There is nothing new under the sun…

I guess thats why gastro restaurants are using wild cooking techniques to come up with new dishes and flavours combos.

Foam?

But dishes most people cook in their own home have legacies reaching far beyond time.

Take the Pavlova. Legend has it that it came from the long long ago, in the mist of times of Australia, long before any NZ bastard tried to steal it from us.