On my flight from Los Angeles to Sydney I had what I think was the best airline meal I’ve ever had.
It started with a lovely Mexican bean soup with tomato bean and coriander salsa. Having spent some days in Mexico this week this was a nice touch. With the soup I had some nice garlic bread.
For the entree I had the Atlantic smoked salmon with tomato caper and herb dressing with sesame seed grissini. It was just the perfect amount.
For the main course I had the most amazingly tender Red wine braised beef with soft polenta roasted shallots and salsa verde. This was better than almost any fancy restaurant meal I’ve eaten.
I finished the meal with three cheeses, viz., Brillat savarin triple cream from Normandy France, Foume d’Ambert Blue from Auvergne France, and Saint-Nectaire Washed rind from Auvergne France. This was accompanied with dates, almonds and crackers.
I apologise for the poor photography. These images were captured with an iPhone and its pretty ordinary flash.
I cannot recommend Vaustralia more highly. It was a fantastic flight. The cabin manager and her team were friendly, attentive and cheery the whole flight.