The Sweet Service Award goes to Noseweek and its editor Martin Welz, for 20 years of service to South Africans, for identifying corruption amongst bankers, lawyers, business persons, and government officials, for speaking the truth, and ‘for exposing unethical behaviour in our society’, Mayor Patricia de Lille said at the anniversary celebration at Catharina’s restaurant at Steenberg last night. The role of the publication in helping the ordinary (wo)man in the street was saluted by a number of speakers, but it was the moving talk by Erma Viljoen from Pretoria, whose story was featured in the June issue of the publication, that demonstrated the unselfish service and dedication to a story by Mr Welz and his team. Mrs Viljoen worked at the University of Pretoria, and has a rare disease Mitochondrial Cytopathy, which rendered her unable to work, therefore running out of sick leave and annual leave. For the past five years she has fought for her right to be compensated by the university and its provident fund for losing her job, and approached Mr Welz more than two years ago. 
New Pretoria-based Noseweek journalist and ex-Carte Blanche investigative journalist Susan Purèn wrote the story, each sentence backed up by information proving what was written. An offer of a R40000 payout was increased to R1,3 million by the university and paid, but Mrs Viljoen is eligible to receive much more than that, the publication believes. The University reacted to the article by submitting a complaint to the Press Council, highlighting 88 errors in the three page article, literally one per sentence in the article, Mrs Viljoen shared, sitting at the same table last night. The article has led to an advocate offering his services to Mrs Viljoen (many Pretoria lawyers Continue reading →
Tag Archives: Michelle Page
Balducci’s unique menu good enough to eat!
On Wednesday the Slick Group, owners of Balducci’s, Gibson’s Gourmet Burgers & Ribs, and Belthazar, invited the Camps Bay guest house owners and managers for lunch at Balducci’s, to thank them for their support in the past year, to present the newly designed Slick Restaurant Group Loyalty Card, which is aimed at locals in the main, and to share information about the winter specials at Balducci’s and at Gibson’s. This Italian style restaurant has something for everyone, and has a menu with the greatest appetite appeal we have ever seen.
The A5 menu for Season 2013/14 looks like a magazine, with exquisite photography of their dishes, one per section of the menu, making the choice of what to order even harder, as everything on the menu sounds good enough to eat, and the photographs add to the appetite appeal. The second half of the Menu contains the winelist. Like a magazine, the menu is interspersed with advertising, which is not irritating, except that it is a large number of pages (68 in total) to go through when choosing what to eat and to drink.
The menu introduction explains the restaurant’s policy to be more ‘environmentally responsible’, explaining that it uses alien wood in its pizza ovens, it uses vegetables and fruit that are in season, and local ‘superb quality procured meat, poultry, fish and game’. 
Only fresh chicken is used, and grain-fed 28 day matured beef. Extra virgin award-winning olive oil is used, the menu states. No BYO wine is allowed, and neither is photography (I was not stopped in photographing the dishes for this blogpost), the first time that I have seen photography prohibited in a restaurant. In terms of the new Liquor Act (2013) it is a criminal offence for restaurant patrons to take unfinished bottles of wine, malt or spirits with them when they leave, the menu states. The menu is printed on Sappi Triple Green recyclable paper. Select menu items are marked in green as being the owner’s ‘personal healthy option choice’.
The Italian heritage of the restaurant shows in the division of the menu into
* Antipasti – we shared Antipasti platters (R140) as a starter, which included a Caprese salad, Springbok carpaccio, avocado, tomatoes, butternut, grilled aubergine, grilled chili and garlic calamari, 
and fresh baked toasted bread. Other options include Minestrone and Onion soups (R57 each), prosciutto and melon (R90), tuna tataki (R88), salmon (R55), oysters (SQ), prawns (R40 – R180), as well as eleven salad choices (R75 – R104).
