Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
United Economy passengers can now preorder fresh meals
Economy travellers on United Airlines can now order fresh entrรฉes in advance through the airlineโs website and mobile app.
The programme launches today across flights of 1,190 miles or more within the US, Canada, Mexico, and the Caribbean.
From 1 March, preordering fresh entrรฉes will be the only way to purchase them onboard for Economy passengers, though signature snack boxes, packaged snacks, and beverages will remain available for purchase during the flight.
United anticipates removing more than 100,000 pounds of unconsumed fresh food from landfills annually.
The January menu includes the Steakhouse Burger, Tacos Al Pastor, Fresh Cheese & Fruit Tray, Everything Bagel Dots, and signature snack boxes.
United plans to expand its preorder options this summer, including elevated salads, gourmet sandwiches, and wraps. Premium beverage options exclusive to preordering are planned for later in 2026.
Passengers can browse and select meals 24 hours to 5 days before departure in the Trips section on united.com or via the United mobile app. App users receive notifications when preordering opens for their specific flight.
United first tested preordering in 2021 for premium cabin passengers and saw customer satisfaction scores for domestic flights increase by almost 40 per cent. The airline is now expanding the system to Economy passengers.
Aaron McMillan, managing director of hospitality programmes at United, framed the change as operational efficiency: โPreordering is a win for everyone, customers board knowing theyโll get the meal they want, our catering partners know exactly how much food to prepare for each flight, and it helps our operation run even more smoothly and redu
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Brussels Airlines brings sub-Saharan cuisine home on African routes
From January 2026, passengers flying from sub-Saharan Africa to Brussels will find meals inspired by regional African cuisine on their long-haul flights.
The menus rotate regularly, with initial offerings including Cape Malay braised chicken with cashew nuts, mango, and coriander in Business Class, and Cod Mbongo, a traditional Cameroonian dish, in Economy Class.
The initiative sits alongside Brussels Airlines’ existing inflight menu. The airline describes the offering as celebrating “Africa’s rich culinary heritage” and regional flavours, ingredients, and cooking traditions, adapted for the cabin environment.
Brussels Airlines operates 18 destinations across sub-Saharan Africa.
Philip Mortier, Inflight Product Manager at Brussels Airlines, positioned the move as an extension of the airline’s broader dining philosophy.
“Whether passengers want a final taste of home, to hold on to the feeling of their vacation a little longer, or to discover new flavours, we’re confident these African-inspired meals will be appreciated,” he said.
The airline frames this as part of its “boutique hotel in the air” approachโtailor-made products designed to make passengers feel at home. For travellers heading from Lagos, Accra, Kinshasa, or anywhere else across the 18-destination network back to Brussels, the meals offer a tangible acknowledgement of where they’ve come from.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
deSter and Riyadh Air co-create signature tableware collection
deSter, the Belgian designer and manufacturer of aviation and foodservice packaging, and Riyadh Air have partnered to co-create a signature tableware collection launching with the airline’s first commercial flights in 2026.
The collection combines sustainable design, multifunctionality, and elegant styling to deliver a cohesive experience across both Business and Economy cabins.
The Business Cabin collection includes a breadbasket designed for both elegance and practicality, which anchors the table setting, while salt and pepper sets draw inspiration directly from iconic Riyadh landmarks.
The standout element is the caviar service pairing: a dedicated caviar bowl paired with a delicate cloche, creating what deSter positions as “a truly elevated service moment.”
A lavender-tinted tumbler provides a distinctive accent, while a signature “canopy twist” detail runs across the entire collection, creating a cohesive design experience.
In the economy cabin, Riyadh Air will offer a fully reusable setup featuring closed-loop recyclable materials and one of the industry’s first reusable tumblers, finished in the signature lavender hue.
