Previously on Survivor South Africa three tribes of seven South Africans were abandoned on the Samoan islands to backstab and blindside each other. Seventeen have left – including Lee-Anne, Paul, Ting Ting – yes, we’re doing it – Rose-Lee, Felix, Tania, Rocco, Nathan, Meryl, Geoffrey, Seipei, Dante, Cobus, Mmaba, Jacques, Mike and Steffi – leaving Durao, Nicole, Rob and Laetitia to battle it out for victory. Durao was on the periphery for most of the game, before loyally destroying every chance to blindside Rob throughout the merge. Nicole cried, Rob dominated and Laetitia was a total fucking icon.
When it came down to the final four, Rob won yet another immunity and ruined any chance of a blindside. And while Laetitia tried her hardest to talk her way into the final three – and she came really close – her killer argument proved just how big of a threat she would be if she found herself in front of the jury. As such, she found herself joining it instead.
At tribal council Durao was read for being Rob’s biggest fan and completely shut out of the vote, leaving Rob and Nicole to battle it out for the title. And while they both clearly articulated just how dominant of a game they each played, Nicole’s hyper personal – and a little preachy – game rubbed the jury the wrong way but not even a genuine, solid apology was able to win enough of them over, handing Rob the win.
A very well deserved win.
As he arrived at Ponderosa, I pulled him in for a massive hug and congratulated him on a game well played. Despite the fact the merge dragged on a little bit, the reason it did, was because of how well Rob played the game. And that is always worthy of a piping hot celebratory Robotie Bentele.
A little pot pie is always a win. Particularly when it comes with a golden little quiche-esque topping. Spicy, rich and oh-so-warming, it is the perfect meal for a cold winter night. Or to mark a dominant victory.
Enjoy!
Robotie Bentele
Serves: 6.
Ingredients
½ cup panko breadcrumbs
1 cup milk
2 tbsp olive oil
1 onion, diced
1 carrot, peeled and cut into half moons
6 garlic cloves, minced
5cm piece ginger, minced
1kg beef mince
2 tbsp hot curry powder
5 fresh curry leaves, finely chopped
½ cup raisins
2 tbsp slivered almonds, toasted
2 tbsp fruit chutney
1 cup beef stock
1 lemon, zested and juiced
salt and pepper, to taste
2 eggs
½ tsp ground turmeric
Method
Preheat the oven to 180C, and soak the breadcrumbs in half of the milk.
Heat the oil in a dutch oven over medium heat, and cook the onion and carrot for five minutes until golden and soft. Add the garlic and ginger and cook for a further minute, or until fragrant. Add the mince and cook, breaking up with a wooden spoon, until browned. Stir in the curry powder and leaves, raisins and almonds, and cook for a couple of minutes before stirring in the chutney, stock, zest and juice and soaked breadcrumbs. Season with a good whack of salt and pepper, bring to the boil and reduce heat to low and simmer for five minutes.
Pop the mince into an ovenproof dish and pop in the oven to bake for 30 minutes. While the meat is getting gorgeously thick, beat the egg and turmeric with the remaining milk. Remove the dish from the oven and pour the eggy mixture over the top, before returning to the oven to cook for 20 minutes or until set.
Then devour, greedily, like the winner you are.
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