Latest news with #inflightdining
News.com.au
4 days ago
- Business
- News.com.au
Owner of popular Sydney restaurant to make food for Qatar Airways in major collaboration
A renowned Aussie chef has done something he's never done before – partner with an airline, in a move that will see his famous dishes enjoyed 30,000ft in the air. If you've dined at Woodcut in Crown Sydney or Marmelo in Melbourne, then you'd be familiar with Ross Lusted's clean, bold and flavoursome dishes. The award-winning Aussie chef and owner of the two popular restaurants has joined forces with the 'world's best' airline – Qatar Airways – curating a new in-flight dining menu for business and first class passengers departing Australia to Doha from June 12. 'This is my first time partnering with an airline, and it's been an exciting venture,' chef Ross told 'Creating food that holds up at 30,000 feet is a unique challenge, flavours behave differently, textures change, and you have to be really deliberate about what you put on the plate.' He said passengers can expect a curated selection ranging from Fraser Island spanner crab cakes to black Angus beef tenderloin, that celebrate world class Australian produce. 'From delicately prepared seafood to locally sourced producer-lead beef and lamb, we've worked hard to curate a menu that feels premium and thoughtful, with Woodcut's core ethos of cooking with wood, charcoal and steam underpinning the dishes,' he said. When asked what his favourite dish is, he said it was a tough call, 'but if I had to choose, I'd say the Black Angus Beef Tenderloin' paired with green beans, tarragon butter, bread and butter pickles.' He added: 'It's a dish that really shows off what we value here at Woodcut, using world class produce, a thoughtful combination of flavours that marry well together.' 'There's nowhere to hide with that kind of dish, especially at altitude, where the balance of flavour, tenderness, and presentation is key.' Chef Ross said he also loves Australian seafood and the seared cured fish plate, 'showcases this more than ever, and is a go-to on the Woodcut menu'. 'Dressed with a blend of soy and sesame oil, pickled young ginger and cucumber, it's fresh, high quality and flavourful.' Chef Ross said he and the airline – named the World's Best at the 2024 Skytrax Awards – are aligned when it comes to quality, innovation, and showcasing the best local Australian produce. 'Qatar Airways is renowned for its exceptional food service and has been honoured with numerous accolades,' he told 'This dedication to excellence mirrors our philosophy at Woodcut, a celebration of incredible Australian produce and the earthy and sensory experience of cooking with fire and steam, imparting a tangible element of flavour and authenticity to each dish.' 'Travelling and living globally has been pivotal influence in my journey. I love that Qatar Airways is connecting Australians to the world and it's been incredibly rewarding to bring my culinary vision to the table and elevate the in-flight experience for Qatar Airways passengers.' The menu will be refreshed every three months with Chef Ross' curation for a total of four menu cycles. It will also be available on Virgin flights departing from Australia to Doha as of June 12. The Middle Eastern carrier partnered with Virgin after the Australian Government gave its tick of approval. Qatar Airways now has a minority 25 per cent stake in the Aussie carrier, in turn expanding Virgin's flight network. Virgin has largely been out of the international market for four and a half years – with its current overseas routes including Bali, New Zealand, Fiji, Vanuatu and Samoa. But since partnering with the major carrier, it will now crack the Middle Eastern market operating an additional 28 flights a week to Doha on behalf of the Australian carrier. The deal means Virgin can lease planes and staff from the Qatari airline and compete on the route.
