BEN’S SUPERNATURAL Turns Melbourne’s Fast Food Scene on its Head!

BEN’s Supernatural puts a healthy spin on Melbourne’s fast food offering with the Chapel Street store now open…

Born through founder, Casey George-Jolson’s personal mission to provide her family with good, wholesome and ultimately, delicious food. BEN’S Supernatural offers uncompromising, unprocessed and unbelievably good food – fast.

BEN’S – which stands for Balance, Energy, Nutrition and Sustenance, not only serves nutritionally balanced food, it sets to revolutionise the healthy food offering in Australia. Every menu item developed by Executive Chef David Selex (formerly of Melbourne’s Florentino and London’s Nobu, Vong, The Mews of Mayfair and Kensington Palace) has been approved by Head Nutritionist, Bannie Williams of The Healthy Ingredient.

Led by Selex, the BEN’S team have developed their extensive menus around five key pillars – 1. Whole, Natural and Unprocessed Foods, 2. Nutrient Dense, 3. Balance and Moderation, 4. Transparency and 5. Ethical and Socially Conscious.

From topped English muffins and protein packed vanilla pancakes for breakfast, to pizzas and unique burgers including the Ivan Lentil (spiced lentil patty, hummus, lettuce tomato and herbed yoghurt) for lunch and dinner – now the carb- conscious community can enjoy a range of historically carb-dense dishes, without having to settle on taste or quality.

The Grab-and-Go menu is sure to satisfy those who are little time poor. Breakfast and lunch options are on offer throughout the day including breakfast bowls, salads and ten home-made wrap options including the Cauliflower Rice and Beef (sliced 100% grass fed beef, spiced cauliflower, coconut, chives, red onion and herbed yoghurt).

For the carb-conscious, BEN’S master baker, David Flukes, spent 18 months perfecting the best tasting low-carb burger buns, wraps, pizza bases and English muffins. By choosing BEN’S low-carb burger buns or wraps, on average customers will be consuming 59% less carbs, in comparison to a regular slice of white bread, which contains between 12-15g of carbs.

BEN’S vegan, pescatarian, paleo and gluten-free friends certainly haven’t been forgotten, with an array of alternative options to tickle the tastebuds, including toasted coconut tofu, grilled or herb-crumbed fish and a tasty gluten-free range that may trick patrons into thinking it’s the fully-loaded relative.

BEN’S Supernatural is open for breakfast, lunch and dinner seven days a week from 7.30am Monday – Friday and 8.30am Saturday & Sunday.

BEN’S Supernatural Fast Food 670 Chapel Street
South Yarra, VIC 3141
03 9826 1106

www.benssupernatural.com | Social: @benssupernatural

Information Courtesy of Ben’s Supernatural/Kayla Baggio – Kate & Co

Images Courtesy of Gareth Sobey Photography

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Hospitality/Events

Follow us on Instagram: @tatgourmetmag

Read on for Further Information…

Owner Casey George-Jolson says she identified a gap in the market after noticing words such as ‘healthy’ or ‘wholesome’ being used widely without any information to back it up.

‘We want to make healthy eating a no brainer, and while simple, it’s a model that took our team of talented chef’s and some very dedicated nutritionists over 2 years to perfect’, said Casey.

‘Each element of the dishes we’ve created – right down to our seed mix and sauces – connect back to the same idea: we do the science, ingredient-sourcing and cooking to make healthy eating effortless’

‘That’s why everything we serve is cooked on site to specifically formulated recipes, and where we aren’t cooking it ourselves, our suppliers are doing so under our strict supervision. Call us control freaks, but it’s the only way to know what goes into our food – and into your body’ said Casey.

In addition to being created by chefs and approved by nutritionists, every item on the BEN’S menu is backed up by macro nutritional data, which is available for customers via the revolutionary nutritional calendar on BEN’S website. Customers can view the nutritional profile of not just every meal, but each individual ingredient, along with detailed information about allergens and dietary requirements.

‘When we set out to create BEN’S, we decided we wanted to develop a completely transparent menu – simply because our food has nothing to hide’ said George-Jolson.

Whether diners want to take advantage of BEN’S nutritional calculator and customise their own meal to suit either high protein, low sugar or the ‘I’ll-have-what-Beyoncé’s-having’ regime, or, simply want a wholesome meal without having to think about it – BEN’S a la carte menus, ‘made 2 order’ options and take-home goodies have everyone covered.

Appropriately likened to the food and beverage offering, the BEN’S design and fit out is natural, stripped back and raw.