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

Menu items shot against moody restaurant interior backdrop.

THE TEAM

Styling: Juwan Beyers, Studio H

Photos: Daniela Zondagh

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.

THE TEAM

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

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

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THE WORK

My work "Visnetten” was on show at in The Hague until the end of January 2022 as part of the show “Food For Thought” curated by Diana Wind. Recipe cards attached to embroidered fishing nets tell the story of a broken food system and the invisible people, often women, in that system. Visitors are encouraged to remove the cards with family recipes to expose the embroidery. Also on exhibition is my grandmother and great grandmother’s recipe book that’s been in our family for more than 100 years. Fishing net bags made by Weskusmandjie were for sale in the museum shop.

THANK YOU

This project could not have been possible without: Hilda Adams and the women whose story inspired this work.

Embroidery by Keiskamma Art Project: Veronica Betani, Nombulelo Paliso, Bonelwa Paliso, Setyenzwa Mangwana, Esethu Makubalo, Nokuzola Mvaphants, Thabisa Gusha, Fikiswa Madlingozi, Sanela Maxengana

Graphic design: Casper Schutte

Special thanks to: Michaela Howse, Tracy Lee Lynch, Hendrik Coetzee

Museum Rijswijk: DianaArnault, Astrid, Anneke and the rest of the most wonderful, helpful and passionate team of people.

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

Scape Magazine

THE BRIEF

Create three installations (including something to eat and drink) for the SCAPE Trade Show that tie in with the overarching theme of ‘What If’, where we will be pushing the boundaries of convention, unravelling the threads of possibility, and weaving narratives that bridge the gap between the fantastical and the tangible.

THE RESULT

G&Sea

What if you could harvest or drink sea water? SCAPE & Studio H in collaboration with Pienaar & Son presents G&Sea, a salty and delicious cocktail of origin the Atlantic Ocean. This concept challenges our palate and perception, exploring the fusion of taste, sustainability, and culinary creativity through a speculative scenario of a world where consuming sea water becomes a normal part of our diets. G&Sea sparks a dialogue about a future where our culinary boundaries know no bounds, inviting us to taste the unimaginable.

Veggie Lights

What if vegetables could power lights? SCAPE & Studio H in collaboration with Mr Munro explore the possibilities of a world in which ordinary fruit and vegetables could power our grid. Imagine these seemingly ordinary pantry staples become extraordinary power sources for generations to come.

Coffee Sausage

What if we could eat our coffee? SCAPE & Studio H in collaboration with Frankie Fenner Meat Merchants present a breakfast alternative of coffee-infused sausages. Picture a world where your morning ritual takes on a whole new dimension – a daily dose of energy isn't just sipped, but savoured as a culinary delight, allowing us to reimagine our culinary traditions.

THE TEAM

Concept and production: Studio H

G&Sea: Pienaar & Son Distillery

‍G&Sea label design: Koos Groenewald

‍Veggie Lights: Mr Munro Flowers

‍Coffee Sausage: Frankie Fenner Meat Merchants

‍Photos: Paris Brummer

THE CLIENT

Laphroaig

THE BRIEF

Design a sensory tasting kit for the iconic single malt Scotch, Laphroaig.

THE RESULT

The sensorial kit links the brand to the peaty hills of Islay through touch, taste, smell, hearing and sight, making for a memorable tasting experience wherever it is presented to the consumer.

THE TEAM

Design and production: Studio H

Photography: Daniela Zondagh

In case you haven’t noticed, we at Studio H are somewhat obsessed with potatoes. We love everything potato – from our very own custom-designed potato print font to potato pocket packaging design and summer potato salads. In our final newsletter for 2022, the Studio H team shared our favourite potato salad recipes. Try them, they’re super easy to make and taste pretty good too!

HANNERIE’S GRAN’S CONDENSED MILK MAYO POTATO SALAD

INGREDIENTS

• ½ packet bacon rashers
• 12 potatoes
• ¼ cup onion, finely diced
• 1 cup Nola mayonnaise
• 1 T milk
• 1/3 tin condensed milk
• salt to taste

METHOD

• Pre-heat the oven to 180 °C.
• Place the bacon rashers onto a baking sheet lined with baking paper and bake for 15 – 20 minutes, until golden and very crispy.
• Boil the potatoes until soft, and strain.
• Peel the potatoes while warm and cut into cubes.
• Mix the salt, onion, mayonnaise, milk and condensed milk together in a cup and add to a mixing bowl with the warm potatoes, and mix together.
• Crumble the bacon over the top.
• Serve cold.

JC'S NEW POTATO SALAD WITH AÏOLI

Inspired by the recipes of Yotam Ottolenghi

INGREDIENTS

For the potatoes:

• 1 kg baby potatoes
• 80 g salted butter
• 1 large onion
• 2 garlic cloves, crushed
• 1 t yellow mustard seeds, lightly crushed
• 2 t coriander seeds, lightly crushed
• 1 t Dijon mustard
• 1 lemon, juiced
• 200 g radishes, thinly sliced
• A bunch of dill, roughly torn

For the aïoli:

• 2 large garlic cloves, crushed
• 1 T Dijon mustard
• 1 large egg, plus 1 yolk
• 100 ml olive oil
• 100 ml sunflower oil
• 2 t lemon juice
• 4 T Greek-style yoghurt

METHOD

• Cook the potatoes in a large pot of salted boiling water for 15 – 20 minutes or until tender. Drain and cool.
• Cook the butter and onion in a large frying pan for 5 minutes or until turning translucent. Add the garlic and fry for another 5 minutes. Add the mustard seeds and coriander seeds, and fry until starting to smell fragrant. Add the Dijon mustard and juice of one lemon and mix. Transfer to a bowl.
• Transfer the cooled potatoes onto a clean work surface and use the flat side of a knife to lightly squash each one. Fry the potatoes in a little bit of oil in the oven at 180 °C  for 20 – 25 minutes or until starting to crisp up. Turn off the oven and leave the potatoes inside until completely cooled.
• In the meanwhile, make the aïoli by adding the garlic, one teaspoon of mustard, egg, yolk and ¼ teaspoon of salt into the small bowl of a food processor and blitzing until combined, about 10 seconds. With the machine still running, add both oils in a very slow and steady stream, until you have a loose, mayonnaise-like consistency. Transfer to a bowl, stir in the lemon juice, yoghurt and other teaspoon of mustard, and refrigerate until needed.
• Put the crispy smashed potatoes into a bowl and mix in the onion mixture.
• Spread the aïoli across a platter and pile the potatoes on top, followed by the finely sliced radishes. Finish with a grind of black pepper and lots of fresh dill.

