Melissa Platt, Author at WOMAN

Streaming Reviews: What’s Good This Month

13 December 20221 October 2022 by Melissa Platt

Our top picks for new releases out this month on streaming platforms.

The C-Word

In a world of endless podcast possibilities, I’ve made the only rational choice. I’ve become a mono-podist. With near-religious zeal, I listen to only one. Not because I don’t have others to choose from; I can barely keep up. And not because I’m boring and lazy. Okay, maybe that last one is less than accurate, but the truth is there are so many options I’ve decided to commit totally to the first seriously good podcast I found. Here’s why I think you should go all in on The C-Word too.

It’s not the C-word you think it is. This podcast is about the other word women get called: crazy. It’s about women who were notorious and savaged by the press; women who were relegated to the cultural trash heap. And instead of rehashing superficial shame-fuelled tabloid criticisms, we get a thoughtful interrogation of what really went on. While listening, I find myself thinking the subject probably received more empathy during this show than at any other time in their lives. Which is why it’s cathartic.

Getting the chance to dive into tales of wild behaviour (often involving famous people, addictions, fear, terrible decisions, desperate poverty, extreme wealth and plastic surgery) but with a sympathetic lens is like nightswimming. Backwards, but in a good way. You get to pore over tragedy with the agreed goal of trying to understand and accept the person for all she was; not just the talent or the mistake, but all of it, all at once.

Sure, there’s your Lindsay Lohans and your Mariah Careys, but there’s also journalists, socialites, heiresses, actors and models. Like American photographer, model and author of unsettling children’s series The Lonely Doll, Dare Wright (pictured above), who would die alone and penniless in a squatters’ apartment in NYC. Or a fascinating rewrite of Yoko Ono and a deep dive into the devastating manufacture of Judy Garland.

The hosts may not be everybody’s cup of tea, but they work. Writer Lena Dunham (Girls) and historian of bad behaviour Alissa Bennett are best friends who understand women and how to tell a story. They’re funny, intelligent and don’t give a fuck about how people receive them. It’s a fun dynamic.

Available on Apple Podcasts

Do Revenge

In a rare move for a Gen Z-centric film, Do Revenge does not alienate older audiences. In fact, it’s a love letter to the gal pal movies we grew up watching. Think Heathers, Romy and Michele’s High School Reunion, Thelma and Louise, Clueless and many, many more. You’ll see wonderfully subtle references to them all. This Millennial was stoked. That said, Do Revenge is a unique classic in its own right, with a fabulous twist at the end.

Streaming now on Netflix

Dahmer – Monster: The Jeffrey Dahmer Story

While very well-made and engrossing, Ian Brennan and Ryan Murphy’s take on serial killer Jeffrey Dahmer must be taken with a grain of salt. To say artistic licence is afoot would be an understatement; do not believe everything you see. However, they do well at paying respect to Dahmer’s victims and have no qualms about highlighting the disgusting racism and incompetence of the Milwaukee Police.

Streaming now on Netflix

Apple and Blackberry Pie

13 December 202213 May 2022 by Melissa Platt

Sophie Hansen and Annie Herron share a selection of their favourite recipes, guaranteed to warm your belly and your soul over winter.

This pie is nothing fancy, just simple, pure and homely. But that’s what makes it so lovely. The combination of apple and blackberry is a total winner – the blackberries taste extra good because they are extra painful to pick! However, feel free to use any fruit you like. I used rye flour, which I find adds depth, colour and interest to the dough. You can use plain or other flour if you prefer. And finally, you’ll want to serve this with some gloopy, dollopy cream. Happy baking!

Prep time: 30 mins, plus 1 hour to chill
Cook time: 50 mins
Serves 6

Ingredients

Pastry

1⅔ cups rye flour, plus extra for dusting
⅓ cup icing sugar
150g chilled butter, cut into cubes
3 tsp iced water
1 egg, whisked

Filling

4 large apples
½ cup white sugar
¼ tsp ground cinnamon
1 cup blackberries

Method

1. To make the pastry, whisk the flour and sugar together in a bowl. Tip out onto the bench and make a well in the centre. Add the butter, then use the heels of your hands to bring everything together, adding a little of the iced water as you go. Keep smooshing it all together until you have a rough dough with some pea-sized bits of butter throughout. Shape into a disc, then cover with plastic wrap and chill in the fridge for 30 minutes.

2. For the filling, peel, core and slice the apples. Place the apple in a saucepan with most of the sugar, the cinnamon and a splash of water. Cook over medium heat, stirring often, for about 10 minutes or until the apple has softened. Remove from heat and set aside. (If time allows, chill the apple).

3. Tip the apple into a 6-cup (1.5 litre) pie dish and sprinkle the blackberries over the top.

4. On a lightly floured surface, roll out the pastry into a large rectangle about 4mm thick. Cut it into long strips. Lay 6 or 7 strips across the top of the apple, then spin the dish 90 degrees and “lattice” in more pastry strips.