“This collection is the result of true co-creation. Working closely with Riyadh Air, we combined our design expertise with their bold vision to craft pieces that feel premium, purposeful, and unmistakably theirs. Every detail was considered to create a dining experience that is as refined as it is functionalโbringing the Riyadh Air brand to life on every table.” โ Nicholas De Nijs, Regional Vice President Middle East & Indian Subcontinent at deSter.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Anne-Sophie Pic’s new La Premiรจre menus on Air France
Air France is revamping its flagship La Premiรจre service this winter with a complete menu overhaul by Michelin-starred chef Anne-Sophie Pic, working directly with Servair’s Culinary Studio to develop more than thirty original dishes.
The new menus launch December 4 on Paris and Abidjan departures, with additional expertise from pastry chef Claire Heitzler and master ice cream maker Philippe Faur rounding out the service.
What’s on the Menu
La Premiรจre passengers choose from starters and hot mains across first and second service, with ร la carte flexibility across vegetarian, fish, red meat, and poultry options.
Seasonal French ingredients anchor each dish. Starters include roast parsnips with honey, walnuts, dill and Madras curry.
Main courses feature roast chicken served with spicy mushroom sauce, corn and grilled polenta.
Heitzler, named Gault & Millau’s Pastry Chef of the Year in 2013, created eight desserts balancing indulgence with French regional sourcing.
The lineup includes apricot and almond mousse tartlets and Guanaja dark chocolate cake with a warm chocolate fondant centreโa first for Air France inflight service.
La Premiรจre guests can also order ice creams by Faur: Caribbean chocolate, Parisian vanilla, and raspberry fruit sorbet, all made from carefully selected ingredients.
The Vision
“After ten years of collaboration with Air France, I wanted to develop new, original dishes for La Premiรจre guests, showcasing French regional produce while maintaining an international influence, to invite them on a true culinary journey,” Pic said.
Heitzler added: “For Air France, I have created desserts that combine indulgence, flavour and regional produce. It’s an invitation to travel, a moment of sweet culinary delight for passengers.”
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Glenn Verhasselt Joins Brussels Airlines Star Chef Programme
Brussels Airlines has appointed Glenn Verhasselt, the celebrated chef behind two-Michelin-star restaurant Sir Kwinten in Lennik, Flanders, as its new Star Chef from January 2026.
He becomes the sixteenth chef to join the airline’s prestigious programme, which has been partnering with Belgium’s culinary elite since 2013.
Verhasselt’s credentials speak for themselves. Gault & Millau named him Chef of the Year for 2025, and he was recognised as Young Top Chef of Flanders in 2020.
Since November, he’s also served as Provost of the Gastronomic Club Prosper Montagnรฉ.
The Menus
From January, Business Class passengers on long-haul flights will have access to his exclusive menus, which rotate every three months.
The offering combines his signature refined Belgian cooking with seasonal ingredients and local produce.
“We have developed dishes that reflect our signature style and are perfectly suited to the unique conditions on board,” Verhasselt explained. “My goal is to give passengers a taste of Belgian haute cuisine during their journey.”
Each menu features starters, main courses, and desserts. Verhasselt’s approach reflects what he told the airline: dishes ‘perfectly suited to the unique conditions on board.
The beverage programme sits in equally capable hands.
Master of Wine Jan De Clercq and beer sommelier Sofie Vanrafelghem have curated the wine and beer selections, with Bruut Festive 2022 from Bruut Winery in Gooik featuring on the wine list. Van Tricht has selected the cheeses.
The bigger picture
Brussels Airlines announced the partnership on 2 December 2025. For more than a decade, the airline has maintained its Star Chef programme as a deliberate expression of Belgian culinary identity.
Each chef creates a three-course menu grounded in Belgian products and seasonal ingredients.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Qantas First adds on-demand dining, Aesop kits and redesigned pyjamas
From December, Qantas will redesign First Class on its A380 fleet, featuring chef Neil Perry’s signature dishes, on-demand dining, custom Aesop amenities, and premium Australian wines.
The rollout covers Singapore, London, Los Angeles, Johannesburg, and Dallas routes, with full implementation by mid-2026.
On-demand dining is the centrepiece of the redesignโpassengers eat when they choose rather than at scheduled service times.
