logo
Secrets and lies: This ABC thriller will make you look at your mother's group differently

Secrets and lies: This ABC thriller will make you look at your mother's group differently

The Age11-06-2025
LITTLE DISASTERS ★★★★
The darker side of new motherhood, once barely whispered about, has proven a fruitful starting point for any number of psychological parenting thrillers in which mothers fall under suspicion – think Jenna Coleman in The Cry, or Jessica De Gouw in The Secrets She Keeps.
This six-part drama, adapted from Sarah Vaughan's novel by Ruth Fowler (who created 2022 corporate thriller Rules of the Game), stars Diane Kruger as Jess, an American living in the comfortable bosom of the middle-class UK, with a young son and a newborn daughter. The series takes the distressing premise of implied post-natal depression and spins outwards to give a gripping account of judgment, betrayal, mistrust and a burning ethical dilemma.
The model of neo-maternal perfection in her circle of female friends, whose children were raised alongside one another, from cloth nappies to organic rusks, Jess would seem the last mother to screw up even the tiniest dietary detail. But when she presents her baby, Betsey, to the emergency ward with an unexplained bruise, questions must be asked. And who should be the attending doctor? One of Jess' closest friends, Liz (Jo Joyner).
It's here that the narrative goes nuclear in a manner not unlike The Slap – the expected chain of events shattering their friendship and dividing the community, with fingers swiftly pointed in both directions, mothers of all descriptions being so easy to blame.
An interview device more commonly used in mockumentaries and reality programs breaks the fourth wall and draws us back to the victim – baby Betsey – and encourages reflection on the conflicting moralities of the situation. While it can initially be jarring to be faced with Liz in scrubs, explaining her side of the story to camera, these interludes serve to ground the swirling emotional fallout.
Loading
As the unthinkable is investigated, it turns out that – shock! – no mother is perfect. Or father, for that matter. The ensemble (which includes Patrick Balardi, Shelley Conn, Ben Bailey Smith, JJ Field, Stephen Campbell Moore and Emily Taaffe) explores the herd response to such a bombshell dropped in the middle of a seemingly innocuous and untouchable group. How an atmosphere of fear and accusation permeates this polite society is intriguing to watch.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Australian music fans heartbroken as major singer cancels tour down under
Australian music fans heartbroken as major singer cancels tour down under

Sky News AU

time2 hours ago

  • Sky News AU

Australian music fans heartbroken as major singer cancels tour down under

Aussie music lovers have been left devastated after singer Usher cancelled his upcoming Australian tour. The American singer was set to perform 12 shows across Sydney and Melbourne in November and December, in what would have been his first tour down under in 14 years. Fans received the devastating news that the Past Present Future tour would not be proceeding in an email from Ticketek on Friday. 'The promoter of Usher's Australian tour regrets to advise that the scheduled November/December shows will no longer be proceeding,' the email read. 'All purchased tickets will receive a full refund. 'Tickets will be refunded in full (including refundable ticket purchase, if relevant) to the original payment method used for purchase and patrons do not need to take any action. 'Customers who purchased tickets at a Ticketek Agency or using Ticketek Vouchers have been contacted to the email address of their Ticketek account to request information so we can process your refund.' It is unclear why the singer cancelled the tour, and Usher has not addressed the cancellation on his social media platforms. Ticket holders can expect a full refund within '30 business days.' Usher first announced his Australian tour less than two months ago. 'I'm bringing the A to the AUS!! Australia, my Past Present Future tour is coming your way,' he wrote at the time.

What does WA taste like? To Hearth's head chef, the most important flavour is potential
What does WA taste like? To Hearth's head chef, the most important flavour is potential

The Age

time7 hours ago

  • The Age

What does WA taste like? To Hearth's head chef, the most important flavour is potential

