Qantas Group CEO Alan Joyce hosted dinner for 100 guests at Qantas’ head office in Sydney to celebrate a successful 20 years of partnership between Qantas and Rockpool. Special guests included the man of the moment Mr Neil Perry and Maggie Beer who has been supplying her Maggie Berry Quince Paste to Qantas since 1998.

Qantas also hosted it’s loyal Platinum One Frequent Flyers, Accor representatives (Accor manages the service in Qantas lounges), the Rockpool team, media, some of its food and wine producers – Fishtales, Grosset wines, Botanica, Pepe Saya butter and Fishtales.

Other guests included Collette Dinnigan and husband Bradley Cocks and David Caon – Qantas Industrial designer whose recent work for the airline includes the interior design of the 787 Dreamliner and new Noritake crockery range.

This month, Qantas and Neil Perry celebrate their 20th anniversary as culinary partners – the longest relationship of its kind in aviation industry.

Two decades on, Mr Perry is Qantas’ Creative Director, Food, Service and Beverage. His team of chefs, sommeliers, mixologists and service experts oversee the design of the domestic and international in-flight menu, as well as First and Business Class food and beverages. Since 2015, Qantas Rockpool Sommeliers have selected the airline’s in-flight wine, while Rockpool mixologists create the airline’s lounge cocktails.


“It’s impossible to imagine food and wine on Qantas without Neil’s influence, which shows you the way he’s made it his own over the past two decades,” Mr Joyce. “We say that when you step on a Qantas flight overseas you’re already in Australia – and a Neil Perry meal is part of that experience.” Qantas CEO Alan Joyce

“Twenty years ago, we put tagine on the menu and had to call it Moroccan braised lamb, but now we use terms like baba ganoush and garam masala without thinking twice.

“Listening to customer feedback, engaging with the crew who prepare the menu inflight and being sure to create dishes that use the best seasonal produce across each destination that Qantas flies to, are the three vital components to creating a successful menu each season,” said Neil Perry.

The Rockpool signature steak sandwich with tomato relish is the one menu item that has been a constant on the Qantas’ First Class in-flight menu for the past 20 years.

An attempt to rest it briefly in 2009 was met with protests from customers and the steak sandwich was promptly reinstated to the menu, where it remains a firm favourite today. Qantas serves up more than 600,000 steak sandwiches each year worldwide.

Other popular “can’t-take-off-the-menu” dishes include the chicken schnitzel sandwich (in-flight), the salt and pepper squid with green chilli dipping sauce (First Lounge and Chairmans Lounges) and the Signature Pavlova (First Lounge and Chairmans Lounges). Neil Perry’s signature chicken club sandwich (First Lounge), Zucchini soup (Business Class in-flight) and Garam Masala Fish with noodles (Business and First Class in-flight) are also popular favourites.

To mark the 20-year anniversary, Qantas will re-introduce some of the most popular menu items from the last two decades to both in-flight and lounge menus over the next six months. The most loved dishes of the past 20 years include:

• Stir fried crab omelette with oyster sauce
• Korean style yellowfin tuna tartare with sesame dressing
• Lobster with XO sauce, lo mein noodles, bok choy and sesame seeds
• Grilled salmon with chilli, garlic, cherry tomatoes and squid ink noodles
• Chermoula lamb rack with vegetable tagine, couscous, harissa and coriander yoghurt
• Rockpool Bar & Grill style beef fillet with “mac and cheese” and green beans
• Spice Temple inspired caramel, chocolate and sesame ice cream sandwiches

Source: Qantas