OOI (Only One Ingredient) embodies Studio H’s approach to event dining. A conceptual food offering, focused on one ingredient or theme, that is designed by our team and executed by our chefs — for events of any size or scale.
Event posters and concept: Hoick
OOI (Only One Ingredient) embodies Studio H’s approach to event dining. A conceptual food offering, focused on one ingredient or theme, that is designed by our team and executed by our chefs — for events of any size or scale.
Event posters and concept: Hoick
Dutoit
Collaborate with a group of artisans to create apple pie-inspired goods in celebration of Apple Pie Day and Mother's Day. These creations should be shareable on social media and included in hampers for a few lucky winners.
A limited edition, edible apple pie perfume, inspired by the memories of our moms' apple pies, whipped up with love and nostalgia. We teamed up with Lorraine Loots, Miss Lucky Pony and Sweet LionHeart to bring you a range of apple pie creations, including a teeny-tiny apple pie masterpiece, a handcrafted ceramic fruit bowl, a yummy apple pie traylette and, of course, an edible apple pie fragrance straight out of our kitchen.
Concept and production: Studio H
Photos: Nikki Symons
Dutoit
Collaborate with a group of artisans to create apple pie-inspired goods in celebration of Apple Pie Day and Mother's Day. These creations should be shareable on social media and included in hampers for a few lucky winners.
A limited edition, edible apple pie perfume, inspired by the memories of our moms' apple pies, whipped up with love and nostalgia. We teamed up with Lorraine Loots, Miss Lucky Pony and Sweet LionHeart to bring you a range of apple pie creations, including a teeny-tiny apple pie masterpiece, a handcrafted ceramic fruit bowl, a yummy apple pie traylette and, of course, an edible apple pie fragrance straight out of our kitchen.
Concept and production: Studio H
Photos: Nikki Symons
THE CLIENT
Weylandts
THE JOB
Design a corn-themed food installation for the launch of the Weylandts x Thebe Magugu collab during Cape Town Furniture Week
THE MENU
Grilled corn disks with spicy Nik Naks dust
Cheesy corn fritters
Amagwinya with corn and bacon filling
Corn Flakes brittle
Steamed cornbread
Caramel popcorn bracelets
Cornbread cake with xigugu custard and whipped crème fraîche, covered in popcorn
Concept and menu design: Studio H
Chefs: Mia Everson, Faith Sotondoshe
Art direction for Weylandts: Sanri Pienaar
THE CLIENT
Weylandts
THE JOB
Design a corn-themed food installation for the launch of the Weylandts x Thebe Magugu collab during Cape Town Furniture Week
THE MENU
Grilled corn disks with spicy Nik Naks dust
Cheesy corn fritters
Amagwinya with corn and bacon filling
Corn Flakes brittle
Steamed cornbread
Caramel popcorn bracelets
Cornbread cake with xigugu custard and whipped crème fraîche, covered in popcorn
Concept and menu design: Studio H
Chefs: Mia Everson, Faith Sotondoshe
Art direction for Weylandts: Sanri Pienaar
THE CLIENT
YPO
THE JOB
YPO and Private Clients by Old Mutual Wealth Art Fair VIP Cocktail event
THE BRIEF
Design a cocktail event at 21 Nettleton for VIP clients attending the Art Fair
THE MENU
In an ongoing commitment and in alignment with the Zeitz Mocaa VIP Gala Collateral Programme’s manifesto, we celebrated women-owned and women-led businesses with this menu by using only ingredients and products from suppliers that fit these criteria.
Food prepared by Chef Mmabatho Molefe
Bar and setup by Angelique Smith
Concept and production by Studio H
Staffing by Hero Events
Piano by Leah Patterson-Jones
Thank you
Amy Ellenbogen
Hamseh
Photos x @danielazondagh
THE CLIENT
YPO
THE JOB
YPO and Private Clients by Old Mutual Wealth Art Fair VIP Cocktail event
THE BRIEF
Design a cocktail event at 21 Nettleton for VIP clients attending the Art Fair
THE MENU
In an ongoing commitment and in alignment with the Zeitz Mocaa VIP Gala Collateral Programme’s manifesto, we celebrated women-owned and women-led businesses with this menu by using only ingredients and products from suppliers that fit these criteria.
