We recently attended Singapore Airlines’ 50th Anniversary of servicing the Australian market for half a century. For this occasion, the company unveiled a specially-designed Australian themed onboard menu, highlighting a selection of Australia’s native flavours and local produce.
Singapore Airlines first began flying to Australia in 1967, offering twice weekly flights to Perth and Sydney. After 50 years, the airline has now grown to operate 121 weekly flights from six Australian cities. Last September saw the first Singapore to Canberra to Wellington rotation that has continued to run four times a week since the first flight touched down.
For this menu, Singapore Airlines’ in-flight catering partner Gate Gourmet sourced the ingredients from various locations throughout Australia, including native bush spices from regional New South Wales, bush tomatoes from the central Australian desert, and Granny Smith apples from Stanthorpe, Queensland.
We were impressed with the incorporation of this bush food in the menu. Using Australian native ingredients provides employment and training in horticulture for Australians living in the outback. Moreover, this acknowledges the intellectual property of the traditional uses of bush food, thus exposing the cuisine to a wider audience. This was done by Singapore Airlines as part of the celebration, to give back to the land and the people that have supported them for the past 50 years.
The themed meals operate on a roster, with each meal and dessert being available from 27th March to 30th April, 1st May to 31st May or 1st June to 30th June. For the main course, our pick of the day was the oven flashed lemon myrtle-rubbed prawns, served with pearl couscous and drizzled in native lime caviar vinaigrette. It is available in Suites and First class flights from June 1st to June 30th. This took the line honours along with our favourite dessert on the menu, the Australian Granny Smith apple dome with cinnamon ice cream.
We also enjoyed the Premium Economy and Economy option of the Cooper’s Pale Ale braised Blank Angus beef, seasonal vegetables and garlic mash, which is available in-flight from 27th March to 30th April.
Each dish is a unique offering. By taking the time with supplier Gate Gourmet to source local ingredients and combine them with the in-flight meal staples, Singapore Airlines has made this special menu a winner. You can try these dishes for yourself on any Singapore Airlines flight departing Sydney from March to June 2017.
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