The Menu
First passengers can order from four signature Perry dishes: tartare of yellowfin tuna with gochujang, toasted sesame and baby cos; roasted Wollemi duck with orange caramel, crisp Chinese greens, golden sesame and jasmine rice; crumbed Mara lamb cutlets with shaved fennel, pine nuts, rocket, salsa verde and lemon; or Perry’s Gran Torino Torta Di Verona.
The wine programme introduces Bollinger La Grande Annรฉe 2015 as the signature champagne, alongside Pommery Cuvรฉe Louise 2006, expanded cocktails, and Australian wine selections.
Amenities & Service Training
Custom navy Qantas designed pyjamas and loafer style slippers accompany longer journeys.
Aesop has created three exclusive, collectable amenity kit designs containing Resurrection Hand Balm, Rinse-Free Hand Wash, Cedar & Citrus Lip Salve, toothpaste, eau de parfum, luxury eyeshade, bamboo toothbrush, and 3M earplugs.
Qantas International CEO Cam Wallace noted the updates reflect feedback from customer insights and inflight trials, with cabin crew undergoing intensive training to support the new service model.
The redesign supports Qantas’ Project Sunrise programme, which will extend operations into ultra long haul territory.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Korean Air rolls out plant-based meal containers
Korean Air is phasing out the plastic inflight meal containers it’s used for the past two decades, replacing them with sustainable plant-based alternatives made from straw, sugarcane, and bamboo pulp.
The rollout begins in December on select routes, then expands across the entire network by the end of 2026.
The new containers will serve main entrรฉes on economy flights, particularly Korean and Western meal options.
The containers are manufactured from non-wood plant-based pulp that requires no tree felling.
Despite their lighter environmental footprint, they deliver strong heat resistance and maintain structural integrity throughout extended high-temperature exposure.
Korean Air estimates that the transition will reduce related carbon emissions by about 60 per cent.
“This transition to new in-flight meal containers is an essential long-term investment in environmental protection and sustainable operations,” the airline said in a statement, citing alignment with global decarbonisation targets in aviation.
In 2023, the carrier replaced single-use plastic cutlery with bamboo alternatives and introduced unbleached bamboo-fibre napkins.
The airline has also launched upcycling initiatives, converting retired cabin crew uniforms into medical pouches and repurposing end-of-cycle inflight blankets into reusable hot water bag covers.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Air India launches revamped global menu
Air India is rolling out a new catering programme spanning Indian regional cuisines, European bistro offerings, and pan-Asian dishes across its fleet.
The menu began service on most international ex-India routes on November 20, with progressive expansion across all international sectors and domestic services.
The initial rollout covers flights from Delhi to London Heathrow, New York, Melbourne, Sydney, Toronto, and Dubai; from Mumbai to San Francisco and New York; and from Bengaluru to New York.
Chef Sandeep Kalra, who recently joined Air India as part of its transformation programme, curated the offering.
Business Class
Business Class offers multi-course gourmet meals with customisable options.
The menu includes South Indian platter selections, Gen Z-focused offerings such as chicken bibimbap and matcha delice, and home-style comfort options including masala dal khichdi and stuffed parantha.
Seoul flamed prawns, manicotti forestiere, and Mediterranean tapas round out international selections, with curated beverage pairings throughout.
Economy offers balanced, wholesome options with familiar regional flavours and comparable presentation upgrades across the class.
“The new food and beverage enhancements draw inspiration from Air India’s commitment to continuous innovation and transforming the customer experience,” said Rajesh Dogra, Chief Customer Experience Officer.
“We are reimagining the inflight dining experience that resonates with the tastes and preferences of global travellers. Our thoughtfully curated menu caters to guests from different cultural affinities who prefer delectable gourmet meals.”
Cabin crew completed specialised training to support the new service rollout and enhance onboard experience across all cabins.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Virgin Australia Launches Summer Menus
Virgin Australia has unveiled redesigned Business Class and buy on board Economy class menus that feature bold, seasonal flavours and high-quality, Australian grown produce.