From smoked kangaroo and wattleseed tortillas to fun Viennetta remakes, Hearth is a spirited journey into West Australian food and wine. Previous SlideNext Slide What is it about the number three that makes it so auspicious? Good things come in threes. The third time's a charm. In 1973, Bob Dorough's catchy composition Three Is a Magic Number kick-started American children's television show Schoolhouse Rock. (Almost two decades later, his song was also sampled by hip-hop trio De La Soul.) After working my way through most of the winter menu at Hearth, I get the sense that three is also something of a magic number for Brian Cole, the restaurant's Sierra Leone-born head chef. His sourdough is baked with three different barleys including the New Norcia black barley carefully resurrected by late grain grower Roger Duggan; his smoked three-caviar tart features sturgeon, Murray River and Japanese flying fish roe; and the twice-baked three-cheese souffle couldn't have happened without the efforts of local cheesemakers Cambray, La Delizia Latticini and Halls Family Dairy. This year also marks Cole's third year as the big cheese at the Ritz-Carlton Perth's ground floor diner: a lofty riverside cathedral rich in azure, ochre and stone, plus the understated luxury that the global hotel group is famous for. (At the very least, the room is a welcome contrast to the garish Tron -like glow of Elizabeth Quay after dark.) These paint and building material choices are about more than just following brand guidelines. They're also some of the ways that Hearth celebrates its deep West Australian-ness. (See also: the cellar's pronounced local accent, plus the kitchen's fondness for native West Australian flavours and carefully sourced local produce.) Once upon a time, the expectation was that the marquee restaurant in a five-star hotel would be a formal, airless chore of a thing. Not so here. Led by restaurant manager Tom Staples, service is cordial, composed and well-drilled. Engaged staff look equally comfortable hosting big tables as they are cossetting solo diners that hotel restaurants inevitably attract. Just as attentive service might challenge hotel restaurant norms, so too does Hearth's focus on open-fire cooking. Not that this is some macho, full metal smokehouse trading in shock and awe. Rather, the kitchen uses its jarrah-burning grill and smoker fuelled by applewood chips, often in tandem, to help ingredients be their best selves. So Mottainai lamb shanks are smoked, cut into good chunks and folded into a crumbly wattleseed and masa tortilla crisped over the coals. This deftly composed taco and its two-bite ilk are part of a new 'to-start' offering: snacky things that populate various tasting menus but can now be also ordered individually. (They're also offered next door at Hearth Lounge, the restaurant's seven-day bar and lounge offshoot.) Kangaroo gets cured, smoked and charred over the fire to yield a blushing tranche of fillet that's a pleasure to eat. (Shout out to the accompanying glossy, lip-sticking jus of roasted kangaroo tail and chicken wing.) I must admit, while Cole's cooking has always been big on technique and layered flavours, some of his earlier dishes felt bogged down by showy flourishes. Now that he's dialled back the frou frou touches and tightened up what's on the plate, his vision of modern (West) Australian cooking feels so much clearer and, most crucially, delicious. Fennel pollen, bush honey and a native herb salt put an Aussie spin on roast Wagin duck breast. To the side, a cutesy croquette of shredded duck meat made in the image of the Dutch crumbed meatball, bitterballen. Giving Pardoo wagyu oyster blade the low and slow treatment transforms this not especially glamorous cut into a melty paleolithic wonder while its ragu offsider makes a compelling argument for more cooks to slip their customers some (beef) tongue. Could the pumpkin and potato gratin on the menu's sole vego main have been crisper? Possibly. But judging by the endive braised in orange juice served with the duck, team Hearth's barbecuing range is more than just snags and chops. Grilled strawberries rendered fudgy by the hearth prove fruit and fire should catch up more often. A dapper mille-feuille comprising frilly plinths of puff pastry, hazelnut ice cream and native rivermint gel tastes like history's poshest mint Viennetta. Such fun throwbacks – plus the introduction of more flexible menus and large-format share proteins – speak to Hearth's efforts to position itself as a more accessible CBD dining option. Points for proactivity, but Hearth's pricing (still) puts it largely in special occasion territory, especially to those susceptible to menu upsells. Chinese-farmed Black Pearl caviar is sold by weight. Pay a supplement and get black truffle shaved over whatever dish you fancy: a flex that yields good TikTok content but doesn't always flatter this expensive seasonal ingredient. But like the saying goes, you get what you pay for. And if having someone rain black truffle on your camembert ice cream makes you happy, who am I to say otherwise? You do you. And if doing you involves commemorating a milestone or weaving some special into your life, Hearth needs to be on your radar. Firepower plus people power plus the contact high of worldliness that comes from brushing shoulders with a world-famous hotel dynasty equals a compelling class of (West) Australian dining that feels very modern, very Perth and very essential.

