The cooks reveal Radiohead frontman Yorke "snacks" on sumac spiced aubergine and Lebanese salsa sliders before a gig, while his bandmates enjoy tucking in to partridge, quince and ginger gyoza.
Australian singer Minogue's meal of choice while on tour is beef tournedos with olives, and rockers Muse favour wild rabbit risotto with smoked pancetta and fresh sage for their backstage fare.
The exotic dishes show how pop stars' tastes have become more refined as they seek better nutrition to cope with life on the road, according to chef Sarah Muir.
Muir, who looks after Radiohead's on-tour catering, tells The Sunday Times Magazine, "When I started touring in the early 1990s with heavy metal bands, most of the groups lived off bottles of Jack Daniel's, fast food and cigarettes.
"Back then, you'd throw an oven in the back of a van, drive to the venue and knock up a basic shepherd's pie. But gruelling tour schedules mean some artists are away from home for over a year. It's my job to ensure they can still shimmy into their skinny jeans, go out on stage and give it their all."
Giles Broe, who cooks for Minogue, adds of his beef tournedos, "(Kylie is) often exhausted after a show: this is the perfect protein-rich pick-me-up."