Passengers jetting from Sydney to Singapore with Singapore Airlines over the coming months can tuck into a selection of new inflight dishes inspired by Australia’s native flavours and local produce, as the airline celebrates 50 years of flying Down Under.
Up the very front in first class (or ‘Suites Class’ on Airbus A380 flights), high flyers can devour pan- seared, myrtle-rubbed Tasmanian salmon as their lunch or dinner, followed by a tropical Queensland coconut panna cotta on flights from March 27 through April 30.
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Throughout May, that switches to a salt bush- and wild tomato-seasoned Jack's Creek Wagyu sirloin aside vegetables and roasted kipfler potatoes as the main course, plus a warm peach and passion berry tart with macadamia ice cream and Daintree vanilla bean anglaise:
June sees a highlight of oven-flashed lemon myrtle-rubbed prawns atop pearl couscous and native lime caviar vinaigrette, and an Australian Granny Smith apple dome with cinnamon ice cream, prepared using apples from Stanthorpe, Queensland.
“We’ve used herbs from South Australia and native bush spices from regional New South Wales,” explains Gate Gourmet Regional Executive Chef for Asia Pacific Jeremy Steele: the catering supplier used by Singapore Airlines in Sydney.
“The Tasmanian salmon has been marinated in aniseed myrtle, which gives it a distinctive flavour, while the bush tomatoes have been hand-harvested from the central Australian desert, between Tennant Creek NT to Marla in South Australia,” he continues.
Business class travellers can instead dine upon seared, roasted and corn-fed chicken breast with native thyme and bush tomato jus plus a chocolate delice with wattleseed on Sydney-Singapore flights between March 27 and April 30…
… while the Australiana dishes from May 1 until June 30 find that chicken ricotta-stuffed with a lime-spiced roasted chicken jus, ahead of a pear crumble with Daintree Rainforest vanilla crème anglaise to follow.
Passengers in premium economy and economy class aren’t forgotten either, with guests in both cabins treated to a Cooper’s Pale Ale braised Black Angus beef dish on flights from March 27 through April 30, and a pan-roasted chicken breast with ironbark honey jus in May and June.
“The flavours we have selected will resonate with many Australian travellers and give tourists leaving Australia a taste to remember,” Steele concludes.