JUWAN'S TANGY POTATO SALAD

INGREDIENTS

• 700 g potatoes
• 500 ml tangy mayonnaise
• 4 dill gherkins, chopped roughly  
• 6 white cocktail onions, quartered
• 1 t Aromat

METHOD

• Boil the potatoes whole with the skin on until soft, in salted water.
• Strain, then peel the potatoes while warm and cut into big cubes.
• Add the potato, while still warm, mayonnaise, gherkins, cocktail onions and Aromat into a large mixing bowl.
• Mix everything together, and allow some time in the fridge to infuse and develop the flavours.
• Serve cold.

ROWAN'S FAMILY POTATO SALAD

INGREDIENTS

• 16 medium-sized potatoes
• 2 cups mayonnaise
• 4 hard-boiled eggs, grated
• 2 T white sugar
• 2 t salt
• 2 T milk (optional)
• ¼ cup onion, finely grated
• ¼ cup parsley, chopped

METHOD

• Peel and cube the potatoes.
• Place the potatoes in a large pot and cover with salted water, bring to a boil.
• Reduce the heat to medium and simmer until potatoes are cooked, about 20 minutes.
• Once the potatoes are cooked, drain and set aside to cool.
• While the potatoes are cooling, add mayonnaise, milk and sugar to a bowl and mix through.
• Transfer cooled potatoes to a separate bowl, add grated eggs, onion and mayonnaise mixture.
• Stir ingredients until potatoes are evenly coated.
• Chill before serving,  for about 2 – 4 hours.
• Garnish with parsley and serve.

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THE CLIENT

Dutch Design Week

THE RESULT

We used residue water from fermented foods from around the world as perfumes, accompanied by printer-generated food insults to encapsulate the concept that, at the core, we all eat the same.

Residue waters from traditional fermented dishes, that are deemed worthless, were packaged as a range of high-end perfumes. They highlight how valuable the microbes in foods are to the human body. This range of anti-perfumes, representing countries from around the world, was accompanied by a food insults* printer to draw attention to the fact that often, horribly, cultures are ridiculed for their most precious and proudest national dishes. This interactive installation, where visitors are encouraged to smell and taste the anti-perfumes, serves as a reminder that we all eat the same.

All the insults were gathered from actual Youtube footage.

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

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

M-Net

THE BRIEF

Conceptualise a dinner for the MasterChef South Africa sponsons and guests for Earth Hour 2021.

THE RESULT

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.

THE TEAM

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

THE CLIENT

Laphroaig Taste Trailblazer

THE BRIEF

Create a brand masterclass for a campaign that aims to create affinity with new whisky drinkers.

THE RESULT

A masterclass, immersive sensorial installation and lunch that introduces the brand through tales of peat, salt and fire. Guests interact with a library of sensorial elements that link to the flavour pillars of the whisky, followed by an interactive brand presentation and fire-cooked lunch menu and whisky tasting.

THE TEAM

Concept, design and creative direction: Studio H

Venues: Cradle Boutique Hotel, Emazulwini Restaurant

Photos: Brendan Croft, Stacy Hart

​A homage to the humble bread basket - a generous gesture set on tables throughout the world. Weaving our ancient relationship with wheat into a timeless tradition of giving.

Originally shot and produced by the Studio H team for Chips! and then syndicated in Jan the Journal vol. 3.

Production and styling: Hendrik Coetzee

Photos: Marloes Haarmans

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THE CLIENT

V&A Waterfront, Makers Landing

THE BRIEF

Create an activation for the opening of Makers Landing.

THE RESULT

100 Flavours was an interpretation of a what a South African Food Museum could look like. The 100 Flavours exhibition, that ran for six months at Makers Landing in the V&A Waterfront, educated and inspired visitors with a gastronomic journey through South Africa’s iconic ingredients, recipes, cooking methods and culinary tools. Visitors could discover South Africa's edible past amid archaeological evidence of the earliest cooking over fire at Gauteng’s Cradle of Humankind; savour the first feasts with prehistoric Cape West Coast shellfish midden mounds; admire the creativity of the ancient honey hunters depicted in KZN’s San rock art and then marvel in a past-meets-present epicurean experience with a wild flower honey tasting. All the while walking amongst the foundations of the pre-colonial Khoi Camissa trading station.

THE TEAM

Concept, production and curation: Studio H

Installation production: Studio H, Ilana Swanepoel

Ingredient sourcing: Studio H and Sisanda Nxumalo

Research and copy: Dr Anna Trapido

Graphic design: Casper Schutte, Spook Design

Photos: Jan Ras, Woolworths Taste Magazine and Ashleigh Frans

THE CLIENT

Etienne Hanekom for Babylonstoren

THE BRIEF

One of our all-time favourite designers, Etienne Hanekom, asked us to contribute to the ‘Wine Aroma’ section of the brand new Wine Museum at Babylonstoren.

THE RESULT

We worked with Etienne and the Babylonstore wine makers to develop a range of perfumes that represent the key flavour notes of each of their wines.

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THE CLIENT

Laphroaig

THE BRIEF

Create a media drop for Laphroaig.

THE RESULT

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.

THE TEAM

Voster and Braye

Juwan Beyers

JC Landman

Retha Ericsson

Casper Schutte, Spook

Photos and videos: Daniela Zondagh, Juwan Beyers

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.

At the 2022 Food XX Awards, we honoured a group of 19 women from across South Africa - and beyond - for their outstanding contributions to the food and hospitality industry. For this event, the Studio H team designed a neutral canvas that would represent our equality-themed Awards breakfast ceremony. We collaborated with some of our favourite women in food to produce the all-neutral breakfast spread of Wild Yeast edible sourdough cracker plates, Sweet LionHeart regal cakes (bright pink on the inside) and Studio H’s souttert cakes decorated by the SLH team with cream cheese frosting and gold glitter olives, soetkoekie forks and of course Krone Cap Classique to toast our winners.

