What a Friday Feast treat we’re in for this week, Feaster friends. Oh yes, yes. A treat indeed! We’re up-up in the sky with Australian romantic suspense author Helene Young.

Helene, as I’m sure you know, is not only a Romantic Book of the Year and Australian Romance Reader Award winner, she’s also an accomplished pilot. So who better to talk to us about airline food?

But first, take a look at Helene’s brilliant new release, Burning Lies, which has been garnering fantastic reviews.  Check Goodreads for a sample or these reviews from The Australian Bookshelf, Book’d Out and 1 Girl….2 Many Books




“Lies, all lies. It didn’t matter how attractive he might be. She didn’t really know this man . . . He was living a lie and she didn’t know why.”

Kaitlyn Scott is searching for the truth about her husband’s death, even if that means revisiting the most painful day of her life. But what she uncovers is a criminal willing to stop at nothing to keep his secret.

Ryan O’Donnell, an enigmatic undercover cop, is investigating arson attacks when he is drawn into Kaitlyn’s world. He tries to fight his attraction for her, hoping the case might put his own demons to rest, but it only threatens to push him over the edge.

With Kaitlyn and Ryan on a collision course, the arsonist seizes the chance to settle some old scores. As the Atherton Tableland burns, the three of them are caught in a fiery dance of danger and desire, and not everyone will come out alive.

Set in Australia’s tropical far north, this is an explosive story of peril and passion by the author voted by the Romance Writers of Australia as the most popular novelist of the year, and by the Australian Romance Readers Association as the most popular romantic suspense novelist two years running.


Makes you excited just reading the blurb, doesn’t it? Burning Lies is available right now from your local bookseller or you can order online from Booktopia and have it delivered straight to your door. Prefer the ebook? Then try Amazon, Kobobooks, Google Play or your favourite ebook store.

Now here’s Helene!


Up, Up and Away!

Ok, ok, my mouth starts watering as soon as I click on the link to Cathryn’s Friday Feast posts! So many wonderful recipes. I can’t top Barbara Hannay’s yummy recipe from last week for her divine Lemon Cake so I thought I’d talk about airline food instead!

I was born in the wrong era. I firmly believe I should have been flying in the thirties when the journey to London took days and involved white coated butlers, overnight stops in exotic locations and gourmet food prepared fresh on the aircraft.

How good does this look?

I may have missed out on this decadent delight, but I can remember my first trip to London on a Thai Airways flight in the early ‘80s. The meal came in a collection of little dishes, starting with a delicate entrée, progressing through spicy main, on to an unidentifiable but yummy dessert and finishing with a tiny chocolate.  I came home on British Airways and their catering tray held an unidentifiable grey mass that was masquerading as Beef Bourguignon… Meat and three veg stilled ruled…

Sadly since then the rise of mass market catering means airline food has become more pedestrian. These days it’s more likely to come in a plastic wrap with a use by date a terrifying year away – just how do they preserve a cake that long?

There are still airlines that do include hot meals, but have you ever thought about the logistics of that? Whole armies of catering staff work around the clock preparing food that has to survive being cooked and packaged, then cooled, loaded into giant trucks, transferred into trolleys, placed in aircraft catering ovens – renowned for being recalcitrant – reheated, slapped on a tray in another trolley and wheeled up an aisle before making it to a passenger. I doubt that my cooking could stand up to the test! I’m usually pleasantly surprised at how well the meals survive.

As a pilot I’m a little spoiled at work because we are fed well – who wants to have their crew fall over from hunger mid flight – but not as well as Air France. A friend of mine who’s a doctor helped out on an Air France flight when a passenger collapsed. She was invited to the flight deck so the captain could say thank you personally for her assistance. There on the captain’s tray was a glass of red wine.  How very civilized J.  Unfortunately that won’t be coming to my flight deck any time soon.

So what’s your best or worst experience of airline food? GW was most perturbed last time we flew Jetstar. Meat pies were no longer available… The culinary highlight of his trip apparently…  Have you been disappointed, surprised, amazed?


Told you we were in for a treat! Thanks, Helene, for another great post. Always a pleasure to have you on.

Now, Feasters, you heard our generous Captain speaking. Share your airline food experiences and Australian commenters could win an ebook copy of Burning Lies!

I was fortunate enough to experience a first class international flight once. Now that was civilized. Moet on arrival, followed by more beautiful wine and a lovely menu designed by, if I recall correctly, Neil Perry of Rockpool fame, and all served with a smile and a super comfy sleeper bed seat. Plus complimentary pyjamas! Sadly, I think that will be my first and only experience of such luxury, but it was special while it lasted.

Giveaway closes midnight, Tuesday 14th August, 2012. Australian residents only, sorry.

If you’d like to discover more about Helene and her heart-racing books, please visit her website. You can also connect via Facebook and Twitter.

This giveaway has now closed. Congratulations to Ingrid who has scored an ebook copy of Burning Lies and whose death by rogan josh comment had us all in stitches. And a big thanks to everyone else who joined in the fun. Hope to see you again soon.

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