Qantas’ new winter menu served in Economy on domestic flights incorporates new flavours, recipes and gourmet ingredients you wouldn’t normally find outside of Business class.
New inflight menus are created every six months to introduce new recipes and flavours, as well as sourcing new suppliers and products. A sophisticated planning process ensures the menus are rotated between ports each week so that frequent flyers receive a variety of menu options.
Portion sizes are 30 per cent larger since Qantas removed the traditional tray service and began offering larger boxed meals, investing in quality suppliers and bigger servings.
During lunch and dinner services customers have a choice from a hot meal or a fresh salad option, and on longer flights, such as Perth to Melbourne, they can choose from two hot meals and a salad.
At breakfast a hot meal or continental meal box is served. At other times hot and cold gourmet snacks are on offer.
The airline also offers complimentary wine and beer on domestic flights that depart after 4pm and after 12pm on flights between the east and west coasts.
Salad selections include
Qantas Domestic Economy – Asian rice salad with soy and ginger chicken and miso and cashew crumble
-Casarecce pasta in a sundried tomato dressing with proscuitto and almonds
-Caramelised fennel and potato salad with chicken and a honey mustard dressing
-Roasted vegetable and Israeli cous cous salad with feta and pomegranate dressing
-Asian rice salad with soy and ginger chicken and miso and cashew crumble
-Pulled pork with a Mexican slaw salad with chipotle mayonnaise
-Saffron spiced cauliflower with quinoa spinach and cranberries, with lemon tahini dressing.
-Farro, peas and chickpea salad with honey mustard chicken.
-Moroccan chicken with rocket and roast capsicum salad with couscous.
-Macaroni salad with flaked tuna, roast zucchini and sundried tomato pesto.
-Sesame and ginger rice salad with Edamame beans, broccoli and hot smoked salmon.
Hot meal selections include
Chicken Yakisoba with Hokkien noodles, choy sum and pickled ginger
-Chicken Yakisoba with Hokkien noodles, choy sum and pickled ginger.
-Chicken teriyaki with pickled vegetables and koshikori rice.
-Bratwurst sausages with mashed potato, braised red cabbage and Dijon sauce.
-Beef and mushroom pie with mashed potato, peas and carrots.
-Spaghetti and tuna puttanesca with parmesan and parsley crust.
-Pork braised in a Chinese BBQ sauce with Szechuan fried green beans, jasmine rice and pickled mustard greens.
-Braised chicken in a tomato, olive and caper sauce with soft polenta and green beans.
-Lamb braised in an apple balsamic and mint sauce with pumpkin risoni.
-Pasta Arrabiata sauce with feta and broccoli.
-Lamb tortilla with wild rice and a spicy corn salsa.
How to make your own salad
Saffron spiced cauliflower with quinoa spinach and cranberries, served with lemon tahini dressing.