Economy guests have access to premium beverages and food items via buy-on-board, with complimentary tea, coffee, and water available on all services.
Business class breakfast options include homestyle eggs with bacon, tomato, Cajun potato and hollandaise sauce. French toast with banana, salted caramel, mascarpone and strawberries.
Belgian waffle with berry compote and mascarpone cheese. Mango bircher muesli with cranberry & apple granola and strawberries.
Acai & chia coconut pudding with pineapple, pumpkin seeds, cranberries and apple granola.
Scrambled eggs with bacon, beans and roasted potatoes. Tapioca mango pudding. Acai oat balls.
For lunch, passengers can expect a Mediterranean risoni salad with grilled chicken, feta, pickled red onion, and green dressing.
Peri peri marinated chicken salad with salsa, couscous, mint yoghurt, pickled red onion and pita bread.
Marinated lemongrass chicken with herbed rice and bok choy.
Vegetable Japchae salad with marinated cucumber & miso roasted sesame dressing. Romesco fusilli pasta with roasted vegetables.
In economy class, the new buy on board menu includes Arnott’s Tim Tams, Byron Bay White Chocolate and Macadamia Cookies, and a grazing box featuring hummus, crackers and fruit & nut mix.
Premium beverages include Bundaberg sparkling drinks, Batched Strawberry Gin Sour cocktails, Chivas Regal 12-Year-Old Whisky and Havana Club Aรฑejo 7-Year-Old Rum.
Savoury options include the Southern Style Chicken Tender Wrap, Ham and Cheese Toastie, Mainland Cheese and Crackers, Savoury Beef Snack Pie, and Sausage Roll. Archie Rose Gin and Peach Soda is available.
Ali Dunn, Virgin Australia General Manager Product & Customer Strategy, said: “Summer is our busiest travel period, so it’s the right time to introduce our wonderful new menus that deliver more choice and flavours that Australians love. Whether it’s enjoying a grazing box, sipping a premium cocktail, or having a classic eggs Benedict in Business Class, the new menus are elevated and unmistakably Virgin Australia.”
Dunn added: “We are committed to making travel more wonderful โ from Pets in Cabin flights and baggage tracking, to being the first airline in Australia to offer Points redemptions inflight, our new menus are a testament to that relentless focus.”
Over the past 12 months, Virgin Australia sold 5.4 million food and beverage items onboard to Economy guests, with cheese and crackers emerging as the most purchased food item.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Hong Kong Airlines Introduces Lantau-Inspired Business Class Meals
Hong Kong Airlines has partnered with YUE, the Cantonese restaurant at Sheraton Hong Kong Tung Chung Hotel, to create a new Business Class dining programme celebrating Lantau Island’s culinary heritage.
Executive Chinese Chef Jacky Chung Chi Keung designed the menus, which will be launched in three-month rollouts starting from October 2025 through December.
The programme centres on four signature ingredients: dried shrimp, honey, dried squid, and fish maw, each representing ocean freshness from fishing villages, sweetness from mountain forests, and the sea’s bounty refined by time.
Chung brings over 30 years of culinary experience, having previously worked at Cuisine Cuisine and Lei Garden across Shanghai and Macau, before leading YUE.
Incorporating dried seafood into inflight catering at 30,000 feet presents formidable challenges.
Fish maw undergoes a precise three step treatment, braising, stewing, and simmering, to retain its tender texture throughout the flight.
November features sautรฉed garlic dried shrimp with chive flower, cordyceps flowers and bamboo fungus alongside egg fried rice.
Braised fish maw with mushrooms in oyster sauce, served with steamed rice.
December features braised pork with dried plaice fish and chestnuts, with garlic eggplant and egg fried rice. Steamed pork patty infused with dried squid and stir-fried assorted mushrooms in XO sauce with steamed rice.
Hong Kong Airlines stated: “We are thrilled to partner with YUE to offer our Business Class travellers a dining experience that profoundly blends culture and cuisine.