Food prepared by Chef Mmabatho Molefe
Bar and setup by Angelique Smith
Concept and production by Studio H
Staffing by Hero Events
Piano by Leah Patterson-Jones
Thank you
Amy Ellenbogen
Hamseh
Photos x @danielazondagh
By Holly Beaton
Studio H always has something intriguing in the works, and for their birthday celebration, they unveiled an extraordinary pop-up experience; characterised by their distinct attention to detail and generosity. On arrival, we were ushered into a room housing a dream realised for those of us who favour savoury delights as our first choice: a massive birthday cake adorned with hundreds of candles. Could I have ever imagined experiencing such a colossal cake, drawn from flavours inspired by South Africa's diverse culinary repertoire, and for it to be savoury nogal? The cake featured a half-half combination of 'braai snoek pâté terrine with apricot jam' and 'fior di latte layered braaibroodjie' with cream cheese icing – the perfect introduction for our palates of what was ahead.
Once guests had tucked into a piece of savoury cake, we were guided upstairs – to a dining space, where we were welcomed by a table-scape showcasing the colour-blocking, diversity of objects and proportions signature to Studio H’s bold design-vision. Guided by the number 12 dotted all over – from a stackable, 12-piece bread thread on a needle, to a centre piece in their signature primary colours of blue, red and yellow – with oversized tomatoes and edible menus hanging overhead – the centre-piece continued to delight us all as we uncovered each new, surprising detail.
This is Studio H’s liminal world of merging the fantastical with the realistic, the deliberate with the playful, and in collaboration with Chef Jen, the menu was an exploration rooted in the number 12, with time serving as the guiding principle. Each dish during their mindful dinner was temporally-rooted across technique, ingredient, and presentation – underpinned by the intangible force of nostalgia and ultimately; the joy and wonder that serves as the basis for all their endeavours.
The culinary journey began with a reimagined ‘Salad Valley’, a throwback to the Waldorf salad – perennially refreshing and nostalgic. Featuring stacked baby gem lettuce leaves, 12-minute smoked grapes, 12-hour pickled apples, a 12-spice pecan nut crunch, alongside celeriac, celery, green beans, and a creamy dressing whipped up in just 12 seconds; served in diner-style baskets. Incredible.
Then, custom ‘KFC’ buckets arrived at the table – filled with NikNaks beer brined buttermilk fried chicken and chips, served with melrose sauce in wax sealed mini-pots; a throwback that centred one of the best snacks tucked into the memory-bank of every South African.
Next, we were treated to a whiskey-glazed, pressed beef rib slow-cooked for a diligent 100 hours, accompanied by charred creamy corn and a tangy fermented carrot pickle. For this course, we were invited to use Githan Coopoo’s custom cutlery – silverware that had been moulded by the heft of clay, adding a weight to the eating experience which invited us to eat slowly, while the dish itself was served on Studio H’s Mindful Eating Plate by The Detailsmith, featuring cheeky anecdotes revealed with each mouthful; inviting each of our conscience to the fore.
For dessert, ‘Honey Honey’ was an homage to one of the most iconic ageing processes; cheese, an ingredient that gets better with the guiding hand of time. This course was a delightful gingerbread sourdough cookie sandwich filled with fynbos honey brûlée, with shaved 12-month-aged Klein River cheese and a honeycomb crunch.
With bellies full and conversations still rumbling, we were invited to return downstairs; to a communal 5-metre-long Moerkoffie swirl fudge, served with giant Koffie Cookies, coffee – and the option to take home tin-foil swans as mementos. Lasty, a delightful ‘Thyme For Bed’ palate cleanser – resting on wooden toothbrushes waited for us at the exit, with a dollop of thyme and lemon marshmallow tonic. A final, tart and herbaceous mouthful before heading home with our foil swans tucked under our arms.
Studio H gifted us, on their birthday – and I think this sums up the Studio’s essence. Each aspect of the experience was a demonstration of their instinctive understanding of food as a communal experience, in which the senses, memory and emotions work together to evoke new perspectives on how we can engage with the world around us. What will they dream up next? It's hard to conceive; but they’ll need more than another twelve years – to many, many more.
