Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.
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Qantas promises bigger portions and greater choice in their new economy-class dining program announced today and to be rolled out on November 25.
Passengers will now have the choice of three meal options (previously two) as well as a fourth special off-menu item, which will be made available online via the Qantas Select on Q Eat service, between seven days and 12 hours before your departure. "Today that offering is David Blackmore's braised wagyu beef with polenta mash and green beans," said Qantas CEO Alan Joyce at today's press conference. "Some fine-dining restaurants in Australia would like to have that product in their restaurants, and we now have it on board for our economy class."
Other dinner items include smoky barbecue beef with roasted sweet potatoes, broccoli and corn; yellow curry of barramundi with green beans and jasmine rice; and honey-roasted chicken with farro salad, seasonal vegetables and sunflower seeds. A new selection of popular self-serve grazing items, such as pulled beef sliders with capsicum and tomato relish, fresh fruit, Weis ice-cream bars and Carman's muesli bites will also be offered. Thanks to a redesign of the serving plates (which sees the removal of those fussy trays), Qantas crews will also be able to serve and clear meals up to 30 minutes faster. "People want more choice," says Joyce. "This is a very exciting development for the lucky five million economy passengers who fly with us internationally each year."
The updated dining experience will be rolled out first on international flights to London on November 25, and flights to the US and New Zealand from December. Hong Kong, Singapore, Honolulu, Johannesburg and other popular Qantas routes will follow from March 2015.
"We have a lot of first- and business-class suppliers who we have worked with in the past year to help us improve the quality of our product in economy," said Joyce. "We are now producing, what we believe, will be the best economy dining experience on the globe."
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