As international travel resumes, Air New Zealand is changing its in-flight menu to highlight the best local produce and show that dining is anything but an airplane at 40,000 feet.
The airline unveils its new Business Premier menu, which showcases the best of Aotearoa on a plate, including local ingredients like Southland lamb prosciutto, Hawke’s Bay extra virgin olive oil and
manuka Waikato smoked free-range chicken.
Last week, Air New Zealand customers flying to and from Rarotonga got a taste of the Business Premier menu, which will be officially launched and rolled out on all long-haul routes from October.
To welcome customers into their dining experience, the airline has also introduced a Kitchen Koha to be served after takeoff.
The airline’s talented culinary team has prepared these bites with local ingredients and as a token of gratitude to those who fly with us.
Leeanne Langridge, Managing Director of Air New Zealand, Customer, says: “We all know how important food is when traveling and what a difference it makes to our customers to be served a tasty meal full of fresh produce. and locals during their trip.
“Our meals on board showcase the best New Zealand produce in the world and also give our Kiwi customers a taste of home from the moment they are welcomed on board.
“Through customer research, we found that our Premium customers wanted more choice in the air, so we added a compose-your-own item to the main meal service. Customers can add Seared Marlborough Salmon, free-range Waikato chicken or bacon for extra protein, or streaming greens or crisp, fresh salads picked straight from the orchards and fields of Gisborne, Waikato or the Manawatu.
Many dishes like the artisan pasta bowl and superfood salad are also vegetarian, giving our customers plenty of meatless options.
The airline has to consider many things when it comes to creating a tasty dining experience in the air.
“Meals have to meet certain heating and assembly requirements on board, and at altitude in the drier environment of aircraft, taste buds are suppressed by around 30%, so we need to ensure that all of our food components are full of flavor!”
Air New Zealand works with many well-known local suppliers when it comes to creating its menu. To keep up with changing food trends, the airline changes its menu three times a year on long-haul flights, with more frequent changes for its routes to Australia and the Pacific Islands.
Air New Zealand will simultaneously renew its Premium Economy and Economy offer. Sustainability has been at the forefront of the development of the new menu, and the airline will also roll out new sustainable services in all cabins, helping to reduce weight and single-use plastic on the plane. New serviceware in Premium cabins can reduce the weight of an aircraft by around 20%, and switching to a more durable serviceware option in the Economy cabin could also eliminate some 28 million single-use plastic dishes and knives , forks and spoons in flight. every year.
“This is another step towards our sustainability goals. We have embarked on a journey to reduce the impact of our serviceware on the environment and on the beautiful country we call home, moving away from single-use plastics in favor of more sustainable options.
© Scoop Media