Auckland-based Star Alliance member Air New Zealand has unveiled its latest culinary and beverage menu that showcases the largest range of New Zealand suppliers and native ingredients than ever before.

A Taste of Aotearoa is the next evolution of Air New Zealand’s popular ‘Aotearoa on a Plate’ dining concept.

Inspired by the rich heritage and diverse bounty of New Zealand, the new menu brings together indigenous flavours and contemporary cuisine.

The new menu is onboard Business Premier cabins now, and is available on all long haul flights out of New Zealand.

Airline chief customer officer, Leanne Geraghty, says the new onboard food and beverage offering was inspired by manaakitanga – the Maori tradition of hospitality – and is a true celebration of New Zealand’s incredible culinary heritage.

“We believe it’s our privilege to showcase the best our country has to offer and share that with the world – and one we take very seriously. Whether it’s on a plate or in a glass, we want to serve up an authentic taste of New Zealand onboard and in our lounges.”

Some of the cuisine found on select premium menus departing from New Zealand include Superfood Salad with horopito dusted New Zealand salmon; Creamy kawakawa mushrooms on rye toast, sautéed spinach and grilled tomatoes; Ahia™ smoked moki on kawakawa blini; and grass-fed New Zealand lamb rump with horopito rub.

“There’s something truly magical about the native flavours of New Zealand – from the peppery spiciness of horopito to the earthy goodness of kawakawa. By infusing our dishes with native ingredients, we pay homage to the traditional uses of these ingredients while creating a modern and memorable dining experience for our customers,” Air New Zealand said.

“Working hand in hand with renowned local suppliers, the menu is bursting with New Zealand grown produce. Other menu items showcasing New Zealand include Ahia™ smoked moki sourced from the people of Ngati Porou, Ora King salmon from Marlborough, New Zealand hapuka, smoked mussels from the Coromandel, cheeses from Oamaru and Hawke’s Bay extra virgin olive oil.”