THE TEAM

Programme MC: Khanya Mzongwana

Ayurvedic tea and meditation ceremony: Michele Mistry, Indikaap

Imphepho installation and intention setting: Ukutya

Keynote speech: Mmabatho Molefe, Emazulwini

Continental Connections: Anna Trapido

Thank you to our sponsors:

Event sponsor: Spekko Rice

Venue sponsor: Makers Landing

Awards sponsors: Spekko Rice, Krone, Nando's

Trophy plates: The Detailsmith

Publicity team: Ten X Collective

Social media team: Star Shongwe, Zanie Nxa

Production design: JC Landman

Culinary design: Juwan Beyers

Photos: Daniela Zondagh

Floral design: Mr Munro‍

THE CLIENT

Nando's Grocery

THE BRIEF

Create a series of videos and stills with influencers to be used as content for the brand website and brand online channels.

THE RESULT

A series of conversation-style recipe videos, each video featuring a content creator and a chef cooking a hearty, everyday meal together, inspired by local ingredients and flavours. Content creators include: William KRM, Young Ceezy, Siv Ngesi, Paballo Koza, Nabo Binase and Star Shongwe. Recipe development, video and stills production by Studio H.

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Recipes included:

Sorghum pancake and greens with crispy egg

Asifanani monkey gland chops

Pull-apart roosterkoek

Nando's bunny chow

Pulled PERi goat and morogo flatbreads

THE TEAM

Producers: Hannerie Visser, JC Landman

Recipe developement: Hannerie Visser, Juwan Beyers, Strone Henry, Keletso Motau

Recipe styling: Keletso Motau

Food assistant: Ivan Masiyazi

Videography: Yellow Brick Media, Earl Abrahams

Video production and direction: Studio H

Stills: Daniela Zondagh, Earl Abrahams

THE CLIENT

Meta Creators Dinner

THE BRIEF

Design a future food menu for the Meta Creators Dinner

THE RESULT

The starters were personalised 3D printed vegan schmear designs, based on questionnaires completed by guests before the event. Each guest received a URL version of their IRL 3D print.

The main course was a flexitarian dish with vegetables as the star and the meat as a side dish. The harissa-grilled cauliflower steak, caramelised cauliflower puree, smoked cep velouté and crispy kale was infused with rosemary smoke, served with a side of lamb noisette and lamb jus.

We intentionally designed dessert with overtly bitter notes – a fynbos soufflé with a juniper and grapefruit ice cream and grapefruit gin digestif. Guests could then sonically season their desserts to make it taste sweeter by listening to the soundtrack supplied.

THE TEAM

Commissioned by Clockwork Media

Vegan schmear: Amma’s Creamery

Ugly gin: Pienaar & Son

Graphic design: Spook Design Co.

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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THE CLIENT

Orchard on 25 for Don Julio South Africa

THE BRIEF

In celebration of World Tequila Month, we were tasked with crafting special media drops for Don Julio.

THE RESULT

Delivery of time-sensitive Man in the Hat ice sculptures with a hidden message inside and beautifully crafted tequila box & goodies.

THE TEAM

Studio H

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THE CLIENT

Caesarstone

THE BRIEF

Design a dinner and awards ceremony for the annual Caesarstone Student Designer Competition that ties into the theme ‘From the Ashes We Rise’, a re-imagining and rebuilding of the home of the South African democracy, the National Assembly, that was destroyed in a fire.

THE RESULT

We conceptualised an interactive dinner experience and awards ceremony that truly encapsulated the theme. This inspired live charcoal illustration, a fynbos-infused and fire-cooked meal and an interactive flower installation.

THE TEAM

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

Flower installation: Mr Munro

Interactive food installation collaborators: Wild Yeast, The Bread Bar , Charm’s Kitchen, Pienaar and Son, Ukhamba Beerworx

Pre-dessert performance collaborator: Mondvol Soet

Main course and dessert: Eike by Bertus Basson

Live illustration: Spook Design Co, Little Latsky

Photography: Daniela Zondagh

JC LANDMAN

In 2005, my dad pulled me out of school for one of his “educational experiences”. This one, he claimed, would offer more than whatever the outcome-based education system had planned for the week anyways. We hit the road and headed north, stopping only once in Bloem to buy a roosterkoek and a CD my dad heard moments earlier on RSG. (That album would later become a family favourite and literally broke in half from excessive jamming. Have you ever heard of a CD breaking in half?) Our destination was NAMPO, the mother of all agricultural exhibitions and a farmer’s paradise. Fast forward 17 years, and I’m back at the Met Gala of the farming community. Picture even bigger tractors and shorter shorts than before. Only this time I'm here for the food. Alongside photographer and friend Daniela Zondagh, I ventured behind the scenes to uncover the culinary kings and queens manning the food stalls, tirelessly feeding the 80 000+ visitors. What we discovered was mind-blowing.

Photo 1: The NG Kerk Derby team have a custom-built pancake maker that churns out 10 000 pancakes. The top-seller? Cinnamon and sugar, of course. Oh, and did we mention they sell 15 000 cooldrinks too?

Photos 2-3: NG Kerk Vierfontein have been NAMPO regulars for as long as anyone can remember and, much like before, claim it's their last year, but we all know they'll be back. They bring something special to the table: Wagyu beef burgers. During the expo, they flip and serve about 4 000 of these. On the other side of the stall is the pap master Flora Maksatsa, stirring up four pots per day.

Photos 4-5: The Loskuil Plaasskool-team from Bothaville offer something healthier: a chicken salad, selling about 600 of these. But it can't be all about the greens… they also sell around 1.2 tons of slap chips.

Photos 6-7: The NG Kerk Meyerhof’s team have perfected their pancake production line over the years, cranking out 24 every two and a half minutes – over a thousand litres of batter.

Photos 8-9: Who doesn't love a good jaffle? The team from Klerkdorp Hervormde Kerk have been here the past 19 years and sell around 1 300 of these a day. On the other side of the table is tannie Tokkie, who takes on the noble duty of slicing the 7 500 vetkoeke.

Photo 10: 81 945 visitors, 823 exhibitors, 200 planes and 75 helicopters.

