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THE CLIENT
Scape 100
THE BRIEF
Scape 100 called for a menu that honoured the moment – a celebration of industry leaders whose work has shaped the field. Set within an art gallery with an existing exhibition, the context invited something with a lighter, more playful hand.
CONCEPT
Grounded in the significance of the occasion, yet responsive to the spatial language of the gallery, the experience was designed to feel both elevated and unexpected.
EXPERIENCE
The result was a series of interactive and memorable food moments: a caviar and hot dog trolley, oversized sourdough crisps broken by hand with hammers and paired with Klein River Gruberg and a slice-it-yourself salami station that quickly became a guest favourite.
Further elements included a participatory cake, a melon and salt table and custom-flavoured salts for popcorn – pickle, banoffee, and biltong. The experience was rounded out with jelly shots and sherbet & lollipops, adding a nostalgic, playful layer.
APPROACH
This is how we practise food design: considering not only what is served, but why it exists in that moment. Each element responds to the people, the place, and the purpose, creating an experience where food becomes part of a larger narrative, shaped by context and designed to be felt as much as it is tasted.
TEAM:
In collaboration with Juwan Beyers Food Design
Jello shot tray by The Minimalist
Staffing: Hero Events
THE CLIENT
Scape 100
THE BRIEF
Scape 100 called for a menu that honoured the moment – a celebration of industry leaders whose work has shaped the field. Set within an art gallery with an existing exhibition, the context invited something with a lighter, more playful hand.
CONCEPT
Grounded in the significance of the occasion, yet responsive to the spatial language of the gallery, the experience was designed to feel both elevated and unexpected.
EXPERIENCE
The result was a series of interactive and memorable food moments: a caviar and hot dog trolley, oversized sourdough crisps broken by hand with hammers and paired with Klein River Gruberg and a slice-it-yourself salami station that quickly became a guest favourite.
Further elements included a participatory cake, a melon and salt table and custom-flavoured salts for popcorn – pickle, banoffee, and biltong. The experience was rounded out with jelly shots and sherbet & lollipops, adding a nostalgic, playful layer.
APPROACH
This is how we practise food design: considering not only what is served, but why it exists in that moment. Each element responds to the people, the place, and the purpose, creating an experience where food becomes part of a larger narrative, shaped by context and designed to be felt as much as it is tasted.
TEAM:
In collaboration with Juwan Beyers Food Design
Jello shot tray by The Minimalist
Staffing: Hero Events
Nando’s
Conceptualise a strategy that would celebrate the launch of two new Nando's Bag ‘n Bake flavours.
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.
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
Nando’s
Conceptualise a strategy that would celebrate the launch of two new Nando's Bag ‘n Bake flavours.
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.
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
Narrative PR
Design a menu for the opening of Belgian artist Koen Vanmechelen’s Cosmopolitan Renaissance exhibition in Cape Town.
Central to the artist’s work is the concept of bio-cultural diversity, which he investigates through exploring the themes of interconnectedness, and sustainability. The menu, inspired by the Five Kingdoms of Nature:
Animals: Red centre devilled eggs
Plants: Asparagus and edible flower skewers
Fungi: Grilled mushroom skewers
Protists: Kelp, rice paper puffs and kelp-cured fish
Monera: Mold-ripened cheese with shaped jelly on handmade crackers
Concept, menu design, culinary curation: Studio H
Culinary collaborator: Mia Everson
Narrative PR
Design a menu for the opening of Belgian artist Koen Vanmechelen’s Cosmopolitan Renaissance exhibition in Cape Town.
Central to the artist’s work is the concept of bio-cultural diversity, which he investigates through exploring the themes of interconnectedness, and sustainability. The menu, inspired by the Five Kingdoms of Nature:
Animals: Red centre devilled eggs
Plants: Asparagus and edible flower skewers
Fungi: Grilled mushroom skewers
Protists: Kelp, rice paper puffs and kelp-cured fish
Monera: Mold-ripened cheese with shaped jelly on handmade crackers
Concept, menu design, culinary curation: Studio H
Culinary collaborator: Mia Everson
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
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
Decorex / FOOD XX / Studio H
Design a stand for Studio H at Decorex
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.
Photos: Paris Brummer
Styling: Juwan Beyers
Decorex / FOOD XX / Studio H
Design a stand for Studio H at Decorex
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.
Photos: Paris Brummer
Styling: Juwan Beyers
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.
