Good news for food lovers onboard the Aratere

27 September 2007

Good news for food lovers onboard the Aratere
 

The Aratere now has a new purpose-built galley and microwave meals are a thing of the past.  “Microwave meals are not part of the service standard that Interislander wants to offer,” says manager of passenger services, Ray Wolff.

When the Aratere was fitted out in 1998, it was decided that microwave meals were the way of the future. “It didn’t work,” says Ray.  “Microwave meals do not offer the standard that a visionary company like Interislander want’s to offer our passengers. It wasn’t what travellers wanted and we had to change.”

Ray with support of Seamus O’Sullivan Interislander Group General Manager had the changes implemented during the recent Aratere dry dock. Interislander has just spent two million plus on the Aratere and that includes the cost of the new galley.

Ray says, “It is all about improving the travelling experience by improving the onboard product mix; what you can buy at the shop, what entertainment is available and the quality and range of dining on offer. To support this Interislander recently appointed Michelle Hobson as Retail Manager.

“The meals are competitively priced, for example, the roast dinner - a choice of chicken or ham, green beans and carrots, jacket potatoes, plum sauce or homemade gravy – will set the diner back $15.00 and a full English breakfast – scrambled eggs, bacon, breakfast sausages, two slices of toast– is a bargain at $12.00.

“We cater to all tastes with vegetarian options available, including sushi.”

In his 30 years with Interislander, the biggest change Ray has seen has been is travellers’ taste buds.

“Twenty-five years ago, most of our passengers were New Zealanders.  They wanted meat pies, spaghetti, mince on toast and sandwiches and that’s what we served up.  But today half of our passengers come from overseas.  The change in the passenger mix and the change in New Zealanders’ tastes in general are reflected in our new menu.”

Today the discerning coffee drinker can order a flat white or a long black brewed by the Aratere’s trained baristas.

“Our baristas won the Wellington Culinary Fare baristas competition,” advises Ray proudly.  He’s also quick to bring your attention to the excellent wine list.

Menu planning is not left to chance.  Passenger focus groups were asked what they wanted in the way of the on board dining experience.

“It was very clear,” says Ray.  “First, we had to meet Interislander’s values, to be fun, real kiwi and value-for-money.”

It is a bit early to gauge the success of the venture, however initial reaction from diners has been “very encouraging.”

The Aratere’s three cooks are all formally trained, holding New Zealand Qualifications Authority unit standards. The latest addition to the Interislander fleet, the Kaitaki, came with a full galley, and the Arahura, has had a passenger carvery reintroduced.

Ray views ships as floating hotels and now his team has the job of managing three, transporting more than one million “guests” across Cook Strait every year.

“Our challenge is to provide our guests with a fantastic experience every sailing,” he says.

That’s some challenge.  Interislander cross’s Cook Strait 5,700 times every year.

ENDS

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