A lot has changed at Qantas over the last quarter century, yet the steady hand of this celebrated chef remains.
Qantas is celebrating the 25th anniversary of its partnership with Australian chef Neil Perry, with the temporary reintroduction of some of the most popular dishes over the years.
Perry first became the carrier’s director of food, beverage and service back in 1997, when as Qantas pointed out “John Howard was Prime Minister and Pat Rafter won the US Open”.
To mark the milestone the airline will serve “a selection of the most popular retro classics” in its lounges during November.
Guests at Qantas’ First lounges in Australia will be offered options including crab and sweet pork salad with green mango and nam jim dressing; duck ragu with pappardelle; and torta di Verona.
Customers will also be offered a Negroni Sbagliato cocktail, which was served at the opening of the carrier’s London lounge in 2017. Meanwhile in Qantas’ domestic and international business lounges in Australia guests will also be offered a range of Perry’s favourite dishes, including the meatball sandwich, kung pao chicken bao and BBQ prawns.
Commenting on the anniversary Neil Perry said: “In 1997, gourmet pizza, fusion food and chocolate lava cakes were among the most popular dishes. Fast forward to today and Australians have embraced a wider range of cuisines from around the world, from Japanese to Indian and Middle Eastern dishes and we have loved introducing customers to some of these new flavours.
“Over this time, it’s been fantastic to see a broader curiosity around international cuisines and plant-based dining, as well as a growing focus on sustainability, both in terms of food and packaging.
“We have become not only more adventurous with the menu offering but the availability and access to native ingredients has allowed us to incorporate some really terrific and uniquely Australian flavours in our dishes such as finger lime, Kakadu plum and lemon myrtle.
“What has stayed the same is the airline’s commitment to showcasing premium Australian produce and Qantas customers’ willingness to experience new cuisines inflight and in lounge.
“A particular highlight in my time with Qantas has been the addition of new destinations from our recent Bengaluru service to the upcoming Seoul flights which give new opportunities to innovate and feature new dishes inspired by these regions.”