How airline food is made: Food critics go behind the scenes.

JEFF GREENBERG/UIG VIA GETTY

Jill and Terry are regular columnists for Good Food in The Age and The Sydney Morning Herald, and directors of the Australian Financial Review's 2019 Australia's Top Restaurants Awards.

Jill was the cookery editor of The Times for many years, has authored 16 cookbooks, and is the founding editor of the world's first guide to sustainable and ethical restaurants, Truth, Love & Clean Cutlery.

Terry reviewed restaurants for The Independent on Sunday for nine years, and edited the Good Food Guide for nine years. Together, they eat, drink and travel in order to seek out good food wherever it may hide – even on a plane.

OPINION: Forget fear of flying. That's small potatoes, compared to a visceral fear of airline food.

As two people who have dedicated their lives to seeking out true and authentic flavours both at home and abroad, we share a deep distrust of food on a plane, formed over decades of claggy fish, ungnawable beef, mystery soup, out-of-season tomatoes and squishy-soft bread.

Full story at Stuff.

By Jill Dupleix and Terry Durack.