What does WA taste like? To Hearth's head chef, the most important flavour is potential
What does WA taste like? To Hearth's head chef, the most important flavour is potential

Sydney Morning Herald

time7 hours ago

  • Sydney Morning Herald

What does WA taste like? To Hearth's head chef, the most important flavour is potential

From smoked kangaroo and wattleseed tortillas to fun Viennetta remakes, Hearth is a spirited journey into West Australian food and wine. Previous SlideNext Slide What is it about the number three that makes it so auspicious? Good things come in threes. The third time's a charm. In 1973, Bob Dorough's catchy composition Three Is a Magic Number kick-started American children's television show Schoolhouse Rock. (Almost two decades later, his song was also sampled by hip-hop trio De La Soul.) After working my way through most of the winter menu at Hearth, I get the sense that three is also something of a magic number for Brian Cole, the restaurant's Sierra Leone-born head chef. His sourdough is baked with three different barleys including the New Norcia black barley carefully resurrected by late grain grower Roger Duggan; his smoked three-caviar tart features sturgeon, Murray River and Japanese flying fish roe; and the twice-baked three-cheese souffle couldn't have happened without the efforts of local cheesemakers Cambray, La Delizia Latticini and Halls Family Dairy. This year also marks Cole's third year as the big cheese at the Ritz-Carlton Perth's ground floor diner: a lofty riverside cathedral rich in azure, ochre and stone, plus the understated luxury that the global hotel group is famous for. (At the very least, the room is a welcome contrast to the garish Tron -like glow of Elizabeth Quay after dark.) These paint and building material choices are about more than just following brand guidelines. They're also some of the ways that Hearth celebrates its deep West Australian-ness. (See also: the cellar's pronounced local accent, plus the kitchen's fondness for native West Australian flavours and carefully sourced local produce.) Once upon a time, the expectation was that the marquee restaurant in a five-star hotel would be a formal, airless chore of a thing. Not so here. Led by restaurant manager Tom Staples, service is cordial, composed and well-drilled. Engaged staff look equally comfortable hosting big tables as they are cossetting solo diners that hotel restaurants inevitably attract. Just as attentive service might challenge hotel restaurant norms, so too does Hearth's focus on open-fire cooking. Not that this is some macho, full metal smokehouse trading in shock and awe. Rather, the kitchen uses its jarrah-burning grill and smoker fuelled by applewood chips, often in tandem, to help ingredients be their best selves. So Mottainai lamb shanks are smoked, cut into good chunks and folded into a crumbly wattleseed and masa tortilla crisped over the coals. This deftly composed taco and its two-bite ilk are part of a new 'to-start' offering: snacky things that populate various tasting menus but can now be also ordered individually. (They're also offered next door at Hearth Lounge, the restaurant's seven-day bar and lounge offshoot.) Kangaroo gets cured, smoked and charred over the fire to yield a blushing tranche of fillet that's a pleasure to eat. (Shout out to the accompanying glossy, lip-sticking jus of roasted kangaroo tail and chicken wing.) I must admit, while Cole's cooking has always been big on technique and layered flavours, some of his earlier dishes felt bogged down by showy flourishes. Now that he's dialled back the frou frou touches and tightened up what's on the plate, his vision of modern (West) Australian cooking feels so much clearer and, most crucially, delicious. Fennel pollen, bush honey and a native herb salt put an Aussie spin on roast Wagin duck breast. To the side, a cutesy croquette of shredded duck meat made in the image of the Dutch crumbed meatball, bitterballen. Giving Pardoo wagyu oyster blade the low and slow treatment transforms this not especially glamorous cut into a melty paleolithic wonder while its ragu offsider makes a compelling argument for more cooks to slip their customers some (beef) tongue. Could the pumpkin and potato gratin on the menu's sole vego main have been crisper? Possibly. But judging by the endive braised in orange juice served with the duck, team Hearth's barbecuing range is more than just snags and chops. Grilled strawberries rendered fudgy by the hearth prove fruit and fire should catch up more often. A dapper mille-feuille comprising frilly plinths of puff pastry, hazelnut ice cream and native rivermint gel tastes like history's poshest mint Viennetta. Such fun throwbacks – plus the introduction of more flexible menus and large-format share proteins – speak to Hearth's efforts to position itself as a more accessible CBD dining option. Points for proactivity, but Hearth's pricing (still) puts it largely in special occasion territory, especially to those susceptible to menu upsells. Chinese-farmed Black Pearl caviar is sold by weight. Pay a supplement and get black truffle shaved over whatever dish you fancy: a flex that yields good TikTok content but doesn't always flatter this expensive seasonal ingredient. But like the saying goes, you get what you pay for. And if having someone rain black truffle on your camembert ice cream makes you happy, who am I to say otherwise? You do you. And if doing you involves commemorating a milestone or weaving some special into your life, Hearth needs to be on your radar. Firepower plus people power plus the contact high of worldliness that comes from brushing shoulders with a world-famous hotel dynasty equals a compelling class of (West) Australian dining that feels very modern, very Perth and very essential.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store