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‘This is Spinal Tap’ 

Rob Reiner’s 1984 mockumentary about a middle-aged heavy metal band desperately trying to stay relevant is so crammed with gags — visual and spoken — that you can watch it repeatedly and still not catch them all. Even more impressive is the fact that those gags were mostly improvised by Reiner (playing filmmaker Marty Di Bergi) and the rest of the cast, including the band members — frontman David St. Hubbins (Michael McKean), lead guitarist Nigel Tufnell (Christopher Guest) and bassist Derek Smalls (Harry Shearer). The chemistry between those three — childhood friends who’ve never really progressed beyond adolescence — is utterly believable and the film nails the ego battles, highs and lows, and camaraderie of any long-term creative collaboration. It’s also a supremely confident takedown of the inherent ludicrousness of fame, muso pretentiousness, the monetization of music, and music documentaries. The numerous quotable lines and scenarios have become part of the vocabulary of bands around the world.  

Adam Grundey 

‘What We Do in the Shadows’  

No, “What We Do in the Shadows” is not some kind of gritty, explicit cinema verité. It’s a mashup of “The Office” and “The Blair Witch Project.” A mocumentary that follows four vampires sharing a flat together in New Zealand, and their day-to-day (or night-to-night, to be more accurate) activities. From feasting on after-hours club dwellers to stalking their octogenarian former lovers — all while steering clear of the werewolves (not scarewolves). Each of these eccentric bloodsuckers comes with their own personal baggage, from dreams lost to lovers killed, but you can’t help but laugh at the mundanity of their lives. 

Tarek Ali Ahmed 

‘Dazed and Confused’  

Richard Linklater’s sophomore feature manages to feel both timeless and effortlessly real. Linklater’s direction, as he captures a group of students on their last day of high school in the Seventies, is so unobtrusive you can hardly feel it. He lets the characters and their ordinary moments of teenage life unfold naturally. That light touch elevates the film and makes the laugh-out-loud moments even funnier. The cast is equally great. Matthew McConaughey’s endlessly quotable turn as Wooderson (“Alright, alright, alright”) has become pop-culture legend, while a young Ben Affleck perfectly embodies the overzealous bully. Even beyond the two (now-) big names, the spectacular ensemble and Linklater perfectly capture the awkward chaos of the teenage school experience, from the carefree freedom to the confusion, the friendships and rivalries, and the way one summer’s night can feel like the center of the universe. 

Shyama Krishna Kumar 

‘Animal House’  

It’s unlikely anyone in my home country, the UK, had heard of a toga party before 1978; by the time I attended university four years later, we were invited to at least one a week. Such was the influence of “Animal House,” the film that arguably launched the “gross-out” genre beloved by undergraduates. Directed by John Landis, written by Harold Ramis, Douglas Kenney and Chris Miller, and starring Tim Matheson, a pre-“Amadeus” Tom Hulse, Donald Sutherland, and the incomparable John Belushi, the film somehow taps into the nostalgia of 1973’s “American Graffiti” — also set in 1962 — while changing film comedy forever. No mean feat.  

Boasting a soundtrack by legendary composer Elmer Bernstein, the whole experience is art disguised as mayhem, or is it the other way round? Like “Airplane,” which came along two years later, “Animal House” changed the world for the better. What’s not to like?  

Nick Wood 

‘The Italian Job’  

The original (1969) version of “The Italian Job” is 96 minutes of sheer brilliance capped by one of the greatest car chases — iconic in the truest sense — in the history of cinema, as a fleet of Mini Coopers tear through the streets of Turin; a triumph for director Peter Collinson. The central character, Charlie (a young Michael Caine) has just come out of prison. He learns of a friend’s (fatal) failed attempt to carry out a gold heist in Italy (he was assassinated by the Mafia, who saw a foreigner’s plan to steal Italian gold as an insult), and is persuaded by his friend’s widow to put a team together and carry out the job himself. The crew’s training scenes are hilarious, prompting Caine’s most-quoted line “You’re only supposed to blow the bloody doors off” in the film’s literal cliffhanger climax. 

Peter Harrison 

‘The Mummy’  

Brendan Fraser stars as a charming ex-soldier who guides a curious scholar and librarian (Rachel Weisz) and her clumsy brother to uncover the lost ancient city of Hamunaptra. What starts as an archaeological dig in Egypt quickly turns chaotic when they accidentally awaken Imhotep, a cursed priest with supernatural powers who begins to wreak havoc as he searches for the reincarnation of his long-lost love. With a stellar cast and a perfect mix of comedy, action, and just enough horror, “The Mummy” stays endlessly entertaining. The visual effects were cutting-edge for the time and still hold up surprisingly well, especially during those epic mummy battles. The film also offers a light (if Hollywoodized) dive into ancient Egyptian myth and legend. But it’s Fraser’s effortless blend of humor and heroism that make this film a hit. 

Sherouk Maher 

‘Dirty Rotten Scoundrels’ 

A wonderfully witty 1988 comedy about two con artists in a battle of charm and trickery. Set on the French Riviera, it follows suave, sophisticated Lawrence (Michael Caine) and brash, over-the-top Freddy (Steve Martin) as rivals competing to swindle an heiress. Their schemes become increasingly elaborate, culminating in a final twist that’s as satisfying as it is surprising. The movie’s strength lies in the perfect contrast of Caine’s refined elegance versus Martin’s manic energy. Their chemistry drives the story, with Glenne Headly as their target providing the perfect foil. The script balances sharp dialogue with physical comedy. Director Frank Oz gives the film a polished, stylish feel that complements the glamorous setting while never losing sight of the humor. The film remains fresh all these decades later thanks to its combination of sophistication and silliness. It’s both smart and laugh-out-loud funny, with a clever payoff that rewards the audience. 

