From Fiordland to 30,000 Feet: Josh Emett Unveils First Air New Zealand Menu

Wild Fiordland venison, South Island salmon and Martinborough Pinot Noir are taking flight as Air New Zealand introduces a new premium dining experience from 25 October.

By Webfit News | Auckland | 22 October 2026

Air New Zealand passengers will soon be able to enjoy a taste of Aotearoa at 30,000 feet, with celebrated Kiwi chef Josh Emett unveiling his first menu for the airline.

Beginning Sunday, 25 October 2026, Emett’s dishes will be introduced progressively on long-haul flights departing Auckland and selected inbound services from North America.

The rollout covers Premium Economy, Business Premier and Business Premier Luxe, rather than all cabins or flights.

Emett, who became Air New Zealand’s Premium Culinary Ambassador in May, has created dishes featuring wild Fiordland venison, South Island salmon, Bay of Plenty kiwifruit and Martinborough Pinot Noir.

“New Zealand is home to some of the world’s best produce, and I wanted to create dishes that let those ingredients shine,” he said.

“The menu is a tiki tour around New Zealand. There’s salmon, wild venison, kiwifruit, and Pinot Noir alongside lesser-known flavours that I love cooking with like kawakawa, horopito and karengo.”

Fiordland Venison Takes Centre Stage

Among the featured dishes is wild Fiordland venison served with roasted beetroot, pear, golden kūmara chutney and toasted pine nuts.

The venison comes from WithWild, a New Zealand producer working with wild deer from the South Island.

WithWild partners with the Fiordland Wapiti Foundation, which helps manage deer numbers in Fiordland National Park to reduce their impact on native plants and ecosystems.

Adrian Bosher, General Manager at WithWild, says the partnership connects food production with conservation efforts.

“For us, it’s about making good use of a wild food source while also supporting work that helps protect the environment it comes from.”

What’s on the New Menu?

For premium-cabin passengers on participating long-haul flights departing Auckland, the new dishes include:

Lunch

• Prawn and miso salad with chilli cucumber, spring onion, soy beans and black sesame.
• Alpine salmon with saffron and chilli creamed sweetcorn, green beans and pickled seaweed.
• Chocolate and hazelnut mousse with horopito, preserved blackberries and candied hazelnuts.

Dinner

• Wild Fiordland venison with roasted beetroot, pear, golden kūmara chutney and toasted pine nuts.
• Martinborough Pinot-braised chicken with creamed spinach, leeks and parsley butter.
• Pacific vanilla mousse with kiwifruit compote, crushed Anzac biscuit, meringue and basil.

Selected flights arriving from North America will feature a different menu, including smoked duck with pickled shiitake as an appetiser, New Zealand lamb rump with harissa, labneh and mint as a main course, and banana pancakes with poached pear for breakfast.

Why Air New Zealand Is Investing in Kiwi Cuisine

Air New Zealand says the partnership is intended to strengthen its premium travel experience while introducing international passengers to New Zealand’s food culture.

Chief Customer and Digital Officer Jeremy O’Brien says North America is a particularly important market.

“Working with Josh gives us the opportunity to create something special that feels unmistakably from New Zealand and further strengthens the quality and attention to detail our customers expect,” O’Brien said.

The airline also sees the menu as an opportunity to showcase New Zealand growers and suppliers.

“We serve millions of meals onboard each year, so showcasing New Zealand growers, producers and suppliers is a wonderful opportunity to have kiwi products experienced around the world.”

Which Flights and Cabins Will Have Josh Emett’s Menu?

Air New Zealand has confirmed the following rollout details:

Detail	Confirmed availability
Start date	From Sunday, 25 October 2026
Rollout	Progressive introduction, not all flights simultaneously
Eligible cabins	Premium Economy, Business Premier and Business Premier Luxe
Departing New Zealand	Long-haul flights departing Auckland
Arriving in New Zealand	Selected flights from Los Angeles, San Francisco, New York and Vancouver
Menu differences	Auckland-departing and North America-inbound services have different dishes

The airline has not provided a flight-by-flight rollout schedule or confirmed that every listed dish will be available in every eligible cabin.

Passengers should not assume that booking an eligible cabin guarantees a particular Josh Emett dish on a specific flight.

Bringing New Zealand’s Food Story to the World

For Kiwi travellers, Emett’s menu offers familiar ingredients presented in new ways. For international visitors, it provides an introduction to the country’s produce and culinary traditions before arrival.

For local growers and suppliers, the collaboration also offers exposure to an international audience.

From Fiordland’s wilderness to the skies above the Pacific, Air New Zealand is using its premium dining experience to tell a distinctly New Zealand food story.

Source: Air New Zealand Communications, 22 October 2026.

Photo credit: Air New Zealand, where supplied.