Studio H prides itself on being at the forefront of culinary innovation in the intricate world of food design. One of the core elements in staying ahead of the curve is food trend forecasting, which requires comprehensive research, data analysis, and expert insights to predict future food trends. Embracing this strategic approach, we are excited to announce the release of our 2025/6 Future Food Report — an in-depth, carefully curated forecast of the gastronomic landscape that lies ahead.

We recently hosted a series of in-person sessions to present the latest report to clients and industry friends. You can order and download the report in our online shop.

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THE CLIENT

Kove Collection

THE BRIEF

Shoot content to launch the new restaurant's menu offering on their website and social media platforms.

THE RESULT

Restaurant menu items shot against graphic interior elements in the background. Simple pastry patters on monotone backgrounds to launch the bakery menu.

THE TEAM

Production: JC Landman

Photography: Paris Brummer, Warren Talmarkes, Daniela Zondagh

Styling: Juwan Beyers

THE CLIENT

Woolworth

THE BRIEF

Create short videos for social media that showcase new food products.

THE RESULT

A series of engaging stop-motion videos highlighting each new food product – from amadombolo and aubergine melanzane to confit duck curry and Chuckles coconut biscuits. Each video transitioned the product from its packaged form to a serving suggestion, demonstrating ease of use and visual appeal.

THE CLIENT

Decorex Africa

THE BRIEF

Host an inspiring media launch for Decorex Africa 2022 with snacks that resonate with designers.

THE RESULT

We collaborated with some of our favourite food partners to create an interactive food experience that showcased both form and function. One of our highlights was the customs-shaped banana butters in collaboration with Cream of the Crop Micro Dairy.

THE TEAM

Concept: Studio H

Mould design and production: Studio H

Butter and shaping: Cream of the Crop

Photos: Ashleigh Frans

THE CLIENT

Caesarstone

THE BRIEF

Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to design a Museum of South African Languages located at the Maropeng in the Cradle of Humankind, becoming a vibrant celebration of linguistic diversity and showcasing the richness, history, and evolution of the numerous languages spoken in South Africa.

THE RESULT

The theme came alive through an immersive experience that honoured South Africa’s rich linguistic diversity, expressed creatively through food. Each station celebrated one of South Africa’s 12 official languages, offering a dish that reflected its cultural heritage – from bobotie jaffels to amagwinya and fire-roasted corn to crispy fish fingers. Paying tribute to the Cradle of Humankind – the birthplace of fire – many of the dishes were prepared using traditional fire-cooking methods. The experience concluded on a playful, nostalgic note with a giant jelly and custard installation. Each station featured an interactive sound button in its corresponding language.

THE TEAM

Concept, experience design, menu design, culinary curation: Studio H

Food collaborator: Bianca Strydom

Photo moment: Klara van Wyngaarden

Performance: SPIRIT IN MOTION

Graphic design: Spook Design Co.

Thank you to Sello, Norman and the team at Maropeng

THE CLIENT

Adidas

THE BRIEF

We were briefed, alongside six other artists, to re-imagine sustainable footwear for the future for the new adidas concept store in the Waterfront.

THE RESULT

As a future food design studio, our approach is deeply rooted in exploring a sustainable future. With our micro mushroom farm, we celebrate mushrooms for their ability to perform the alchemy of transforming agricultural and other organic waste into a nutritious food source. Growing mushrooms is a unique blend of recycling, science and efficacy. This powerful combination makes them one of the most sustainably produced foods in the world.

The interior of the Stan Smith shoe has been converted into a micro mushroom farm and 3-D texture was added to the exterior of the shoe by sculpting fondant and piped royal icing flavoured with dried mushroom powder. The laces are coloured with natural mushroom dye.

THE TEAM

Concept, micro mushroom farm and laces: Studio H

Exterior design: Sweet LionHeart (Nikki Symons)

Ingredients

• 1 kg Dutoit shallots
• 1 kg Granny Smith apples
• 20 ml dried thyme
• 900 ml white wine vinegar
• 500 g brown sugar
• 200 g sultanas
• 10 ml salt
• 5 ml crushed black pepper

Method

• Peel and thinly slice the shallots. 
• Peel and evenly dice the apples. 
• Add all the ingredients into a large pot and allow to cook at a low heat until caramlised. 
• The chutney is ready when all the liquid has evaporated and the mixture is a light caramel colour. 
• Place into a glass jar with a sealed lid. Store in the fridge for at least one week before using. 
• This chutney can last in the refrigerator for at least six months.

