Crack open the bubbles
Air New Zealand ordered 24,000 bottles of bubbly to mark yesterday’s first trans-Tasman flights in more than a year. Brook Sabin reports from Flight NZ246 from Sydney to Wellington.
In true Wellington fashion, our plane landed with only one wheel touching the tarmac. It didn’t matter. Spontaneous cheering, clapping and a fair few tears swept across the cabin.
History had been made: we were the first Air New Zealand international flight to land quarantine-free in Aotearoa in more than a year.
I was joined by 208 others – all with one thing in common: a desire to get to New Zealand as soon as possible. But there, the similarities ended. Everyone was carrying with them either a heartwarming tale, or one of heartbreak. Nobody was on the flight for fun. And no two stories were the same.
But for a moment, as the engines thrust into reverse, that was all forgotten. The moment they had all been waiting for so long had arrived: we were on New Zealand soil.
The A321 taxied to the end of the runway, where an enormous ‘‘Welcome wha¯ nau’’ banner was waiting. The plane did a slow turn past the artwork, so a photographer in a helicopter could get a shot.
A Wellington Airport guard of honour then greeted the plane as it approached the gate, with workers waving. For most, it was the first Kiwis they’d waved to in more than a year.
The excitement was no doubt helped by champagne. Air New Zealand ordered 24,000 bottles for Monday’s flights, so passengers could celebrate the bubble with bubbles.
Champagne for the Wellington flight started about 5am, just after check-in. More was offered while boarding, where live music and muffins also greeted passengers. Wine and muffins were an odd mix, but nobody was complaining. Instead, some started dancing as they were waiting to board.
Once we were airborne, the champagne corks were popped again.
All passengers aboard NZ246 from Sydney to Wellington also got free Koru Club access in Sydney. Passengers couldn’t help their