T&I LOVES

The Weekend Australian - Travel - - Destination Afloat - SU­SAN KUROSAWA

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.

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