YUE’s dedication to infusing Lantau’s local flavours into refined Cantonese dishes perfectly aligns with our service philosophy of ‘Rooted in Hong Kong, Connecting the World’.”
Adam Cheng, Multi property General Manager for Sheraton & Four Points by Sheraton Hong Kong Tung Chung, said: “It is an honour to collaborate with Hong Kong Airlines, whose mission aligns perfectly with ours to bridge Hong Kong with the world. Chef Jacky Chung is dedicated to showcasing the rich cultural heritage of Tai O, crafting a Cantonese dining experience deeply rooted in tradition.”
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Cathay Pacific Introduces The Coffee Academรฏcs
Cathay Pacific has partnered with The Coffee Academรฏcs, delivering a bespoke “Cathay Blend” to Economy and Premium Economy cabins across all routes.
The Cathay Blend features a darker French roast profile, meaning the coffee beans are roasted until they are dark brown, offering a bold and intense flavor.
The blend combines beans from Vietnam and Brazil, delivering notes of dark cocoa, roasted almond, and floral honey.
This blend is developed specifically to perform at altitude, where taste perception is naturally dulled.
Coffee is brewed onboard using drip machines specially designed for aviation use, having passed all required safety regulations.
This ensures a consistently high-quality cup at altitude. Each portion is packed in a biodegradable filter designed to allow even water infusion through the grounds.
The rollout began approximately one month ago with a soft launch, during which the coffee was gradually introduced across all routes in the Cathay Pacific network.
The Coffee Academรฏcs branding is featured in Cathay Pacific’s inflight menu, highlighting the partnership.
Beyond the inflight service, passengers can purchase a Cathay x The Coffee Academรฏcs coffee kit through the Cathay Shop.
The blend was created through multiple tasting sessions between The Coffee Academรฏcs and Cathay Pacific teams, using the same brewing equipment found onboard.
The process involved reviewing passenger preferences and addressing the challenge of serving coffee at altitude, where both taste buds and sense of smell are dulled.
The teams experimented with various roast levels and brewing methods before settling on the final French roast profile, calibrated to maximize aroma while maintaining flavor balance.
“This strategic collaboration with Cathay Pacific is a proud milestone for The Coffee Academรฏcs,” said Jennifer W.F. Liu, Founder of The Coffee Academรฏcs.
“It allows us to bring the taste of Hong Kong to a global audience while sharing our passion for quality and innovation. For me, this partnership represents a moment to showcase our in-house capabilities and commitment to crafting exceptional coffee experiences, now available to travellers across the world.”
Founded in 2012, The Coffee Academรฏcs operates a 930-square-metre roastery in Hong Kong and runs a network of 40 coffee shops across Hong Kong and Southeast Asia.
The company roasts 100% of its beans locally in Hong Kong. All products are SGS certified to meet safety standards and ensure they are free from harmful or carcinogenic substances.
Images courtesy of Cathay Pacific & Coffee Academรฏcs
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Lufthansa Group Launches “Culinary Journey” Meal Pre-Order Platform
The new airline-managed system, available through apps, websites, and email links, replaces the external pre-order portal to provide customers with greater convenience and faster booking access.
Lufthansa Group discontinued the pre-flight-shopping.com meal pre-order service and launched Culinary Journey on October 27, 2025.
Passengers now see a notice that the Preflight Shop is no longer available and are redirected to airline-specific Culinary Journey pages for Lufthansa, SWISS, and Austrian Airlines.
The platform, accessible via airline apps, websites, or pre-departure emails, streamlines meal pre-ordering by consolidating digital menus, pre-order options, and customer feedback.
Passengers enjoy a unified online experience for all flights and travel classes across the three carriers.
Platform Access and Multi-Carrier Integration
Culinary Journey automatically presents meal selections based on passenger bookings. The system supports multi-leg journeys with different Group carriers, allowing passengers to pre-select meals for all segments through a single platform.
