Dining on board has come a long way since the commercial flight began, with airlines constantly raising the stakes to ensure that their customers are treated to the best cuisine.
And Daily Mail Australia has now looked at the culinary experiences you can expect when flying to and from Australia with some of & # 39; the world's best airlines.
From a Japanese-inspired lunch box to barbecue roast duck with egg noodles, here is the crème de la crème of plane feed by courier.
Daily Mail Australia has now explored the culinary experiences you can expect when flying to and from Australia with some of & # 39; the world's best airlines (photo Qantas & # 39; chicken with red rice, roasted Mediterranean vegetables, soybeans and thyme gravy)
The iconic Australian airline has a three-part focus in their economy menu – consisting of a cultural, comfort and a lighter option.
If you are flying from Melbourne to the USA, guests can enjoy American-style chipotle chicken, stewed beef breast or a refreshing salmon salad.
An option on the Perth-London route in Premium Economy is their puff pastry with tomatoes and mushrooms, as well as chicken with red rice and roasted vegetables.
An option on the Premium Economy Qantas & Perth-London route is their puff pastry with tomatoes and mushrooms, as well as chicken with red rice and roasted vegetables
Leaving Australia with the airline is a special treat for Qantas customers in First Class, with an international focus with dishes such as steamed Jiangsu blue-eyed fish
However, no detail is spared for those who want to stomp thousands of dollars for a trip around the world.
The Qantas menu, which takes 11 months to plan, is updated quarterly in First and Business to ensure that every feeding season receives the right amount of attention.
First-class dishes on the airline range from the simplest in the modest steak sandwich, to an exclusive seasonal dish that is not on the standard menu.
First-class Qantas dishes range from the simplest in the modest steak sandwich to international dishes such as spinach and tofu dumplings (photo)
Before July 2019, that secret dish was Kinawooka mussels with brioche and fresh herbs – designed by TV chef Neil Perry and his company Rockpool.
A spokesperson for Qantas explained in First and Business Classes, the airline uses a technique called blanching to keep vegetables fresh.
& # 39; Crew pours boiling water so that they are warm and soft while still fresh and crispy, & # 39; the spokesperson told FEMAIL.
The focus on the destination kitchen can be clearly seen on Virgin Australia's economy menu between Hong Kong and Australia.
For dinner, guests can choose from fried chicken with sweet soy and jasmine rice, or stewed mushrooms in spicy black bean sauce with rice.
And for breakfast, a chicken and mushroom congee is available – a meal of Asian origin based on rice porridge.
The courses of Virgin Australia are inspired by the freshest products of the current season, such as their barbecued roasted duck noodles or the watermelon and prosciutto salad (pictured the salad, available in Business Class)
Virgin's courses are inspired by the freshest products of the current season, such as their barbecued roasted duck noodles
In Business Class, the experience includes a champagne cocktail with snacks followed by a three-course meal.
The menus are designed by famous Australian chef Luke Mangan, who tests meals in a specially designed aircraft oven at his restaurant in Waterloo, Sydney.
The courses are inspired by the freshest products of the current season, such as their barbecued roasted duck noodles or the watermelon and prosciutto salad.
For example, when you fly with British Airways, umami theory is used via ingredients such as tomatoes to ensure that even frugal passengers can still taste their food despite the altitude (pictured tomato and basil soup in Business Class)
Cooking food at 30,000 feet is no easy task, but airlines have found ways to optimize the culinary experience in even the cheapest classes.
Even when, for example, Economy flies British Airways, Umami's theory is used to ensure that even economy passengers can still taste their food despite the altitude.
Umami is considered our fifth taste, along with sweetness, sourness, bitterness and saltiness.
No detail is saved for those who want to stomp thousands of dollars for a trip around the world (photo left British Croixon country goat curd with truffle honey marinated asparagus, and right crust crispy fried shrimp served with a smoky eggplant dip)
& # 39; At height you lose 33 percent of your taste & # 39 ;, said the airline's airline designer Sinead Ferguson.
& # 39; We counter this by including umami-rich ingredients in our menu selection, such as tomatoes, mushrooms, Worcestershire sauce and Parmesan cheese. & # 39;
The implementation of the theory is clear in the airline's Club World (Business Class) menu for their route from Sydney to London – including tomato soup with basil and a cobb salad.
A typical English offer is also offered at Club World, where the airline recently launched grazing dishes with a cheese platter and lemon tart with raspberries.
The nearly 17,000 km journey from London to Sydney is now made a lot easier for their First Class passengers.
They offered white wine as well as clotted cream and jam scones for afternoon tea – and truffle honey marinated asparagus as an appetizer.
Emirates are just as fan of the destination menu as Virgin Australia and offer business class passengers flying to the UK an Eton Mess-themed dish of strawberry eclairs and deconstructed mille-feuille.
The bentobox – Japan's iconic version of the lunch box – is available when you fly to the East Asian country with the airline.
For the main course, fried shrimp with masala crust and an eggplant dip are among the most delicious options on Emirates.
The iconic bento box – the iconic version of Japan's lunch box – is available when you fly to the East Asian country with Emirates
Destination menus are embraced by Emirates, who offer passengers flying to the UK an Eton Mess-themed dish of eclairs with strawberries and deconstructed mille-feuille
It is about how it is served
Emirates has its own state-of-the-art training college where the right way to deliver and prepare food is drilled in the cabin crew
Qantas crew practices in & # 39; pods & # 39; which are replicas of a booth and important skills are taught – such as the airline logo on the napkin always directed to the customer
Virgin staff is trained to prepare, prepare and prepare meals on board
Singapore Airlines shows why it was voted last year's # 39; the world's best airline at the World Airline Awards with its Book the Cook service.
On the Sydney route, guests can choose from a maximum of 15 different courses, ranging from lobster thermidor to Tasmanian salmon.
The step-up is not only visible in the variety of dishes, but also in the complex processes for preparing food.
Singapore Airlines, meanwhile, shows why it was named last year's # 39; the world's best airline at the World Airline Awards with its Book the Cook service (pictured is the shrimp and chicken laksa available with the service in First and Business Class)
The food is far removed from the plastic trays of the economy and is served on plates and accompanied by ceramic salt and pepper shakers.
Singapore Airlines hit new ground in 2008 when they introduced their Suite Class – with double beds that go beyond flat.
And the menu is just as extensive as the design of the cabin, with a lamb loin served with a salad garnish offered to those who like to peel around USD $ 18,000 (AUD $ 25,600) on a tour.
Singapore Airlines hit new ground in 2008 when they introduced their Suite Class and the menu is just as extensive as the cabin design (pictured lamb loin served with a salad garnish)
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