Advances in airline technology the secret behind better tasting food onboard.
More salt used to be the secret to better tasting airline food, but no more, says Qatar Airways culinary development manager Decha Mingkwan.
“I would say in the past we had to concern ourselves more with flavour, but aviation technology has changed that,” he said.
“Say about 15 years ago, I used to tell my staff to add 30 per cent more concentration to dishes, to make the food saltier. But now I don’t need to do that anymore, thanks to the improved cabin pressure in the new planes we use.”
Nowadays, fresh is best, and dishes are kept clean and simple, so the flavours of fine produce are allowed to come out rather than being smothered in salt and sauces.
The produce offered by Australian growers, farmers and winemakers has impressed Mr Mingkwan. And, to celebrate 10 years in Australia, Qatar’s new menu on flights from Australia to Doha until the end of January 2020 features all-Australian produce.
“It’s an important time for us to thank the Australian food and wine producers whom we have built strong relationships with over the past 10 years,” said Qatar Airways senior manager for Australasia Adam Radwanski.
“We’re looking forward to the next 10 years and beyond, working more closely with farmers, growers and winemakers to share Australian produce with the world through our in-flight dining and export cargo.”
Have you flown with Qatar? How was the food?
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