“For the first time, customers flying with Lufthansa, SWISS and Austrian Airlines can see all their food and beverage options for their flight at a glance – even on connecting flights with different airlines,” according to Caroline Drischel, Senior Vice President Customer Journey for the Group.
Long-Haul Business and First Class Offerings
Long-haul passengers can choose from up to nine main courses, some exclusive to advance orders. This ensures preferred dishes are available regardless of service order or cabin location.
Short and Medium-Haul Service
On shorter flights, passengers can pre-order buy-on-board items such as sandwiches, bowls, salads, and cakes, with a 10 percent discount for advance orders. This system also supports better catering planning and reduces food waste.
Operational Parameters
Meal pre-selection is currently available only on long-haul flights departing from Frankfurt and Munich. The service does not cover flights from outstations, including transatlantic departures from North America.
Pre-orders are typically available about three weeks before departure, though timing may vary by route and date.
Service Features
The platform includes a direct feedback mechanism that allows passengers to share meal preferences and comments to inform service development.
The Culinary Journey system replaces the previous pre-flight-shopping.com interface, which operated as a shopping-style experience and required passengers to navigate multiple flight segments separately, even when only one was eligible for meal selection.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Qantas Launches Revamped Economy & Business Class Menus
Qantas has rolled out new inflight menus across its domestic network, introducing nearly 70 new and refreshed items rotating through Business and Economy service.
The programme runs on a six-week rotation cycle designed to provide regular flyers with different selections each week.
The carrier serves more than 20 million menu items annually on board.
Qantas Group Chief Customer and Digital Officer Catriona Larritt noted the new menu “has been thoughtfully curated to highlight the finest Australian flavours while championing local businesses across the country.”
Business Class Service
The Business cabin menu features dishes spanning multiple meal periods.
For breakfast service, passengers receive Coconut, Blueberry & Lemon Bread served with Lemon Curd.
Lunch and dinner options include a Brie & Onion Tart paired with Beetroot Relish and Rocket, and Smoked Salmon with Zucchini Pickles and Lemon Dressing.
Hot main courses include Lamb & Rosemary Pie, accompanied by Crisp Potatoes and Peas; Garlic Prawns tossed with Parmesan Cream and Fettuccine; and Red Wine Angus Beef, served with Mash and Green Beans.
Economy Class Offerings
Economy passengers can select from toasties, wraps, sweet items, and savoury options throughout the rotation.
The Handmade Food Co., based in Queensland, supplies an Egg & Chorizo Toastie with smoky tomato chutney.
Yummy Karma provides a Beef Sausage Burrito Wrap.
Sweet selections include a Chocolate Caramel Slice from Sydney supplier Manna from Heaven, a Macadamia Butterscotch Cake from Dreamtime Tuka, and Jam Drop Cookies from Cooee Cookies.
Savoury choices feature a Pumpkin, Spinach & Parmesan Quiche from Temptation and a Beef Ragu & Mushroom Pie from Sydney-based supplier Simmone Logue.
Indigenous Supplier Partnerships
The menu expands partnerships with First Nations businesses. DreamTime Tuka by Uncle Herb Smith provides Indigenous bush tucker items at 30,000 feet.
Cooee, a female-led Indigenous business founded by Terri-Anne Daniel, joins Jam Drop Cookies as a new supplier, based on her nan’s recipe.
Lounge Food Service Updates
Brisbane Domestic Business Lounge has introduced The Bakery, serving freshly made cinnamon scrolls, egg and bacon quiches, and Aussie sausage rolls from noon daily.
From November, Melbourne Domestic Business Lounge guests can order nasi goreng with fried egg or poached eggs on sourdough with chilli oil, prepared at a dedicated Spice Bar.
Perth Business Lounge now serves bacon and egg pizzas from its Pizza Bar.
The carrier sources from multiple Australian suppliers, including Sydney-based Simmone Logue for beef and mushroom pies, Queensland’s The Handmade Food Co. for artisan toasties, and Sydney’s Manna from Heaven for sweet items.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
