AFTER THE REVOLUTION Is Banting a fad? Who should do it? Who shouldn’t? Why is following the book not enough? Have your questions answered. Join us for a Banting feast hosted by [...]
AFTER THE REVOLUTION
Is Banting a fad? Who should do it? Who shouldn’t? Why is following the book not enough? Have your questions answered.
Join us for a Banting feast hosted by Jonno Proudfoot, chef and co-author of The Real Meal Revolution and champion of the new, healthier way of eating. Find out how Banting has changed, and why Jonno thinks that revolutionising your health is as important a challenge to him as swimming 459km from Mozambique to Madagascar, as he did in 2014.
Chef Monché Muller has unleashed her creative powers on The Real Meal Revolution’s green (and orange) list for the evening’s specially themed Banting dinner.
Lime-pepper seared tuna, artichoke, pine nut & mint taco
Wild mushroom soup, burnt onion puree, shimiji, thyme smoked tagliatelle, gruyere melt, porcini powder
Braised pork belly, scotched quail egg, sauerkraut, mustard, garlic & cauliflower puree, brussel sprouts
Eton mess of frozen, fresh, honey glazed gooseberries, yoghurt & cardamom panna cotta, cream, meringue
Cucina Labia is closed for winter break until 27 June. We apologise for any inconvenience this may cause. You may book:
– online (on this page)
– email (send an email to email@example.com)
– via Cucina Labia from 27 June (021-7886062 or firstname.lastname@example.org)
(Thursday) 7:00 pm - 10:00 pm
192 Main Road, Muizenberg
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Price: R350 VAT incl
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