The menu and wine pairing
Course 1
Birthday cake: half-and-half (braai snoek pâte terrine with pickled apricot jam) + (fior di latte layered braaibroodjie) topped with cream cheese
Ambeloui MCC 2012
Course 2
Waldorf inspired stack salad, served inside an iceberg lettuce bowl, with 12 min smoked grapes, 12 hour pickled apple, 12 spice pecan nut crunch and 12 sec creamy dressing
Sijnn White 2012
A dozen micro Marmite crouton loaves, served with micro butter
Course 3
NikNaks bucket: NikNaks beer brined buttermilk fried chicken served with Melrose sauce
Course 4
Super slow beef: Aged 100-hour braised whisky/balsamic glazed beef rib with creamy corn and fermented carrot pickle
Crystallum Bona Fide 2012
Course 5
Honey, honey: Gingerbread sourdough cookie sandwich with fynbos honey brûlée, shaved 12 month Klein River cheese and honeycomb crunch
Course 6
Moerkoffie fudge: 5m long moerkoffie swirl fudge with oversized koffiekoekies
Thank you:
Mindful cutlery: Githan Coopoo
Mindful crockery: The Detailsmith
Birthday candles: Okra Candle
Chef: Jenny Ward
Kitchen Team: Fifi Kusotera, Kabelo Luhle Tala, Ntomboxolo Sidoda, Anake Ngagela
Studio H: JC Landman, Eviwe Qubelo
Event creative director: Nikki Symons
Photos: Daniela Zondagh
Music: Andy Aichison (A11)
Wine curation: Matthew Freemantle, Leo's
Birthday cake: Sweet LionHeart x Chef Jen
Fudge: Afrikoa
Butter: Cream of the Crop
Graphic design: Hoick
Concept: Hannerie Visser, JC Landman
By Holly Beaton
Studio H always has something intriguing in the works, and for their birthday celebration, they unveiled an extraordinary pop-up experience; characterised by their distinct attention to detail and generosity. On arrival, we were ushered into a room housing a dream realised for those of us who favour savoury delights as our first choice: a massive birthday cake adorned with hundreds of candles. Could I have ever imagined experiencing such a colossal cake, drawn from flavours inspired by South Africa's diverse culinary repertoire, and for it to be savoury nogal? The cake featured a half-half combination of 'braai snoek pâté terrine with apricot jam' and 'fior di latte layered braaibroodjie' with cream cheese icing – the perfect introduction for our palates of what was ahead.
Once guests had tucked into a piece of savoury cake, we were guided upstairs – to a dining space, where we were welcomed by a table-scape showcasing the colour-blocking, diversity of objects and proportions signature to Studio H’s bold design-vision. Guided by the number 12 dotted all over – from a stackable, 12-piece bread thread on a needle, to a centre piece in their signature primary colours of blue, red and yellow – with oversized tomatoes and edible menus hanging overhead – the centre-piece continued to delight us all as we uncovered each new, surprising detail.
This is Studio H’s liminal world of merging the fantastical with the realistic, the deliberate with the playful, and in collaboration with Chef Jen, the menu was an exploration rooted in the number 12, with time serving as the guiding principle. Each dish during their mindful dinner was temporally-rooted across technique, ingredient, and presentation – underpinned by the intangible force of nostalgia and ultimately; the joy and wonder that serves as the basis for all their endeavours.
The culinary journey began with a reimagined ‘Salad Valley’, a throwback to the Waldorf salad – perennially refreshing and nostalgic. Featuring stacked baby gem lettuce leaves, 12-minute smoked grapes, 12-hour pickled apples, a 12-spice pecan nut crunch, alongside celeriac, celery, green beans, and a creamy dressing whipped up in just 12 seconds; served in diner-style baskets. Incredible.
Then, custom ‘KFC’ buckets arrived at the table – filled with NikNaks beer brined buttermilk fried chicken and chips, served with melrose sauce in wax sealed mini-pots; a throwback that centred one of the best snacks tucked into the memory-bank of every South African.
Next, we were treated to a whiskey-glazed, pressed beef rib slow-cooked for a diligent 100 hours, accompanied by charred creamy corn and a tangy fermented carrot pickle. For this course, we were invited to use Githan Coopoo’s custom cutlery – silverware that had been moulded by the heft of clay, adding a weight to the eating experience which invited us to eat slowly, while the dish itself was served on Studio H’s Mindful Eating Plate by The Detailsmith, featuring cheeky anecdotes revealed with each mouthful; inviting each of our conscience to the fore.
For dessert, ‘Honey Honey’ was an homage to one of the most iconic ageing processes; cheese, an ingredient that gets better with the guiding hand of time. This course was a delightful gingerbread sourdough cookie sandwich filled with fynbos honey brûlée, with shaved 12-month-aged Klein River cheese and a honeycomb crunch.
