Film Review: Star-studded rumble in jungle packs powerful punch

The film features stars like Ben Affleck, Oscar Isaac and Pedro Pascal. (Netflix)
Updated 27 March 2019
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Film Review: Star-studded rumble in jungle packs powerful punch

  • The film tells the story of five ex-special forces operatives trying to steal a drug lord's fortune
  • The plot focuses on their escape, rather than the plot of the raid

CHENNAI: As rumbles in the jungle go, the latest Netflix film “Triple Frontier” packs a powerful punch.

A star-studded cast including the likes of Ben Affleck, Oscar Isaac and Pedro Pascal add weight to this nail-biting action adventure with an underlying message.

Director J. C. Chandor weaves a heist story with a difference, set in an unnamed American jungle. Loyalties are tested when five former special forces operatives reunite to steal a drug lord’s fortune, unleashing a chain of unintended events.

The script, written by Chandor and Mark Boal (“The Hurt Locker”), concentrates on the escape rather than the planning of the raid. And there lies the difference, because most movies in this genre tend to focus more on the run-up to the crime rather than its aftermath.

Santiago ‘Pope’ Garcia (Isaac) is the group’s leader and when an informant gives him a lead on a wealthy drug baron operating close to the “Triple Frontier” – a border zone between Paraguay, Argentina and Brazil – he recruits his old Delta Force pals for one last assignment to make them all rich.

It is an unlikely crew. Tom ‘Redfly’ Davis (Affleck), is a divorcee struggling to sell condominiums, and the others include a pilot grounded for taking drugs, and a motivational speaker. Each one is driven by greed, and though they realize the greater good in being united, circumstances on their mission test their loyalties to one another to the limit.

However, what is most remarkable is how Chandor and Boal lead their story to an extremely touching climax.

“Triple Frontier” was to have been produced by Paramount and directed by Kathryn Bigelow (whose “The Hurt Locker” and “Zero Dark Thirty” were superb). What is more, actors Tom Hanks, Will Smith, Johnny Depp, Mark Wahlberg and Mahershala Ali had all been in talks about joining the film’s cast. It is not clear why “Triple Frontier” landed with Netflix, although the production has been suitably altered to fit the small screen.

Brilliantly shot with the menacing jungles as the backdrop, “Triple Frontier” captures sequences – such as a crashing helicopter and a donkey slipping down a cliff to its death – in all their heart-pounding drama.

Perhaps a little too glossy for a plot of this kind the movie, while being loaded with messages about the shabby treatment of military veterans, is somewhat disappointing when it comes to the characterization of the men.


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 04 March 2026
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Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.