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Photos: Daniela Zondagh

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

By Hannerie Visser

On a recent 6-day trip to London, attending Future of Food, our founder and creative director, Hannerie Visser, managed to try three of the city's most talked about Welsh rarebit. The classic British staple, suitable as breakfast, lunch dinner or a snack, is a dish consisting of a hot cheese-based sauce (typically containing butter, milk, beer, Worcestershire sauce, dry mustard, ground black pepper, flour, salt and Cheddar cheese) served over slices of toasted bread, best enjoyed with a generous amount of Worcestershire sauce on the side.

The three Welsh rarebit were eaten at:

1. Anya Café, located at the heart of Anya Village - a series of shops by luxury accessories designer Anya Hindmarch in Pont St, Chelsea. I went for the breakfast and stayed for the quirky sweet treats and packaging design.
2. Norman's Café - After the London Fashion Week takeover by Burberry (and Mary Berry visit) I had to pop into this North London quintessentially British neighbourhood chip shop, compleat with Formica tables and red gingham curtains.
3. St John Bread & Wine - probably the highest regarded (and best!) Welsh rarebit in all of London. Legend has it the Welsh rarebit is the only item that has never been taken off the St John's menu.

Fergus Henderson's tip for eating Welsh rarebit: When it comes to eating, irrigation channels are essential: make a gentle criss-cross pattern on your hot rarebit with a knife, creating the perfect flood plain for the Worcestershire sauce.

THE CLIENT

V&A Waterfront

THE BRIEF

Create a brand-led activation for Moses Coffee at Makers Landing.

THE RESULT

Studio H assisted and mentored the curation of the inaugural African Coffee Expo by Moses Coffee. At this one-day expo and celebration of the best in African Coffee, attendees had the opportunity to interact with local coffee experts and equipment suppliers through expo stands and interactive workshops, while enjoying great coffee, food and beverage pairings and live music.

THE TEAM

Festival curation: Moses Lebofa

Festival prodution: JC Landman

Photos: Ashleigh Frans

THE CLIENT

Decorex / FOOD XX / Studio H

THE BRIEF

Design a stand for Studio H at Decorex

THE RESULT

In a bid to celebrate women in food, we created an interactive jar swop initiative with donations that went to Ladles of Love, a feeding scheme in Cape Town. The food jar exchange contained donated preserved foods, personal stories and recipes. We wanted to show that a small gesture can make a big difference because donating one jar of food can help alleviate hunger in our immediate community.

The FOOD XX Jar Exxchange also paid homage to traditions of food preservation. For centuries, women have preserved food and their cultural heritage through the age-old tradition of canning, jamming and pickling.

The stand became an exchange hub where anyone – not just women – from all over the peninsula could come to swop a jar of their preserves with a card attached sharing the story and recipe of the food in the jar. Each donor received an empty jar, to keep paying the action forward.

We were overwhelmed by donations from brands such as Bergsoom Pure Foods, who donate 1 000 jars to the project.

THE TEAM

Photos: Paris Brummer

Styling: Juwan Beyers

Did a road trip even happen if there was no padkos? We set a challenge for each member of the team to pack their favourite padkos items when we headed to Makwassie in the North West at the end of May 2023.

Juwan made deviled eggs and his take on classic cucumber sandwiches, JC packed very cute meatballs on sticks and Hannerie made quince candies and also brought some jelly and custard rusks.

DEVILED EGGS

INGREDIENTS

• 6 eggs
• 30 ml mayonnaise
• 5 ml mustard
• A dash of Aromat
• Paprika for garnish

METHOD

1. Boil the eggs for 10 minutes so that the yolks are not runny.
2. Slice the eggs in half lengthwise, removing yolks. Place the yolks in a mixing bowl and the egg whites on a serving platter or tray. Mix the egg yolks, mayonnaise, mustard and Aromat to a smooth paste.
3. Put the yolk mixture into a piping bag and pipe into the egg whites. Sprinkle with paprika and serve. 

CUCUMBER SANDWICHES

Substitute cucumber with thinly sliced radish for variation on the classic. A thick layer of butter is a non-negotiable.

MEATBALLS ON A STICK

INGREDIENTS

• 250 g minced meat
• ½  carrot, grated
• ½ celery stalk, grated
• 5 ml Worcestershire sauce
• ¼ cup breadcrumbs
• ¼  cup grated parmesan cheese
• 1 egg, beaten
• 30 ml fresh parsley
• Salt and pepper
• 100 g cocktail tomatoes
• Oil for shallow frying
• Cocktail bamboo skewers

METHOD

• In a large bowl, combine all the ingredients except the cocktail tomatoes and oil. Mix well until all the ingredients are evenly incorporated, using a fork to remove lumps or large pieces of meat.
• Using your hands, roll small balls of meat – about 20 g each.
• Preheat the pan with oil and fry a few meatballs at a time, until perfectly browned. Remove from the pan and place on kitchen paper to remove excess oil.
• Place one meatball and one cocktail tomato on each skewer, and serve.

KWEPERLEKKERS (QUINCE CANDIES)

INGREDIENTS

• Quince
• Sugar (Same amount in weight as the quince)
• 3 t gelatine

METHOD

• Quarter and de-seed quince, leaving skin on.
• Weigh the quince.
• Cover with water in a pot (enough water for the quince to float).
• Bring to the boil until soft.
• Add the sugar to the pot and keep boiling until the colour of the quince change to red.
• Remove the quince from liquid with a slotted spoon and save the liquid.
• Liquidise the quince to a smooth pulp.
• Dissolve the gelatin in half a cup of the liquid.
• Mix the gelatin with the pulp.
• Cover a square tray with plastic wrap and spoon the pulp into the tray, about 3 cm thick.
• Leave in the sun for 3 days to dry, before turning the over and drying one more day in the sun.
• Cut in squares and roll in castor sugar.
• Store in an airtight container.

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

Nando's

THE BRIEF

Create a series of content for Nando's social channels (stills and video) amplifying the launch of two new Nando's Bag 'n Bake flavours.

