The in-flight and club selections from Qantas are produced in collaboration with American celebrity chef Neil Perry, who was so impressed by the stir-fried black pepper steak on the Qantas Business Lounge that he decided to include” Chef Linda’s offers” on the Qantas First Lounge’s album selection when it first opened in 2019.
Regular customers order a few of Sim’s hits and know to ask for them even if they are n’t on the menu that week. They include prawn and pork noodles, prawn paste chicken, and stir-fried black pepper beef.
Before being approved as official delicacies, new dishes are discussed with Perry, Qantas ‘ creative director of food, drink, and support, and then put to the test with the home team.
Sim likes to keep an open mind in these conversations. She tried the formula for her dish recipe without any reservations, for instance, and was skeptical about including star anise and cinnamon.
To her amazement, the components gave a wonderfully unique advantage to the broth. ” I tell myself that Neil Perry has traveled all over the world, and there are definitely ideas we can change with each other,” he said.
Sim likes to incorporate unique local ingredients into inventive take-out recipes for well-known dishes (” Australians love pork”! ), etc.! such as a healthier version of nasi laksa with rendang using soy as a meat alternative, crispy and braised pork belly buns, snapper burgers, and perhaps a healthier version of nasi lemak.