With bellies full and conversations still rumbling, we were invited to return downstairs; to a communal 5-metre-long Moerkoffie swirl fudge, served with giant Koffie Cookies, coffee – and the option to take home tin-foil swans as mementos. Lasty, a delightful ‘Thyme For Bed’ palate cleanser – resting on wooden toothbrushes waited for us at the exit, with a dollop of thyme and lemon marshmallow tonic. A final, tart and herbaceous mouthful before heading home with our foil swans tucked under our arms.
Studio H gifted us, on their birthday – and I think this sums up the Studio’s essence. Each aspect of the experience was a demonstration of their instinctive understanding of food as a communal experience, in which the senses, memory and emotions work together to evoke new perspectives on how we can engage with the world around us. What will they dream up next? It's hard to conceive; but they’ll need more than another twelve years – to many, many more.
The menu and wine pairing
Course 1
Birthday cake: half-and-half (braai snoek pâte terrine with pickled apricot jam) + (fior di latte layered braaibroodjie) topped with cream cheese
Ambeloui MCC 2012
Course 2
Waldorf inspired stack salad, served inside an iceberg lettuce bowl, with 12 min smoked grapes, 12 hour pickled apple, 12 spice pecan nut crunch and 12 sec creamy dressing
Sijnn White 2012
A dozen micro Marmite crouton loaves, served with micro butter
Course 3
NikNaks bucket: NikNaks beer brined buttermilk fried chicken served with Melrose sauce
Course 4
Super slow beef: Aged 100-hour braised whisky/balsamic glazed beef rib with creamy corn and fermented carrot pickle
Crystallum Bona Fide 2012
Course 5
Honey, honey: Gingerbread sourdough cookie sandwich with fynbos honey brûlée, shaved 12 month Klein River cheese and honeycomb crunch
Course 6
Moerkoffie fudge: 5m long moerkoffie swirl fudge with oversized koffiekoekies
Thank you:
Mindful cutlery: Githan Coopoo
Mindful crockery: The Detailsmith
Birthday candles: Okra Candle
Chef: Jenny Ward
Kitchen Team: Fifi Kusotera, Kabelo Luhle Tala, Ntomboxolo Sidoda, Anake Ngagela
Studio H: JC Landman, Eviwe Qubelo
Event creative director: Nikki Symons
Photos: Daniela Zondagh
Music: Andy Aichison (A11)
Wine curation: Matthew Freemantle, Leo's
Birthday cake: Sweet LionHeart x Chef Jen
Fudge: Afrikoa
Butter: Cream of the Crop
Graphic design: Hoick
Concept: Hannerie Visser, JC Landman
In a world where teaching healthy eating habits and responsible food choices to children has become more crucial than ever, we are thrilled to announce the launch of our Kids Food Studio digital recipe and activity book. This innovative and engaging document is designed to empower children aged 5 to 12, with essential skills and knowledge (from kitchen basics to the food rainbow), allowing them to foster a positive bond with food from an early age.
Kids Food Studio is more than just a resource; it's a dynamic experience that takes young learners on a food adventure.
Buy the little KIDS FOOD STUDIO recipe and activity book.
Recipes: Rowan Hackley, Kabelo Tala, Juwan Beyers
Graphic design: Casper Schutte
In a world where teaching healthy eating habits and responsible food choices to children has become more crucial than ever, we are thrilled to announce the launch of our Kids Food Studio digital recipe and activity book. This innovative and engaging document is designed to empower children aged 5 to 12, with essential skills and knowledge (from kitchen basics to the food rainbow), allowing them to foster a positive bond with food from an early age.
Kids Food Studio is more than just a resource; it's a dynamic experience that takes young learners on a food adventure.
Buy the little KIDS FOOD STUDIO recipe and activity book.
Recipes: Rowan Hackley, Kabelo Tala, Juwan Beyers
Graphic design: Casper Schutte
Design and curate a Dine & Design event
The inaugural Dine & Design dinner, hosted at Tiny Empire, was the opening of Design Week 2023 and a celebration of 30 years of House & Leisure and Decorex. We wanted all guests to be able to celebrate in one space, but also create a relaxed environment that felt like an intimate dinner party. So guests enjoyed starters and desserts together, and mains was served at various intimate dinner spaces, hosted and created by House & Leisure's team of editors.
