Success meant this: a meal that had never been eaten on earth, one that tasted simultaneously contemporary and ancient. “What we are doing is not new,” Redzepi told me. “We are dealing with things that are as old as time itself.” For forty thousand years the people who inhabited this continent had found ways to cook with what the landscape provided to them. “They’ve had a way of cooking and surviving for thousands of years.” The task was vast because the land was vast. “Here in Australia, there’s so much,” he went on. “It’s like sourcing from Denmark to Morocco, Denmark to Jerusalem.” Scour
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