Antarctica, the only continent without a Michelin star, has never been a destination for fine dining. We've all been to the historic huts and seen the ghastly parade of canned Edwardian organ meats, probably no less indedible after a hundred winters on the ice than they were back in 1907. The culinary history of the continent (entertainingly laid out in a book called Hoosh) is one of suffering and deprivation.