Airline Food Air New Zealand Business Class

Air New Zealand’s Business Class food still delivers solid flavours and thoughtful plating , even if the seat itself feels stuck in another era.  A detailed review of Air New Zealand Business Class food, covering multi-course meals, wines, and desserts on long-haul flights.

This might seem a little confusing since I’m currently posting from Switzerland, as I mentioned yesterday, while this review comes from a work trip to India. Over the next few weeks, I’ll be sharing posts from that business trip, and, as always, the focus won’t be on meetings or schedules, but on food. This particular review is long overdue; the trip took place late last year, and the holiday season pushed my writing off track. Still, better late than never.

While these restaurant reviews are delayed, the recipes I’ll be sharing will be fresh and happening in real time here in Switzerland. So the plan is: Mondays, Wednesdays, and Fridays will feature near real time recipes as usual, while Tuesdays and Thursdays will be dedicated to the long overdue Indian restaurant food reviews where our reviews always fall in place.

So we begin where every journey really starts: airline food.

This trip took me from Auckland to Bengaluru, with a stopover in Singapore, and while this wasn’t my first time flying Business Class with Air New Zealand, I was curious to see whether things had changed over the years, especially when it comes to the onboard dining experience.

The Cabin Reality Check

Let’s address the elephant in the room first.

Air New Zealand is still operating its first-generation herringbone Business Class seats, and they now feel very much like a product from another era. All seats face the aisle, offering minimal privacy, limited storage, and awkward ergonomics. These seats were revolutionary in the early 2000s, when angled-flat beds were the norm elsewhere, but in today’s market they’re simply uncompetitive.

From poorly positioned seat controls to the struggle of reaching outlets or even looking out the window without contorting yourself, the experience can be frustrating. Meal service also becomes inconvenient, once the tray table is out, getting up is nearly impossible.

The entertainment screen clocks in at 11 inches, which feels undersized for long-haul Business Class, and mid-flight my ottoman literally came apart and refused to snap back into place. Not ideal.

That said, this is not a seat review, this is about food, and thankfully, that’s where things improve.

Drinks, Nuts, and First Impressions

Service began warmly, as expected from Air New Zealand. A glass of champagne was offered as a welcome drink, followed by warmed walnuts, a small but appreciated touch. The wine list leaned heavily toward New Zealand producers, which made sense, and after champagne I kept things simple with a Coke before diving into dinner.

The crew were consistently friendly, attentive, and genuinely pleasant throughout the flight.

First Meal Service – Auckland to Singapore

Lunch service began with a selection of starters, and I chose the smoked duck breast with spiced carrot purée, pickled radish, and mustard seeds. It was a well-balanced opener, enough smokiness and acidity to wake up the palate without overwhelming it. The presentation was tidy, and the flavours felt intentional rather than generic. Air New Zealand’s bread service remains reliably good, complete with a mini bottle of olive oil, which still feels like a thoughtful premium touch after all these years.

For the main course, I went with the slow-roasted pork belly served with chilli plum sauce, sticky rice, gai lan, water chestnut, and salted black beans, accompanied by a fennel, celery, and cucumber salad dressed with chive, pumpkin seed, lime, and parmesan. For airline pork belly, it was better than expected, tender, reasonably flavourful, and well executed for altitude dining. It wasn’t a standout dish, but it was enjoyable and avoided the usual pitfalls of dryness or heaviness.

Dessert was a matcha tiramisu with kiwifruit and cream, leaning light and restrained rather than overly sweet. It worked well as a finishing note after a rich main. Afterward, I sampled a couple of whiskies, Scapegrace Vanguard and Talisker, both on the rocks, before moving on to some wine, potato chips, and the ever-reliable Whittaker’s chocolate. With that, it was time to recline as much as the seat allowed and get some rest.

Second Meal Service – Auckland to Singapore

Dinner began with an amuse-bouche of roasted lamb fillet topped with salsa verde on brioche toast. It was a strong first bite, rich and savoury, lifted nicely by the herbaceous salsa verde, setting a promising tone for the rest of the meal.

The appetiser, a crayfish bisque with saffron crème and black coral tuile, was one of the highlights of the flight. Smooth, aromatic, and indulgent without being heavy, it showcased depth from the saffron without tipping into perfume. It felt composed and confident, not just filler.

For the main course, I had the steamed hapuka and tofu in a spicy Sichuan broth with bok choy and sticky rice. It leaned toward comfort food, with gentle heat and a savoury broth that worked well at altitude. The fish was nicely cooked, the tofu absorbed flavour well, and the dish overall felt warming and balanced.

Dessert was an affogato-inspired sundae with vanilla bean ice cream, crushed amaretti, coffee caramel shards, and mocha sauce. Indulgent, familiar, and well executed, exactly the kind of dessert that hits the spot on a long-haul flight.

First Meal Service – Singapore to Auckland

Still full from the lounge in Singapore and the Singapore Airlines Business Class flights before it, I boarded already well-fed. The first meal service began with an amuse-bouche of smoked duck paired with pickled pineapple, sambal, and fresh coriander. Bright, punchy flavours that immediately woke up the palate, a great start.

The appetiser was a creamy cauliflower velouté topped with sautéed shimeji mushrooms, sourdough croutons, and green herb oil. Comforting and well balanced, with the mushrooms adding umami depth and the herb oil cutting through the richness just enough.

For the main, I chose the sticky soy-braised beef brisket with Singapore-style fried rice and fresh coriander. The brisket held together nicely and stayed moist, while the fried rice was well seasoned and satisfying without being greasy. A simple rocket and parmesan salad with olive oil and lemon vinaigrette added freshness and contrast.

Dessert wrapped up the service with chocolate and vanilla gelato finished with salted caramel sauce and crispy feuilletine, classic, indulgent, and exactly what you want at the end of a long journey.

Second Meal Service – Singapore to Auckland

I skipped the final meal service as I was far too full for breakfast. I was tempted by the Hokkien Mee and the poached eggs with a cheese brioche bun, but my stomach simply couldn’t take any more.

Final Thoughts

Food-wise, Air New Zealand Business Class still holds its own. The menus are thoughtful, the flavours are consistent, and the service remains genuinely warm and professional. Nothing was bad, and several dishes were genuinely enjoyable.

However, the seat experience significantly lags behind other major international carriers. While the food makes the journey pleasant, the outdated cabin hard product pulls the overall experience down.

If Air New Zealand ever pairs this level of food and service with a truly modern Business Class seat, it would once again be a serious contender. Until then, the meals will remain the highlight, and thankfully, they’re still worth talking about.