HUGE shock around FGV headquarters this week.
I missed a day of blogging!
Yes it’s a let down because I pledged to blog every single day, but I do have a solid reason. I just spent more than a day traveling from Brisbane, Australia to London, United Kingdom.
It was an intense journey that started with me arriving at Brisbane airport four hours before my flight, followed by the 8+ hour flight to Hong Kong, an hour and a half layover, then a fourteen and a bit hour flight from Hong Kong to Heathrow.
Don’t forget the fact that the Elizabeth Line was out of service which meant a few Tube lines to get home. When I approached a TFL staff member at Heathrow to ask why the Elizabeth Line was down, they simply replied, “Boxing Day, innit”. Perfect welcome back home to the UK! Hahahaha.
Add all the flying, training, and waiting around and I’m pretty sure I was in transit for more than 30 hours.
But you didn’t just come here to listen to me complain. You want to see what vegan food I was served during my two flights, right?
Read more below.
This experience of flying to and from Australia with Cathay Pacific has been excellent. The food is tasty and well-thought out. The seats are comfy. The cabin crew are professional and kind. It honestly has been one of the most hassle-free long haul flights I’ve enjoyed.
The first meal as we left Brisbane was ravioli and eggplant in a dense and rich tomato sauce. Yes, I said eggplant because I was out of the UK for 3 weeks and forgot to call it aubergine.
The accompanying salad was basic but fine, as was the cute pineapple cake for dessert. Top marks for the pasta, though.
This leg of the journey was just over 8 hours which meant there was enough time for 2 meals.
My next tray featured a spinach cake which I suppose was a vegan version of an omelette. It was accompanied by potato and bean stew and a roasted tomato. The fruit salad also had a matching tub of coconut yoghurt.
This meal was fine but not sensational. No complaints just no fine dining awards.
The next in-flight meal was my favourite across the entire journey and was served as we left Hong Kong.
The main featured a type of lentil ragout with cooked tomato, mushrooms, and slices of potato. I would eat this meal at home or even in a restaurant and feel content.
No surprises from the fruit salad. Why is melon on planes always rock hard?
My final meal on the Hong Kong to Heathrow leg featured couscous and quinoa with stir fried vegetables, a garden salad, and a fruit salad.
This was good quality and filling. At this point of the journey I was even brainwashed into believing hard melon is a delicacy.
Overall, I give top marks to both Cathay Pacific and their in-flight food partners.
If you missed my meals from my outgoing journey, you can catch up with them online here.
Thanks to the cabin crew for being caring. I wouldn’t hesitate to use this airline in the future if the need arises.
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