During the next three years the author and television host will develop a selection of dishes to be added to the business-class menu on flights between Australia and Vietnam as well as tweaking the current spread of 50 dishes served around the carrier’s network.
Luke is looking for “new ideas to spice up the airline’s culinary offering” and says it will be a challenge creating dishes that look and taste good when served to passengers soaring 10km up in the air.
“Menu planning sky high is very complex,” the Sydney-based chef explains.
”We lose about 15 to 20 per cent of our taste at 50,000ft and finding a food offering that has authentic Vietnamese flavours to suit different passengers isn’t easy (but) I look forward to the challenge.
“The Vietnam Airlines collaboration is a very exciting partnership for me (as) I’ve always been impressed with how much pride they take in providing top quality cuisine (and) I’m already dreaming up my next idea for the airline.”