THE RESULT

In tandem with the launch of the Nando's #PERiTricks activation, Studio H produced content (stills and video) to support the launch of the two new Bag 'n Bake flavours. Content was published across Nando's social channels (Youtube shorts, Tiktok, Instagram, brand website) with a range of digital and IRL recipe cards. Aimed at a younger demographic, we added some non-traditional ways of cooking, should you not have access to a full kitchen as a student. Aligned with the brand's deep South African roots, all recipes celebrate local flavours, with recipe names giving a nod to iconic pop culture moments.

Some of the recipes featured are "Private Skool Skopas" (a play on Rice Krispies treats) made in a tumble dryer, "A Boerie is a plan" made with a steam iron, "iMover and Shaker", a shake-shake slaw recipe made by shaking ingredients in the Bag 'n Bake bag.

THE TEAM

Concept and production: Studio H

Recipe development: Studio H, Keletso Motau, Strone Henry

Recipe styling: Keletso Motau

Videos: Yellow Brick Media

Stills photography: Daniela Zondagh

We do in-depth trend and/or flavour presentations based on the reports that we publish. A recent presentation included a flavour immersion presentation to the global staff component of a FMCG foods business. The presentation would include a synopsis of the relevant report(s), designed specifically to the businesses' brands and objectives. 

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THE BRIEF

Design and create the most spectacular edible sculptures for FOOD XX Week and our Oranjezicht City Farm takeover weekend.

THE RESULT

Breathtaking edible art that exceeded our expectations and wowed the crowds!

Florist: Cameron Munro, Mr Munro Flowers and Tina Cloete, Tina's Floristry

Photos: Christopher James Chandler

THE BRIEF

Design and curate a Dine & Design event

THE RESULT

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.

THE TEAM

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

THE CLIENT

V&A Waterfront

THE RESULT

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.

THE TEAM

Restaurant design: CLOUT

Interior architect: Walter Train, Tracy-Lee Lynch

Photos: Paris Brummer

THE CLIENT

Mamakashaka for Spotify Africa

THE BRIEF

Take the culinary lead for the Spotify Greasy Tunes Popup.

THE RESULT

Our studio was commissioned by Mamakashaka to be the culinary lead for the Spotify Greasy Tunes Popup that runs in Braam for the month of July. We designed the menu, set up the kitchen and are in charge of the daily food service in collaboration with Chef Luyanda Sogiba from Lish Foods. We assisted BCKRDS, who designed the CI for the project, to style the food for their campaign shoot.

THE TEAM

Menu design: Studio H

Food designer: Juwan Beyers, Studio H

Culinary execution: Jenny Ward, Luyanda Sogiba

CI design: BCKRDS

Creative Director: Wade Moonsamy

Lead agency: Mamakashaka

Project manager: Siba Mosana

Food prep for shoot: Food I Love You, Studio H

Photographer: André Badenhorst

Studio H Project managers: JC Landman, Angelique Smith

Studio H designed an interactive installation, Don't Feed The Birds, to launch our Millets Report in the Future of Design area at Decorex in Cape Town. We wanted to highlight that millets are mostly only available as bird feed in our supermarket aisles. Our stand navigated visitors through a collection of bird baths by Kassa Studio, that were filled with either bird seeds or millet brownies (for human consumption).

THE TEAM

Project Manager: JC Landman

Concept: Hendrik Coetzee, Juwan Beyers

Floor vinyl design: Hoick

Bird Baths: Kassa Studio

Photos: Paris Brummer

INGREDIENTS

• 155 g roasted broccoli
• 315 g roasted butternut
• 1 pack vegetarian chipolatas (Woolies)
• 2 cups cheddar, grated
• 1 onion, grated
• 30ml peppadews, chopped
• 500 ml milk
• 4 eggs
• 125 ml flour
• 10 ml baking powder

METHOD

• Pre heat the oven to 180 °C.
• Mix everything together and bake for 45 minutes, or until cooked through.
• Let cool in tin for 30 min, turn out and cool completely.
• Frost with savoury butter and cream cheese frosting.

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Photos: Nikki Symons, Sweet LionHeart

The Food and Agriculture Organisation (FAO) of the United Nations declared 2023 the International Year of Millets (IYM 2023). Millet, an ancient grain, is indigenous to South Africa, and has the potential to play a major role in addressing climate change and food security. The Millets Report includes articles by many experts; from nutritional benefits by Mpho Tshukudu, recipes by Khanya Mzongwana and Tapiwa Guzha, to a humorous column by Dr Anna Trapido, a manifesto for the Sorghum Agenda by Zandile Finxa and a personal essay by Mokgadi Itsweng.

THE TEAM

Contributors: Khanya Mzongwana, Tapiwa Guzha, Mpho Tshukudu, Mokgadi Itsweng, Zandile Finxa, Dr Anna Trapido, Lynette Botha

Copy editing: Lynette Botha, JC Landman

Table scapes in millet flour: Hendrik Coetzee

Recipe styling: Khanya Mzongwana

Millet photos styling: Juwan Beyers

Photos: Daniela Zondagh

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)

THE CLIENT

Embassy of Food, Dutch Design Week 2017, Curated by Marije Vogelzang

THE RESULT

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.

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

WCellar (Woolworths)

THE BRIEF

Create an immersive in-store display for the redesigned WCellar store in Hout Bay.

THE RESULT

An interactive, tactile Masterclass detailing the process of champagne making – from grapes to bubbles, accompanied by an olfactory flavour pairing station.

THE TEAM

Concept, Design and Creative Direction: Studio H

Props and styling: Studio H

Basic structure build: Happinest

Installation: Studio H and Happinest

Graphic design: Casper Schutte, Spook

Special thanks: Hendrik Coetzee

THE CLIENT

Masterchef SA Season 4

THE BRIEF

Studio H was tasked to prepare contestants for the show during the two weeks leading up to production as well as with producing specialist challenges for the show.

THE CLIENT

Sensory FX

THE BRIEF

Create a mechanism for us to showcase the way in which we develop flavours.

THE RESULT

We designed an olfactory experience for Sensory FX to showcase their flavour creation journey in a memorable way. The experience included various olfactory touchpoints and immersive moments. We based our design on research by neuroscientists, proving that stronger memories are formed the more a person participates in a particular activity and the more senses are engaged.

THE TEAM

Studio H

THE BRIEF

Our studio moved into new offices with a street-facing window display just before the launch of the 100+ Flavours Report. To amplify the launch, we commissioned Hoick to activate the window space.

