Air New Zealand refreshes its premium onboard gourmet menus, showcasing the country’s bounty with ‘A Taste of Aotearoa’ available on long-haul flights out of New Zealand from October.
Those flying out of New Zealand on its national carrier from October are in for a delicious treat. Air New Zealand will be unveiling new dining experiences available on long-haul flights for Business Premier and Premium Economy that shine a gastronomical spotlight on New Zealand’s rich regional produce, allowing passengers a taste of New Zealand even as they leave the “Land of the Long White Cloud”.
Inspired by manaakitanga — the Māori tradition of hospitality — the new ‘A Taste of Aotearoa’ onboard menus from Air New Zealand turns some of the finest produce from the country into a contemporary cuisine that’s cutting-edge yet respectful of the land and seas those bounteous ingredients are drawn from.
Carefully-sourced ingredients employed in the new menus include the likes of kahawai, a popular fish found around the New Zealand coastline, tāmure (snapper) caught from the blue waters of the North Island’s Hauraki Gulf, as well as rose veal raised in the Hawke’s Bay region.
“Customers flying from Auckland to Singapore will be spoilt for choice when it comes to the
menu options on offer from slow cooked beef short rib, to grilled zucchini with rewarewa
honey herb dressing, or chocolate panacotta with hazelnut praline,” shares Air New Zealand Head of Culinary, Justin Koen. Other offerings include smoked kahawai mousse, crayfish bisque, and a curated selection of cheeses such as Ōamaru brie and Canterbury sheep Gouda.
Economy class passengers won’t miss out either, with special menu items to choose from like potato rēwana sourdough roll – a unique Māori bread – and creamy garlic chicken with roast kūmara.
Air New Zealand has also refreshed its onboard wine selection. Its latest wine showcase draws wines from some of the country’s standout winemaking regions, such as the Craggy Range Te Kahu Gimblett Gravels (Hawke’s Bay), the Neudorf Tiritiri Pinot Rosé and Aotea Seifried Sauvignon Blanc (Nelson), and Vavasour Awatere Valley Pinot Noir (Marlborough).
“Our culinary team has crafted each meal to create an onboard experience so good, you’ll
forget you’re in the skies. At Air New Zealand, we bring the essence of Aotearoa to your plate, sourcing the finest New Zealand meats, seafood, and produce to deliver an unmatched taste of Aotearoa in every meal,” Koen adds.
Air New Zealand’s onboard offerings on long haul flights are refreshed twice a year.
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