We’ve asked some of our collaborators, friends and women in food whom we admire, to share their favourite fish and chips spots to visit during the holidays:
🐟 Traci Kwaai, 6th generation fisher child and story keeper: Fish Hoek Fisheries, 43 Main Rd, Fish Hoek (Traci’s other favourites are Lucky Fish in Kalk Bay and Kalky’s.)
🐟 Lucie De Moyencourt, Artist and illustrator: The Salty Sea Dog, 2 Wharf St, Simon’s Town
🐟 Isca Stoltz, Head Chef at Galjoen Restaurant: Kalky’s, Harbour, Kalk Bay
🐟 Star Senamile, Marketing Manager V&A Waterfront: Revelas Fisheries, 205 Long St, Cape Town
🐟 Daniela Zondagh, Food Photographer: Kuyler’s Fish & Chips, Eastern Ext, George and Delicious Fish, 89 Regent Rd, Sea Point, Cape Town
🐟 Saadiyah Hendricks, Food Content Creator: Snoekies, 106 Harbour Rd, Hout Bay
🐟 Roushana Gray, Owner of Veld and Sea: Fish Hoek Fisheries, 43 Main Rd, Fish Hoek
🐟 Paris Brummer, Photographer: Ooskus Fisheries, 4 Watt St, Gordon’s Bay
🐟 Hanli Prinsloo, free diver, speaker, writer and ocean conservationist: Live Bait, Main Rd, Kalk Bay (has good options for non fish eaters)
🐟 Khanya Mzongwana, Food editor and stylist: Kalky’s, Harbour, Kalk Bay
🐟 Brigitte Lilley, Ceramicist: Fish on the Rocks, 1 Harbour Rd, Hout Bay
🐟 Sasha Simpson, Chef and curator at Our Harvest Tote: Goldfish Café & Take away, 90 Beach Rd, Strand
🐟 Abigail Donnelly, Woolworths, Eat Out, Taste magazine: Beira Mar Portuguese Restaurant, 151 Main Rd, Kalk Bay
We’ve asked some of our collaborators, friends and women in food whom we admire, to share their favourite fish and chips spots to visit during the holidays:
🐟 Traci Kwaai, 6th generation fisher child and story keeper: Fish Hoek Fisheries, 43 Main Rd, Fish Hoek (Traci’s other favourites are Lucky Fish in Kalk Bay and Kalky’s.)
🐟 Lucie De Moyencourt, Artist and illustrator: The Salty Sea Dog, 2 Wharf St, Simon’s Town
🐟 Isca Stoltz, Head Chef at Galjoen Restaurant: Kalky’s, Harbour, Kalk Bay
🐟 Star Senamile, Marketing Manager V&A Waterfront: Revelas Fisheries, 205 Long St, Cape Town
🐟 Daniela Zondagh, Food Photographer: Kuyler’s Fish & Chips, Eastern Ext, George and Delicious Fish, 89 Regent Rd, Sea Point, Cape Town
🐟 Saadiyah Hendricks, Food Content Creator: Snoekies, 106 Harbour Rd, Hout Bay
🐟 Roushana Gray, Owner of Veld and Sea: Fish Hoek Fisheries, 43 Main Rd, Fish Hoek
🐟 Paris Brummer, Photographer: Ooskus Fisheries, 4 Watt St, Gordon’s Bay
🐟 Hanli Prinsloo, free diver, speaker, writer and ocean conservationist: Live Bait, Main Rd, Kalk Bay (has good options for non fish eaters)
🐟 Khanya Mzongwana, Food editor and stylist: Kalky’s, Harbour, Kalk Bay
🐟 Brigitte Lilley, Ceramicist: Fish on the Rocks, 1 Harbour Rd, Hout Bay
🐟 Sasha Simpson, Chef and curator at Our Harvest Tote: Goldfish Café & Take away, 90 Beach Rd, Strand
🐟 Abigail Donnelly, Woolworths, Eat Out, Taste magazine: Beira Mar Portuguese Restaurant, 151 Main Rd, Kalk Bay
Eskort
Create 107 extraordinary cakes for Eskort’s 107th birthday. As South Africa’s leading antibiotic-free pork producer delivering quality you can trust since 1917, we were briefed to take it a step further – the cakes had to feature pork sausages and bacon, of course!
Teaming up with Sweet LionHeart, we came up with six designs for sweet and savoury cakes that honoured the products on which Eskort’s early success was built.