THE RESULT

“Given the location on Buitenkant Street, it was an opportunity to personally and meaningfully connect with any South African that engaged. We drew inspiration from the democratic medium of classic South African TV, and the visual of screens piled up in Joshua Doore's windows, playing infomercials on repeat. The result was 8 microwave-clad TV screens displaying a selection of rotating dishes, striking a resemblance to nostalgic South African television, as well as the relatable feeling of watching your food as it heats up in the microwave. The broadcasts of rotating plates are interrupted by clips from beloved South African TV shows. A jodetert is interrupted by an Abo Mzala clip, with friends discussing the awkward noisiness of eating skopas at the movies. A skhokho is interrupted by a clip of Ina Paarman mimicking the cry of a refrigerated tomato. A bunny chow is interrupted by an Egoli clip, with Ester and Elsa mistakenly high on weed brownies, hysterically listing everything they want to eat. The window display leads the viewer to an online shop where they are able to purchase the report, but also gives passersby a moment to reflect on South Africa's diverse food culture – to see their own food culture represented, and to indulge in personal sensory memory, free of charge.” – Claire Johnson, co-director, Hoick

Take a stroll past the window at Tiny Empire in Buitenkant Street to see the display IRL.

THE TEAM

CI design: Hoick

Window creative direction and concept: Hoick

Videography: Daniela Zondagh

Culinary production and styling: Studio H

Photos: Daniela Zondagh

THE CLIENT

Moët & Chandon

THE BRIEF

Studio H has been the lead agency on the Moët & Chandon Golden Tree project for a number of years, driving the structure design and launch events.

THE RESULT

In 2017, 2018 and 2019 the tree consisted of 1680 empty champagne bottles that were collected from across the country and carefully re-used to make a 10-meter-high tree by 15 people over 17 days. 15 300 LED lights were used in 26 concentric rows to create the light.

Most recently, in 2021, a new tree design was launched at Nelson Mandela Square. It was an evening as memorable as it was celebratory in the City of Gold, as Moët & Chandon brought its unique savoir-fête to open South Africa’s festive season in style at the Moët & Chandon Golden Tree opening celebration at Tang Restaurant, attended by the country’s leading celebrities and dignitaries.

Festivities began with a musical performance by SAMA winning artist Simmy who entertained guests with her hit song Sonini. As is custom, Moët & Chandon included iconic South Africans in the experience – this year with Zozibini Tunzi, global humanitarian and Miss Universe 2019, alongside SA cricket captain Temba Bavuma. Black Coffee’s brilliant surprise performance ended the evening with an atmosphere few will forget.

The new Moët & Chandon Golden Tree, poised to offer perfect golden reflections of the Sandton skyline, is a sight to behold. Golden baubles adorn the tree’s gleaming metal exterior, while (for the first time) the interior opens to offer guests a truly immersive experience. Expect a show-stopping chandelier, crafted from 1,400 Moët & Chandon bottles, hanging delicately over a custom-designed champagne cork floor.

THE TEAM

Concept: Studio H

Architect: Stephen Hitchcock, Stretch Architects

Studio H: Hannerie Visser, JC Landman, Hendrik Coetzee, Elena Schutte

Styling: Klara van Wyngaarden

Logistics: Dirkie van der Merwe, Henk van der Schyf

Reveal moment: Tiaan Schutte

Venues: TANG Sandton, Nelson Mandela Square, Sandton City Mall

Staffing: Holla’

Travel: JetSet-Go

THE CLIENT

V&A Waterfront Makers Landing

THE BRIEF

Create a food-themed installation for Makers Landing

THE RESULT

We collaborated with Mikateko Media during the Makers Landing Seafood Fest to design an installation that would highlight the plight of South African fisherwomen.

With UWC PLAAS, Mikateko published a book, Beyond The Blue - Women of the Sea, that documents the lives and livelihoods of 17 women who give a snapshot into the world of fishing rights complexities, entrepreneurship, motherhood, and making a living from the sea.

We combined an installation of portraits from the book with an existing Studio H project, Visnetten, that just returned from The Netherlands. Visnetten was on show at @museumrijswijk in The Hague until the end of January 2022 as part of the show “Food For Thought”. Recipe cards attached to embroidered fishing nets tell the story of a broken food system and the invisible people, often women, in that system. Visitors are encouraged to remove the cards with seafood recipes to expose the embroidery.

THE TEAM

Mikateko Media and Koe’sister magazine: Ingrid Jones, Desiree Johnson, Roxanne Holman, Leane Feris

UWC PLAAS: Prof Moenieba Isaacs

Recipes: Koe’sister magazine

Fisher women: Solene Smith, Nadiema Jacobs, Katrina Ahrendse, Sarah Niemand, Betsie Lawrence, Charmaine Daniels, Rose Malan, Fatiema “Poppie” Kok, Michelle Singh, Carmelita Mostert, Rovina Europa, Porche Sebonka, Emily Newman, Mary Hull, Francis Oerson, Sharon Kruger, Taitum-Lee Manual

Embroidery by Keiskamma Art Project: Veronica Betani, Nombulelo Paliso, Bonelwa Paliso, Setyenzwa Mangwana, Esethu Makubalo, Nokuzola Mvaphants, Thabisa Gusha, Fikiswa Madlingozi, Sanela Maxengana

Graphic design: Casper Schutte, Spook Design

Installation concept and design: Studio H

Photos: Daniela Zondagh

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.

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Recipes: Rowan Hackley, Kabelo Tala, Juwan Beyers

Graphic design: Casper Schutte

Sonic seasoning is one of our favourite tools when designing experiences. The term “sonic seasoning” refers to the deliberate matching, or pairing, of sound/music with taste/flavour in order to enhance, or modify, the multisensory tasting experience.

Photos: Alix-Rose Cowie, Jade Ruijzenaars

THE CLIENT

Anglo American

THE BRIEF

Create a disruptive future food-led activation.

THE RESULT

We baked over 1000 millet cookies to create millet milk tart sandwiches with 3D prints for the Anglo American Mining Indaba Gala Dinner. Let’s join forces in the International Year of Millets and discover the full potential of this ancient grain to feed the world and combat climate change.

