Breakfast Indian Pacific

An Epicurean Experience Aboard The Indian Pacific

Written by: Jovanka Ristich
Date: 19th July 2016

The Indian Pacific’s menus have been carefully created to complement the Australian landscape, providing a spotlight on the regional food and wine variations afforded by this vast continent.

Travelling between Sydney and Perth presents passengers with not only a feast for the eyes, but for the taste buds as well.

Epicurean experiences between Sydney and Perth include:

  • Pacific Ocean swordfish served on the first night’s dinner in tribute to the eastern coast that marks this journey’s departure point.
  • Approaching Broken Hill, just in time for breakfast, sees hazelnut pancakes topped with quandong, a native Australian bush fruit found in Australia’s arid and semi-arid regions. It’s similar in taste to rhubarb, boasting twice the vitamin C of an orange.
  • Over the next two nights dinner is served at off train locations, in South Australia’s famed wine growing region, the Barossa, and in Rawlinna on the iron flat Nullarbor Plain. Roast lamb is the menu highlight as this outback post is on the fringe of Australia’s largest sheep station.

Off-train dinner at Rawlinna on the Nullarbor Plain

 

LOCALLY SOURCED ORGANIC REGIONAL PRODUCE

Great Southern Rail’s catering team works closely with local suppliers and farmers, sourcing the best possible ingredients which includes:

  • Handcrafted, artisan cheeses made by local South Australian cheesemakers such as ‘Section 28 Cheeses’
  • ‘Harris Smokehouse’ salmon prepared by a fourth generation family-run business in Hahndorf in South Australia’s Adelaide Hills.
  • Riverina grain-fed beef, exclusively sourced from New South Wales’ Murrumbridgee region.

AUSTRALIAN WINES

The Indian Pacific travels through three of the world’s most renowned wine producing regions – New South Wales’ Hunter Valley, South Australia’s Barossa and Adelaide Hills and Western Australia’s Margaret River. Guests can enjoy a selection of wines onboard the Indian Pacific from these regions, including:

  • Brokenwood Semillon from the Hunter Valley
  • Murdoch Hill Sauvignon Blanc from the Adelaide Hills
  • Forrest Hill Cabernet Sauvignon from the Margaret River

COOKING AT 52 MILES PER HOUR

Two to three chefs work in each two-meter wide kitchen galley delivering over 1,000 meals on each four-day journey. Annually this amounts to something like 1.3million dishes.

Over the course of a year the Indian Pacific gets through:

  • 30,000 litres of milk
  • 37,000 servings of lamb rack (the most popular dish)
  • 7,000 kg of tomatoes
  • 1,100 litres of extra virgin olive oil
  • 22,000 bottles of wine

Platinum Service guests dine on three course lunches and five course dinners in the recently refurbished Platinum Club.

Gold Service guests dine on two course lunches and three course dinners in the Queen Adelaide Restaurant.

JOSEPH COBIAC, CHEF DE PARTIE

Joseph, one of the main forces behind the Indian Pacific’s regionally inspired menus, loves rising to the challenge of delivering exceptional culinary experiences despite the obstacles put in his way by a moving train.  A key part of the final experience is ensuring that everything is freshly prepared in situ in the train’s galley kitchens.

Chef de Partie Joseph Cobiac

 

Joseph spent six years in the UK perfecting his trade and training with the likes of Michael McEnerney and Gordan Ramsey while heading up The Arts Club in Mayfair. He also worked with Mosimann’s catering which gave him to opportunity to cook for VIP guests including Prince Charles, Prince William, Prince Harry, Tony Blair, Gwyneth Paltrow and Kylie Minogue.