National Post
5 days ago
- Business
- National Post
Flying business class with Air France — an honest review of the fine-dining experience
I've spent plenty of flights wedged into economy seats, balancing plastic-topped trays on flimsy tables and managing sleep in fits between meal carts and elbow jabs. My expectations for in-flight dining have always been low — more about getting through it than savouring anything. Article content So when I boarded my Air France business class flight from Toronto to Paris and settled into a lie-flat seat for the first time, I didn't expect much more than comfort. But then the linen napkins and warm towels appeared. Champagne was poured before takeoff. And a menu was placed in my hands. Article content Article content The current business class menu, which launched in spring 2024 on select North American routes, is part of Air France's elevated in-flight experience in partnership with renowned French chef Olivier Perret, also the executive chef of Renoir restaurant in Montreal. Flights from Toronto to Paris run daily, and roundtrip business class fares can range between $3,500 and $5,000, with prices varying by season. For comparison, an Air Canada Signature Class (or 'La Première') ticket on the same route can cost upwards of $4,500. Air France also offers business class service to Paris from Vancouver and Montreal, with varying frequencies. Article content Toronto Pearson airport, usually a scene of chaos, felt like a private club that afternoon. Air France business class passengers get to glide past the snaking economy lines and into a dedicated check-in zone where the stress seems to evaporate with the sound of a friendly 'bonjour.' Article content Article content Within 10 minutes, I had cleared check-in, was fast-tracked through security and found myself in a leather armchair at the Air France lounge, torn between a flute of champagne and an espresso — France's eternal dilemma. Article content The lounge was a sunlit oasis with floor-to-ceiling views of the tarmac and a spread that included pastries, fresh fruit, yogurt and sandwiches. The seating was designed for lingering, not just passing time: chairs angled for privacy, clusters of café tables near the buffet and quiet corners with built-in power outlets for those trying to squeeze in one last email. Article content I didn't know what business class really meant until I walked onto that aircraft and found what can only be described as a high-altitude cocoon — equal parts boutique hotel room, cinema pod and tranquil workspace. Article content My first impression was that the seat looked like something you'd find on a Scandinavian design blog. The cabin was a palette of clean whites and blues with lighting that adjusted gradually as the evening sky outside darkened. My seat, more of a suite, featured a full lie-flat bed, bedding and a privacy door I could slide shut to disappear into my own world.
Associated Press
28-05-2025
- Business
- Associated Press
Alaska Airlines launches new era of inflight dining with Chef's (tray) Table - a First Class experience
We're transforming your tray table into a chef's table through exclusive partnerships with top culinary talent from across the West Coast SEATTLE, May 28, 2025 /PRNewswire/ -- Alaska Airlines is further elevating inflight dining with the launch of its newest culinary initiative, Chef's (tray) Table, a First Class dining program designed by celebrated chefs up and down the West Coast. The program debuts with a thoughtfully crafted menu by Chef Brady Ishiwata Williams, the James Beard award-winning talent behind Seattle's renowned Tomo restaurant. Alaska Airlines' new Chef's (tray) Table program was born from the overwhelming success of its collaboration with San Francisco's Chef Brandon Jew that launched last year. What began as a single partnership to elevate the onboard dining experience made it clear: guests are hungry for meals that reflect the West Coast's rich, diverse culinary culture. That success laid the groundwork for an expanded, rotating chef series featuring menus that change seasonally and spotlight regional talent. As a natural next step, Chef Jew is now part of the official Chef's (tray) Table program, which will grow into a lineup of top chefs whose signature styles and culinary stories are thoughtfully woven into the inflight experience. 'Chef Williams and Chef Jew work tirelessly at their craft and remain deeply rooted in their communities, no matter how successful they become,' said Todd Traynor-Corey, vice president of guest experiences at Alaska Airlines. 'They embody Alaska's values of giving back, creating thoughtfully curated meals with high-quality ingredients and providing memorable guest experiences — making this a perfect partnership.' Chef Brady's Seattle restaurant, Tomo, is named in honor of his grandmother, Tomoko Ishiwata Bristol, whose cooking deeply influenced his culinary journey. A self-taught chef, Brady got his start in his grandparent's diner before rising through the ranks to become executive sous chef at a Michelin-rated restaurant in Brooklyn, and later, executive chef at Seattle's iconic Canlis where he earned a James Beard Award for Best Chef. He opened Tomo in 2021 to much anticipation in the vibrant, diverse neighborhood of White Center, aiming to offer the community a rich culinary experience that reflects his Japanese American heritage and creativity. 