Get the recipe.

THANK YOU

True North Events

THE CLIENT

Emazulwini Restaurant

THE BRIEF

Media launch for new menu

THE RESULT

A Millets Celebration that was attended by media and creators to experience the new Emazulwini menu, and a feature and photo shoot included in the Studio H Millets report.

Read part of the feature below.

In celebration of millets, Chef Mmabatho has embarked on a culinary journey that challenges convention. Traditionally associated with humble fare, millets are now at the heart of Emazulwini’s spring menu. It’s a surprising twist that demonstrates the restaurant’s commitment to redefining perceptions about ingredients often dismissed as ‘not fine dining.’ This departure from tradition isn't just about following a trend, it’s an act of creative reinvention. Chef Mmabatho, born and raised in KwaZulu-Natal, has chosen to explore her culinary imagination beyond her childhood recipes. While the flavours and ingredients remain rooted in her family’s culinary traditions, the millet menu allows her to step outside the confines of her own life story.

Emazulwini’s millet-centric menu features three different varieties of millets: pearl millet, fonio, and sorghum. These ancient grains form the basis of a six-course culinary journey that is both a tribute to the past and a vision of a more sustainable future. The menu is meticulously designed to reflect the essence of the spring season, offering dishes that are light, fresh, and vibrant. It’s an embodiment of Emazulwini's philosophy of celebrating the changing seasons and the abundance they bring.

One of the signature dishes, “Lucky's Star,” is a creative tribute to a South African favourite – pilchards in a can. This dish features fried sardines, roasted red pepper, tomato puree, served with a millet and spinach salad composed of pearl millet, fonio, and sorghum. To end the meal on a sweet note, Chef Mmabatho has crafted "An African Love Letter," a dessert that focuses on three foods deeply rooted in Africa but enjoyed worldwide – coffee, chocolate and millet. It takes the form of a millet chocolate tartlet, coffee crémeux, nut crumble, and cardamom and vanilla ice cream, offering a sweet symphony of flavours that pays homage to the continent's culinary legacy.

Read the full feature in our Millets Report.

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Photos: Paris Brummer

Copy: JC Landman

By JC Landman

Escaping to the mountains has a magical way of soothing the soul, doesn't it? With the year drawing to a close, our team needed a breather before the final sprint and the mountains called. We packed our bags and set our sights on the magnificent Swartland region, with Paardeberg as our destination. 

A dear friend of Studio H and founder of Cream of the Crop Micro Dairy, Maria van Zyl, invited us to Vergesig Farm in the Piket-Bo-Berg mountains to experience a butter and cheese-making workshop like no other. Besides their dairy operation, they're cultivating organic and biodynamic apples and pears, and let me tell you, their apple juice is nothing short of exceptional. 

We arrived bright and early, just in time for the morning milking session. After enjoying a cup of coffee with fresh farm milk in the field, Maria gave us a crash course in the art of butter and cheese making. Who knew how much you could do with a bit of milk? I won't spoil all the surprises – you'd need to secure a spot for the Cultured Butter & Cheese Making Workshop this November to see for yourself!

And while you’re in the area, here are some of our other favourites:

2. Visit the Piket-Bo-Berg Farmers Market on the last Saturday morning of the month.

3. Go for a wine tasting at Vino pH and AA Badenhorst Family Wines. 

4. Enjoy the best pizza in the region at Kalmoesfontein’s Pizza Nights.

5. Experience the creative magic of Ceramic Matters.

6. Visit the Plaas & Boeretroos shop at Kalmoesfontein for the best local produce, and don’t forget the colourful ‘easter’ eggs!

7. Spend the night at Retreat Guest Farm.

THE CLIENT

Atmosphere for BBC Lifestyle

THE BRIEF

When Atmosphere Communications sent a brief with all our favourite things: 🎂 + 📺 + Siba = Bake Off!

THE RESULT

Ready Steady Bake!

THE TEAM

Casper Schutte, Spook Design Co. helped us turn Siba Mtongana and Paul Hartmann into iced cookies

Sweet Lionheart baked the cookies and curated the baking kits

Naeema Page, The Cookie Chef designed and iced the cookies of dreams (she also has the steadiest hands in the business)

MASHED POTATO SALAD, BRAAIED TROUT AND BOEREJONGENS

Serves: 4

INGREDIENTS

• 400 g trout fillet
• 30 ml olive oil
• 1 T salt
• 1 T black pepper
• 1 fresh lemon
• 700 g baby potatoes
• 2 egg yolks
• 250 ml sunflower oil
• 1 T white wine vinegar
• 1 t Dijon mustard
• ½ t mild curry paste
• ½ t garlic, minced
• 1 t salt
• 1 t black pepper
• 10 g flat leaf parsley, chopped
• 10 g fresh curry leaves, deep-fried
• 1 cup boerejongens (brandy-preserved grapes)

METHOD

• Portion the trout into 4 equal pieces, rub the fillets with olive oil and season with salt and pepper.
• Braai in a hinged grid for 5 minutes on each side, flesh side first.
• Before taking off the braai, squeeze a generous amount of fresh lemon juice on the fish.
• Throw the baby potatoes into the coals and bury them under the hot ashes for 15–20 minutes until soft inside.
• Take out of the coals and let cool down.
• Peel the potatoes once cooled and set aside.
• In a medium mixing bowl add the egg yolks, white wine vinegar, mustard, curry paste, garlic, salt and pepper.
• Drip the oil little by little into the mixture while whisking constantly until all the oil is incorporated and the aioli is thick.
• Mix the aioli with the baby potatoes and mix through the chopped parsley.
• Garnish with the deep-fried curry leaves.
• Place a small bed of the potato salad on a plate, place a piece of trout on top and finish off with a few cheeks of boerejongens.
• Serve as a starter or light main course.

