After a couple of trans-Tasman dinner flights on Works fares during the last week, I do think the catering has improved a little from its absolute lows of recent years. I completely failed on the photo-taking front, sorry, but a few impressions:

• It's good that there's now 3 choices of main (one being vegetarian), and some token attempt at a salad (though plenty of room for improvement there). I appreciate that they still bother to warm the bread rolls, though would love higher quality bread
• NZ248 SYD-WLG I had what was described as 'butter chicken' but turned out to be a chicken and noodle dish that was pretty tasty. Coleslaw as the mini-salad
• The sav blanc they're currently serving (Leefield Station 2022) is pretty good - especially for a '22, which was a tough year in Marlborough
• Pandoro ginger slice for dessert was a major highlight. So good.
• Returning on NZ109 AKL-SYD, I opted for the beef kofta with couscous, which was genuinely good - plenty of flavour, and seemed a slightly more generous serve. Chickpea mini-salad was slightly tough going as a standalone but worked well as an additional side for the beef
• I was drinking a Malbec, couldn't see which producer but again it was quite good
• Dessert was another Pandoro slice - not as good as the ginger slice but much better than some very dry chocolate brownie things I've had in the past.

All up, for the first time in a while I did not feel like they were taking the p*$$ when it came to Y catering. Oh, and a major bonus to see Super Nanny pinot noir being served in the lounges - that's a VERY expensive drop for lounge wine!