Previously on Survivor after Heidi defeated Carson in fire and locked in the final three, the trio awoke the next morning to watch their final sunrise in Fiji and celebrate making it to the end. While Yam Yam was nervous about saying something stupid, sweet Carolyn assured him she will always sound stupider. At final tribal council the jury, under Matt’s leadership, were sweet and kind, asking leading questions to get the best out of each and every member of the final three. Despite Carson acting like the proudest stage mom towards Carolyn the entire time and Frannie praising her for changing her life, our sweet icon couldn’t muster a vote and landed in third place.

As Jeffrey tallied the votes there were one a piece for each Yam Yam and Heidi before the rest piled up on Yam Yam, leaving fire queen Heidi to finish as the runner-up thanks to her number 1, Danny. As Probst and Co reset for the After Show, I pulled Heidi aside and while I was still gutted for Carolyn, I held Heidi tight and praised her for a strong game with such a delightfully splashy finish.

While I have been a diehard Tika stan from the beginning, there is no denying how much of a dominating presence this season. Whether the edit showed that or not. She formed a tight pair with Danny early on, but her bonds with Frannie and Claire helped her control the premerge phase. Once the tribes came together, despite not realising Tika were playing them, it was Heidi that helped the Soka tribe winning out over Ratu, paving her way to the end. And TBH, if Tika weren’t lighting in a bottle, she would have easily run off with the season like the modern era Kim Spradlin.

Instead, she had to settle for being the runner-up and a big plate of Heidi Lagarissoles-Greenblatt as her prize.

While rissoles cop a lot of flack for being a basic meal, there is something so life affirming about them. Maybe because you can literally pop anything in – well, almost – and be guaranteed a delicious, warming meal.

Enjoy!

Heidi Lagarissoles-Greenblatt
Serves: 4-6.

Ingredients
500g chicken mince
3 garlic cloves, minced
1 zucchini, grated
½ cup peas
¾ cup breadcrumbs
1 lemon, zested
2 tbsp parsley, roughly chopped
1 egg
kosher salt and pepper, to taste
olive oil

Method
Combine the mince, garlic, zucchini, pea, breadcrumbs, zest, parsley and egg in a large bowl with a good whack of salt and pepper. Scrunch until well combined. Using wet hands, form into 12 equal sized patties, place on a lined plate and transfer to the fridge to chill for half an hour or so.

Pop a good lug of oil in a skillet over medium heat and once nice and hot, cook the rissoles four at a time for about 5 minutes before flipping and cooking for a further few minutes, or until cooked through. Repeat the process until done.

Serve with salad or a little mash before devouring, like a solid runner-up.


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