Feature: Rail Catering
E
ating and drinking are at the heart of the tourist-train experience, however
ravishing the landscapes rolling by the window. Conversations over a beer in the lounge car and friendships forged in the dining car are a large part of their appeal, so it’s vital to meet and hopefully exceed passengers’ culinary expectations. The oldest of the three Australian overnight
trains operated by Great Southern Railway (owned by Serco) is the Indian Pacific, which has been linking west and east coasts between Perth and Sydney for 41 years and has carried over three million passengers. It is famous for crossing the Nullarbor Plain on the world’s longest section of dead straight track, at 478km. Perhaps better known is the Ghan between Adelaide, Alice Springs and Darwin, its name recalling the camel trains that once plied the outback, while the Southern Spirit travels between Adelaide, Melbourne and Brisbane. Near the centre of the long strings of silver
“When the train is fully occupied, it means the two chefs preparing up to 2,000 dishes a day for 288 meals at seven sittings”
carriages that form the three trains is the Queen Adelaide dining car where Platinum and Gold Service passengers are served all meals, which are included in the price. Providing them must be one of the toughest challenges in catering. When the train is fully occupied, it means the two chefs preparing up to 2,000 dishes a day for 288 meals at seven sittings, working in a small all-electric galley kitchen that’s experiencing, shall we say, minor tremors. Hopefully the train’s air conditioning is moderating the temperature, but occasionally it is overwhelmed by outside highs of up to 50°C and there’s a pause in its cooling.
Preparing high quality meals on Australia’s great trains is a huge challenge for all of the chefs and catering staff
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www.onboardhospitality.com
Cooking roo across the Nullarbor
Australia’s tourist trains are one of the most popular ways to see the outback. Veteran train traveller Anthony Lambert joins the crews to see how guests are served
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