Air New Zealand will serve chef Josh Emett\u2019s first menu in 25 October on long-haul flights departing Auckland and North America.<\/strong><\/p>\n Emett joined Air New Zealand as Premium Culinary Ambassador in May 2026.<\/p>\n Showcasing New Zealand ingredients and flavours, the menu brings a taste of Aotearoa to customers travelling to New Zealand and celebrates their food culture for those heading overseas.<\/p>\n From wild Fiordland venison and South Island salmon to Bay of Plenty kiwifruit and Martinborough Pinot Noir, the menu celebrates ingredients and flavours from across the country. Emett joined Air New Zealand as Premium Culinary Ambassador in May and says his first menu showcases the ingredients that make New Zealand food special.<\/p>\n \u201cNew Zealand is home to some of the world\u2019s best produce, and I wanted to create dishes that let those ingredients shine,\u201d Emett said. \u201cThere\u2019s salmon, wild venison, kiwifruit, and Pinot Noir alongside lesser-known flavours that I love cooking with like kawakawa, horopito and karengo.\u201d<\/p>\n Fiordland wild venison features on the menu, served with golden k\u016bmara chutney, kawakawa-spiced beetroot and toasted pine nuts.<\/p>\n The venison comes from WithWild, a New Zealand producer working with wild deer from Te Waipounamu.<\/p>\n \u201cNorth America is such an important market for us,\u201d Air New Zealand chief customer and digital officer Jeremy O\u2019Brien said. \u201cWorking with Josh gives us the opportunity to create something special that feels unmistakably from New Zealand and further strengthens the quality and attention to detail our customers expect.\u201d<\/p>\n Emett\u2019s dishes begin rolling out onboard from 25 October 2026 across Premium Economy, Business Premier and Business Premier Luxe on long-haul flights out of Auckland and select flights from North American ports.<\/p>\n<\/div>\n kabarsula SLOT <\/p>\n","protected":false},"excerpt":{"rendered":" Air New Zealand will serve chef Josh Emett\u2019s first menu in 25 October on long-haul…<\/p>\n","protected":false},"author":1,"featured_media":3476,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kabarsula"],"_links":{"self":[{"href":"https:\/\/kabarsula.com\/index.php\/wp-json\/wp\/v2\/posts\/3475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kabarsula.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kabarsula.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kabarsula.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kabarsula.com\/index.php\/wp-json\/wp\/v2\/comments?post=3475"}],"version-history":[{"count":0,"href":"https:\/\/kabarsula.com\/index.php\/wp-json\/wp\/v2\/posts\/3475\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kabarsula.com\/index.php\/wp-json\/wp\/v2\/media\/3476"}],"wp:attachment":[{"href":"https:\/\/kabarsula.com\/index.php\/wp-json\/wp\/v2\/media?parent=3475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kabarsula.com\/index.php\/wp-json\/wp\/v2\/categories?post=3475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kabarsula.com\/index.php\/wp-json\/wp\/v2\/tags?post=3475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Air](\"https:\/\/travelweekly.com.au\/wp-content\/uploads\/2026\/10\/Resized_Seared-Fiordland-wild-venison-golden-kumara-chutney-kawakawa-spiced-beetroot-toasted-pinenuts-1024x683.png\"\/)
![\"Air](\"https:\/\/travelweekly.com.au\/wp-content\/uploads\/2026\/10\/Resized_Seared-Fiordland-wild-venison-golden-kumara-chutney-kawakawa-spiced-beetroot-toasted-pinenuts-1024x683.png\")