Rebecca Parsley 

DUBAI: At The Rustic Bakery in Riyadh, the scent of freshly baked sourdough greets every visitor. But for its executive chef, Francesco Luigi Carusi, it’s another aroma that lingers deepest in his memory.  

“The smell of trippa in my grandma’s kitchen. For the non-Italians: trippa is cow’s stomach lining, slow-cooked with tomato sauce, carrots, and celery. Sounds scary, but trust me, it was always a celebration dish in my family,” he tells Arab News. “Every Sunday lunch we had it, all of us around the table. That smell is basically the smell of my childhood.” 

That early connection to food was the seed of a journey that would eventually see him work in more than 50 venues worldwide, and earn recognition in the Gambero Rosso Guide and a UNESCO endorsement for sourdough bread. 

But Carusi reveals his path wasn’t always destined for the kitchen. “It just sort of happened. My original plan was to become a lawyer. But after school, I used to help my father in our family bakery in Tuscany, and slowly, I fell in love with the craft,” he says. “So let’s just say law’s loss was baking’s gain.” 

The Rustic Bakery, he says, takes “a slow-food approach, where ingredients are always the star.”  

“It’s built on a simple idea: from the people, for the people,” Carusi says. “The purpose is to let the raw material shine. Everything we do is long- and cold-fermented, sourdough-based, and as authentic as possible.” 

When you started out, what was the most common mistake you made? 

Following recipes instead of creating them. Especially in baking, people tend to just Google recipes, but it rarely works. Flour in Tuscany is not the same as flour in Riyadh, and every ingredient behaves differently. Recipes are guidelines, not the law. 

What’s your top tip for amateur chefs? 

Success isn’t about the recipe, it’s about technique. Learn the moveset. Gentle hands, the right folds, the right touch. YouTube is full of great videos to train your moves. Once you get the feel, you’re unstoppable. 

What one ingredient can instantly improve any dish? 

Sourdough powder. Sprinkle it into anything and it gives flavor, depth, and a natural prebiotic boost. It’s like fairy dust for food. 

When you go out to eat, do you find yourself critiquing the food?  

I try to be kind. I know what it means to run a business in F&B, and I know the pain of standing behind the counter. Be kind to restaurant people — they’re killing themselves to make you happy. 

What’s the most common issue you find in restaurants? 

Neglect of carbs. Bread, pizza, focaccia… if you don’t have the expertise, outsource from a good artisan. Don’t just throw bread on the table for decoration, it deserves respect. 

What’s your favorite cuisine to eat?  

I’m a simple guy. Give me a clean, rare steak or a plate of pasta al pomodoro, and I’m happy. Basically, I like food that’s honest — not drowned in spices, creams, or heavy sauces. 

What’s your go-to dish if you have to cook something quickly at home (say, 20 minutes)?  

Caesar salad or chicken soup. Told you, I’m a simple guy. 

What customer behavior most annoys you? 

Honestly, nothing. Everyone’s different, and I try to fulfill every request. But if I had to pick one thing, I’d say when people try to “customize” authentic products. Just trust the bakery, we’ve got your back. 

What’s your favorite dish to cook and why? 

Tiramisu. It’s simple, quick, and magical when you use high-quality ingredients. It’s the kind of guilty pleasure you can keep forgiving yourself for. 

What’s the most difficult dish for you to get right? 

With effort and control, nothing’s impossible. But if I had to pick one: panettone. It’s a beast, it reacts to humidity, temperature, even mood swings. But soon, it’ll be on our menu. 

What are you like as a leader? Are you a disciplinarian? Or are you more laidback? 

I grew up with the Montessori method: no shouting, no punishing. You won’t find me yelling like a madman. Bread rises better in a calm kitchen. 

Chef Francesco’s savory pan brioche  

Ingredients (Dough) 

Wheat flour (13% protein): 1 kg 

Fresh whole milk: 0.5 L 

Water: 0.3 L 

Sourdough starter (100% hydration, active): 160 g 

Eggs: 50 g 

Butter: 100g 

Parmigiano Reggiano (grated): 40g 

Extra-Virgin Olive oil: 20g 

Sugar: 80g 

Salt: 20g 

Procedure – Sourdough Version (preferred) 

Mixing: In the mixer bowl, add fresh milk and dissolve the sugar. Add flour, grated Parmigiano, and sourdough starter. Mix until a rough dough forms. Gradually incorporate the eggs one by one. Add butter in small pieces, followed by olive oil. Finally, add salt and continue mixing until the dough is smooth, elastic, and extensible. Keep dough temperature under 26–27°C to protect gluten development. 

Bulk Fermentation: Cover the dough and leave to ferment for 3–4 hours at 26°C, with one fold halfway through. 

Pre-shaping & Proofing: Divide the dough into 125 g pieces, shape into smooth balls, and place 6 balls per mold (22x12x10cm). Proof at 26°C, covered, until the dough reaches about 1 cm below the mold edge. With sourdough, this may take 6–8 hours, depending on starter activity. 

Baking: Preheat oven to 180°C with minimal ventilation. Bake 10 minutes at 180°C, then lower to 170°C and continue for 40–45 minutes. Internal temperature should reach 92–94°C. 

Alternative with Fresh Yeast 

Replace sourdough with 30g fresh yeast or 15gr dry yeast. 

Reduce fermentation times: Bulk proof: 45–60 minutes at 26°C. Final proof: 2–3 hours at 26°C, or until 1 cm from mold edge. 

Baking procedure remains the same.