South Australian angus beef accompanied by a glass (or two) of a Penfolds red, and followed by a cheese board featuring soft and creamy delights from Victoria's Yarra Valley: that's just one of the options now being served on Emirates first class and business class flights out of Australia.
The Gulf airline and Qantas partner says it's been working on the new menu since late 2016, methodically testing over 300 regionally-influenced recipes from chefs from Sydney, Melbourne, Brisbane, Perth and Adelaide – the five Australian cities it flies to.
Emirates worked with Alpha Catering in Australia to develop the menu, which of course had to take recipes designed for the average kitchen and make them work in an aircraft's galley at 30,000 feet.
“We're incredibly proud of the fact that we source the majority of our produce and ingredients from Australian suppliers who we've built strong relationships with over the years," says Joost Heymeijer, Emirates' senior vice president for inflight catering, adding that the airline also sources "exclusive wines" from Yarra Valley wineries at Mount Mary and Levantine Hill.
"This means purchasing exceptional wines years before they’re ready to be released to the market, allowing the wines to mature and reach their potential for serving onboard."
Emirates serves up more than 100 million meals each year – a mountain of food which in 2016 included three million eggs, 165 tonnes of salmon fillet, 70 tonnes of strawberries and 110,000kg of hummus.