No more butter chicken (and Neil Perry) please!

I’m a foodie. 10-15 years ago I would have rated QF catering in all classes as being globally competitive. Not the best, but definitely competitive. I applaud their willingness to be creative in recognition that we are a multicultural country and our food culture has (thankfully) come a long way from meat and two veg. I think this is a genuine contribution someone like Neil Perry has brought not only to QF’s menus but to Australia more generally.

I recall my first time on EK F in 2013 and being incredibly underwhelmed by how staid and conservative the menu options were compared to mod-oz influenced dishes on QF. EK J menus have never impressed me either.

Recall when QF dom Y first went to boxed dinners, it took some getting used to but they actually had some really tasty and substantial salads - some with meat, some veggo - and ok hot dishes. Two decent choices in Y on a one hour flight with (back then) better-than-paint-stripper mini bottles of wine probably was as good as any domestic Y catering anywhere. Now that it’s soggy arancini or a sausage roll I’ll pass thanks.

I was impressed earlier this year with a vaguely Vietnamese tasting barramundi dish in Int’l J, but the plating was sloppy and the serving sizes stingy.
 
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ausfox said:
I am trembling with excitement. NOT. Smoke and mirrors.
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Qantas, smoke and mirrors? Surely not?

If you break down this comment: "the additional multi-million dollar investment introduces new dishes and larger portions across all cabins".

So is that say $3m (that's multi-million) across the course of a year, that works out be $8000/day. If you assume that 50% of this upgrade spend is going to premium cabins on international widebody services, which amount to about 40-45/day, with say 40 pax per cabin (A380's more, A330's less), then you get to about $2 extra per premium passenger per flight. If you then extrapolate and look at the new dishes in economy, internationally and say that takes 25% of the "investment", that's about 20c per passenger.
 
dajop said:
Qantas, smoke and mirrors? Surely not?

If you break down this comment: "the additional multi-million dollar investment introduces new dishes and larger portions across all cabins".

So is that say $3m (that's multi-million) across the course of a year, that works out be $8000/day. If you assume that 50% of this upgrade spend is going to premium cabins on international widebody services, which amount to about 40-45/day, with say 40 pax per cabin (A380's more, A330's less), then you get to about $2 extra per premium passenger per flight. If you then extrapolate and look at the new dishes in economy, internationally and say that takes 25% of the "investment", that's about 20c per passenger.
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Well it should mean that the 'salad' will double in size as the current one would only cost about 10 C
 
exmc said:
One hilarious moment was flying back from Perth and having one hot dish in the lounge - butter chicken. Board the flight and get offered butter chicken again in J back to Syd.
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Perhaps, the flight catering didn't make it and they had to pack the butter chicken from the lounge ;) 🤣
 
Actually I wonder if am sure this "multi million dollar investment" is just PR spin for the extra money they are spending because of inflation when re-negotiating contracts. We all know food prices haven't exactly stayed the same over the last year or so...
 
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Ade said:
As a vego, I'd like to ask - how hard it is to throw in tofu or paneer instead of chicken and cater something to the vego masses ... :rolleyes:
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Cheaper, too. 🙃 Might even be enough to decrease the current ratio of 90/10 in favour of sauce.
 

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