Air New Zealand’s latest business class meals, cocktails
Long-range international flights will see an all-new menu take wing, with diners treated to a fresh twist on native ingredients.
Air New Zealand always punches above its weight with inflight food at the pointy end, and the Star Alliance member’s latest business class refresh keeps that culinary standard flying high.
Not only are there several new dishes for Business Premier passengers to tuck into, but they’ll be joined by a range of seasonal cocktails and accompanied by superb wines – and as you’d expect, they all proudly wave the Kiwi flag.
“We believe it’s our privilege to showcase the best our country has to offer and share that with the world,” says Air New Zealand Chief Customer and Sales Officer Leanne Geraghty, adding this is a role “we take very seriously.”
“There’s something truly magical about the native flavours of New Zealand,” she enthuses. “Whether it’s on a plate or in a glass, we want to serve up an authentic taste of New Zealand onboard and in our lounges.”
Featuring on all long-range international flights, the latest Taste of Aotearoa menu brings together native ingredients and locally-sourced produce, while blending classic indigenous flavours with more contemporary cuisine.
One highlight is the sumptuous grass-fed New Zealand lamb rump with horopito rub – a savoury spice blend featuring leaves of the Maori horopito pepper tree, together with smoked moki fish served on a kawakawa blini.
(Kawakawa is another member of the pepper family, though it has a very different flavour to horopito. Its heart-shaped leaves are commonly used for medicinal purposes.)
Looking for lighter, less carnivorous fare? Choose the ‘superfood salad’ with quinoa, sweet potato and edamame, topped with horopito-dusted Ora King salmon from Marlborough.
Vegans have not been overlooked, with creamy kawakawa mushrooms on rye toast, with sautéed spinach and grilled tomatoes.
Other tastebud-tempters include seared New Zealand hapuka with smoked mussels, garlic salt crushed potatoes, steamed spinach and chives; and ahia smoked moki on a kawakawa blini.
There’s also this mixed tasting plate to whet your appetite with a smoked moki and kawakawa blini, prosciutto with plum paste, and whipped ricotta with tapenade.
Dishes can be customised too, with the lamb rump coming with options including a side salad, creamy white risotto and charred brocollini with almonds.
In addition to the refreshed menu, the airline has also unveiled a seasonal signature cocktail designed in collaboration with Kiwi tonic makers East Imperial.
The mile high tipple will be mixed up for Business Premier passengers on flights to New York and Chicago from late August through to October.
Though its name us still under wraps, the gin-based cocktail is said to have a burst of sherbetty citrus and rich ruby red grapefruit at first, before finishing with a herbaceous notes.
05 Jan 2021
Total posts 20
Looks great , if only the Qantas Celebrity Chef Neil Perry would take the hint and offer the same in QF Business !
QFF
19 Sep 2013
Total posts 196
Is PER-AKL considered a long-distance trip?
Qantas - Qantas Frequent Flyer P1
23 Aug 2014
Total posts 119
Thanks Chris
Look and sound great
Wonder about whether the move reflects an attempt at compensation for the awful seating which will still be there for (relative) eternity until the new product and the recent launch of the far superior QF seat AKL to JFK
CX
16 May 2015
Total posts 17
PER-AKL is normally given to Wamos, a Spanish charter airline. OK but different to NZ (no Premium economy for example)
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