Singapore Airlines look to native Australian ingredients for exclusive 50th anniversary in-flight menu

Successfully servicing the Australian market for 50 years is a true accomplishment for any business, let alone one of the most awarded airlines in the world. Known for their commitment to quality, Singapore Airlines have introduced something special for their Australian passengers, a specially-designed on board menu for all classes, one which celebrates Australia’s rich and underrated native ingredients – we’re not talking meat pies and BBQ shrimps here.

From Jack’s Creek – named a World’s Best Steak two years in a row – Wagyu sirloin to ingredients sourced from dedicated native ingredients foodservice Outback Pride Fresh, Singapore Airlines have noticed the emerging interest in actual Australian produce and have used these to offer some very worthwhile dishes in-flight.

“Our on-board menu has always been shaped and influenced by the desintation that we fly to”, offered Singapore Arlines Regional Vice President Mr Tan Tiow Kor. “As part of our 50th anniversary celebrations we are pleased to be able to highlight the influence Australia flavours have had through a range of specially designed dishes”.

Over the next few months (until June), passengers who fly with Singapore Airlines leaving Sydney, whether it be Economy or First Class, will be surprised with dishes that are a huge step up from the usual in-flight meal, whether that be pan-seared aniseed and myrtle-rubbed Tasmanian Salmon or the incredible Jacks Creek Wagyu sirloin seasoned with saltbush and wild tomato.

“As a proud Australian chef hailing from Northern NSW, it was an honour to be asked to create a menu in collaboration with Chef Paolo Zambrano, Manager Inflight Services at Singapore Airlines”, offered Jeremy Steele, the Regional Executive Chef of Gate Gourmet, which is the airline’s catering partner.”It’s amazing to be able to celebrate such an iconic milestone by showcasing Australia’s indigenous and sustainably sourced ingredients on this menu”.

Salt bush & wild tomato seasoned jack’s creek wagyu sirloin, roasted kipfler potato with red wine & pepper berry jus. Served in First Class.

Passengers flying in First Class and Suites are currently able to enjoy, for lunch or dinner, that aforementioned pan-seared aniseed myrtle-rubbed Tasmanian salmon which has been given a huge boost in flavour with sea parsley that has been seasoned with velote. For dessert, there’s the Tropical Queensland coconut panna cotta with rosella sauce. These two dishes will be available up until 30th April, following which the menu will rotate to feature the delicious tender Jack’s Creek Wagyu sirloin with salt bush and wild tomato seasoning, served with a roasted kipfler potato, red wine and pepper berry. Dessert will be a beautifully constructed warm peach and passion berry tart with macadamia ice cream and Daintree vanilla bean anglaise. The second menu will be availabe up until 31st May, switching to the final phase with some oven flashed lemon myrtle-rubbed prawns served with peal couscous and a native lime caviar vinaigrette, followed up with an Australian Granny Smith apple dome and cinnamon ice cream (feature image), making use of fresh apples grown in the Granite Belt in Stanthorpe. This final menu will be available until 30th June.

Business class are currently enjoying a menu of seared and roasted cornfed chicken breast with native thyme and bush tomato jus, and leek mash potato, as well as an indulgent dessert of chocolate delice with wattleseed. Come 1st May this will switch up to include a native mint bush and ricotta stuffed cornfed chicken supreme with lime spiced roasted chicken jus and celeriac puree, as well as a dessert of pear crumble with Daintree Rainforest vanilla crème anglaise, available up until 30th June.

Chocolate Delice with Wattle Seed. Served in Business Class.

Premium Economy and Economy class aren’t being forgotten either, getting their own special parts of the 50th anniversary menu. Those flying Premium Economy are currently being offered a menu with beautiful Black Angus beef that has been braised in Cooper’s Pale Ale and is served with seasonal veggies and garlic mash, accompanied by a tub of wattleseed ice cream or passion pavlova ice cream. That menu will switch on 1st May with the pan roasted chicken breast slathered with ironbark honey jus, it too served with either wattleseed or passion pavlova ice cream, until June 30th.

Cooper’s Pale Ale braised Black Angus beef, seasonal vegetables and garlic mash . Served in Premium Economy and Economy.

The above menu remains the same for Economy class, but instead switching in a Murray River salted caramel ice cream as the dessert.

For more information and to make a booking on Singapore Airlines click HERE.

Images supplied.