Inside the Kitchens of the Indian Pacific: A First Look at the Culinary Heart of Australia’s Iconic Train Journey
Perth,Australia - october 5,2024 – Passengers aboard the legendary Indian Pacific railway are about to experience a notable upgrade to their dining experience,as a behind-the-scenes look reveals the meticulous operations and culinary artistry within the train’s compact kitchens. A team of 18 chefs and hospitality staff work tirelessly to deliver restaurant-quality meals across a 4,352-kilometer journey, catering to diverse palates and dietary needs while navigating the logistical challenges of a moving kitchen.
The Indian Pacific, connecting Sydney to Perth via Adelaide, has long been celebrated for its scenic routes and luxurious accommodations. However, the revamped culinary program, detailed by The Sydney Morning Herald, aims to elevate the experience further, focusing on fresh, seasonal produce and regionally inspired menus.This investment in onboard dining reflects a broader trend in luxury travel, where gastronomy is increasingly central to the overall journey.
the train boasts two fully equipped kitchens – one in each of the two restaurant cars – each measuring just 6.5 meters long. Head chef, Liam O’Keefe, describes the space as “intensely functional,” requiring precise coordination and efficient workflows. “Everything is secured, obviously, for movement,” O’Keefe explained. “but we’re still producing a very high standard of food.”
Menus change seasonally, with a strong emphasis on Australian ingredients. Dishes range from Western Australian marron to South Australian lamb,showcasing the culinary diversity of the landscapes traversed by the train. The kitchens prepare approximately 300 covers per service, with breakfast, lunch, and dinner served daily.
Beyond the main meals, the team also caters for high teas, canapés, and room service requests. Dietary requirements are carefully managed, with options available for vegetarian, vegan, gluten-free, and other specialized diets.
The logistical challenges are considerable. Fresh produce is sourced at key stops along the route, with deliveries timed to coincide with the train’s arrival.Storage space is limited, requiring careful planning and inventory management.
“It’s a constant balancing act,” says O’Keefe. “We need to ensure we have enough of everything to meet demand, without carrying excess weight or taking up valuable space.”
the Indian Pacific’s culinary upgrade is part of a wider investment by journey Beyond, the company that operates the train, to enhance the passenger experience. With demand for experiential travel continuing to grow, the focus on high-quality dining is expected to attract a new generation of travelers seeking immersive and unforgettable journeys. Riley Wilson, a freelance journalist specializing in travel, food, architecture and agriculture, reported on the details.