* Primi Piatti – this section offers burgers (classic, gorgonzola, Swiss cheese, bacon guacamole, luxury lamb, ostrich, vegetarian, and chicken) ranging from R65 – R85; a very extensive sushi selection (the 24 piece Platinum Sushi Plate is a winter special at R109*); 35 pizza options, ranging from R60 – R110; and eleven pasta choices, ranging from R65 – R150. In winter the prices of pizzas and pastas, with one exception each, have been reduced to R54*.
* 
Secondi Piatti – most of us had a different main course, and each plate looked generous, and beautifully presented. Our intern Lorraine chose the kingklip, which was served on a bed of grilled butternut, aubergine, and green beans, and was topped with parmesan slices, olives and tomatoes (R140). Other fish options are calamari (R95), 
Norwegian salmon (R159), mussels (R110), crayfish (R90 per 100g), and seafood platters (R345/R695). Corrie praised the Butter Chicken Curry (R150), as the best he has ever tasted. My Veal Marsala was served with linguine and an excellent light parmesan cream, sautéed mushrooms, and a Marsala sauce (R115). Other meat dishes include 
veal (most cost R115), game (R180), a variety of steak options (most R160), and lamb shank (R160). A 250g 28 day matured rump steak is on special during winter at R79*.
* Dolce – Most desserts cost R59, and their Tiramisu has been a firm favourite for years, the finger biscuits soaked in Espresso and Kahlua, with an Amarula sauce. Other options are chocolate fondant, crème brûlée, malva pudding, ice cream, sorbet and frozen yoghurt, and a white Lindt chocolate cheesecake.
* Formaggi – a selection of cheeses costs R90.
The winelist section has a large number of advertisements of supplier wine estates. Each wine region and wine variety is defined and described:
* ‘Bubbly’ – MCCs offered include Pongrácz NV (R60 per glass/R240 per bottle), Pierre Jourdan Brut NV (R70/R250), L’Omarins Brut Classique NV (R88/R325), Steenberg ‘1682’ Chardonnay 2011 (R350), and De Wetshof NV (R121/R480). Moët et Chandon costs R650.
* Bianchi/white wines – an extensive number of wines is offered per variety, eighteen alone for Sauvignon Blanc (from R34 – R68 per glass, and R130 – R280 per bottle).
* Rossi/Red wines – eight Shiraz options are offered, from R37/R145 for Franschhoek Cellars ‘Baker Station’ 2011 to La Motte’s 2009 Shiraz (R360).
* ‘Aficionado Lounge‘ – brandy, Calvados, Armagnac, Grappa, port, sherry, beers, and Bain’s Cape Mountain Whisky are offered.
The Slick Loyalty Card was explained to us by Slick Marketing and Reservations Co-ordinator Michelle Page. Patrons receive 10% off their bill on presentation of the Loyalty Card, and a R200 birthday voucher. 
The Winter Special prices quoted above apply to dishes (marked with * above) ordered between 12h00 – 18h00.
Our Camps Bay guest house group had a most enjoyable lunch at Balducci’s, owner Ian Halfon popping in to greet the group. The new Winter Specials are great value, for a restaurant that is perceived to be on the expensive side. In going through the menu for this blogpost, it was a surprise to see how many reasonably-priced dishes it contains. Service is smart, the serving staff is neatly and professionally dressed, and the location in a quieter section of the V & A Waterfront is an advantage.
POSTSCRIPT 10/6: Michelle has explained the photography policy in greater detail, and food and people photography is allowed: ‘Re photography of the décor, we felt we put a lot of effort into the look and feel of the restaurant. Creating something special.Guests can take pics of food and celebrations and of themselves with pleasure and post and review etc, we have no problem with that‘.
Disclosure: We received a bottle of Balducci’s Merlot Cabernet Sauvignon House Wine and a small box of Emporio Leone chocolates with the menus of the three Slick Restaurant Group restaurants.
Balducci’s Ristorante Pizza Seafood Bar, V&A Waterfront, Cape Town. Tel (021) 421 6002. www.balduccis.co.za Twitter: @Balduccis_CT Monday – Sunday.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage