Enjoy the very best in the comfort of your own home

Make the most of your time at home by recreating restaurant-quality meals and support Australian producers at the same time. Our new gourmet food and wine hampers are a rare opportunity to access local producers who normally only supply Australia's top restaurants and Qantas First.

Perfect for your next dinner party, or a special dinner for two, shop our exquisite range of gourmet hampers today and we’ll have some of the finest produce in Australia and matching wines delivered to your door. Don't forget you'll also earn 1 point per dollar spent or 3 points for premium wine members.+

Hurry, only while stock lasts.*



Ocean Made Seafood - Melbourne

George Lucas - Ocean Made Seafood

From iconic restaurants including Cafe Di Stasio and France Soir to top chefs like Ben Shewry, George Calombaris, Shane Delia and Scott Pickett, this Collingwood institution has been supplying seafood to Australia’s culinary elite since the late 90s. And owner George Lucas still goes to the market five mornings a week to source the best wild-caught fish.

Salmon Box + Chardonnay

Enjoy a bottle of Bleadsdale Adelaide Hills Chardonnay 2018 valued at $25.99 and
2 x 160g skin on portions of farmed Tasmanian Salmon
6 x South Australian Coffin Bay premium Oysters opened
400g Cooked Queensland Mooloolaba King Prawns

per item
Or 10,440 points
Deluxe Dinner for 2 + Sauvignon Blanc

Enjoy a bottle of Mitchell Harris Sauvignon Blanc Fume 2019 valued at $28 and
2 x 160g portions of a premium white fish (Blue Eye, Hapuka or John Dory)
2 x whole cooked Queensland Moreton Bay Bugs cut in half
400g Cooked Queensland Mooloolaba King Prawns
6 x South Australian Coffin Bay premium Oysters opened

per item
Or 17,226 points
Australian Seafood Platter for 4 + Chardonnay

Enjoy a bottle of Taylors Jaraman Chardonnay 2018 valued at $25 and
2 x 160g skin on portions saltwater farmed Northern Territory Humpty Doo Barramundi
12 x South Australian Coffin Bay premium Oysters opened
600g Cooked Queensland Mooloolaba King Prawns
350g of Victorian Lakes Entrance flathead tails skinless and boneless

per item
Or 17,226 points

Cooking tip

The secret to cooking the perfect fish:

  • Heat some good-quality olive oil in a pan to very hot
  • Pat-dry the fish so it’s not wet and sprinkle with sea salt
  • Cook skin-side first for 3-4 minutes till the skin is crispy then turn to the other side for 2-3 minutes


Vic's Meats

Anthony Puharich - Vic’s Premium Quality Meat

Named after Victor Puharich, a fourth-generation butcher who emigrated to Australia from Croatia in the 1970s, Vic’s Meats is a father and son operation passionate about all things meat. Partnering with the best local and international meat producers, they are the supplier of choice for Qantas First and many of the country’s top restaurants.

Barbecue Deluxe + Sangiovese

Enjoy 2 bottles of Haselgrove Sangiovese Alternative Series valued at $52 and
6 x Lamb Cutlets Free Range
4 x Thick Pork Italian Sausages
4 x Thick Wagyu Beef & Black Pepper Sausages
2 x 400 gram Nolan Private Selection Grass Fed T-Bone Steaks
2 x 300 gram Grass Fed Rump Steak, 4 x 150 gram Angus Beef Patties

per item
Or 22,446 points
Seriously Good Steak for 2 with Bearnaise Sauce + Malbec

Enjoy a bottle of Bleasdale Second Innings Malbec 2017 valued at $20.99 and
2 x 280 gram O’Connor 100% Grass Fed Sirloin Steaks
Bearnaise Sauce

per item
Or 10,266 points
Black Label Burgers + Merlot

Enjoy a bottle of Leconfield Coonawarra Merlot 2018 valued at $22.99 and
4 x 150 gram Angus Burger Patties
4 x Slices of American Cheese
4 x Dry Cured & Smoked Streaky Bacon
4 x Potato Burger Buns, Secret Sauce

per item
Or 11,310 points

Check out Delicious Magazine's review of our home hampers

Looking to level up your iso cooking game? Qantas Wine has unveiled a brand new range of expertly curated, home-delivered gourmet hampers that will give foodies around the country access to premium Australian produce.



Cooking tip

Vic's Premium Meat guide to the perfect steak:

  • Take your steaks out of the fridge at least 10 minutes before cooking. 
  • Season with sea salt flakes. Put the oil on the meat, rather than the barbecue - Extra Virgin Olive Oil
  • Heat the BBQ/pan to high, before the steaks are added. You want the steaks to sizzle as they make contact with the barbecue/ pan.
  • Let the steak cook on one side until moisture begins to appear on the top of the steak, then turn it once, and once only.
  • For rare steak, the meat should be soft when pressed, medium should be springy, and well-done should be quite firm.
  • Rest your steak after it comes off the barbecue/pan. Place the steak on a warm plate and cover it loosely with foil for 2 to 4 minutes before serving.


Martin’s Seafoods - Sydney

Costa Nemitsas - Martin’s Seafoods

Martin’s Seafoods works with specialist fishermen and selected producers to deliver the finest ethically-sourced seafood this country has to offer. As a premium supplier to many of Australia’s top restaurants, Costa (Con) Nemitsas says, “seafood quality is my religion”. And that’s just the way the best chefs like it.

Salmon Lovers + Riesling

Enjoy a bottle of Fowles Stone Dwellers Single Vineyard Riesling 2018 valued at $25 and
6 Sydney rock oysters by Mark Mckillop [Pambula] or Stella Maris [Port Stephens]
400g fresh cooked Qld farmed tiger prawns
2 x 160-180g Tasmanian salmon portions
100g fresh sliced smoked Tasmanian salmon

per item
Or 11,310 points

Cooking tip

  • Oysters are best with lemon or lime or maybe splash of Champagne with chilli and finely diced red onion.
Deluxe Seafood Platter + Vermentino

Enjoy a bottle of Olivers Taranga Vermentino 2019 valued at $25 and
2 x Heard Island glacier 51 toothfish portions
2 x jumbo raw Moreton bay bug tails
½ doz Sydney rock oysters by Mark Mckillop or Stella Maris
200g fresh smoked and sliced petuna ocean trout, Tasmania

per item
Or 20,010 points
Seafood + Semillon

Enjoy a bottle of Silkman Estate Semillon 2018 valued at $30 and
2 x Heard Island glacier 51 toothfish portions
400 g of Cape Moreton QLD scarlet prawns
½ doz Sydney Rock Oysters by Mark Mckillop or Stella Maris shucked
50g Yarra Valley Salmon Caviar

per item
Or 20,010 points

Cooking tip

With the shellfish here is a herb butter recipe:

  • Shallots, finely chopped, Unsalted butter softened, Bunch chives, parsley, coriander, chopped. Combine all ingredients. 
  • While cooking shellfish on the barbecue, pan-fried or in the oven, layer with the herb butter while cooking.




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