Runway success – the Qantas uniform evolution

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Qantas is the most on-time domestic airline of the decade* – but we’d say it’s their other runway success that’s been the real star. We asked the man behind the current uniform, designer Martin Grant, to share his favourite looks from Qantas’ 94-year-old wardrobe.

2014 Martin Grant

My favourite part of the uniform is probably the trench. It’s kind of my signature, but it’s also a classic piece that always looks contemporary. Even though Qantas is an Australian company, it flies all over the world, and I think people forget that elsewhere, London for example, can be freezing.

 

Probably the hardest part of the process was the testing involved – the uniform had to tick so many boxes. We had specialists who tested every aspect you can think of – pilling, shrinkage, fading, thermal testing, tearability, wearability, creasing, useability… I would have preferred to have 100 per cent wool, for example, but it didn’t stand up to the testing. In fact I thought that those restrictions would be limiting to the point where I wouldn’t be happy with all the fabrics, but actually I was. We ended up getting very, very good quality fabrics that are 80 per cent wool – Australian wool of course; that was the obvious choice.

 

The hat was the most controversial of the pieces – staff was almost 50/50 on whether they wanted it – but we surveyed the staff and the feedback was that they wanted to put old-world glamour back into flying. This one is made from recycled bottletops, which I love, and it’s practical; you can actually fold it up and put it in your bag, or store it on the plane, then pop it back into shape.

 

You know when you’re running through a foreign terminal, trying to find a staff member who can help you? Qantas wanted a uniform that would be very visible no matter where you were – that’s why the colours are at the top of the uniform. The colour scheme was one of the last things to come together. We already had the base of the uniform, the suiting, the red triangle, but it was all very ‘red, white and blue’ and I wanted to move away from that. I was in my studio when the red and the pink came together; they’re so vibrant, you can’t miss them.

 

The thing I used to love about coming back to Australia was arriving on the tarmac and seeing the guys in the shorts and long socks – you just wouldn’t see that in Paris [Grant is based in France]. Qantas wasn’t keen on keeping the shorts when we did the work uniforms for the technical ground staff, but I fought to keep them. When we presented the new look at the Hordern Pavilion, the shorts were one of the last looks we presented, and they got the biggest round of applause.

1986 Yves Saint Laurent

Of all the uniforms, I think this is the one that’s dated the most; it’s not my favourite. But I love that it’s so specifically ’80s. Yves Saint Laurent was major back then, and it was quite advanced for an Australian company to go international with their choice of designer. The uniform was also very popular with staff, I think partly because of its knitwear. There were sweaters and cardigans, which is one of the things I reintroduced; knitwear is such a practical thing for travel.

1974 Emilio Pucci

This is not something an Australian would design! It’s more like a European version of Australia. Very Surfers Paradise. It’s also very Pucci, which I love, and so specific to the ’70s. It’s actually the uniform that lasted the longest – apparently when Qantas wanted to renew the uniform after this design, they asked Emilio Pucci to participate on the judging panel, and halfway through the process he decided that he was the best one to do it, so he threw out the other designs and redid it himself! Or so the story goes…

1971 Madame Germaine Rocher ‘The Redback’

This uniform was apparently hated – it only lasted two years. But I’ve got a funny fondness for it. It looks strangely dated for its time, more like a ’60s uniform than ’70s, but I love the hat. And the navy and red, of course, which may look familiar to you [laughs]. The name they gave this uniform, too, ‘the Redback’; I love that. As soon as you see the hat you can see why they called it that, but only an Australian would get the joke.

1959 Saville Row Shirt Company ‘Jungle Green’

I find it strange that they used that green colour, but I think this was the chicest uniform of all; the perky hat, the tailoring. In those days they could have the uniforms made to measure, obviously they had a lot less crew then, but who cares? The fact that it was a tailored suit that needed to be fitted properly to every individual – that’s pretty good. Although I do wish they’d done a real ’50s-style uniform with a full skirt – it wouldn’t have been practical, but I’m disappointed about it.

Designers of the time

1948 – David Jones

1959 – Saville Row Shirt Company ‘Jungle Green’

1964 – Leon Paule (in aqua)

1969 – Leon Paule (back for more, this time in red)

1971 – Madame Germaine Rocher ‘The Redback’

1974 – Emilio Pucci

1986 – Yves Saint Laurent

1994 – George Gross and Harry Who

2003 – Peter Morrissey

2014 – Martin Grant

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The best places to wine and dine across regional Victoria

There’s no shortage of exceptional eateries in regional Victoria. From casual classics to finely tuned fine diners, here’s our pick of the plentiful bunch.

