Air New Zealand’s latest business class meals, cocktails

Air New Zealand always punches above its weight with inflight food at the pointy end, and the Star Alliance member’s latest business class refresh keeps that culinary standard flying high.

Not only are there several new dishes for Business Premier passengers to tuck into, but they’ll be joined by a range of seasonal cocktails and accompanied by superb wines – and as you’d expect, they all proudly wave the Kiwi flag.

Many of New Zealand's best wines are poured above the clouds.

“We believe it’s our privilege to showcase the best our country has to offer and share that with the world,” says Air New Zealand Chief Customer and Sales Officer Leanne Geraghty, adding this is a role “we take very seriously.”

“There’s something truly magical about the native flavours of New Zealand,” she enthuses. “Whether it’s on a plate or in a glass, we want to serve up an authentic taste of New Zealand onboard and in our lounges.”

Featuring on all long-range international flights, the latest Taste of Aotearoa menu brings together native ingredients and locally-sourced produce, while blending classic indigenous flavours with more contemporary cuisine.

The grass-fed New Zealand lamb rump is sure to be a hit with high flyers.

One highlight is the sumptuous grass-fed New Zealand lamb rump with horopito rub – a savoury spice blend featuring leaves of the Maori horopito pepper tree, together with smoked moki fish served on a kawakawa blini.

(Kawakawa is another member of the pepper family, though it has a very different flavour to horopito. Its heart-shaped leaves are commonly used for medicinal purposes.)

Looking for lighter, less carnivorous fare? Choose the ‘superfood salad’ with quinoa, sweet potato and edamame, topped with horopito-dusted Ora King salmon from Marlborough.

The sSuperfood salad features tender NZ salmon.

Vegans have not been overlooked, with creamy kawakawa mushrooms on rye toast, with sautéed spinach and grilled tomatoes.

Creamy kawakawa mushrooms on rye toast.

Other tastebud-tempters include seared New Zealand hapuka with smoked mussels, garlic salt crushed potatoes, steamed spinach and chives; and ahia smoked moki on a kawakawa blini.

There’s also this mixed tasting plate to whet your appetite with a smoked moki and kawakawa blini, prosciutto with plum paste, and whipped ricotta with tapenade.

Sample a trio of tasting delights with the mixed tasting plate.

In addition to the refreshed menu, the airline has also unveiled a seasonal signature cocktail designed in collaboration with Kiwi tonic makers East Imperial.

The mile high tipple will be mixed up for Business Premier passengers on flights to New York and Chicago from late August through to October.

The airline is looking to roll out other signature cocktails on a seasonal basis.

Though its name us still under wraps, the gin-based cocktail is said to have a burst of sherbetty citrus and rich ruby red grapefruit at first, before finishing with a herbaceous notes.