Page 32 - Fiji Traveller Issue 10

Fine dining at high altitude

Fiji Airways is a top 10 airline

Travelling with Fiji Airways, I always opt for the meals on its flights, they are prepared by what Galu-
chicken curry main when it is available. I know that vakadua describes as the “engine room” at Air Termi-
it will be reliably good, with a generous amount of to- nal Services (ATS).
mato chutney on the side, if a little light on the chili. Fiji Airways’ cabin crew freshly finish and plate the
So a recent tasting of Fiji Airways new business meals onboard to ensure restaurant-quality presenta-
class meals was a revelation. tion. They’re also encouraged to talk about their con-
The menu we sampled included nama-topped cru- nection to the food they are offering, whether it is a
do, smoked chicken with watermelon cubes, a cum- memory of gathering nama for a team member from
quat cheesecake that was the perfect combination the Yasawas, or simply their favorite dish on the menu.
of sweet and sour. And the dish of the day? Roasted The new Pacific Rim inspired menu – which draws
cauliflower dusted with edible flowers and micro- from Oceania, Asian and North American influences –
greens from Taveuni, accompanied by pinenuts and is currently only available on select flights, although it
raisins and a delicious garlic cream sauce. will roll out across all routes by July 2026.
The menu is just one of the changes at Fiji Airways The service also includes locally made cold-pressed
that has seen it named as one of APEX’s Top Ten air- juices, a curated wine list with premium varieties from
lines in the world. New Zealand, Australia, and California, signature
The APEX (Airline Passenger Experience Associa- cocktails and mocktails featuring locally distilled Blue
tion) awards recognise excellence in a range of cat- Turtle Gin Fiji and Fijian Bati Rum, and a square of lo-
egories, including seat comfort, cabin service, food cal chocolate to finish.
and beverage, entertainment and Wi-Fi, and is judged Fiji Airways has also launched ‘Dine on Demand’
anonymously. in business class on several long-haul flights, which
For an airline of Fiji Airways' size to be named in the means passengers can eat what they want, when they
global top 10 so soon after the destruction Covid-19 are hungry, rather than only at set times.
wrought on our tourism industry, and in such a short In economy class, meal options have also been re-
preparation period (just six months), is a remarkable freshed and a new signature mocktail and cocktail is
achievement. on offer, with hot chocolate and new snack and bever-
The new menu is part of that world class experi- age choices available throughout the journey.
ence. Fiji Airways –particularly its warm cabin crew – is
Fiji Airways Executive Chef Rafaele Galuvakadua a source of pride for many Fijians. The dramatic up-
says they are aiming for a “fine dining experience in grading of its services across the cabin and classes,
the sky.” and recognition of these efforts globally, should be cel-
Galuvakadua grew up in Lami and says he started ebrated.
cooking at 13 years of age, inspired by his mother's The airline clearly understands how to cater for its
passion for food and baking skills. His first brush with international guests, and the large number of locals
the hospitality sector was on a student placement at a and the Fijian diaspora who travel its many routes.
local hotel, where he was pointed in the direction of a And for that reason, it’s good to see that its reliable, if
mountain of dalo and coconuts to peel and scrape for now elevated Fijian-style chicken curry, remains on the
a 200-person function. business class menu alongside the new offerings. The
Now he leads a team of 15 chefs and oversees the new menu is a mix of comfort and refinement..
menus across all of Fiji Airways flights to 25 interna-
tional destinations, from Dallas to Sydney, Tokyo to Fiji Traveller was a guest of Fiji Airways
Tarawa. While Fiji Airways designs the menus and

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