Our starter course was an ode to millets. Handmade millet crisps were served in Niknaks packets, symbolising that (due to various complex reasons) maize replaced millet as a staple crop across the continent. The millet crisps were flavoured with maize chip dust made from chips that the guests brought to the dinner.
Main course was served by chef PJ Vadas and the Vadas team from Spier Wine Farm.
The dessert, prepared by the Studio H team, was a banana party - an assortment of banoffee pie, fresh bananas, banana candies, banana perfume and a banana soundtrack.
Host venue: Tiny Empire
Event hosts: House & Leisure, Decorex
Dinner party hosts: Charl Edwards, Bielle Bellingham, Sumien Brink, Karen Dudley, Tracy-Lee Lynch, Stevie Whiteman
Main course: PJ Vadas
Wine: Spier Wine Farm
Floral design: Mr Munro
Concept, starters, dessert: Studio H
Design and curate a Dine & Design event
The inaugural Dine & Design dinner, hosted at Tiny Empire, was the opening of Design Week 2023 and a celebration of 30 years of House & Leisure and Decorex. We wanted all guests to be able to celebrate in one space, but also create a relaxed environment that felt like an intimate dinner party. So guests enjoyed starters and desserts together, and mains was served at various intimate dinner spaces, hosted and created by House & Leisure's team of editors.
Our starter course was an ode to millets. Handmade millet crisps were served in Niknaks packets, symbolising that (due to various complex reasons) maize replaced millet as a staple crop across the continent. The millet crisps were flavoured with maize chip dust made from chips that the guests brought to the dinner.
Main course was served by chef PJ Vadas and the Vadas team from Spier Wine Farm.
The dessert, prepared by the Studio H team, was a banana party - an assortment of banoffee pie, fresh bananas, banana candies, banana perfume and a banana soundtrack.
Host venue: Tiny Empire
Event hosts: House & Leisure, Decorex
Dinner party hosts: Charl Edwards, Bielle Bellingham, Sumien Brink, Karen Dudley, Tracy-Lee Lynch, Stevie Whiteman
Main course: PJ Vadas
Wine: Spier Wine Farm
Floral design: Mr Munro
Concept, starters, dessert: Studio H
V&A Waterfront Makers Landing
Develop a kids food curriculum
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.
V&A Waterfront Makers Landing
Develop a kids food curriculum
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.
Orchard on 25 for Don Julio South Africa
In celebration of World Tequila Month, we were tasked with crafting special media drops for Don Julio.
Delivery of time-sensitive Man in the Hat ice sculptures with a hidden message inside and beautifully crafted tequila box & goodies.
Studio H
Orchard on 25 for Don Julio South Africa
In celebration of World Tequila Month, we were tasked with crafting special media drops for Don Julio.
Delivery of time-sensitive Man in the Hat ice sculptures with a hidden message inside and beautifully crafted tequila box & goodies.
Studio H
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.
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.
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.
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.
M-Net
Conceptualise a dinner for the MasterChef South Africa sponsons and guests for Earth Hour 2021.
Amidst accelerating climate change and staggering biodiversity loss, Earth Hour continues to inspire millions of people to take action for our planet and nature. Every year, at 20:30 on the last Saturday of March, supporters in over 190 countries and territories unite, taking action on and raising awareness of the issues facing our one home.
With MasterChef South Africa’s commitment to sustainability and the environment, it was only apt to host the official sponsor’s dinner on Earth Hour 2022. This dinner was attended by 80 of the main sponsors, associated sponsors, contestants and judges, DStv Rewards Winners, production agency and members of the media. The dinner was prepared by Chefs Mmabatho Molefe and Bertus Basson, and the canapés were served on ‘Shellegance’ by local artist Lucie De Moyencourt.
Venue: Makers Landing
Sponsors: M-Net, DStv Rewards, Pick ‘n Pay, V&A Waterfront, Makers Landing
Associated sponsors: @home, Hisense
Chefs: Eike by Bertus Basson, Mmabatho Molefe, Emazulwini
Canapé plates: Lucie de Moyencourt
M-Net
Conceptualise a dinner for the MasterChef South Africa sponsons and guests for Earth Hour 2021.
Amidst accelerating climate change and staggering biodiversity loss, Earth Hour continues to inspire millions of people to take action for our planet and nature. Every year, at 20:30 on the last Saturday of March, supporters in over 190 countries and territories unite, taking action on and raising awareness of the issues facing our one home.