“It’s not often a brand gets to celebrate a 107th birthday,” says Eskort Marketing Director Marcelle Pienaar. “And we wanted to do something epic to mark the occasion but also underpin it with a nod to who we are and where we have come from.”
Eskort was born in the small town of Estcourt in KwaZulu-Natal when nine farmers started the Farmers Cooperative Bacon Factory in 1917. It started making sausages in 1920, and they won a gold medal at that year’s Rand Easter Show.
These days, Eskort has more than 300 world-class pork products, ranging from high-end fresh cuts to convenience meals and staples. But Gold Medal pork sausages remain a favourite with South African consumers, and more than 300 of them decorated our savoury focaccia cakes, which had an onion jam base and cream cheese icing. Bacon decorations were dotted around the vanilla buttercream icing covering the sweet vanilla cakes.
The delicious creations didn’t just stay on display. Thanks to the efforts of SA Harvest, they were distributed to Salt River High School in Cape Town and the 123 Movement, a non-profit company that aims to bridge the gap between the disadvantaged and the privileged by eradicating hunger and purposelessness.
“Birthdays are a big family occasion, and these cakes were an expression of the family values that have sustained Eskort over the years,” says Pienaar. “Many people call us a ‘family corporate’, so celebrating our birthday with delicious cakes seemed very fitting. The cakes were a huge hit, and they proved that with imagination and innovation there’s really no limit to the versatility of pork.
Shoot production, concept and creative direction: Studio H
Culinary production: Studio H
Cake decoration: Sweet LionHeart
Stills shoot: Nikki Symons
Video: Jeff Moffat
Eskort
Create 107 extraordinary cakes for Eskort’s 107th birthday. As South Africa’s leading antibiotic-free pork producer delivering quality you can trust since 1917, we were briefed to take it a step further – the cakes had to feature pork sausages and bacon, of course!
Teaming up with Sweet LionHeart, we came up with six designs for sweet and savoury cakes that honoured the products on which Eskort’s early success was built.
“It’s not often a brand gets to celebrate a 107th birthday,” says Eskort Marketing Director Marcelle Pienaar. “And we wanted to do something epic to mark the occasion but also underpin it with a nod to who we are and where we have come from.”
Eskort was born in the small town of Estcourt in KwaZulu-Natal when nine farmers started the Farmers Cooperative Bacon Factory in 1917. It started making sausages in 1920, and they won a gold medal at that year’s Rand Easter Show.
These days, Eskort has more than 300 world-class pork products, ranging from high-end fresh cuts to convenience meals and staples. But Gold Medal pork sausages remain a favourite with South African consumers, and more than 300 of them decorated our savoury focaccia cakes, which had an onion jam base and cream cheese icing. Bacon decorations were dotted around the vanilla buttercream icing covering the sweet vanilla cakes.
The delicious creations didn’t just stay on display. Thanks to the efforts of SA Harvest, they were distributed to Salt River High School in Cape Town and the 123 Movement, a non-profit company that aims to bridge the gap between the disadvantaged and the privileged by eradicating hunger and purposelessness.
“Birthdays are a big family occasion, and these cakes were an expression of the family values that have sustained Eskort over the years,” says Pienaar. “Many people call us a ‘family corporate’, so celebrating our birthday with delicious cakes seemed very fitting. The cakes were a huge hit, and they proved that with imagination and innovation there’s really no limit to the versatility of pork.
Shoot production, concept and creative direction: Studio H
Culinary production: Studio H
Cake decoration: Sweet LionHeart
Stills shoot: Nikki Symons
Video: Jeff Moffat
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
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
Mamakashaka for Spotify Africa
Take the culinary lead for the Spotify Greasy Tunes Popup.
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.
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
Mamakashaka for Spotify Africa
Take the culinary lead for the Spotify Greasy Tunes Popup.
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.
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
V&A Waterfront, Makers Landing
Create an activation for the opening of Makers Landing.
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.
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
V&A Waterfront, Makers Landing
Create an activation for the opening of Makers Landing.
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.
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
Use the amount of salad that you need:
For vinaigrette:
To finish:
Credits:
Use the amount of salad that you need:
For vinaigrette:
To finish:
Credits:
WCellar (Woolworths)
Create an immersive in-store display for the redesigned WCellar store in Hout Bay.
An interactive, tactile Masterclass detailing the process of champagne making – from grapes to bubbles, accompanied by an olfactory flavour pairing station.
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
WCellar (Woolworths)
Create an immersive in-store display for the redesigned WCellar store in Hout Bay.