DRIED BRAAI SNOEK, BRAAIED COS LETTUCE AND PLUM SALAD WITH KAAIMANSGAT VINAIGRETTE

Serves: 4

INGREDIENTS

• 1 wind-dried snoek
• ½ cup butter, melted
• 2 cloves of garlic, minced
• 2 T quince jelly
• ½ lemon, juiced and zested
• Salt and pepper to taste
• 4 small cos lettuce heads, halved
• ¼ cup olive oil
• 1 T Maldon salt
• Black pepper
• 4 ripe plums, halved
• 2 T honey, melted
• ¼ cup pecan nuts, roasted and chopped
• ½ cup labneh
• 10 g chopped coriander
• 1 t cumin seeds, toasted
• 1 T extra virgin olive oil
• 2 T Kaaimansagat Blanc de Blancs
• 2 t white wine vinegar
• 2 t Dijon mustard
• ½ t garlic, minced
• 1 t salt
• 4 T extra virgin olive oil
• 2 T sunflower oil

METHOD

• In a small saucepan melt the butter over the fire, add the garlic and let sizzle for one minute, mix through the quince jelly, lemon juice, zest, salt and pepper.
• Cut the dried snoek into manageable pieces, and place over the hot coals on the braai.
• Braai until golden and crispy on each side, lather with the butter sauce on both sides, cooking for 1 min on each side after.
• Remove from braai and place on a big platter and brush over the rest of the butter sauce to soak into the snoek.
• While the coals are still medium hot, place the halved cos lettuce heads on the grill and cook until they are golden brown and caramelised, do the same with the plums and brush them with the melted honey just before they are done.
• Place the labneh into a small mixing bowl, mix through the chopped coriander and olive oil.
• In a measuring jug, place the Kaaimansgat, white wine vinegar, Dijon mustard, garlic, and salt and mix together.
• In another measuring jug, mix the olive oil and sunflower oil.
• Pour the oil into the mustard mixture while whisking constantly, and until thick and emulsified.
• Assemble the salad by layering the cos at the bottom, scatter the plum halves and dollop the labneh.
• Serve the snoek and salad together.

CONDENSED MILK STOKBROOD WITH MATURE CHEDDAR AND MOSKONFYT

Serves: 4 - 6

INGREDIENTS

• 1 cup lukewarm water
• ½ cup condensed milk
• 35 g yeast / 10 g instant yeast
• 1 egg, beaten
• 2 t salt
• 45 g butter, melted
• 600 g bread flour
• 100 g farm butter
• 1 block (200 g) mature cheddar
• ½ cup moskonfyt

METHOD

• In a large bowl, dissolve yeast in lukewarm water.
• Add the condensed milk, salt, egg and cooled butter.
• Gradually add flour until a kneadable dough forms.
• Turn out on surface and knead until smooth and elastic (±8–10 minutes).
• Place in lightly oiled bowl and cover with a clean towel, leave to stand in a warm place until doubled in size.
• Knead the dough again for 1–2 minutes and divide into 6 equal size sausages.
• Wrap the dough sausages around sturdy vine branches.
• Allow to rest and proof until puffy.
• Cook the stokbrood over the coals, turning constantly until golden brown and cooked through.
• Serve the warm stokbrood with farm butter, mature cheddar and moskonfyt as a cheese course dessert.

Hannerie Visser

The intricate and very much Momofuku-biased puzzle of a spreadsheet plotting where, when and what I would eat, became even more complicated as I arrived in New York in April this year. Shortly after my arrival began the delicate act of juggling the eating calendar and deciding which plans to forego in order to accommodate even more Momofuku visits. This is a list (in chronological order) of my favourite 23 things I ate in New York.

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• O.G. Sando (spicy fried chicken sando made witha habanero brined chicken breast, Fuku mayo, topped with pickles on a fluffy potato roll), Fuku‍
• Smoked pork ramen, Momofuku Noodle Bar‍
• Deviled eggs, Russ & Daughters
• Ube eclair, Supermoon Bakehouse
• Hot honey pepperoni focaccia, Supermoon Bakehouse
• Sliced tongue on rye sandwich, Katz's Delicatessen
• Ploughman pizza (ham, horseradish, red onion, smoked cheddar), Stretch Pizza
• Frank with ketchup, Gray’s Papaya
• Spicy pork fold up, Bāng Bar
• Cretors Cheese & Caramel Popcorn Mix
• Peeps
• Adobada (marinated pork) taco, Los Tacos No. 1
• Cold Fried Chicken, Momofuku Ko
• Pickles ‘n mayo ice cream, Morgenstern’s
• Porkbelly buns, Momofuku Noodle Bar
• Yolele fonio chips
• Portuguese tinned sardines (with toasted crusty baguette and salted butter), Fulton Fish Co., Tin Building by Jean-Georges
• Mister Softee
• Corn, Lysée
• Crème Brûlée, Keens Chophouse (went for the legendary mutton chop and stayed for the crème brûlée)
• Cold Fried Chicken, Momofuku Ko (yes, again)
• Animal sausage (duck and pork–stuffed chicken neck), Momofuku, Ko
• Carne asada (grilled steak) taco, Los Tacos No.1 (one last time)

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My FOMO list (places I wish I had gotten to or could get a reservation at):

• Tatiana
• Atoboy
• Teranga
• Superiority Burger

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:

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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



THE CLIENT

Nando’s

THE BRIEF

Conceptualise a strategy that would celebrate the launch of two new Nando's Bag ‘n Bake flavours.

THE RESULT

The new flavours have inspired a selection of #PERiTricks recipes that puts a fresh spin on some of South Africa’s favourite foods and ingredients. And as part of the launch, customers got to discover these recipe tricks at a  popup in Braamfontein. Think super fun recipes made in a tumble dryer, air fryer or even with an iron.

As the lead creative agency on the product launch, Studio H was responsible for creating and managing the concept, developing the recipes and directing and producing the recipe video content for the project. The studio collaborated with some of the finest local talent to make this project come to life.

This project was shortlisted for the Loeries Awards 2023. See here.

THE TEAM

Concept and production: Studio H

Architect: Stretch Architects

Pattern design: Bonolo Chepape, Lulasclan

Video: Yellow Brick Media

Setbuilding: JMC

Culinary support team: Prue Leith Chefs

Location: 99 Juta

Graphic design: Spook Design Co., Sisanda Nxumalo

Interior photography: Marijke Willems

“Re-member” is our sustainable chair submission for the Decorex chari design project. A repurposed garden chair coated with precious millet flour and hand stitched millet-stuffed pillow in reused kitchen vacuum bag. Giving back millet its seat at the table.  

Chair design: Juwan Beyers