With MasterChef South Africa’s commitment to sustainability and the environment, it was only apt to host the official sponsor’s dinner on Earth Hour 2022. This dinner was attended by 80 of the main sponsors, associated sponsors, contestants and judges, DStv Rewards Winners, production agency and members of the media. The dinner was prepared by Chefs Mmabatho Molefe and Bertus Basson, and the canapés were served on ‘Shellegance’ by local artist Lucie De Moyencourt.
Venue: Makers Landing
Sponsors: M-Net, DStv Rewards, Pick ‘n Pay, V&A Waterfront, Makers Landing
Associated sponsors: @home, Hisense
Chefs: Eike by Bertus Basson, Mmabatho Molefe, Emazulwini
Canapé plates: Lucie de Moyencourt
100+ Flavours is a report of South Africa’s iconic ingredients, recipes, cooking methods and culinary tools. It showcases the overlapping influences – ancient and modern, urban and rural – that have created regional and cultural variations on shared themes – vetkoek meets magwinya, tšhotlo fuses with fynvleis, and bunny chows become kota and spathlos. The report highlights – in a comprehensive yet easy-to-understand way – the major impact that the ravages of colonialism, apartheid, poverty and dispossession have had on who consumes what, where and how often in South Africa. It also draws attention to the insightful social, economic, political, and psychological local stories that are infused into every spoon of soured sorghum ting and each bite of biltong. There is a tale to be told through every mouthful of mebos and each crunch of madzhulu termites. And there are ancestral acknowledgements in every sip of amasi, boegoebrandewyn and umqombothi.
Concept: Studio H
Copy and research: Dr Anna Trapido
Copy editing, publishing: Hannerie Visser, JC Landman
Styling: Juwan Beyers
Photography: Ashleigh Frans, Daniela Zondagh
Graphic Design: Hoick
100+ Flavours is a report of South Africa’s iconic ingredients, recipes, cooking methods and culinary tools. It showcases the overlapping influences – ancient and modern, urban and rural – that have created regional and cultural variations on shared themes – vetkoek meets magwinya, tšhotlo fuses with fynvleis, and bunny chows become kota and spathlos. The report highlights – in a comprehensive yet easy-to-understand way – the major impact that the ravages of colonialism, apartheid, poverty and dispossession have had on who consumes what, where and how often in South Africa. It also draws attention to the insightful social, economic, political, and psychological local stories that are infused into every spoon of soured sorghum ting and each bite of biltong. There is a tale to be told through every mouthful of mebos and each crunch of madzhulu termites. And there are ancestral acknowledgements in every sip of amasi, boegoebrandewyn and umqombothi.
Concept: Studio H
Copy and research: Dr Anna Trapido
Copy editing, publishing: Hannerie Visser, JC Landman
Styling: Juwan Beyers
Photography: Ashleigh Frans, Daniela Zondagh
Graphic Design: Hoick
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to create a conceptual and functional design to AMPLIFY an Olympic urban sports centre located in Nantes Park, Athlone.
Battery Park, a vibrant urban park in the heart of Cape Town, served as the venue for the awards ceremony. The theme was brought to life through an immersive experience featuring amplified food and entertainment (including a 10-metre-long irostile, 1-metre-long sosaties and 100L of breyani), interactive elements, and an oversized newspaper showcasing the finalists' entries.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Seven Colours Eatery, Yoraya Nydoo
DJs: Ready D, Kixi
Graphic design: Spook Design Co.
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to create a conceptual and functional design to AMPLIFY an Olympic urban sports centre located in Nantes Park, Athlone.
Battery Park, a vibrant urban park in the heart of Cape Town, served as the venue for the awards ceremony. The theme was brought to life through an immersive experience featuring amplified food and entertainment (including a 10-metre-long irostile, 1-metre-long sosaties and 100L of breyani), interactive elements, and an oversized newspaper showcasing the finalists' entries.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Seven Colours Eatery, Yoraya Nydoo
DJs: Ready D, Kixi
Graphic design: Spook Design Co.
