What passengers eat on the world's longest flight from Perth to London
Qantas Creative Director of Food, Beverage & Service Neil Perry. Supplied
- The 17-hour nonstop flight between Perth and London will be the world's longest flight A sparkling organic kombucha drink containing probiotics to aid digestion is just one of the ways Qantas hopes passengers will survive the long haul journey.
- The dishes have been designed to encourages sleep at optimal times during the flight.
A sparkling organic kombucha drink containing probiotics to aid digestion is just one of the ways Qantas hopes passengers will survive the 17-hour nonstop flight between Perth and London when it kicks off later this month.
Bespoke herbal tea of lemon verbena, chamomile and lemongrass, developed by Dilmah for Qantas, as well as dishes from Rockpool chef Neil Perry featuring leafy greens, fresh fruits and other vegetables that help keep you refreshed are all part of the science behind the new approach.
Perry, the airline’s Creative Director of Food, Beverage & Service, worked with the University of Sydney’s Charles Perkins Centre to develop dishes that encourages sleep at optimal times during the flight.
That means avoiding chilli (it’s a stimulant), the latest craze in superfoods – Hawaiian poke salad bowls, and hot chocolates before bed are all part of the plan.
The menu for economy passengers includes dishes such as marinated beef, citrus, cumin and zucchini salad, and roast chicken with red rice, Mediterranean vegetables, soy beans and thyme jus.
"Working with clinical sleep specialists, nutritionists and metabolic scientists, we’ve designed new menu options using delicious ingredients that have added benefits of hydration, aiding sleep and reducing jetlag," Perry said.
"The menu we are trialing on the Perth to London route will continue to offer a selection of customer favourites but it has some special ingredient additions and exclusions."
Professor Stephen Simpson from the Charles Perkins Centre also plans to conduct research trials with Qantas Frequent Flyers using wearables and apps to collect data on sleeping and activity patterns, mental state, eating patterns and hydration before, during and after their long haul flight.
He said the new menu utilises the latest science on nutrition and hydration.
"Our scientists are excited by this opportunity to discover how the wide variety of influences work together during long haul flights," Simpson said.
Here’s what to expect when the 787 Dreamliner heads to London from March 24.
Here’s what’s on the menu
ECONOMY
Drinks
Remedy lemon and ginger kombucha
Botanica cold pressed probiotic-infused lemonade
Hot chocolate
Eats
Dip and crudité platters
Marinated beef, citrus, cumin and zucchini salad
Roast chicken with red rice, Mediterranean vegetables, soy beans and thyme jus
Seasonal fruit plate
PREMIUM ECONOMY
Drinks
Remedy lemon and ginger kombucha
Coconut water
Botanica cold pressed probiotic-infused watermelon
Qantas sleep tisane
Hot chocolate
Eats
Dip and crudité platters
Tomato and mushroom puff pastry tart with corn salsa
Marinated beef, citrus, cumin and zucchini salad
Roast chicken with red rice, Mediterranean vegetables, soy beans and thyme jus
Seasonal fruit plate
BUSINESS
Drinks
Coconut water
Botanica cold pressed probiotic-infused watermelon
Botanica cold pressed green juice
Qantas sleep tisane
Hot chocolate
Eats
Dip and crudité platters
Tuna poke salad with sesame soy dressing
Seared Cone Bay Barramundi with herb garlic potatoes, broccolini, lemon, olive and almond salsa
Poached egg, kale, quinoa, grilled halloumi, pistachio and green tahini dressing (breakfast)
Smoked salmon, soba and raw zucchini noodles with ponzu dressing, served in Business
Roast English beef with Yorkshire pudding, peas and onion gravy
Seasonal fruit plate
Baked vanilla custard with rhubarb, honeyed pear and almonds
And here’s what some of the dishes look like
Smoked salmon, soba and raw zucchini noodles with ponzu dressing
Provided
Tomato and mushroom puff pastry tart with corn salsa
Supplied
Tuna poke salad with wakame and sesame-soy dressing
Supplied
Chicken with red rice, roasted Mediterranean vegetables, soya beans and thyme jus
Supplied
Poached eggs with kale, quinoa, grilled haloumi, pistachios, seeds and herbed-tahini dressing
Supplied
Salad of cumin-spiced beef with zucchini, corn and a citrus dressing
Supplied
Seared Cone Bay barramundi with herbed garlic potatoes, broccolini, lemon, olive and almond salsa
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