Perth Inflight Catering - Seasons of Western Australian Seafood
A series of four Amuse Bouche, using entirely Western Australian seafood and produce, presented at the height of their seasonal freshness. The dishes are created to give passengers the last reminder of the great food and wonderful times they had while visiting Western Australia.
WINNER - Perth Inflight Catering – “Seasons of Western Australian Seafood”
Everything about this menu and it’s constituent parts were fully thought through paying full attention to sourcing locally, healthy provenance and interesting twists and re-inventions of traditional recipes. The redesigned Fish & Chips with the stuffed potato and pee puree, the compressed watermelon salad with the scallop were very innovative. Flavours were full and presentation flawless. We were also impressed by the costing mechanism allowing for a constant price to be maintained over the 4 rotations.
FINALIST – Thai Airways - Sum-Rub menu for First Class
A beautifully presented range of Thai dishes built around this very traditional concept. Every aspect of the tradition is addressed and the quality of the product was outstanding. Well thought out with a challenging equipment exchange to consider. The Lamb curry was particularly delicious and the presentation of the cold food items was very attractive.