Crowd-sourced food design: Hannerie was a speaker at the 2022 Design Summit at 100 Percent Design Africa. As part of her presentation the audience took part in a crowd-sourced food design experiment. The Happy Cake Project in collaboration with Sweet LionHeart, aimed to design the world’s happiest cake. At the Summit we presented a Beta version of the cake for everyone to taste: Kefir and cacao nib chocolate cake with honey and mucuna Swiss meringue buttercream. We asked the audience to design version 2.0 of the cake with us by voting for various options through a cloud-based platform. The audience voted that the next cake would be:
Cake flavours: Dark chocolate (1st choice) and Sourdough honey (2nd option)
Filing and icing: Bee pollen buttercream (1st choice) & Lavender buttercream (2nd option)
Colour: Yellow
Eaten with: Your hands
Listen while eating: Happy by Pharrell Willliams
Crowd-sourced food design: Hannerie was a speaker at the 2022 Design Summit at 100 Percent Design Africa. As part of her presentation the audience took part in a crowd-sourced food design experiment. The Happy Cake Project in collaboration with Sweet LionHeart, aimed to design the world’s happiest cake. At the Summit we presented a Beta version of the cake for everyone to taste: Kefir and cacao nib chocolate cake with honey and mucuna Swiss meringue buttercream. We asked the audience to design version 2.0 of the cake with us by voting for various options through a cloud-based platform. The audience voted that the next cake would be:
Cake flavours: Dark chocolate (1st choice) and Sourdough honey (2nd option)
Filing and icing: Bee pollen buttercream (1st choice) & Lavender buttercream (2nd option)
Colour: Yellow
Eaten with: Your hands
Listen while eating: Happy by Pharrell Willliams
FOOD XX, founded by Studio H in 2018, is a movement dedicated to empowering and celebrating women in the food and drinks industry.What is FOOD XX WEEK?Because one day just isn't enough, we've expanded FOOD XX into a four-day programme of epic events and collaborations. FOOD XX WEEK offers an interactive opportunity to celebrate women-owned food & drinks businesses. It will also mark the launch of the FOOD XX City Guides - Studio H’s ever-growing directory of businesses and programmes that highlight women entrepreneurs.
The week culminates with the FOOD XX Market on 29 & 30 July at the Oranjezicht City Farm Market. This iconic (and woman-owned) weekend destination is putting their best femme forward by showcasing their incredible women entrepreneur network. Food enthusiasts can expect a feast for the senses, wine tastings, special menu collaborations, cooking demos, book signings and more. Check out the lineup below and on @fxxd_xx, and visit the socials of the various businesses listed for more info.
This calendar has been specially curated for FOOD XX WEEK and involve layers of collaboration between many businesses:
26 JULY: Preparty at Leo's Wine Bar x Mondvol Soet x Austen Gorden
27 JULY: Intimate book signing with Khanyisa Malabi at JAN Innovation Studio
27 JULY: Getting Bubbly! Genevieve MCC & Ever Peckish collaboration
27 JULY: Sepials Kitchen Workshop - Gochujang and (her famous) Korean Fried Chicken
28 JULY: Popup dinner with Chef Jenny Ward at Hope Distillery cocktail bar, StrangeLove
29 JULY: Utano Kitchen's Vegginista plant-focused cooking class at Makers Landing
29 JULY: Odd Plate Fundraising Lunch with NOSH at Oakfield Farm
29 JULY: Conversations and revival through food with Folio and Food I Love You
30 JULY: Beijing Opera takeover at Acid Wine Bar for Last Sunday Art Brunch celebration
30 JULY: Cocktails vs Food - A heritage-inspired feast at One Park
30 JULY: Book signing with Loubie Rusch at OZCF
30 JULY: Cake creative - build your own cake with The Velvet Cake Co
29 & 30 JULY: FOOD XX at OZCF Market - a spectacular culmination
FOOD XX, founded by Studio H in 2018, is a movement dedicated to empowering and celebrating women in the food and drinks industry.What is FOOD XX WEEK?Because one day just isn't enough, we've expanded FOOD XX into a four-day programme of epic events and collaborations. FOOD XX WEEK offers an interactive opportunity to celebrate women-owned food & drinks businesses. It will also mark the launch of the FOOD XX City Guides - Studio H’s ever-growing directory of businesses and programmes that highlight women entrepreneurs.
The week culminates with the FOOD XX Market on 29 & 30 July at the Oranjezicht City Farm Market. This iconic (and woman-owned) weekend destination is putting their best femme forward by showcasing their incredible women entrepreneur network. Food enthusiasts can expect a feast for the senses, wine tastings, special menu collaborations, cooking demos, book signings and more. Check out the lineup below and on @fxxd_xx, and visit the socials of the various businesses listed for more info.