5. Brush the egg over the pie, then sprinkle the remaining white sugar on top. Place the pie in the fridge to chill for 30 minutes. Preheat the oven to 200°C.

6. Bake the pie for about 30-40 minutes or until the pastry is golden. Serve warm with cream or ice cream.

Extracted from Around the Kitchen Table by Sophie Hansen and Annie Herron. Photography by Sophie Hansen. Murdoch Books, RRP $45.

Slow-cooked Beans and Ham

13 December 202213 May 2022 by Melissa Platt

Sophie Hansen and Annie Herron share a selection of their favourite recipes, guaranteed to warm your belly and your soul over winter.

I try to make batches of this regularly through winter so there’s always something healthy and hearty in the fridge ready to reheat. We all love this on toast and it’s a great filling meal to start the day, especially on those long, cold days when we don’t get home until late in the evening. These beans are also good for lunch and dinner, as per my serving suggestions below.

Prep time: 20 mins, plus overnight soaking
Cook time: 6 hours and 15 mins
Serves 6

Ingredients

2½ cups dried white beans, soaked overnight in cold water
1 smoked ham hock
2 brown onions, diced
3 carrots, peeled and sliced into 1cm rounds
2 thyme sprigs
400g can cherry tomatoes
2 cups tomato passata (puréed tomatoes)
2 tbsp red wine vinegar
1 tbsp dark brown sugar
1 tbsp dijon mustard
1 tbsp pomegranate molasses (optional)

Method

1. Drain the beans, then place them in a large saucepan of water. Bring to the boil over high heat, then reduce the heat and simmer for about 1 hour or until the beans are tender and cooked through.

2. Turn the slow cooker to high. Drain the beans, then tip them into the slow cooker.

3. Put the ham hock into the saucepan, cover with water, then bring to the boil. Reduce the heat and simmer for 10 minutes. Remove the ham hock and place it on top of the beans in the slow cooker.

4. Add the onion, carrot, thyme, tomatoes and passata. Pour in 1 cup of water, or enough just to cover the beans and hock. Gently stir in the vinegar, sugar, mustard and pomegranate molasses, if using. Cover and cook on low for 5 hours (or for up to 7 hours if that suits you – perhaps add a little more liquid towards the end as those beans can get thirsty!).

5. Remove the hock and shred the meat from the bone, then return the meat to the beans and stir in gently.

Note:

You can use two or three 400g cans of white beans instead of dried beans. They won’t need soaking or pre-cooking – simply drain and rinse, then add to the slow cooker with the ham hock.

Serving suggestions:

Pile the beans on top of baked jacket potatoes and finish with a little plain yoghurt and chopped parsley.
Divide the beans among small ovenproof plates, make a dent in each, crack in an egg, dot with feta and parmesan cheese and parsley, then cook in a hot oven for 15-20 minutes or until the eggs are just cooked through.
Thin out the beans with stock and serve as a stew or soup.
Use the beans as a jaffle or toasted sandwich filling.

Extracted from Around the Kitchen Table by Sophie Hansen and Annie Herron. Photography by Sophie Hansen. Murdoch Books, RRP $45.

Slow-cooked Broccoli and Chickpeas

13 December 202213 May 2022 by Melissa Platt

Sophie Hansen and Annie Herron share a selection of their favourite recipes, guaranteed to warm your belly and your soul over winter.

Thank you to Ross Dobson and his excellent book (bible!) The Healthy Slow Cooker for this brilliant idea – I’d never considered cooking broccoli like this in my slow cooker, but here we are and it’s wonderful. Thanks must also go to Ross for his tip to turn the slow cooker to high before you start preparing any recipe so that it’s ready to go when you are.

Prep time: 15 mins
Cook time: 3-4 hours
Serves 4-6

Ingredients

1 large broccoli head
2 x 400g cans chickpeas, drained
3 anchovy fillets, drained
3 garlic cloves, finely chopped
Grated zest and juice of 1 lemon
400g can cherry tomatoes
1 tbsp harissa, or to taste
¼ cup extra virgin olive oil
1½ cups vegetable stock
Salt and freshly ground black pepper
Plain yoghurt to serve
Chilli flakes or oil to serve (optional)

Method

1. Turn the slow cooker to high. Trim the broccoli, then cut it into large florets with long stems. Place them in the slow cooker.

2. Add the chickpeas, anchovies, garlic, lemon zest, tomatoes, harissa, oil and stock. Season with plenty of freshly ground black pepper and very little salt (the anchovies pack a fairly salty punch). Cover and cook on low for 3-4 hours. You can turn the slow cooker to “keep warm” for a few more hours if that suits you.

3. Add the lemon juice to taste, then serve with a dollop of yoghurt and perhaps some chilli flakes or chilli oil.

Extracted from Around the Kitchen Table by Sophie Hansen and Annie Herron. Photography by Sophie Hansen. Murdoch Books, RRP $45.

The C-Word

Do Revenge

Dahmer – Monster: The Jeffrey Dahmer Story

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