Flight NZ2 Los Angeles to London, March 2016

Nearly there! The last flight of the NZ 2016 epic adventure. Somehow, it’s still Saturday. Soon it will be Sunday. Another long flight and some more meals to keep you sustained through out.

The starter on this leg was prosciutto with rock melon, coriander salsa and queso blanco (cheese), with black olive bread.

Another interesting choice of main courses:-

Wood roasted chicken with curried fruit and nut rice, tahini garlic yoghurt sauce and steamed broccolini.

Soya basted cod with garlic chives, and hokkien noodles, snow peas and spring onions.

Slow cooked beef with crushed minted peas (the pea hammer is at work again), gingered sesame carrots and potato wedges – this was my choice and was another nice one.

A pear mousse cake to finish.

You might just spot some nasty American cheese in those photos. As I mentioned in the write up of NZ5, cheese should not bend.

Once again, a light breakfast is served before landing, this time, herb scrambled eggs with spiced turkey sausage (why waste a sausage casing by filling it with turkey?) and tomatillo salsa. There were also cereals and yoghurt.

After 4 flights with Air New Zealand, they are certainly MOFAD approved. Sky high dining is hard to get right and Air New Zealand have done very well.

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Flight NZ2 Auckland to Los Angeles, March 2016

Another “post on a plane”. As our NZ adventure draws to a close, there are just a few more food opportunities to go. We left Auckland late on a Sunday evening, and after a small snack at the airport before take off, we were still hungry enough for some dinner, as we were about to start Saturday afternoon all over again.

Good food again on this leg of the journey, a light starter of lemongrass chicken with mint dressing, crispy shallots, cucumber and chive salad, organic sourdough bread.

Several choices of main course:-

Chicken tagine with olives, figs, chickpeas, sauteed kale and smoked yoghurt (!)

Paprika dusted hapuka (a native fish of NZ) with chive mash and sauce vierge

Slow cooked beef with wild mushroom jus, crushed parsnips and green beans – this was my choice and was tasty.

Pudding was apple and manuka honey (#obvs!) crumble torte with feijoa cream. Feijoa is another popular NZ fruit which has an odd soapy taste.

Before landing, a breakfast is served, a potato and spinach baked egg frittata with veal sausage and ratatouille with tomato relish. The ratatouille was a bit of a mis-step, it doesn’t quite work with everything else. And the sausage could do with some more browning!

Still another tasty in-flight meal though, Air NZ have really done a good job on their catering.

 

 

Shaky Isles, Auckland Airport

The great New Zealand road trip 2016 started with a burger at Heathrow Terminal 2, so it’s pretty appropriate that it ends in a similar fashion. Another 24 hours in the air lie ahead.

A burger for me, and halloumi bruschetta for Mrs MOFAD with avocado, tomatoes and smoked yoghurt. Appropriate to finish with some avocado too, a very popular fruit in these isles. Fries were extra, and as usual at this point in the holiday it’s a case of using up any spare local currency, so we skipped them!

E noho rā! Having just completed Saturday, it’s time to cross the international date line and start our second Saturday afternoon…