An interactive, tactile Masterclass detailing the process of champagne making – from grapes to bubbles, accompanied by an olfactory flavour pairing station.
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
As a food design studio, we’re in our element when we get to design experiences with ingredient deep-dives that pay homage to South African food culture – food design with intention and purpose. In May, we did just that, in collaboration with Chef Mmabatho Molefe. We focused on three humble ingredients: pap, meat and rice, for our Family Meal-themed pop-up restaurant.
Here’s how we celebrated pap: One of four sensory room installations was dedicated entirely to it. With the help of the Studio H community, we built an archive of maize meal from as far as Eswatini, KZN and Matatiele. Videos of South Africans from all walks of life making pap played alongside the installation, with the floor covered in maize kernels for an added sensory layer.
Here’s how we celebrated rice: A pot of Mmabatho’s breyani simmered in the centre of an almost empty room, accompanied by ambient kitchen sounds playing in the background. Guests could unpin a packet of breyani spice blend from a tablecloth. The following morning, they received the breyani recipe and the evening’s playlist via email. The veg breyani was served tableside from a huge pot on a trolley. As part of the table setting guests could use a magnifying glass to discover their names on a grain of rice.
Here’s how we celebrated meat: In the bread and tallow room, guests lit their beef tallow candles to mop up the melted fat with mini corn bread mosbolletjies.
Mmabatho served:
ON ARRIVAL
Beef tallow candles with mini corn bread mosbolletjies
Pap waffles with ushatini three ways (chunky, ketchup and jelly) and hung amasi spread.
Wine Pairing: Spier Signature MCC
A BIKE RIDE FROM SOUTHFIELD
“This dish pays homage to Chef Ryan (Cole) and a few things he introduced me to as a young chef.”
Tuna crudo with maize rice, candied beef tongue (seasoned with white pepper), jalapeños, sliced red onions and crack sauce.
Wine Pairing: Spier Seaward Sauvignon Blanc 2024
PAP/VLEIS
“A universally South African dish. Enjoyed in many different ways, yet still speaking to one culture.”
Pap, braised lamb neck, Studio H’s pickled waterblommetjies.
Wine Pairing: Spier Seaward Shiraz 2023
EDEN FAMILY CHURCH
“Whenever I think of the ultimate family time, it’s me and my family at church. Whether it was a fundraiser or a large church gathering, there was always a pot of breyani waiting to be shared.”
Seared duck breast, pea purée, green vegetables, cottage cheese served with vegetable breyani.
Wine Pairing: Spier Seaward Shiraz 2023
RICE & MILK
“When you’re craving uphuthu namasi but you’re out of both. A simple snack I used to enjoy with some leftover rice.”
Vanilla rice pudding, toasted rice and white chocolate cremeux, raw honeymoon, puffed rice paper, and white chocolate shards.
Wine Pairing: Spier Signature MCC 2023
Download the Family Meal playlist, courtesy of A11 Agency, here.
Thank you:
Wine: Spier Wine Farm
Venue: Lemkus Exchange
Sponsorhsip: Bernice Blundell
Styling: Klara van Wyngaarder
Styling assistant and florals: Phillip Obermeyer
Decor design: Sumien Brink
After party drinks: Kalahari Truffles, Angelique Smith
DJ's by A11: Athi Maq, Aaron W Peters
As a food design studio, we’re in our element when we get to design experiences with ingredient deep-dives that pay homage to South African food culture – food design with intention and purpose. In May, we did just that, in collaboration with Chef Mmabatho Molefe. We focused on three humble ingredients: pap, meat and rice, for our Family Meal-themed pop-up restaurant.
Here’s how we celebrated pap: One of four sensory room installations was dedicated entirely to it. With the help of the Studio H community, we built an archive of maize meal from as far as Eswatini, KZN and Matatiele. Videos of South Africans from all walks of life making pap played alongside the installation, with the floor covered in maize kernels for an added sensory layer.
Here’s how we celebrated rice: A pot of Mmabatho’s breyani simmered in the centre of an almost empty room, accompanied by ambient kitchen sounds playing in the background. Guests could unpin a packet of breyani spice blend from a tablecloth. The following morning, they received the breyani recipe and the evening’s playlist via email. The veg breyani was served tableside from a huge pot on a trolley. As part of the table setting guests could use a magnifying glass to discover their names on a grain of rice.