Developed in collaboration with Dutoit, available from our Birthday Shop.

By far one of our favourite toys, we use our 3D food printer to create future food menus for clients for a range of activations from intimate dinners to large-scale expos and banquets. Our 3D food printer, the only of its kind in Africa, is a great way to amplify a future-forward strategy.

In the near future, 3D food printing could allow consumers to print food with customised nutritional content, tailored specifically to their individual dietary needs. So, instead of eating something mass-produced, a person could soon consume something designed for their particular needs and tastes, on demand.

Imagine the next ‘ready-to-eat’ meals as cartridges of food printed into shapes determined by downloadable designs.

Ingredients

Tuna Mayo Mix

• ‍‍1 can brined tuna, drained
• 1 T capers, finely chopped
• 2 T red onion, finely diced
• 1 small dill pickle, finely chopped
• 3 T mayonnaise

‍Crunchy Slaw

• ‍‍½ cup red cabbage, finely shredded
• ½ cup white cabbage, finely shredded
• ½ small carrot, julienned or grated
• ½ green apple, julienned

‍Dressing

• ‍‍1 T fresh dill, chopped
• 1 T fresh mint, chopped
• 1 T fresh parsley, chopped
• 2 T dill pickle brine
• 2 T mayonnaise

Method

1. Prepare the tuna mayo mix:

• In a bowl, combine the drained tuna, capers, red onion, dill pickle, and mayonnaise.
• Mix well until everything is evenly coated.

2. Make the slaw:

• In a separate bowl, toss together the red cabbage, white cabbage, carrot, and green apple.

3. Prepare the dressing:

• In a small bowl, whisk together the dill, mint, parsley, pickle brine, and mayonnaise.
• Pour over the slaw and toss to coat evenly.

4. Assemble:

• Spread the tuna mayo onto a sandwich base of your choice.
• Top with a generous amount of crunchy slaw.
• Close with the other slice of bread or serve open-faced.

Enjoy a fresh, tangy, and creamy sandwich with the perfect balance of crunch!

THE CLIENT

Pedersen + Lennard

THE BRIEF

Conceptualise and prepare a lunch menu for a team of designers participating in the Design Week Challenge with a focus on sustainability, recycling and/or up-cycling that captures the essence of collaboration.

THE RESULT

STARTER

3D-printed food waste dip served with ‘plastic’ veggie chips and crackers.

MAINS

Collaborative Sosatie: We asked the design team a few fun questions prior to the event to help us create giant sosaties that represent everyone’s favourite ingredients and flavours — one of the highlights included goat meat. These were braaied on site to perfection by Chef Thabisho Sechogela.

Cricket Flour Irostile: Larger-than-usual irostile infused with cricket flour accompanied by cultured butter.

Shake and Rake Salad: Inspired by Fluxus artist Alison Knowles, we recreated her performance ‘Make A Salad’ which was first performed back in 1962. We got the design team involved and hands-on in ‘shaking’ and ‘raking’ (again) a larger-than-life coleslaw.

DESSERT

DIY Trifle: A next gen dessert giving new life to cake off-cuts donated by our baker friends from Crumb Boutique Bakery and Sweet Lion Heart.

DRINK

G&Sea: In collaboration with Pienaar & Son, a reimagined gin and seawater sourced right from the Atlantic Ocean.

THE TEAM

Studio H

Chef: Thabisho Sechogela

G&Sea: Pienaar & Son

iRostile: Ou Meul Botrivier

Cultured Butter: Cream of the Crop

Cake Offcuts: Crumb Boutique Bakery and Sweet Lionheart

Photos: Samuel Jordan @samsamsamesam

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Thank you Pedersen + Lennard for the inspiring brief and the opportunity to work with your incredible team!

THE CLIENT

V&A Waterfront

THE BRIEF

Lead curator, Makers Landing

THE RESULT

Hannerie was the inaugural lead curator and designer of this purpose-driven space that supports job creation and skills development, a space that champions small businesses and facilitates skills-sharing between credible food experts and budding entrepreneurs. Studio H is still part of the mentorship programme for tenants at Makers Landing, whereby our studio assists food entrepreneurs to scale their businesses.

