By MATHEW DEARNALEY
Delicately patterned fern fronds and indigenous pepper-tree leaves plucked from deep inside North Island forests have reached the culinary heights of Air New Zealand's top menus.
The airline has introduced the indigenous foods to the palates of its first and business-class passengers on outward-bound international flights to add a
new dimension to lamb.
A Rotorua company run by award-winning Maori chef Charles Royal is supplying the young pikopiko fronds as garnishes for char-grilled lamb cutlets on the first-class menu, and horopito pepper to spice up business-class cuisine.
The fronds - high in vitamin E and similar in taste to asparagus - and anti-fungal horopito pepper-tree leaves are harvested from central North Island forests in what Mr Royal says is a sustainable fashion.
Air New Zealand consultant chef Tony Adcock, of Auckland's Harbourside Restaurant, yesterday welcomed the airline's efforts to showcase Kiwi culture and cuisine on its flights.
Although there is no shortage of high-quality New Zealand wines to tempt international tastes, he says food presents more of a challenge in the absence of a distinctive traditional local cuisine.
But he says a certain style has developed in recent years, in a cross between European and Asian influences, and the use of indigenous ingredients was a growing and exciting trend.
"It's great Air New Zealand is embracing this by offering its international passengers unique and native Kiwi foods," Mr Adcock said.
Air New Zealand product manager Donna Wilson said the curled fern fronds on first-class plates, garnishing char-grilled lamb cutlets on potato gnocchi and with mint pea puree, matched the koru symbol on the aircraft exteriors.
Business-class passengers could try horopito-spiced lamb with fondant potatoes, minted pea puree, green beans and tomato salsa.
