NZL: Air New Zealand NZ124 (Business)

"A Taste of Aotearoa" above the clouds!

After experiencing Australia for the first time, it was time for a trans-Tasman hop from Melbourne to Auckland, New Zealand. For Business Class passengers, Air New Zealand is proud to offer contemporary cuisine with the spirit of manaakitanga, the Maori tradition of hospitality, using indigenous ingredients where possible.

Aotearoa is the Maori name for New Zealand, which is commonly translated as 'Land of the Long White Cloud'.

Welcome Drink

I had a glass of champagne, specifically Laurent-Perrier Brut NV, before take-off. balanced with hints of citrus and white fruits. It was a refreshing way to settle in with its hints of citrus and white fruits.

Pre-Meal Snack & Beverage

Once we reached cruising altitude, the meal service began with a bite-sized beef tenderloin seasoned with horopito, a native New Zealand pepperwood, that lent a gentle heat. It was complemented by pickled radish and smoked sweet potato purée. Somehow I found myself in the mood for white wine that day, so I decided to pair the amuse-bouche with crisp local Sauvignon Blanc that offered vibrant notes of passionfruit and lime.

NZ Meal

Prosciutto - Taste: 8.5/10

One of the appetiser dishes featured folds of dry-cured pork ham paired with Feta cheese and Niçoise olives. It was lifted by a touch of burnt citrus cream, which cut through the savoury richness of the ham.

Mini Mezze - Taste: 7.5/10

For a lighter, meatless start, there was a dish that leaned towards Mediterranean flavours with stuffed vine leaves sitting on a bed of beetroot and tahini dip. They were accompanied by tomatoes, cucumbers and pomegranate.

Bread

Traditional loaf, sun-dried tomato roll or garlic bread for you? I opted for garlic bread, which apparently didn't quite measure up to those I've had onboard other airlines.

Slow-Cooked New Zealand Lamb Neck - Taste: 8.5/10

Having been well-braised in red wine, the lamb neck was delectably succulent. The protein came with a serving of hearty, springy farro mixed with toasted walnuts and wilted spinach for an added texture. There was also a portion of eggplants seasoned with tomato sauce and olive oil.

Roasted Marlborough Salmon Fillet - Taste: 7.5/10

The salmon fillet was delicately flaky, retaining a good amount of moisture. It came with mustard and chive mashed potatoes, as well as braised fennel and green peas. While they could go easy on the quantity of the white sauce, it was creamy without being too heavy.

Chocolate Feuilletine - Taste: 8.5/10

The chocolate cake, served with a touch of strawberry sauce, was undeniably decadent. The layers of dark chocolate delivered a deep, velvety intensity, which was nicely contrasted by the caramelised hazelnut brittle that added both crunch and a subtle nutty sweetness.

Raspberry Panna Cotta - Taste: 8/10

The panna cotta (lit. cooked cream) wasn't as rich, but by no means lacking in appeal. Softly set with a delicate wobble, it was topped with golden peach gel that lifted the creamy base. On the side were freeze-dried raspberry crumbs that added a light crunch and some tartness to the dessert.

New Zealand Cheese

A duo of fine cheese - mild Brie and crumbly blue - was served with fig and pear relish, as well as lightly salted crackers.

Beverages

Besides the white wine that I had at the beginning of the meal service, I also had a glass of cranberry juice and a mug of freshly brewed coffee that was aromatic enough for my liking. Pika's advice: If you're flying on select Boeing 787 aircraft, you can request for espresso.

Melon's Rating
Taste: 8/10

Ambience: 6.5/10

Service: 8.5/10

Overall: 7.5/10

I suppose more indigenous ingredients are featured on flights originating from New Zealand, though unfortunately I couldn't find any Business Class award space for the flight departing from Auckland.

Air New Zealand

Business Class Cabin

Boeing 777-300

https://www.airnewzealand.com/

*No separate price given as meals are included in the ticket price.

Have a nice meal,

Cliff(y)