Special Report


Aussie Food Trends


Better known as Happy, Keerthi Hapugasdeniya is a small player in the airline business but is the only individual in Australia who provides airlines


with an inflight services-related consultancy. As a chef based in


Victoria and host of his own cooking show, Happy is well-placed to talk us through the latest Aussie food trends, and most especially in the mecca of fine eating, Melbourne. “Australia is moving forward with new food trends every season, or every day. The country is full of multicultural influences and nowhere more


so than Melbourne. Renowned home of good food, fashion, theatre and the sports capital of Australia, the city is currently going through a basic theme where people are looking for fresh, simple and visually good food. They no longer want big portions mixed with heavy sauces. Simplicity is the answer. International airlines out of


Australia are also following the trend, using local ingredients whenever possible. Focus is on


delivering authentic food such as Nasi Lemak, Randang, Laksa or Sotong Sambal from Malaysia or Shepherds Pie out of


London, Chicken Buriani out of Bombay


or Kim Chee BBQ chicken out of Seoul. They should all taste home cooked.


Summertime in Australia is the best time to


explore cafes and restaurants on the beach or city where you can find simple local food such as crayfish tail and avocado, tomato, cilantro salsa with local salmon roe in cold pressed olive oil from the alpine region and locally grown greens. NEXT ISSUE: I will talk more about local produce.


Happy worked for Ansett Australia before opening his own restaurant. He then set up an F&B consultancy company, happyK solutions, to service airlines, hotels and catering businesses and to develop new product with large food service manufactures. He is currently working with several low cost and legacy airlines in Australia and is global catering consultant for Air Asia X. www.happyk.com.au


ADVERTISEMENT FEATURE


A catering partner you can depend on


Following three years of intensive planning and sourcing, construction of Air Caterer Munich’s new state-of-the-art catering unit is near completion. The unit covers nearly 9.000sq metres and will be equipped to produce up to 11,000 meals a day, supporting catering activities at all the airports in southern Germany, as well as additional services such as retail and terminal restaurants and bars. Halal certification is in progress. The new unit will feature the latest security equipment, meeting the highest EU standards, and will include a high security area with one single staff entrance. The goods receiving station will be isolated and will include a cooling area with maximum security for food safety. Food production will be carefully monitored


and documented with an ergonomic workflow, guaranteeing highest quality and efficiency. The


unit will cater for a wide range of customers and will have a halal kitchen and distribution centre. Says sales and service manager, Klaus Englisch: “Consistency in quality and delivery, service-orientated staff and fast reaction times on a day-to-day basis will be the key drivers of our new unit. Having the opportunity for expansion we are able to serve more clients and also to enter new business fields. We look forward to an exciting future meeting the demands of an expanding market both within and outside the airline catering sector. Air Caterer Munich’s current clients include


Lufthansa CityLine, Air Dolomiti, Augsburg Airways and BAE Systems. Contact: Klaus Englisch Phone: +49 89 97596399 Mail: klaus.englisch@aac.de www.aac.de


www.onboardhospitality.com 49


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