Emirates looks to regional Australian flavours for new in-flight menu

In working a new in-flight menu onto their Australian routes, Emirates have tapped into local flavours by working closely with Alpha Catering to source recipes from chefs all over Australia. After receiving over 300 recipe submissions from chefs spread across the country, the dedicated team have developed new menus which dip into the diverse and often unexplored well of regional Australian ingredients.

The menus, which make use of several partnerships between Emirates and local suppliers like Brasserie Bread and Yarra Valley Cheese, follows an already strong relationship with Australia’s top wine producers such as Penfolds and Levantine Hill which is retained as part of the airlines commitment to a world-class wine programme.

“We’re excited for our passengers to try our menu which is the product of months of careful planning and higlights Emirates’ continued commitment to investing in our passengers’ experience”, offered Senior Vice President of Inflight Catering for Emirates, Joost Heymeijer. “Emirates is the only airline in the world to source foods from every region that we fly to do that we can offer our passengers authentic dishes as well as complimentary drinks from wherever they’re travelling”.

“The produce is at the heart of our dishes which is why it’s so important to have the right partnerships in place and is why we continue to invest in and support local suppliers and artisans”, continued Heymeijer, referring to a global catering investment of US$1 billion per year, which sees onboard menus changed monthly to keep in line with regional and seasonal food trends while incorporating passenger feedback.

Alongside special children family menus as well as dedicated menus for medical or religious meal requirements, Emirates’ Australian routes now feature dishes like Minted Lamb Sausages with Paris mashed potatoes and glazed seasonal vegetables (Economy); Cold Smoked Huon Ocean Trout with pickled kipfler potato salad, herb crème fraiche, salad of chives, chervil, dil and capes (First and Business Class); Triple Chocolate Delice with wild berry sauce (Economy); and Grain Fed Beef Fillet with béarnaise sauce, potato celeriac gratin, buttered French beans, and roasted baby carrots (First and Business Class).

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