Qantas business class passengers have been eschewing the traditional meat and three vegetables options, choosing gluten-free meals with kale and quinoa instead.
A spokesperson for Qantas, Helen Gray said: 'We call it the MasterChef effect. I think there is a much greater emphasis on freshness and seasonality. And people are much more knowledgeable on the flavours and trends around the world' Qantas is also offering a 'fish of the day', based on the freshest option available at the markets that day, as well as a bouillabaisse. It’s the first time mussels have been on an inflight menu for a domestic trip.
Read more: theage.com.au