Cuisine and wine
Because relaxing over a good meal is one of life's great pleasures, we've designed our menus to reflect the fresh, innovative cuisine of New Zealand.
Please note a simplified menu is served in Economy Class on Tasman and Pacific flights. Your inflight food & beverage options will differ depending on the product you have chosen.
Our consultant chef
Peter Gordon, The Sugar Club and Bellota (Auckland), The Providores & Tapa Room and Kopapa (London)
Born in New Zealand, now living between Auckland and London, Peter has restaurants in both Auckland (Bellota) and London (The Providores & Tapa Room and Kopapa). August 2013 saw the opening of his newest restaurant, The Sugar Club, on level 53 of the Sky Tower in Auckland. He is widely recognised as an ardent supporter of the food industry and various charities in New Zealand and the UK. He was awarded an O.N.Z.M. by HM The Queen in the 2009 New Year Honours List for services to the food industry.
Our wine consultants
Selecting wines for drinking inflight takes special care as there are unique conditions to consider. The low humidity and high altitude affect our palate, causing the tannin and astringency of wine to taste more pronounced. Our panel of judges takes all that into account when selecting wines for Air New Zealand. The judges conduct blind wine tastings to select the perfect wines for each class on Air New Zealand. Currently on our panel of judges:
John Belsham, Foxes Island Wines
An internationally respected wine judge and critic, John Belsham has produced and evaluated wine for over 35 years. He founded Foxes Island Wines in 1992. Belsham served as the Chairman of Judges for the Air New Zealand wine awards from 1999-2003 and has held the role of Wine Consultant to Air New Zealand since July 2000.
Jim Harre, International Wine Show Judge
Jim comes from a family that is rich in winemaking history and is an international wine judge. Jim and his wife Wendy own and operate the Gates Country Lodge in North Canterbury.
Linda Murphy is based in Sonoma County in the United States and is one of the world’s most sought after wine judges. Linda is co-author, with Jancis Robinson MW, of American Wine: The Ultimate Companion to the Wines and Wineries of United States. She is also Contributing Editor to Food and Wine magazine’s Wine Guide and is a regular contributor to leading wine publications, such as Decanter and WineReviewOnline.
Fongyee Walker, co-founder of Dragon Phoenix Wine Consulting
Fongyee Walker is based in Beijing and is the co-founder of Dragon Phoenix Wine Consulting, leaders in Chinese wine education and consultancy. She has judged at numerous global wine shows, including the International Wine Challenge in London, and is currently the only person in mainland China to have passed both the Theory and Practical Master of Wine exams. Fongyee writes and judges extensively for many popular Chinese magazines, including Food and Wine and Decanter (China).