Qantas brings back popular inflight snack in new menu change

Qantas has announced a change to its inflight and lounge menu with a popular snack making a comeback.

Qantas has just announced a big menu revamp across its international economy cabins and First and Business Class Lounges.

As part of the new Autumn menu, economy passengers will be pleased to know the national carrier has brought back its popular Australian cheese and crackers snack after taking it off the menu last year. It can be selected as an additional side with a fresh garden salad and dessert also an option alongside the main meal.

The sides will also be served on a newly designed underplate which is around 30 per cent larger than the previous one.

Meanwhile, those in premium cabins can enjoy Chermoula crusted Margra lamb cutlets, red braised Wollemi duck, Seared Humpty Doo barramundi and a Salted caramel macadamia tart.

As for beverages, 45 new cocktails are taking flight on-board and across global lounges from March, including 15 new non-alcoholic options which are an addition to the menu following customer feedback.

Qantas passengers will now be served an additional side such as cheese and crackers, a salad or dessert to accompany their main meal.

The alcoholic beverages include The Continental cocktail, created with Croissant Gin by Lune and Four Pillars in First Lounges throughout Autumn, as well as two seasonally inspired cocktails, the Rhubarb Spritz and the Plum On Sour.

News.com.au got exclusive behind-the-scenes footage of the menu development in the Qantas Sydney First Lounge kitchen where Mr Perry’s consulting chef Andreas Langadinos meticulously tested the 16 new dishes that will be going on the Lounge menu.

“The shift from Summer to Autumn sees us featuring lots of hearty and comforting dishes,” Mr Langadinos told news.com.au.

“Neil Perry is big on using fresh, local, and in-season ingredients and elements that are enjoyed in his restaurants.

“In Autumn and Winter, we naturally gravitate towards heavier, more comforting dishes, while Summer and Spring lend themselves to lighter and citrus flavours.”

Enoki mushrooms are expected to be popular.

He said one of his favourite dishes is the warm salad of enoki mushrooms with pumpkin puree and caramelised roasted chestnuts.

“This dish is a personal favourite for me – it sums up everything that’s great about Autumn,” he said. “The Enoki mushrooms are grilled so they’re crispy on one side and juicy on the other, giving the dish a fantastic texture.”

The food team ran a six-hour session to perfect the aspects of each new dish – from the balance of flavours to presentation on the plate.

“We’re always looking at what seasonal produce is at its peak, but we also look at what’s on-trend in the broader industry,” Mr Langadinos added.

“It’s also important we find that balance between new and exciting offerings and continuing to deliver the classics that our customers have come to know and love.”

Braised beef.

International business:

•Salad of za’atar chicken breast with smoked eggplant, roast cherry tomatoes and lemon dressing

•Seared Humpty Doo barramundi with carrot puree, kipfler potato salad and olive dressing

•Red wine braised beef short rib with potato puree, green beans, eschalots and salsa verde

•Dark chocolate mousse with yoghurt cream, wattleseed strawberries and macadamia

International first:

•Buffalo mozzarella with plum, aged balsamic vinegar, witlof and hazelnuts

•Red braised Wollemi duck with stir fried cabbage, chestnuts coriander, chilli and jasmine rice

•Margra lamb cutlets with vegetable tagine, charred broccolini and coriander yoghurt

•Salted caramel macadamia tart with chocolate ganache and Pepe Saya crème fraiche

First lounge:

•Warm salad of enoki mushrooms with pumpkin puree and caramelised roasted chestnuts

•Braised beef brisket with caramelised onions and shiitake mushroom sauce

•Plum and spiced ginger cake