Luxury dining in Etihad’s first-class suites

Flying Etihad first class is nothing less than a once-in-a-lifetime trip, where an exclusive restaurant meets a five-star hotel in the sky. One of their in-flight chefs shares some first-class recipes you can prepare at home.

The first-class Etihad suite with the seat transformed into a flat bed. Courtesy Etihad

Few things send a tingle up the spine like being handed an airline ticket with seat 1A printed on it. Try as I might to keep the smirk from my face, I was giddy with excitement as I checked in for my Etihad Airways flight from Sydney to Abu Dhabi. My first-class experience started long before I was airborne: a gourmet breakfast in the premiere lounge, followed by a quick trip to the spa, set me up for the 14-hour journey ahead.

Not being the greatest sleeper on planes, I was resigned to the fact my “super-long haul”, as one cabin crew member dubbed it, would be a restless one. I couldn’t have been more wrong. Ushered to my private cabin, I sank into a camel-coloured, Poltrona Frau leather seat, the same company that furnishes Ferrari cars. With my coat hung up in my private wardrobe and premium sock-clad feet resting on an ottoman, I settled in to study the menu.

The food on offer, much like the in-flight entertainment, listed everything I could have wished for. On my 23-inch screen, more than 600 hours of on-demand entertainment awaited. But, first and foremost, the cuisine was calling out to me. My personal chef, Gurpreet Sadyora, talked me through the options and mentioned that almost anything I desired was available, most crucially, at any time.

Strictly in the name of research, I put this to the test. An Arabic mezze of cold and hot appetisers was swiftly delivered, followed by a side of black truffle ravioli with courgette velouté and a parmesan wafer. Grass-fed tenderloin with courgette flowers filled with cream cheese and spinach proved the perfect follow-up. For dessert, top options included Umm Ali scented with rosewater and sticky-sweet Arabic baklava.

With all dishes cooked from scratch on-board and to preference, the taste difference in first class was marked. High scores so far, but now it was time to sleep, perchance to dream.

Should sleep not come easy, there’s a pillow mist for you to spritz on your luxury bed, with hints of lavender and slumber-inducing essential oils. Particularly effective was the roll-on mini version of the elixir, which I applied to my pulse points just after take-off.

As I returned to my seat having changed into my complimentary Swarovski-trimmed pyjamas, my dining suite had been transformed into a flatbed. With Egyptian cotton sheets and silk duvets turned down, as the partition doors slid closed, it was maybe no wonder that I awoke almost nine hours later.

Breakfast was a treat, with four mini pots of muesli, natural yogurt with granola, fresh berries and fruit smoothie served. A selection of Danish pastries and refreshing Uda Watte tea stood me in good stead for the descent.

This was nothing less than a once-in-a-lifetime trip, where an exclusive restaurant met a five-star hotel in the sky. The only downside from the experience: realising that I’ll likely have to turn right as I board my next plane, having seen the treasures awaiting those lucky enough to turn left.

• Etihad Airways operates 28 flights a week from Abu Dhabi to Australia. In addition to Sydney, the airline flies daily to Melbourne and Brisbane. For details, visit www.etihad.com