The new Spring menu at the Qantas First Lounges at Sydney and Melbourne international airports is packed with tasty preflight delights – here's a sample to whet your appetite, and we've also got copies of the breakfast and all-day dining menus for you to download.
Buffalo mozzarella with asparagus and spring peas
The buffalo milk mozzarella from Victoria's Shaw River is a perennial favourite of frequent flyers, although each season sees it given a bit of a twist.
The trusty tomatoes which often accompany this dish will be back for summer when they're at their freshest – for now, the wonderfully-textured mozzarella is served with asparagus and sugar snap peas, some red witlof leaves and a preserved lemon dressing.
The mozzarella is lightly seasoned with a dukkha spice mix consisting of toasted and crushed sesame seeds, cumin seeds, coriander seeds, salt and black pepper.
Crisp fried lamb ribs with pickled cabbage and nuoc cham
These flavoursome lamb ribs from Mirrool Creek, in the Riverina region of NSW, are braised for four hours in a stock spiced with cassia, ginger and star anise; then lightly fried until crisp and served with pickled cabbage, fresh herbs and a light Vietnamese-style nuoc cham dipping sauce.
Chicken with crispy eggplant salad, mustard greens and shallot sauce
A gently-steamed chicken breast served with a spicy fried eggplant salad, pickled white radish and mustard greens, and finished with a ginger and shallot dressing.
Casarecce with ricotta, chicory, spring beans and toasted hazelnuts
Rolled casarecce pasta is tossed with a mixture of spring beans, borlotti, broad, Italian, French, butter, Roman and fresh peas, but the secret star here is the fresh ricotta which is made in the kitchen of the first class lounge.
Swordfish with fennel puree and green olive, fennel, and toasted almond salsa
"Swordfish is great for people who don't like fish" explains Rockpool chef Alex Woolley, who created the lounge's Spring 2015 menu. "It cooks like a steak and doesn't have that 'fishy' scent, but still comes out lovely and soft."
The locally-sourced swordfish is quickly grilled until tender and served with a puree of fennel, grilled shallots and a salsa of olives, toasted almonds, fennel and herbs.
Grilled pork with braised greens, breadcrumbs and lemon roasted sweet potato
A juicy pork loin steak, quickly grilled and served on Rockpool-style braised bitter greens and crunchy sourdough breadcrumbs.
The sweet potato is roasted with a dash of thyme and finished with a little lemon juice.
Black Angus minute steak with chimichurri and chips
The tenderloin minute steak, sourced from pasture fed Black Angus cattle, is a must-have for many visitors to the Qantas First Lounge.
This season's accompaniment is a Chimichurri sauce made of finely-chopped parsley, coriander, garlic, olive oil, oregano and red wine vinegar.
Fig and hazelnuts tart with honey and ricotta whey sorbet
A newcomer to the Spring menu's dessert selection is this fresh fruit tart made from buttery puff pastry that's cooked until crisp and light.
It's served with a gentle rosemary-infused cream and fresh figs which are drizzled with honey and toasted hazelnuts.
On the side is a sharp sorbet made from the whey that drains from the lounge's own ricotta.
Pineapple and pomelo salad with palm sugar caramel baked rice
It's hard to go past this intriguing finisher to the first class dining experience!
Sticky rice is cooked with coconut milk and salted caramel until it's rich and sweet, then served with a fresh salad of pineapple, pomelo, green mango, ginger and mint, and a dab of coconut sorbet.
Pavlova in a glass with strawberry and passionfruit
Of course, it's not a visit to the Qantas First Lounge without sampling the famous 'deconstructed pav'.
The seasonal contributions to this indulgent taste sensation are fresh passionfruit and strawberries, yoghurt gelato, passionfruit meringues and mascarpone.
You can download the new breakfast and all-day dining menus using the links below:
- Qantas First Lounge Spring 2015 - Breakfast menu [90Kb PDF]
- Qantas First Lounge Spring 2015 - All day dining menu [90Kb PDF]
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