Le Foyer Brasserie, Bendigo

French plate at Le Foyer Brassiere, Bendigo
Le Foyer serves upscale French fare.

From the owners behind Bendigo’s beloved The Woodhouse comes this newly opened elegant French bistro. It’s all about welcoming warmth at this city fine diner, after all Le Foyer , translates to ‘the hearth’ in French. A place to linger in the chic, Parisian-style salon, the menu unfurls in the classics, from beef bourguignon to steak frites and mille-feuille.

Riverbank Moama, Murray River

seafood plate at Riverbank Moama, Murray River
Dine on the banks of the Murray at Riverbank Moama. (Image: Cindy Power Photography)

If you’re journeying on or beside the Murray, it’s only fitting that you dine by its banks. This nature-nestled restaurant by the river is idyllic for a long, sun-filled lunch. The menu is an unfussy playlist of the hits served with a seasonal spin – and the mood is as gently flowing as the nearby water.

Felix, Geelong

a bartender mixing up drinks at Felix, Geelong
Felix offers a relaxed French bistro experience. (Image: Cameron Murray Photography)

Soft brown banquettes, walnut hues and a terrazzo bar welcomes with relaxed French bistro vibes at Geelong’s Felix . But really, it’s the collage of simple, seasonal flavours that make this restaurant an easy-going favourite. Come for brunch or dinner; vegans are welcomed with a dedicated menu.

The Perch, Lavers Hill

a plate of food at The Perch, Lavers Hill
Savour the seasonal menu at The Perch.

A laid-back classic of the Great Ocean Road, The Perch at Lavers Hill welcomes those taking a pause from the serpentine drive. Lunch in the warm-wood dining room is accompanied by vineyard vistas and fleeting cameos from native birds.

The Shared Table, Ballarat

The Shared Table, Ballarat
The Shared Table in Ballart.

If you go for the ‘Dine without Decision’ option at this beloved eatery , you’re free from the tyranny of food envy with a chef-selected procession of dishes that highlight the bounty of the Midwest region. Think mochi gnocchi with pumpkin and XO or Western Plains pork cotoletta.

Barragunda Dining, Mornington Peninsula

Paddock-to-platedining at Barragunda Dining, Mornington Peninsula
Paddock-to-plate dining at its finest. (Image: Arianna Harry Photography)

This fine diner , which opened in early 2025, has been lauded as one of the region’s most ambitious and significant openings in recent years. Set on a 400-hectare, cliffside Cape Schanck property that delivers the kitchen with a cornucopia of produce, it’s elegant and honest paddock-to-plate dining at its most refined.

Mount William Station, Grampians

plating a dish at Mount William Station, Grampians
Dine on elevated seasonal and local produce at Mount William Station. (Image: Phil Hocking)

Whether you’re staying at this luxe historic station or just swinging in for dinner with friends, the shared table vibe here is country hospitality at its most welcoming and elevated. Seasonal and local produce guides chef Dean Sibthorp’s hand for plates finessed with the mountain-fresh flavour of the Grampians.

Emerald City, Yarra Valley

a curated plate at Emerald City, Yarra Valley
Emerald City offers a curated dining experience that is wonderfully intimate.

You’re certainly not in Kansas anymore when you slip behind the emerald curtain from Cavanagh’s Whiskey and Alehouse to the diminutive Emerald City . Allusions to the fraudulent wizard and Dorothy aside, this acutely intimate four-seat diner is a curated experience worthy of a road trip. As you may imagine, bookings are essential.

du Fermier, Trentham

dining at du Fermier, Trentham
du Fermier is Trentham’s exquisite French fine diner. (Image: DJN Photography)

Annie Smithers’ intimate, farmhouse-y French fine diner is not at all new, but it is every bit iconic. It’s long attracted food-lovers to its charming dining room for a set menu that undulates with the seasons. If you’re a gourmand to your core, book into one of Annie’s delightfully informal masterclasses.

Messmates Dining, Gippsland

diners at Messmates Dining, Gippsland
Inside Messmates Dining. (Image: Fotoarco)

This Warragul diner’s menu is a well-arranged collection of delicious, farm-forward morsels crafted, quite simply, to delight. Dishes such as French onion dip scooped onto nigella seed crackers and fresh-made pasta tossed with a black pepper and butter emulsion are all about balanced, enjoyable flavours paired with good wine.