Air New Zealand has unveiled a fresh onboard menu for its premium cabins, crafted to acquaint passengers with the rich flavours of Aotearoa while spotlighting local produce and suppliers.
This menu - available until October - highlights the distinct tastes of Aotearoa and celebrates regions including Fiordland, Hawke’s Bay, and the Coromandel.
The airline's menu varies depending on the destination, and Air New Zealand updates its long-haul menu twice annually.
The revamped onboard menu will pay homage to beloved New Zealand classics, such as confit potato with onion creme fraiche whip and chives, providing a creative twist on the traditional chips and dip.
Additionally, it will offer choices including crayfish bisque with chive creme fraiche and sourdough croutons, along with slow-cooked wild Fiordland venison accompanied by pancetta, parmesan polenta, and balsamic roasted red onions.
All onboard services will source ingredients from local vendors, featuring Daily Bread's manuka smoked rye sourdough and Duck Island's ambrosia ice cream. Furthermore, the new menu options are designed to be heartier and more flavourful to complement the winter season.
With approximately 7 million meals served annually, Air New Zealand relies on Auckland, the country's capital, for over 70 percent of its catering needs.
Meanwhile, the airline has trialled the removal of single-use cups on six domestic flights to explore how the airline can deliver hot drinks at 30,000 feet, without the waste.
The airline recently removed single-use cups from Air New Zealand lounges (one million were used every year) but are looking at ways of removing nine million single-use hot beverage cups - plus millions more plastic water cups - on their aircraft.
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