Head chef for Virgin Australia Luke Mangan debunks those airline food myths Luke Mangan discusses his vision for food in the skies shortly after signing on with Virgin Australia. Celebrity Chef Luke Mangan knows his food and isn't afraid to use it mid air. Pictured David Clark Source: News Limited The test oven in Mangan's Sydney headquarters Source: Supplied IT IS every traveller's worst nightmare - being stuck on a long-haul flight with nothing ahead but miles of air and a string of stale, soggy sandwiches and some sweaty meat and veg. In fact, let's face it, most travellers have had at least one mile-high disaster that is forever etched in their gastronomic memories. But flyers take heart - airline food is getting better and celebrity chef Luke Mangan wants to debunk the myths surrounding airline meals. Mangan, head chef for Virgin Australia, says plane food has gained an unfair reputation and airlines have actually lifted their game in the food stakes. He is so determined to offer flyers the same meals they have on the ground that he opened a test kitchen inside his Sydney headquarters where recipes are tested before they enter the skies. The oven is even on the same slope as an aircraft and cabin crew take part in master class sessions so they learn the thought process behind the design of the meals and preparation skills and understand the best way to match wines and present dishes. Mangan, has dished the dirt on what really happens to your food at 40,000ft and it's not as bad as you think. Plane meals are frozen, prepacked and reheated hours later: FALSE: The chef says the food is made that morning and sent into the skies. Some meals are snap frozen for freshness but are consumed that day. The food is designed to 'block' you up FALSE: Mangan reckons this is an urban myth but does admit certain foods, such as stodgy meals, could feel heavy in the stomach which is why he only designs menus where the food is light, fresh, yet filling. If you fly Virgin Australia business, you'll get this meringue dish when it comes onto the menu next year. You can't taste food at a certain altitude FALSE: While travellers do lose about 30 per cent of their taste sensations at high altitudes, which is why food never quite tastes the same as it does on the ground, you can still taste food, particularly those with strong flavours and spices. "It's true you do lose taste at altitude," he said. (But) you don't add 30 per cent more spice, you're just using strong flavours and herbs. You're at greater risk of getting ill after eating food on a plane FALSE: According to Mangan, Australia has strict standards when it comes to the preparation and storage of airline food. He reckons you've got a greater chance of getting sick after eating from your local takeaway than you do from a meal on-board an aircraft. Virgin Australia also has rigorous checks and balances to ensure food is kept and prepared according to the appropriate standards. "Temperatures are checked al the time from the blast chiller to right through to the ovens and hygiene standards are obviously rigorously enforced," he said. You get the best meal after take off FALSE: Good fresh food should last an entire long-haul flight. Virgin Australia crew do reheat the meals, but finish serving them in the air for business flyers. For example, one meal is the Queensland king prawns, fennel, watercress and almond salad with red wine vinaigrette, which is brought out in trays but presented on a plate and finished midair. Queensland king prawns, fennel, watercress and almond salad with red wine vinaigrette Source: Supplied And this is how it's presented on-board. Some foods should never go in the air FALSE: Mangan says airlines can offer whatever food they like but some meals work better in the aircraft on-board ovens than others. "Braised meat and oily fish such as barramundi do hold the moisture better than just a lean fillet which becomes dry when reheated," he said. That's why I'd never suggest venison for on-board meals, it would just become too dry. Extra spice is added to make food more flavoursome FALSE: Mangan says this is a myth, but different flavours do work better midair than others. "Keep it simple, fresh and light and make it easy," he said. It's about using strong flavours when cooking such as tandoori, spices and fresh herbs. He also says purees and salsas are also good as they keep the flavour without being too watery.