Qantas Salt & Pepper Squid thread | Australian Frequent Flyer
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Qantas Salt & Pepper Squid thread

RooFlyer

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This is a thread for people to post pics and 'reviews' of Qantas' 'iconic' Salt & Pepper squid dish, served at their F Lounges. Thread is inspired by @JohnM 's recent post about S&P S quid sans chilli (and which I thought looked pretty awful anyway). @amaroo posted some other pics also.

So, maybe they will re-post here to kick thing off, and it will be interesting to see how the dish varies between lounges and over time.
 

JohnM

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'Signature', not 'iconic', puh-leeze :rolleyes::p.

I think we need a Mod to move over to here several posts from the SIN QF F Lounge opening thread to really get it rolling. Calling @JessicaTam to the white courtesy phone.
 

JohnM

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No. It can be IMO one of the world's great pre-flight snacks.

But there are indications of the signature becoming blurred...
 

Altair

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It was once one of my go to dishes at the F Lounge, and at the start of the new F Lounge may have been considered a "signature dish".
Now it is a reserve dish if the other offerings do not catch my eye AND I want something to eat as soon as possible. The reason the quality decreased as I got soggy, heavily flavoured oil (not pleasant) strips of squid (still tender I grant them that). Not I will add this was before the latest kitchen renovations so I do not know if that has helped.
 

JohnM

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I generally like it as a light, tasty snack/small meal before boarding to sharpen up the taste buds.

Here are some others easily searched from my phone:

SYD Sept 2015:

S&P Syd 2Sep15.jpg

SYD June 2018:

S&P Syd 24Jun18.jpg

LAX Aug 2018:

S&P Lax 20Aug18.jpg

LAX Aug 2019:

S&P Lax 7Aug19.jpg
 

Kangol

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First two are from SYD, 2018:
2018 version.jpeg2018 version 2.jpeg.jpg


This is from MEL, 2012:

2012 version.jpg
 
Last edited:

JohnM

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Peeps, can we have which FLounge please? ;)
 

JohnM

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There's a common factor emerging: the MEL chefs are in a chilli-free zone. D'oh. :rolleyes::mad:

Can't they follow an NP (TM) recipe? o_O:p
 

JohnM

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Pinched from Executive Traveller's blurb on the SIN FLounge opening:

No chillies, but at least it's got the shredded spring onions to give it a bit of zip. ;)😋

1574229851167.png
 

jpp42

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There's a common factor emerging: the MEL chefs are in a chilli-free zone. D'oh.
Possibly on purpose? I feel that as a due to population differences, Sydney cuisine is more Asian-inspired and is much more likely to tolerate chilies, compared to the more Mediterranean style common in Melbourne?
This could be "local flair."
 

jase05

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I’m a non seafood person but some of those pics do look quite nice, others not so
 

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