'Every dish and ingredient carries a story, and I'm incredibly proud to partner with an airline that champions local business owners like me to bring elevated and culturally rooted cuisine to the skies,' said Chef Brady Ishiwata Williams. 'This collaboration has shown me how deeply Alaska cares about every detail — from carefully selecting its partners to food sourcing — and how committed they are to transforming your tray table into the chef's table. These are dishes I make in the kitchen, and thanks to Alaska, I now get to share them with guests in the sky.' 'We know that food connects people to the world, different cultures and a sense of place. The Chef's (tray) Table brings that connection to life onboard, before our guests even reach their destinations,' said Traynor-Corey. 'We're thrilled to kick off our next culinary chapter with Chef Brady, who brings the flavors of the Pacific Northwest and his Japanese American heritage to the skies in a way that's both innovative and delicious.' Chef Brady's inaugural dishes – available exclusively in First Class between Seattle and John F. Kennedy International Airport, Newark Liberty International Airport and Ronald Reagan Washington National – will highlight seasonal ingredients sourced from the Pacific Northwest. For breakfast, guests can enjoy the new Mochi Waffle & Fried Chicken — a crispy tempura-fried chicken served on a chewy mochi waffle, topped with apple miso butter and tamari-maple syrup. Dinner highlights include the Klingemann Farms Glazed Short Rib -- a tender cut sourced from a sustainable Washington farm, glazed with serrano jaew sauce and paired with stir-fried rice cakes. Preorders begin today. The exclusive menu launches in First Class on June 5. No matter where our guests sit, Alaska delivers a premium dining experience with a variety of chef-curated cuisine. That includes our Main Cabin. Last month, Alaska unveiled Chef Jew's new spring menu and expanded his Cantonese-inspired First Class dishes to more East Coast routes from San Francisco, building on a successful partnership that launched last year to an overwhelmingly positive response from guests. Alaska also recently unveiled its newest 100% plant-based and gluten-free The Best Laid Plants grain bowl for Main Cabin guests on most flights over 1,100* miles. Created in collaboration with the culinary team at Seattle-based Evergreens™ — The Best Laid Plants grain bowl features Chimichurri Tofu, avocado, quinoa, and a side of Mango Habanero Dressing. Fueled by Alaska's industry leading pre-order program, the airline continues to offer more inflight dining choices than any other U.S. carrier. Guests can now choose from up to five chef-curated dishes, including at least one hot meal option on flights over 1,100* miles. In addition to Alaska's freshly prepared selections—like the guest-favorite Signature Fruit & Cheese Platter—fresh meals are available exclusively through pre-order purchase. For Alaska's spring menu available in First Class, Premium Class and Main Cabin, click here. Full Chef Brady Ishiwata Williams First Class Menu: *Certain meal options may not be available on some flights, including redeye flights or where catering is not available For our media kit, including downloadable images, click here. About Alaska Air Group Alaska Airlines, Hawaiian Airlines and Horizon Air are subsidiaries of Alaska Air Group, with McGee Air Services a subsidiary of Alaska Airlines. With hubs in Seattle, Honolulu, Portland, Anchorage, Los Angeles, San Diego and San Francisco, we deliver remarkable care as we fly our guests to more than 140 destinations throughout North America, Latin America, Asia and the Pacific. Alaska is a member of the oneworld Alliance with Hawaiian scheduled to join in 2026. With oneworld and our additional global partners, guests can earn and redeem miles for travel to over 1,000 worldwide destinations. Guests can book travel at and Learn more about what's happening at Alaska and Hawaiian. Alaska Air Group is traded on the New York Stock Exchange (NYSE) as 'ALK.' View original content to download multimedia: SOURCE Alaska Airlines
Times of Oman
28-05-2025
- Business
- Times of Oman
Oman Air and Amouage take the Omani Rock Rose to the skies
Muscat: Continuing to redefine in-flight dining, Oman Air has partnered with long-term collaborator Amouage to introduce an exclusive sweet creation for Business Class guests. In a shared celebration of artistry and tradition, the national airline and iconic fragrance house have unveiled a bespoke dessert featuring the treasured Omani Rock Rose, grown on the slopes of Al Jabal Al Akhdar (the 'Green Mountain'). Available for a limited time only, this exquisite floral dish, created by Michelin-starred Chef Peter Gast and inspired by Amouage's Guidance Eau de Parfum, brings a new dimension of storytelling and sensory delight to the airline's award-winning Business Class menu, offering guests a refined taste of Oman at 30,000 feet. Layers of Texture and Depth The carefully crafted, seven-petal creation is a refined balance of delicate textures and layered depth, revealing unexpected contrasts with every bite. Beneath its soft pink exterior and crisp chocolate shell, its petals part to unveil a velvety cream and a delicate crunch that lingers on the palate. Flavour is never static and evolves with its surroundings. During flight, where perception shifts, this delicacy is designed to hold its integrity, allowing each nuance to unfold effortlessly, just as intended. Guests will receive one composition intertwining raspberry, pear, and saffron on inbound flights.
