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Singapore Airlines Celebrates 50 Years With Australian Themed Menu

March 23, 2017 Aviation No Comments Email Email

To commemorate sharing the Singapore Airlines culinary experience with passengers since 1967, Singapore Airlines today unveiled a specially-designed on board menu highlighting a selection of Australia’s finest native flavours and delicious local produce.

A delectable range of new gourmet dishes, including pan seared aniseed and myrtle-rubbed Tasmanian salmon, and saltbush and wild tomato seasoned Jack’s Creek Wagyu sirloin, will be offered on Singapore Airlines flights departing Sydney from March to June 2017.

Singapore Airlines Regional Vice President Mr Tan Tiow Kor said the Australian-inspired dishes were an opportunity to showcase the influence Australian culinary culture has had on the Singapore Airlines culinary experience.

“Our on-board menu has always been shaped and influenced by the destinations that we fly to,” Mr Tan said.

“As part of our 50th anniversary celebrations we are pleased to be able to highlight the influence Australian flavours have had through a range of specially designed dishes.

“For the coming months customers leaving Sydney, regardless of whether they are travelling First or Economy class, will have the opportunity to enjoy an Australian themed 50th anniversary dish.”

Singapore Airlines inflight catering partner Gate Gourmet was engaged to develop the anniversary dishes for all Singapore Airlines cabins – Suites, First, Business, Premium Economy and Economy classes.

Gate Gourmet Regional Executive Chef for Asia Pacific Jeremy Steele said it was a unique opportunity for Gate Gourmet to help celebrate the airline’s 50th anniversary.

“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,” Mr Steele said.

“It’s amazing to be able to celebrate such an iconic milestone by showcasing Australia’s indigenous and sustainably sourced ingredients on this menu.

“We’ve used herbs from South Australia and native bush spices from regional New South Wales.

“The Tasmanian salmon has been marinated in aniseed myrtle, which gives it a distinctive flavour, while the bush tomatoes have been hand-harvested from the central Australian desert, between Tennant Creek NT to Marla in South Australia.

“Finally, the signature Granny Smith apple dessert uses apples grown in the Granite Belt in Stanthorpe, Queensland.

“The flavours we have selected will resonate with many Australian travellers and give tourists leaving Australia a taste to remember.”

The Australian themed meals will be served on all flights departing from Sydney starting this month running until the end of June.

Suites/First class

Onboard 27 March – 30 April:

  • Pan seared aniseed myrtle-rubbed Tasmanian salmon sea parsley seasoned veloute
  • Tropical Queensland coconut panna cotta with rosella sauce

Onboard 1 May – 31 May:

  • Salt bush & wild tomato seasoned Jack’s Creek Wagyu sirloin, roasted kipfler potato with red wine & pepper berry
  • Warm peach & passion berry tart with macadamia ice cream and Daintree Vanilla Bean anglaise

Onboard 1 June – 30 June:

  • Oven flashed lemon myrtle-rubbed prawns, pearl couscous, native lime caviar vinaigrette
  • Australian Granny Smith apple dome with cinnamon ice cream

Business class

Onboard 27 March – 30 April:

  • Seared and roasted cornfed chicken breast, native thyme and bush tomato jus, leek mash potato
  • Chocolate delice with wattleseed

 

Onboard 1 May – 30 June:

  • Native mint bush and ricotta stuffed cornfed chicken supreme, lime spiced roasted chicken jus, celeriac puree
  • Pear crumble with Daintree Rainforest vanilla crème anglaise

Premium Economy

Onboard 27 March – 30 April:

  • Cooper’s Pale Ale braised Black Angus beef, seasonal vegetables and garlic mash
  • Wattleseed ice cream
  • Passion pavlova ice cream

Onboard 1 May – 30 June

  • Pan roasted chicken breast with ironbark honey jus
  • Wattleseed ice cream
  • Passion pavlova ice cream

Economy class

Onboard 27 March – 30 April:

  • Cooper’s Pale Ale braised Black Angus beef, seasonal vegetables and garlic mash
  • Murray River salted caramel ice cream

Onboard 1 May – 30 June

  • Pan roasted chicken breast with ironbark honey jus
  • Murray River salted caramel ice cream

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