qantas

Friends – QANTAS

In 1997, Neil Perry was contracted by Qantas to create a new food service experience for their First Class customers. Initial discussions between Neil and Qantas were aimed at the creation of Neil as a ‘Guest Chef’ – a program conducted by many of the world’s major airlines. Neil was reluctant to create menus, which would then be sent to world-wide catering centres, resulting in an end product that was far removed from the dining experience enjoyed by Rockpool restaurant customers. After further discussion, an agreement was reached where Rockpool Consulting was formed and Neil took over the Qantas First Class food experience with what he describes as the ‘Paddock to Plate’ philosophy.

Neil and his team at Rockpool Consulting have, since 1997, created seasonal menus for Qantas First Class. The team have a pro-active role in the entire menu development process, from designing the dishes, to writing and testing the recipes, training chefs in ports all over the world and communicating to and training the cabin crew who cook and deliver the food on board.

Since then, International Business Class has also had the ‘Neil Perry’ influence, turning the old, traditional airline meal service into a more modern, restaurant style experience where customers have the flexibility to choose what they want and eating and resting as they desire. In the Premium Cabins, just as in any restaurant, its important that the Qantas menus change frequently. Using his detailed knowledge of worldwide food trends, seasonal produce, creative suppliers and individual catering centres, Neil is able to produce new global menus every quarter.

Our consulting team at Rockpool works with Inflight Services, Cabin Crew Management and many caterers throughout the world in regards to menu development, menu delivery, crew training, communication, wine selection, auditing and new product development. Our commitment to quality and training is paramount.

Neil’s philosophy has always been the ‘cornerstone of good cooking is to source the finest produce’. This philosophy has been carried through into our Qantas menus with a plethora of great providers. The worlds best cheeses are provided by Calendar Cheese of Melbourne; Quince paste, Verjuice and Pate from Maggie Beer in the Barossa Valley; award winning sourdough from Victoire and Brasserie Bread in Sydney; tantalising cakes and puddings from Manna from Heaven, Skycrest and Victoire; Liquid Fruit juices from Sunraysia and much more. Overseas, we use La Brea Bakery for amazing breads out of Los Angeles; Baker and Spice provides pastries, cakes and breads in the UK; classic Parisian cakes and pastries from Didier’s Patisserie and breads from Maison Kayser Boulangerie.

First Class menus now allow our customers to choose their favourite main plate and side dishes to create a totally flexible meal service. A healthy light option is also available where a simple seared or roasted fillet of fish, chicken or lean beef is accompanied by green vegetables and a light fresh lemon vinaigrette.

Of course, just like an award winning restaurant, an airline is not acclaimed for its food alone. Neil and his team also work closely with cabin crew to ensure that an ethos of service, of hospitality and generosity overlays the entire meal service.

To sample one of Rockpool’s First Class recipes for yourself

SALAD OF JAMON IBERICO,
CHAR-GRILLED PEPPERS AND
ROCKET WITH CRISP SOURDOUGH
Serves 4

12 x 10g slices Jamon Iberico
30g sourdough bread, cut into 1cm dice, tossed in olive oil, sea salt and pepper and roasted until golden
20g baby rocket leaves, washed
60g semi-dried tomatoes, in quarters
120g roasted red capsicum, in strips
100g x 1cm thick pieces sweet potato, tossed in olive oil, sea salt and pepper and roasted until golden

Lemon and balsamic dressing
50ml extra virgin olive oil
15ml balsamic vinegar
Pinch sea salt
Pinch ground white pepper
bunch chives, finely chopped
1 teaspoon finely grated lemon zest

Make the dressing by simply whisking all the ingredients together. Set aside.
Lay the jamon over 4 plates and top with the capsicum.
Toss the rocket, tomatoes and sweet potato together with the dressing and share over the 4 plates. Top with the sourdough croutons and serve.