THE TEAM

Photo: Ashleigh Frans

THE CLIENT

V&A Waterfront Makers Landing

THE BRIEF

Develop a kids food curriculum

THE RESULT

We are thankful to collaborators like the V&A Waterfront and Makers Landing who are serious about positively impacting South Africa’s food system by investing in children’s culinary education. Showcased here is a food curriculum we developed for them, aimed at teaching kitchen basics to kids between the ages of 5 and 12 — from appreciating South African flavours to the health benefits of different foods, how kitchen equipment works, the science of baking and everything in between.

THE TEAM

Programme design and development: Studio H

Recipe development: Studio H

‍Research: Studio H

‍Copy and editing: Studio H

‍Graphic design: Casper Schutte, Spook Design

THE CLIENT

Eskort

THE BRIEF

Create 107 extraordinary cakes for Eskort’s 107^th birthday. As South Africa’s leading antibiotic-free pork producer delivering quality you can trust since 1917, we were briefed to take it a step further – the cakes had to feature pork sausages and bacon, of course!

THE RESULT

Teaming up with Sweet LionHeart, we came up with six designs for sweet and savoury cakes that honoured the products on which Eskort’s early success was built.

“It’s not often a brand gets to celebrate a 107^th birthday,” says Eskort Marketing Director Marcelle Pienaar. “And we wanted to do something epic to mark the occasion but also underpin it with a nod to who we are and where we have come from.”

Eskort was born in the small town of Estcourt in KwaZulu-Natal when nine farmers started the Farmers Cooperative Bacon Factory in 1917. It started making sausages in 1920, and they won a gold medal at that year’s Rand Easter Show.

These days, Eskort has more than 300 world-class pork products, ranging from high-end fresh cuts to convenience meals and staples. But Gold Medal pork sausages remain a favourite with South African consumers, and more than 300 of them decorated our savoury focaccia cakes, which had an onion jam base and cream cheese icing. Bacon decorations were dotted around the vanilla buttercream icing covering the sweet vanilla cakes.

The delicious creations didn’t just stay on display. Thanks to the efforts of SA Harvest, they were distributed to Salt River High School in Cape Town and the 123 Movement, a non-profit company that aims to bridge the gap between the disadvantaged and the privileged by eradicating hunger and purposelessness.

“Birthdays are a big family occasion, and these cakes were an expression of the family values that have sustained Eskort over the years,” says Pienaar. “Many people call us a ‘family corporate’, so celebrating our birthday with delicious cakes seemed very fitting. The cakes were a huge hit, and they proved that with imagination and innovation there’s really no limit to the versatility of pork.

Shoot production, concept and creative direction: Studio H

Culinary production: Studio H

Cake decoration: Sweet LionHeart

Stills shoot: Nikki Symons

Video: Jeff Moffat

Studio H was commissioned by Defined PR to present a fragrance masterclass and installation for the launch of Comfort’s new fragrance collection in Johannesburg. Hannerie presented an interactive sensory workshop exploring the intricate connection between scent and memory, demonstrating through engaging sound, smell and taste exercises how the olfactory system works directly with the brain’s emotional and memory centres. Unlike other senses, the olfactory system processes directly to the brain areas associated with emotion and memory. This explains why smells can trigger vivid and emotional memories, and also significantly impact our perception of flavour.

Guests were also encouraged to interact with a variety of fragrance samples and share personal stories or memories linked to specific smells. This hands-on experience emphasised the remarkable power of scent to create emotional connections and enhance sensory experiences, fostering a deeper understanding of the role fragrance plays in shaping brand identity.

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THE CLIENT

Beam Suntory

THE BRIEF

Develop a disruptive earned media campaign aligned to The House of Suntory portfolio’s single minded messaging around Japanese craftsmanship in order to elevate awareness and accelerate meaning for The House of Suntory brands, whilst bringing the brand propositioning to life.  

THE RESULT

Studio H developed a consumer-first strategy that would increase the brand's most impactful channels to inspire action through shared passions by immersing the consumer in The House of Suntory brand world. The pop-up concept amplified the brands' alignment with Japanese craftsmanship that was further magnified through a programme of tastings and lifestyle Masterclasses.

The campaign coincided with Sakura (cherry blossom) season in Japan and invited consumers to immerse themselves in a sensory journey – capturing the essence of Japanese culture – at Hyde Park Corner, Johannesburg.

Project Lead: JC Landman

Creative Direction and Styling: Klara van Wyngaarden

Graphic Design: Spook Design Co.

Brand Ambassadors: Just Short, Steve Zylstra

Masterclass curation: WAZA

Food service: KōL

For Chef Mmabatho Molefe, breyani means family. Inspired by church gatherings and shared pots from her childhood, this comforting dish featured at our FAMILY MEAL pop-up restaurant as a tribute to togetherness, memory and home.