This calendar has been specially curated for FOOD XX WEEK and involve layers of collaboration between many businesses:
26 JULY: Preparty at Leo's Wine Bar x Mondvol Soet x Austen Gorden
27 JULY: Intimate book signing with Khanyisa Malabi at JAN Innovation Studio
27 JULY: Getting Bubbly! Genevieve MCC & Ever Peckish collaboration
27 JULY: Sepials Kitchen Workshop - Gochujang and (her famous) Korean Fried Chicken
28 JULY: Popup dinner with Chef Jenny Ward at Hope Distillery cocktail bar, StrangeLove
29 JULY: Utano Kitchen's Vegginista plant-focused cooking class at Makers Landing
29 JULY: Odd Plate Fundraising Lunch with NOSH at Oakfield Farm
29 JULY: Conversations and revival through food with Folio and Food I Love You
30 JULY: Beijing Opera takeover at Acid Wine Bar for Last Sunday Art Brunch celebration
30 JULY: Cocktails vs Food - A heritage-inspired feast at One Park
30 JULY: Book signing with Loubie Rusch at OZCF
30 JULY: Cake creative - build your own cake with The Velvet Cake Co
29 & 30 JULY: FOOD XX at OZCF Market - a spectacular culmination
V&A Waterfront
Lead curator, Makers Landing
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.
Photo: Ashleigh Frans
V&A Waterfront
Lead curator, Makers Landing
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.
Photo: Ashleigh Frans
Embassy of Food, Dutch Design Week 2017, Curated by Marije Vogelzang
A speculative project imagining the food system in a world where we have only sea water. This project was named by Dezeen as one of 10 most sustainable future foods at DDW 2017.
Following from the installation, Studio H hosted a number of waterless dinners, which imagined the future of food if the water used for agriculture was sea water. The menu included items like fried ostrich egg, strawberry camel milk ice cream and carrot fruit loops. Paired with this were water wise beverages, such as waterless cocktails and beer brewed with sea water.
Embassy of Food, Dutch Design Week 2017, Curated by Marije Vogelzang
A speculative project imagining the food system in a world where we have only sea water. This project was named by Dezeen as one of 10 most sustainable future foods at DDW 2017.
Following from the installation, Studio H hosted a number of waterless dinners, which imagined the future of food if the water used for agriculture was sea water. The menu included items like fried ostrich egg, strawberry camel milk ice cream and carrot fruit loops. Paired with this were water wise beverages, such as waterless cocktails and beer brewed with sea water.
V&A Waterfront
Studio H designed a residency programme and pop-up space at Makers Landing, introducing the next generation of chefs with a popup restaurant concept which invites rising stars to take up residency in a bigger restaurant space, giving them an opportunity to get a taste of running a full-scale restaurant.
Restaurant design: CLOUT
Interior architect: Walter Train, Tracy-Lee Lynch
Photos: Paris Brummer
V&A Waterfront
Studio H designed a residency programme and pop-up space at Makers Landing, introducing the next generation of chefs with a popup restaurant concept which invites rising stars to take up residency in a bigger restaurant space, giving them an opportunity to get a taste of running a full-scale restaurant.
Restaurant design: CLOUT
Interior architect: Walter Train, Tracy-Lee Lynch
Photos: Paris Brummer
Laphroaig
Create a media drop for Laphroaig.
Eau de Laphroaig – Studio H conceptualised and developed Eau de Laphroaig, a bespoke fragrance that is an ode to the peaty shores of Islay, home of Laphroaig whisky. For the bottles, we collaborated with Cape Town-based ceramicists Vorster & Braye to design a hand-crafted ceramic decanter that complements the gentle earthy notes of the perfume, and we worked with Spook design on the linen-covered packaging.
Voster and Braye
Juwan Beyers
JC Landman
Retha Ericsson
Casper Schutte, Spook
Photos and videos: Daniela Zondagh, Juwan Beyers
Laphroaig
Create a media drop for Laphroaig.
Eau de Laphroaig – Studio H conceptualised and developed Eau de Laphroaig, a bespoke fragrance that is an ode to the peaty shores of Islay, home of Laphroaig whisky. For the bottles, we collaborated with Cape Town-based ceramicists Vorster & Braye to design a hand-crafted ceramic decanter that complements the gentle earthy notes of the perfume, and we worked with Spook design on the linen-covered packaging.
Voster and Braye
Juwan Beyers
JC Landman
Retha Ericsson
Casper Schutte, Spook
Photos and videos: Daniela Zondagh, Juwan Beyers
