Air New Zealand’s refreshed menu is ‘Aotearoa on a plate’

Travellers jetting off to the ‘Land of the Long White Cloud’ can soon enjoy a fresh taste of New Zealand at 40,000ft, with Air New Zealand’s revamped international menu taking wing from October.

Passengers flying to and from Rarotonga were given a tantalising first taste of the ‘Business Premier’ business class menu last week, ahead of its official roll out on all long-haul flights, including the upcoming non-stop Auckland-New York and Auckland-Chicago routes.

Among the locally-infused offerings are Southland lamb prosciutto, Hawke’s Bay extra virgin olive oil, and manuka smoked free-range chicken from the Waikato.

The breakfast bagel is sure to be a big hit on non-stop flights from New York.

To welcome customers onboard, the Star Alliance member has also introduced a ‘Koha [gift] from the Kitchen’ to be served after take-off. Shared as a token of gratitude, the bite-size morsel is made of local ingredients such as Paua mollusc and seaweed from Akaroa.

Leeanne Langridge , Air New Zealand General Manager – Customer, says “We all know how important food is when travelling and what a difference it makes for our customers to be served a tasty meal full of fresh, local produce while on their journey.”

“Our inflight meals showcase the best of New Zealand produce to the world, and also gives our Kiwi customers a taste of home from the moment they are welcomed onboard.

Southland lamb prosciutto and Hawke's Bay extra virgin olive oil.

An additional ‘build-your-own’ element has also been added to the main meal service, in response to customer feedback showing premium passengers craved more choice in the air.

“Customers can add the likes of seared Salmon from Marlborough, free-range chicken from Waikato or bacon for greater protein, or steamed green vegetables or fresh, crisp salads picked straight from orchards and fields in Gisborne, Waikato or the Manawatu,” Langridge explains.

Passengers in Business Premier will be the first to enjoy the refreshed menu.

Keeping up with changing food trends, the airline will switch up the menu three times a year on long range flights, with more frequent changes for its Australia and Pacific Island routes.

As part of the culinary refresh, Air New Zealand will also update its premium and economy menus, with a greater emphasis on sustainable ingredients and reusable service ware.

Air New Zealand has over 500 return flights between Australia and New Zealand scheduled in the month of June, which will increase come July when services into Queenstown, Hobart, Adelaide and Cairns restart.