Ingredients

For the spice mix:‍

• 1 1/2  t leaf masala
• 1 1/2 t curry powder
• 1/2 t turmeric
• 1 t cumin
• 1 t coriander
• 1 t garam masala
• 1/2 t fennel
• 2 cardamom pods
• 1 cinnamon stick
• 2 cloves
• 1 bay leaf
• 1 star anise

For the breyani:

• ‍‍2 cups basmati rice
• 2 T vegetable oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 t grated ginger
• 2 tomatoes, chopped
• 2 cups mixed vegetables (eg. carrots, peas, green beans, potatoes)
• Breyani spice mix – see above
• 1 cup plain yoghurt (optional)
• Salt to taste
• Fresh coriander for garnish
• 4 cups water

Method

• Make the spice mix: In a bowl, combine all the ingredients for the spice mix and set aside.
• Cook the rice: Rinse rice until the water runs clear. Boil in salted water until 70% cooked. Drain and set aside.
• Make the veggie base: In a large pot, heat oil. Fry the onion until golden, then add garlic and ginger. Sauté for 1 minute.
• Add veggies and spices: Add tomatoes and cook until soft. Stir in the mixed vegetables and the spice mix. Cook for 5-10 minutes. Add yoghurt if using.
• Layer and steam: Layer the partially cooked rice over the vegetables. Sprinkle a little water on top, cover, and steam on very low heat for 15-20 minutes.
• Serve: Fluff gently, garnish with coriander, and serve hot.

We threw a giant sandwich party on the last Sunday in March with our friends The Maak, Picnic (Faith Shields) and The Lookbook. The activation was the grand finale of The Bree Street Picnic Blanket.

Over a period of two months, public volunteers have helped The MAAK x Picnic sew community-scale picnic blankets, which were rolled out for a day of food, music, and playful public interventions. Anyone could join and volunteers assisted us to make coleslaw that would become the filling for our 20-metre sandwich. The coleslaw ingredients were all combined in a huge tarp by volunteers shaking and raking the salad! View the making of the slaw here.

The Bree Street Picnic Blanket is part of an ongoing research and public art project that explores collective-making as a tool to grow community and activate public space. Sewn together with volunteers, bespoke blankets are used as soft public infrastructure to prompt questions about how to make cities more human-centered, welcoming, comfortable and fun.

This project was part of Young Urbanists’ car-free street experiment. 🦓🛣️

Read more about the project here on The Maak's website.

Project Directors

🪡 ART DIRECTION, PROJECT FACILITATION by The Maak and Picnic (Faith Shields)

The Kitchen

🍞 SANDWICH PARTY by us.

The Stage

🎷 LIVE JAZZ + DJs by The Jazz Cult. Sound by A11 Agency.

The Living Room

🏗️ PROTOSCAPE by Lebo Kekana x NISH Design – A modular installation redefining how we engage with space and art.

The Formal Lounge + Scullery

🎨 DECOR + STYLING by The Lookbook

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Our team recently gave a talk at 100% Design in Cape Town and Joburg on the Future Talks stages. The food fight-themed talks were an investigation into the ways in which one could use food to draw attention to global problems in our food system, and hopefully find solutions too.

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Studio H is aiming to collate the world's biggest database featuring women-owned and women-led food and drinks businesses from South Africa and Africa, nominated by our community and curated by us.

Nominate your favourite women in food.

THE CLIENT

Lemkus

THE BRIEF

Curate a menu and produce the early access VIP dinner for the Air Jordan 1 '85 OG

THE RESULT

Inspired by Michael Jordan’s favourite foods, the menu paid homage to his legacy while creating a memorable dining experience for 23 VIP guests – his iconic jersey number. The first course featured a “Bred Basket” with local flair, including freshly grilled roosterkoek and black sesame-infused bread, served with biltong butter and smoortjie. The main course was flame-grilled ribeye with classic sharing sides – Caesar salad, garlic-infused creamed spinach, and grilled pumpkin pie with maple glaze. (Each ribeye was seared with the Jumpman logo, adding a bold tribute to the sneaker legend.) Dessert paid tribute to comfort food with an ice cream cookie sandwich.

THE TEAM

Concept, experience design, menu design, culinary curation: Studio H, Kosgangsta

Chef: Strone Henry (Kosgangsta), Ashleigh Frans

Food collaborators: Cream of the Crop