Matt Moran and George made Potato Ravioli on Leeks with Potato Crisp. Matt cooked Crab and Corn Quesadilla and George made Quail Dolmades and Yoghurt with Tahini Vinaigrette. Matt also made a Frangipane Tart with Fresh Berries. Aaron and Jonathan joined chef Fergus Henderson to learn about nose to tail eating. They tasted Pig Trotter Stuffed with Mashed Potatoes, and Brawn with Chicory and Crispy Ear Salad. They then learnt how to cook one of Fergus’ signature dishes, Crispy Pig Tails.
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