonians can) and snipe their way across the city as they flee cops, hitmen and special operatives.
Part buddy-comedy, part-heist thriller, part-action movie, “The Instigators” ends up being none of these things in their entirety. What’s remarkable, in fact, is that it’s so middle-of-the-road that it’s actually very satisfying — funny but not hilarious, sweary but not gratuitous, exciting but never blockbusting. Liman races through the setup so he can have fun with the fallout, and in his two leads he has a duo with peppy chemistry and believable snark. Chau’s deadpan, incredulous shrink is a lot of fun, while Perlman chews the scenery as the slimy mayor, and Molina steals every single one of his few scenes as a brooding enforcer. Set pieces are used sparingly, but efficiently (this is definitely not an all-out action movie).
Ultimately, it’s the Damon/Affleck dynamic that makes “The Instigators” really hum, with both leads very much on their game. “The Instigators” isn’t spectacular, but as a couple of hours of escapism, it’s as satisfyingly competent as you could hope for.
Saudi designers shine as Fashion Trust Arabia announces finalists for 2024 awards
Updated 13 August 2024
Arab News
DUBAI: Qatar’s Fashion Trust Arabia (FTA) announced the designers who have made the finalist list for the FTA 2024 Awards, with four Saudi talents securing a spot: Kawthar Alhoraish for the Ready-to-Wear Award, and Sara Naif AlSaud, Noura Abdulaziz Al-Saud and Mashael Khalid Al-Saud for the Jewelry Award.
Other designers in the Ready-to-Wear category include Nadine Mosallam from Egypt and Naïma Trabelsi from Tunisia. The Evening Wear category features Hamza Guelmouss and Valentin Nicot from Morocco, Tara Babylon from Iraq and Yasmin Mansour from Egypt.
For the Jewelry Award, Lebanese designer Karl Toufic Yazigi and Noura Alserkal from the United Arab Emirates will compete with the three Saudi talents. In the Accessories category, Dara Hamarneh, a Jordanian Palestinian designer, joins Moroccan designer Jihane Boumediane and Egyptian Reem Hamed as finalists.
The Franca Sozzani Debut Talent Award includes Iraqi designer Mahmood Al-Safi, Lebanese designer Mira Maktabi, and Palestinian Jordanian designer Sylwia Nazzal.
Meanwhile, the Fashion Tech category highlights innovators like Batoul Al-Rashdan from Jordan, Hazem Samy Ali from Egypt and Sarah Salameh from Palestine.
This year’s event will take place in Marrakech, in partnership with the Years of Culture initiative to celebrate the Qatar-Morocco 2024 Year of Culture.
The winning designers will receive a financial grant ranging from $100,000 to $200,000, depending on the size of their business, with an additional $50,000 awarded for the Franca Sozzani Debut Talent Award.
Collections from winners in the Evening Wear, Ready-to-Wear, Accessories, and Jewelry categories will be showcased by FTA’s retail partner, Harrods, for one season.
In addition to retail opportunities, FTA offers all winners benefits, including a year-long mentorship with The Bicester Collection.
Huntsman will offer the Ready-to-Wear category winner an internship in London. As part of the internship the winner will be creating a capsule collection to be sold on the retailer’s e-commerce platform.
Luxury ethical fashion retail platform Maison De Mode will offer a tailored mentorship to all seven winners that focuses on the importance of sustainability and ethical fashion practices.
The winning designers will also take part in a two-day bespoke FTA mentorship program in London in partnership with The Bicester Collection, Brand x Society, and the British Fashion Council.