News.com.au
07-05-2025
- Business
- News.com.au
Virgin unveils an exciting update to its in-flight service
Virgin has updated its in-flight dining offerings, giving travellers the opportunity to treat their tastebuds with delights made from Australian-sourced ingredients. On Wednesday, the airline unveiled five new additions to their economy class menu as part of a winter refresh. Travellers searching for a slice of home can tuck into a beef pie and a sausage roll served side-by-side, or those feeling more adventurous can enjoy an Italian inspired tortellini from Street Food Co. Archie Rose Peach Gin and Soda is now also available, which can be paired with a triple cheese and caramelised onion sandwich or a bag of Chocamama's lollies, which are also a mouth-watering new additions. From May 28, business class travellers will be treated to an entirely refreshed menu, inspired by cuisines from around the world. The winter menu, which has been rigorously taste-tested, offers a selection of dishes from all corners of the globe, with items including a Japanese-style soba noodles with grilled chicken, a three-bean Mexican quesadilla with sour cream and salsa and an Indian-inspired chickpea masala with herbed jasmine rice. Kyler Chong, General Manager at Virgin Australia, said the refresh reflects the airline's commitment to delivering remarkable experiences full of personality, value and choice. 'At Virgin Australia, we believe flying should be as enjoyable as the destination, right down to what's served on-board,' he said. 'Our new winter menu embodies our passion for bringing personality to the skies, featuring fresh, flavour-packed options designed to add value and delight at every bite. Virgin guests are offered varying menu choices based on route, time of day, availability and duration of flight. The five new items available on Virgin economy flights -Savoury beef snack pie and a classic sausage roll -Triple cheese and caramelised onion sandwich -Archie Rose peach gin and soda -Street Food Co. creamy spinach and ricotta tortellini -Chocamama party mix lolly bag The new Virgin business class menu *available from May 28 on a rotating basis Breakfast Dragonfruit and coconut oat balls Plain yoghurt with cranberry and apple granola, strawberry and honey Banana bread with honey lemon ricotta, blueberry and cranberry compote with strawberry Creamy scrambled egg with chicken chipolata, potato Lyonnaise and hollandaise Corn fritters with relish and sour cream Greek Yoghurt with mixed berry chia compote Mango coconut chia pudding with apple and cranberry granola and strawberry French toast with summer fruit mascarpone and strawberry Baked egg with bacon and potato, herbed tomato and baked bean ragout French toast with mascarpone and maple syrup Greek yoghurt with apple and cranberry granola Blueberry pancake stack with mascarpone and boysenberry, blackcurrant and apple compote Bircher muesli with sultanas, strawberry and berry compote Breakfast quiche Lorraine with tomato relish Pancake with maple syrup, mascarpone and strawberry Lunch/Dinner Risoni pasta and vegetable salad with grilled chicken and green goddess dressing Fusilli pasta salad with beetroot, pumpkin and Caesar dressing and crumbled fetta with optional grilled chicken Pulled beef macaroni cheese with barbecue sauce Green vegetable curry with herbed rice with optional grilled chicken Chicken teriyaki with broccoli and chicken pandan rice, sesame Potato gnocchi leek and mushroom ragout, roast pumpkin with optional chicken Brown rice salad with edamame, tabouleh, Japanese soy dressing and chicken Chicken parmigiana with mixed roast vegetables and sweet potato wedges Three bean quesadilla with sour cream and salsa Beef ragu and potato gnocchi with roasted vegetables Chickpea masala with herbed jasmine rice with optional tandoori chicken Soba noodle and slaw salad with grilled chicken, soy caramel dressing and sesame Roast vegetable barley salad with cucumber, pomegranate seeds, crumbled fetta and chipotle mayo dressing with optional grilled chicken Chicken tenders with Japanese curry sauce, broccoli and chicken pandan rice Cheese tortellini, sun-dried tomato pesto cream with herbed sweet potato, roasted cherry tomato and cheese with optional chicken Black pepper chicken with broccoli and chicken pandan rice, sesame Dessert Strawberry cheesecake
