CHEF Colin from Ireland is ready to take my farmto-table dinner order. I am not at a Dublin restaurant but en route to Abu Dhabi, home port of Etihad Airways. The airline has introduced a Mezoon Grille menu in its Diamond first-class cabin, using produce sourced from Abu Dhabi Organics Farms. Aside from Arabic-inspired dishes, five grills (two beef, a mixed selection, chicken or swordfish) are suggested, with sides that include red bell pepper with vegetable tagine. Colin bustles off to prepare my fish — he says his pantry is stocked as well as any fine restaurant’s galley, even down to all the ‘‘cool tools’’. He sweettalks me into a flaky pastry baked in rosewaterscented cream; then, from the Dilmah tea menu, a zesty lime and orange fusion. No wonder Etihad won best first class in last year’s Skytrax World Airline Awards. More: etihadairways.com.