Here’s how we celebrated meat: In the bread and tallow room, guests lit their beef tallow candles to mop up the melted fat with mini corn bread mosbolletjies.
Mmabatho served:
ON ARRIVAL
Beef tallow candles with mini corn bread mosbolletjies
Pap waffles with ushatini three ways (chunky, ketchup and jelly) and hung amasi spread.
Wine Pairing: Spier Signature MCC
A BIKE RIDE FROM SOUTHFIELD
“This dish pays homage to Chef Ryan (Cole) and a few things he introduced me to as a young chef.”
Tuna crudo with maize rice, candied beef tongue (seasoned with white pepper), jalapeños, sliced red onions and crack sauce.
Wine Pairing: Spier Seaward Sauvignon Blanc 2024
PAP/VLEIS
“A universally South African dish. Enjoyed in many different ways, yet still speaking to one culture.”
Pap, braised lamb neck, Studio H’s pickled waterblommetjies.
Wine Pairing: Spier Seaward Shiraz 2023
EDEN FAMILY CHURCH
“Whenever I think of the ultimate family time, it’s me and my family at church. Whether it was a fundraiser or a large church gathering, there was always a pot of breyani waiting to be shared.”
Seared duck breast, pea purée, green vegetables, cottage cheese served with vegetable breyani.
Wine Pairing: Spier Seaward Shiraz 2023
RICE & MILK
“When you’re craving uphuthu namasi but you’re out of both. A simple snack I used to enjoy with some leftover rice.”
Vanilla rice pudding, toasted rice and white chocolate cremeux, raw honeymoon, puffed rice paper, and white chocolate shards.
Wine Pairing: Spier Signature MCC 2023
Download the Family Meal playlist, courtesy of A11 Agency, here.
Thank you:
Wine: Spier Wine Farm
Venue: Lemkus Exchange
Sponsorhsip: Bernice Blundell
Styling: Klara van Wyngaarder
Styling assistant and florals: Phillip Obermeyer
Decor design: Sumien Brink
After party drinks: Kalahari Truffles, Angelique Smith
DJ's by A11: Athi Maq, Aaron W Peters
THE CLIENT
August Collective for Nederburg
THE BRIEF
Design two events in Cape Town and Johannesburg that brings Nederburg’s brand platform – Yours to Explore – to life through an elevated culinary experience.
THE RESULT
A dinner celebrating a bold new chapter in the story of one of South Africa’s most well-travelled and admired wine brands – Nederburg sells in no less than 80 countries across the globe. In line with their new positioning, “It’s Yours to Explore”, we teamed up with Chef Strone Henry to design a menu to reflect this.
THE MENU
SOUTH AFRICA
Roosterkoek with Baronne jam, farm butter and Winelands cheese selection
Nederburg The Winemasters Sauvignon Blanc 2025
SOUTH KOREA
Bulgogi beef lettuce wrap with sushi rice, kimchi aioli and pickled daikon
Nederburg Baronne 2023
INDIA
Charred tandoori lamb rack with saffron fennel, potato pavé and smoked tomato chutney curry leaf jus
Nederburg Double Barrel Reserve 2023
BRAZIL
Deconstructed quindim – coconut panna cotta, passion fruit and turmeric meringue shards
Nederburg The Winemasters Noble Late Harvest 2024
PS: Did you know: A bottle of Nederburg Baronne is opened every 25 seconds in this country?
THE TEAM
Concept, experience design and culinary curation: Studio H
Chef: Strone Henry
Project manager: Stoff & Co (Stephanie McCarthy)
Styling: Phillip Obermeyer
Styling assistant: Jana Wasserman
Linen napkins production: Sumien Brink
Entertainment: NatzFX represented by A11
MC’s: Bathandwa Ngwendu and Maps Maponyane
Staffing: Hero Events
THE CLIENT
August Collective for Nederburg
THE BRIEF
Design two events in Cape Town and Johannesburg that brings Nederburg’s brand platform – Yours to Explore – to life through an elevated culinary experience.
THE RESULT
A dinner celebrating a bold new chapter in the story of one of South Africa’s most well-travelled and admired wine brands – Nederburg sells in no less than 80 countries across the globe. In line with their new positioning, “It’s Yours to Explore”, we teamed up with Chef Strone Henry to design a menu to reflect this.
