As well as a total cabin makeover, Air New Zealand has developed new menus and wine lists that reflect the “relaxed luxury” theme.
Rather than just one chef, the airline has brought together a number of experts from around the globe. Designing the menus are:
• Govind Armstrong, executive chef and partner of the critically acclaimed and celebrity endorsed Los Angeles restaurant Table 8, is providing the creative inspiration behind the menu for premium customers on Air New Zealand flights from the US.
• Geoff Scott is the consultant chef for business class flights from New Zealand. Mr Scott has recently moved from White at the Hilton, Auckland, to become owner and chef at Vinnie’s, the famous fine dining restaurant in Herne Bay.
• Peter Gordon of The Providores, London, is a kiwi who rose to culinary fame in London. Hailed as the most exciting Pacific Rim chef in Britain, Mr Gordon creates distinctly different cuisine that combines unexpected ingredients in unique styles on flights from the UK.
• Rex Morgan of Citron in Wellington was New Zealand’s 2001 chef of the nation and has a number of credits to his name. Originally from the Waikato town of Huntley, Mr Morgan carved out his enviable reputation as former head chef at Wellington’s acclaimed Bouquet Garni restaurant.
Selecting wines are:
• Winemaker John Belsham, who began judging wines at competitions in 1988. He is now chairman of the annual Air New Zealand Wine Awards, New Zealand’s most prestigious wine event; and
• John Buck, of Te Mata Estate, has been a wine judge for many years and was the chairman of the Wine Institute of New Zealand between 1991 and 1996. During that time he was awarded the Order of the British Empire for services to the wine industry.
