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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