THE MENU
SOUTH AFRICA
Roosterkoek with Baronne jam, farm butter and Winelands cheese selection
Nederburg The Winemasters Sauvignon Blanc 2025
SOUTH KOREA
Bulgogi beef lettuce wrap with sushi rice, kimchi aioli and pickled daikon
Nederburg Baronne 2023
INDIA
Charred tandoori lamb rack with saffron fennel, potato pavé and smoked tomato chutney curry leaf jus
Nederburg Double Barrel Reserve 2023
BRAZIL
Deconstructed quindim – coconut panna cotta, passion fruit and turmeric meringue shards
Nederburg The Winemasters Noble Late Harvest 2024
PS: Did you know: A bottle of Nederburg Baronne is opened every 25 seconds in this country?
THE TEAM
Concept, experience design and culinary curation: Studio H
Chef: Strone Henry
Project manager: Stoff & Co (Stephanie McCarthy)
Styling: Phillip Obermeyer
Styling assistant: Jana Wasserman
Linen napkins production: Sumien Brink
Entertainment: NatzFX represented by A11
MC’s: Bathandwa Ngwendu and Maps Maponyane
Staffing: Hero Events
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.
Clockwork Media, for Disney+
For the launch of season 3, create an opportunity for the world of The Bear to come to life through an immersive activation that captures the essence of the show’s themes.
A three-day fine dining pop-up restaurant where guests were immersed in the world of The Bear. The exterior mimicked the original sandwich shop in downtown Chicago (with arcade machines, a yellow cab, smoking grate and all), while the interior transported guests to Carmy's dream restaurant as featured in season 3. The menu, designed and executed by Michelin-trained chef Gregory Czarnecki, was carefully crafted to reflect the show's core themes.
Lead agency: Clockwork Media
Design and event production: Studio H
Culinary consultation and live activation management: Studio H
Chef: Gregory Czarnecki
Kitchen team: Louise Wessels, Bianca Strydom, Cheri Kustner, Vuyo Makoba
Setbuilder and designer: Klara van Wyngaarden
Art department: Tiaan Schutte, Wolf Britz, Savannah Caster
Staffing: BlackJack Events
Logistics: DPK
Audio visual: Easy Agency
Collateral design and illustrations: Clockwork Media, Nikki Symons
Venue: Acid Food & Wine Bar
Photos: Mighty Fine for Clockwork Media, Marijke Willems
Clockwork Media, for Disney+
For the launch of season 3, create an opportunity for the world of The Bear to come to life through an immersive activation that captures the essence of the show’s themes.
A three-day fine dining pop-up restaurant where guests were immersed in the world of The Bear. The exterior mimicked the original sandwich shop in downtown Chicago (with arcade machines, a yellow cab, smoking grate and all), while the interior transported guests to Carmy's dream restaurant as featured in season 3. The menu, designed and executed by Michelin-trained chef Gregory Czarnecki, was carefully crafted to reflect the show's core themes.
Lead agency: Clockwork Media
Design and event production: Studio H
Culinary consultation and live activation management: Studio H
Chef: Gregory Czarnecki
Kitchen team: Louise Wessels, Bianca Strydom, Cheri Kustner, Vuyo Makoba
Setbuilder and designer: Klara van Wyngaarden
Art department: Tiaan Schutte, Wolf Britz, Savannah Caster
Staffing: BlackJack Events
Logistics: DPK
Audio visual: Easy Agency
Collateral design and illustrations: Clockwork Media, Nikki Symons
Venue: Acid Food & Wine Bar
Photos: Mighty Fine for Clockwork Media, Marijke Willems
Woolworth
Create short videos for social media that showcase new food products.
A series of engaging stop-motion videos highlighting each new food product – from amadombolo and aubergine melanzane to confit duck curry and Chuckles coconut biscuits. Each video transitioned the product from its packaged form to a serving suggestion, demonstrating ease of use and visual appeal.
Woolworth
Create short videos for social media that showcase new food products.
A series of engaging stop-motion videos highlighting each new food product – from amadombolo and aubergine melanzane to confit duck curry and Chuckles coconut biscuits. Each video transitioned the product from its packaged form to a serving suggestion, demonstrating ease of use and visual appeal.
V&A Waterfront
Create a brand-led activation for Moses Coffee at Makers Landing.
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.
Festival curation: Moses Lebofa
Festival prodution: JC Landman
Photos: Ashleigh Frans
V&A Waterfront
Create a brand-led activation for Moses Coffee at Makers Landing.
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.
Festival curation: Moses Lebofa
Festival prodution: JC Landman
Photos: Ashleigh Frans
