As winter approaches the Southern Hemisphere, you may be traveling on a private aircraft bound for a business trip or skiing vacation. However, peak travel months to Auckland, New Zealand are during the country’s summer months of December, through February. Located in the southwest Pacific Ocean, New Zealand is mostly comprised of two main islands aptly named North Island and South Island. Auckland, the country’s most populous city, is located in the northern portion of North Island.
When working on a private aviation trip to Auckland, you will land at Auckland Airport (NZAA), which is located south of the city center. For inflight dining options on your departure from Auckland, your needs can be fulfilled through the Air Culinaire Worldwide® Network. As always, it is best to plan your inflight catering needs at least 48 hours ahead for the details of your next leg, especially during peak season. The easiest way to plan and order your in-flight catering is via the ACW Menu app, available for Apple and Android mobile devices.
Auckland has many exciting outdoor activities to consider if you have extra time on the ground. One unique destination is the Hobbiton Move Set, which is a favorite amongst visitors. Eco-tours, ziplining, winery tours, cave exploration and volcano tours are just a taste of the variety of outdoor activities Auckland has in store for visitors. Auckland is a great place to celebrate a variety of cultural events throughout the year including a Chinese Lantern Festival, Diwali Festival, a Christmas Carnival, Taste of Auckland and several other events for fashion, the creative arts and more.
With such a rich culture, you are bound to find several unique culinary creations to try while in Auckland. One Maori dish is called “Hangi” and is comprised of meat and vegetables cooked slowly in an underground oven. Another food item introduced by the Maori is “Kumara,” which is a large-sized variety of sweet potato and can be commonly found as part of Hangi. If you enjoy seafood, the options are plentiful and range from standards such as “Fish & Chips,” which needs no introduction, to adventurous tastes such as “Kina,” a local type of sea urchin, “Paua,” a large sea snail also known as abalone, and “Whitebait Fritter,” which the name gives away as being small white fish made into fritters. Of course, with lamb being the top exported meat of New Zealand, it is on the top of most visitors’ cuisine to-do lists and is widely available. To satisfy sweet taste buds, try “Pavlova” a fruity meringue dessert, or “Jaffas,” orange-flavored chocolate balls with a colored coating. For a favorite local refreshment, “Lemon & Paeroa” is a lemony-sweet beverage.
Questions?
If you have any questions about this article or in-flight catering in Auckland, New Zealand, contact orders@airculinaire.com. For global in-flight dining options, download the ACW Menu app in the App Store or Google Play.
