Get a taste of the Banting lifestyle at new restaurant

Get a taste of the Banting lifestyle at new restaurant

In 1861, William Banting, a wealthy undertaker to the royal family, found himself obese. His doctor and himself came up with the idea of a Low Carb High Fat diet. He meticulously recorded his food intake and weight, and published a pamphlet called ‘The Letter on Corpulence’ that was so popular it had to be reprinted three times. ‘To bant’ became the ‘trending’ word of 1863 and made its way into the Oxford dictionary; only the third ever verb named after an individual. It was a food revolution of its day.
Fast forward to 2010, when a Cape Town professor with a passion for exercise and sports science linked our low-fat eating lifestyle to the nutritional crisis that society now finds itself in. Professor Tim Noakes and his book ‘The Real Meal Revolution’ has become the most successful ever-published book in South Africa and is soon set to join the international book stage.

On Friday, August 22, a consortium of Banters opened the world’s first restaurant dedicated to the Banting dining lifestyle, at 47 Main Road, Green Point (in front of the Cape Royale Luxury Hotel).
This 120 seat upscale restaurant is called The Banting Kitchen and will provide low carb, good fat, wholesome, traditional food for breakfast and dinner seven days a week, as well as for lunch over weekends.

The menu consists of an array of offerings created by the Banting team led by Chef Ryan Brand over the past year. “We offer real food without the chemical processes to reduce fat and meddle with the nutrients as provided by nature,” says Brand.
“We have had to source new natural ingredients to invent new ways of creating people’s favourites without the carbs,” he adds.
The menu includes starters of roasted butternut or speck ham and lubna salads; other Banting-friendly starters include spiced chicken roulade, creamy garlic mussels, salt and pepper calamari, home smoked salmon, creamy garlic and chili chicken livers, and a crust less goats cheese and baby marrow quiche.

The entrees feature wild mushroom caulisotto (a cauliflower risotto), oriental spiced cream cheese chicken supreme and homemade Banting Lasagna (cream cheese eggs and husks).
There is a full range of aged steaks, lamb loin, braised pork belly, grilled venison, as well as a rich oxtail stew. A variety of Banting-friendly sauces and vegetables can also be ordered, including roast butternut mash and of course the popular cauli-mash.
Banting enthusiasts can also enjoy a variety of desserts ranging from lemon panna cotta, red wine poached pear, baked cheesecake and more.

* For more information, visit  www.thebantingkitchen.co.za, or call 021 430 0506.