BANT­ING ON THE TOWN

EV­ERY­ONE’S ON THE BANT! HERE ARE SOME BANT­ING-FRIENDLY RESTAU­RANTS WE’VE TRIED RE­CENTLY – PLEASE FEEL FREE TO SEND US THE NAMES OR REVIEWS OF ANY OTH­ERS YOU’VE TRIED.

LOSE IT! - - Contents - PLEASE SEND YOUR OWN REVIEWS TO info@loseit.co.za. We’re all in this to­gether!

LCHF restau­rant reviews

JUST PURE BISTRO

Her­manus (028) 313 1193 www.just­pure­bistro.co.za The Bistro is an ex­ten­sion of the Just Pure shop that sells nat­u­ral cos­met­ics, linens and French Provençal gift items. Its fare is or­ganic, lo­cally sourced and now bant­ing, too. Their warm chicken salad is de­li­cious, but their bant­ing se­lec­tion has grown to in­clude a Soup of the Day (cauliflower and ba­con), Quiche of the Day (zuc­chini, feta and ba­con) and Muf­fin of the Day. The bant­ing burger is made with feta, dol­loped with gua­camole and tzatziki, and served on a zuc­chini frit­ter. What ex­cites me the most, how­ever, is the bant­ing choco­late cheese cake, a mildly cheesy choco­late mousse cake that tin­gles the tongue with its ever-so-slight sour note be­fore coat­ing your mouth in airy but in­tense choco­late.

CARNE SA

Cape Town, (021) 424 3460 www.Carne-sa.com Per­haps Gior­gio Nava’s move to open another Carne SA (re­cently awarded Five Stars by the Ros­souw Guide) where his Mi­lano Patis­serie stood pre­vi­ously is more proof of the trend to­wards lower carbs. Although his menu in­cludes pasta, and bread is served to the

ta­ble, Carne is about as per­fectly bant­ing as you could make it. Here the fo­cus is on meat qual­ity. Although the pre­sen­ta­tion of the meat se­lec­tion will turn the tummy of a veg­e­tar­ian, see­ing meat in its un­cooked form is about the only way to tell pre­cisely what you’re eat­ing. Low-carb sides in­clude steamed broc­coli and spinach. A spe­cial treat for fat lovers is the mar­row bones, roasted and then chopped length­wise to pro­vide a trench of mar­row to eas­ily scoop out with a spoon. Like all Nava restau­rants, in­te­ri­ors are pared down and smart.

Carne SA has three Cape Town branches: Keerom Street in the City, Kloof Street in the Gar­dens and Main Road, Con­stan­tia.

BRIOCHE

Main Rd, Walmer, Port El­iz­a­beth (041) 581 2136 Brioche is con­stantly busy, es­pe­cially now that they have in­tro­duced a spe­cialised bant­ing menu (they still of­fer their usual menu as well). All of their break­fast items come with bant­ing toast. I’ve tried their de­li­cious steak sand­wich, which is served on bant­ing bread and comes with soft, flavour­some grilled toma­toes, and their chicken schnitzel, served with cab­bage.... it’s all lovely. But once you’ve eaten your main meal, their bant­ing cake is an ab­so­lute killer: a gor­geous, rich choco­late cake with nuts.

Noth­ing quite beats an Amer­i­cano with cream and a slice of this in­cred­i­ble cake at the end of your meal as a spe­cial treat! Brioche also sells bant­ing bread to take home, which is most con­ve­nient. Sue Fer­reira (reader)

PIZA E VINO PIZZE­RIA

Brook­lyn, Waterk­loof, Pre­to­ria (011) 684 2730 I dreaded our last-minute decision to take the kids for a pizza, know­ing I’d have to sin. But I was pleas­antly sur­prised by the bant­ing choices on of­fer at Piza E Vino Pizze­ria: mus­sels in white wine, cream, garlic and pars­ley, cap­rese salad, or cala­maro (cala­mari stuffed with olive tape­nade, green pep­per, sundried tomato, red onion and ri­cotta) for starters. We were de­lighted that all piz­zas could be made with a gluten-free or pa­leo base for an ex­tra R20, and about two-thirds of the piz­zas had bant­ing-friendly top­pings. My hus­band had half Speedy G (bolog­naise, jalapeno chillies, onions, spicy co­rian­der dress­ing) and half Porky the Pig (salami, pep­per­oni, ba­con, caramelized onion, feta, basil ) on a pa­leo base (which tasted as though it was made of co­conut flour – de­li­cious), and I opted for a very tasty (and large!) Beef Carpac­cio. There was also a great se­lec­tion of sal­ads, and ap­par­ently they have bant­ing break­fast and lunch op­tions too! Petrone Schoe­man (reader)

CO­RAL TREE

Fair­mont Zim­bali Re­sort (032) 538 5000. www.Fair­mont. com/Zim­bal­iRe­sort The chef at this lux­ury re­sort is fully con­ver­sant with bant­ing. While the al­mond and choco­late smoothie is à la RMR, the zuc­chini waf­fle topped with crisp ba­con, charred pep­pers and haloumi cheese, grilled into oozi­ness, is their cre­ation. Another break­fast of­fer­ing is eggs baked in a spinach cream with salami. In their Mex­i­can out­let, Ay­oba, all piz­zas are of­fered on cauliflower bases – the best I’ve yet tasted. Sal­ads and sauces are bant­ing-com­pli­ant too, in­clud­ing spe­cial may­on­naise.

Fine-din­ing op­tions in­clude an el­e­gant sal­mon tartare moulded around leek spaghetti, fen­nel and roasted toma­toes. Ka­roo lamb loin, grilled to pink per­fec­tion, is but­ter soft, while the herby lamb notes are ac­cen­tu­ated by baba ganoush and olive tape­nade. Bit­ter choco­late mousse on co­conut crisps is an in­spired dessert.

JUST PURE BISTRO

CARNE SA

PIZA E VINO PIZZE­RIA

BANT­ING PIZZA AT BRIOCHE

ZIM­BALI RE­SORT

BRIOCHE

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.