The Weekend Australian - Travel - - Travel & Indulgence - SU­SAN KUROSAWA

HIGH tea? Not only do Eti­had Air­ways pas­sen­gers in Di­a­mond first class have per­sonal chefs on call to pre­pare their meals but there’s a tea menu in part­ner­ship with the Fer­nando fam­ily of the Sri Lankan dy­nasty Dilmah (Dil­han Fer­nando pic­tured, left; his fa­ther, Mer­rill, right). You might think it’s all cham­pagne up the pointy end but high-fly­ers are prais­ing the air­line’s classy well­ness ini­tia­tive. T&I’s sta­ble­mate even named the tea of­fer­ing as ‘‘best air­line wine list’’ in its Au­gust bumper travel edi­tion this year (and best over­all air­line first class, a gong Eti­had deserves in full mea­sure). So if it’s not a perky sauvi­gnon blanc or a smooth mer­lot up in the clouds, how about ‘‘full-bod­ied, rounded and re­fresh­ing’’ Uda Watte blend (which the Sri Lankan tea man­u­fac­turer likens to pinot noir) or cup­pas of rose in­fused with french vanilla or Ital­ian al­mond with a frisky hint of amaretto. Sweeten things fur­ther with baklava from Eti­had’s Kitchen Any­time list. More: eti­had.com.

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