Snacks on the plane: Chefs share their favourite bites
THE golden age of air travel, when the on-board meal was something to happily anticipate, is so far behind us it seems almost fictional.
Unless you’re in business or first class, or on a long international flight, you probably won’t be served a meal.
Some flights don’t even offer food for purchase, and if you don’t bring something to eat, you’ll have to sustain yourself on miniature bags of pretzels and a can of tomato juice.
As a frequent flier, I’ve learnt to pack something suitable to snack on for longer flights – something that keeps my hunger in check but doesn’t fill me up so much that I risk getting queasy if we hit turbulence or feeling uncomfortably bloated when I disembark.
Now that we are travelling more as the coronavirus pandemic seems to wane, I wanted to switch up my snacking game. So, I turned to six pro chefs to find out what they bring. Follow this advice, and you’ll never be hangry at 35 000 feet again.
Create bento boxes
For Top Chef star Bryan Voltaggio, compartmentalised, covered bento boxes are key to successful in-air snacking.
They allow him to arrange a variety of tasty bites and create a multitude of flavour combinations, which keeps snacking interesting over the long haul.
“I’ll put together a selection of salami, a couple of cheeses, crackers, pretzels and maybe some homemade hummus,” he says.
“It’s whatever I’m in the mood for.”
Sandwiches satisfy
When the flight is longer than a few hours, Voltaggio carries something more substantial to sustain himself.
A handmade sandwich offers a comforting taste of home that will satiate almost as much as a meal.
His favourite combos include sunflower butter and cream cheese (“It sounds odd, but trust me,” he says); turkey with avocado and bacon; and chicken salad enlivened with mustard, chopped dill pickles and plenty of freshly cracked black pepper.
Gluten-free seeded breads are great for long flights, because they fill you up and are packed with protein, fibre, healthy fats and nutrients.
Baller snacks
When he flies, Diego Oka, executive chef of La Mar by Gastón Acurio in Miami, is all about Japanese onigiri (seaweed-covered rice balls).
His favourites come packed with miso-seasoned pork or umeboshi (salted Japanese plum).
“They are meant to be eaten at room temperature, they come perfectly wrapped and they are convenient,” he says.
“You can just throw them in a bag, and you don’t need utensils.”
Nuts about nuts
All the chefs are big fans of snacking on nuts. Because nuts are brimming with protein, they satisfy hunger for a longer period than other options.
Salty goodness
If sodium is your weakness, the chefs suggest slightly healthier salty snacks.
Voltaggio always packs a few strips of biltong. It’s flavourful and has a lot of protein.
Don’t forget fruit
A container of freshly cut fruit can be pure pleasure at cruising altitude, offering a hit of natural sweetness and hydration.
Dried fruit may not pack the water content, but it still has plenty of fructose to help placate your sweet tooth.
Personalise your trail mix
Can’t make up your mind on whether to bring something salty or sweet? Craft an as-you-like-it blend of nuts, seeds, dried fruit pieces and small candies. There’s a lot of protein for sustenance, and plenty of sugar for a quick rush.
Indulge yourself
Is a metal tube full of strangers cruising about 805km/h high above the Earth’s surface not your happy place? Give yourself something to look forward to by bringing a special treat to savour.
Some of my favourites are caramel popcorn, a mixed bag of gummies or a crunchy, salted-almond Toblerone bar.
Conversation starters
Especially when travelling alone, I’ll slip a few individually wrapped sweets, such as small bags of M&M’s or miniature chocolate bars, into my carry-on to share with my seat mates.
“I don’t always have the interest or time for conversations on long flights, but when I do, proffering a little goody creates an instant icebreaker.”
Spice up your life
Sometimes it’s not about the food you bring, it’s about how you season the food you get on your trip, whether during your flight or after.
Practice patience
Whatever you bring to nibble on, Voltaggio recommends restraining yourself. You don’t need a full meal.
“What’s exciting about travel is the destinations I get to go, where I try new food, meet up with old friends and make new ones,” he says.
“The snacks in between are just designed to hold me over until I get to my next great meal.” |