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
THE CLIENT
Woolworths Farming for the Future
THE BRIEF
Design an interactive spatial experience for Decorex Johannesburg that gives physical and emotional form to the Woolworths Farming for the Future sustainability platform.
THE CONCEPT
A sensory-led installation designed to prompt pause, participation, and behavioural shift. Rooted in regenerative thinking, the experience invited visitors to exchange a ClemenGold for a written pledge, transforming a transactional gesture into an act of commitment. Citrus-scented air and a wall of hand-signed promises created a living archive of collective intention.
THE INTERVENTION
Positioned at the entrance to the 100% Design hall at Decorex Johannesburg, the ClemenGold swap station functioned as both activation and artefact. Visitors were invited to peel their fruit into transparent bins, creating a slow-build, ephemeral data touchpoint, a quiet accumulation that rendered impact visible. The fruit became a medium for interaction, reflection, and design-led storytelling.
THE NUMBERS
6,000+ pledges signed over four days.
THE TEAM
Concept, experience design: Studio H
Stand production: Klara van Wyngaarden
Activation team: Eviwe Qubelo, Jana Wasserman, Mduduzi Miya
THE CLIENT
Woolworths Farming for the Future
THE BRIEF
Design an interactive spatial experience for Decorex Johannesburg that gives physical and emotional form to the Woolworths Farming for the Future sustainability platform.
THE CONCEPT
A sensory-led installation designed to prompt pause, participation, and behavioural shift. Rooted in regenerative thinking, the experience invited visitors to exchange a ClemenGold for a written pledge, transforming a transactional gesture into an act of commitment. Citrus-scented air and a wall of hand-signed promises created a living archive of collective intention.
THE INTERVENTION
Positioned at the entrance to the 100% Design hall at Decorex Johannesburg, the ClemenGold swap station functioned as both activation and artefact. Visitors were invited to peel their fruit into transparent bins, creating a slow-build, ephemeral data touchpoint, a quiet accumulation that rendered impact visible. The fruit became a medium for interaction, reflection, and design-led storytelling.
THE NUMBERS
6,000+ pledges signed over four days.
THE TEAM
Concept, experience design: Studio H
Stand production: Klara van Wyngaarden
Activation team: Eviwe Qubelo, Jana Wasserman, Mduduzi Miya
Dutch Design Week
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.
Dutch Design Week
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.
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Menu items shot against moody restaurant interior backdrop.
Styling: Juwan Beyers, Studio H
Photos: Daniela Zondagh
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Menu items shot against moody restaurant interior backdrop.
Styling: Juwan Beyers, Studio H
Photos: Daniela Zondagh
Beanstalk for PUMA South Africa
Create a bold and immersive food experience for the relaunch of the iconic PUMA Mostro sneaker – a cult classic originally released in 1999 – hosted inside Cape Town’s Castle of Good Hope.
A visceral menu and interactive food installations brought the surreal Mostro Lab to life – a space imagined as the inner workings of a living monster. The menu included molten synapse s’mores with black sesame shortbread, charcoal crackers dipped into neon pink hummus and golden split pea purée, glow-in-the-dark neurotropic caviar and charcoal bao filled with sticky soy lion’s mane and coffee-chilli beef. At the top of a winding staircase, a glow-in-the-dark jelly installation awaited in a hidden chamber.
Concept, menu and experience design: Studio H
Chef: Strone Henry
Service staff: Hero Events
Photos: Jonx Pillemer
Beanstalk for PUMA South Africa
Create a bold and immersive food experience for the relaunch of the iconic PUMA Mostro sneaker – a cult classic originally released in 1999 – hosted inside Cape Town’s Castle of Good Hope.
A visceral menu and interactive food installations brought the surreal Mostro Lab to life – a space imagined as the inner workings of a living monster. The menu included molten synapse s’mores with black sesame shortbread, charcoal crackers dipped into neon pink hummus and golden split pea purée, glow-in-the-dark neurotropic caviar and charcoal bao filled with sticky soy lion’s mane and coffee-chilli beef. At the top of a winding staircase, a glow-in-the-dark jelly installation awaited in a hidden chamber.
Concept, menu and experience design: Studio H
Chef: Strone Henry
Service staff: Hero Events
Photos: Jonx Pillemer
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.
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.
Embassy of Food, Dutch Design Week 2017, Curated by Marije Vogelzang
A speculative project imagining the food system in a world where we have only sea water. This project was named by Dezeen as one of 10 most sustainable future foods at DDW 2017.
Following from the installation, Studio H hosted a number of waterless dinners, which imagined the future of food if the water used for agriculture was sea water. The menu included items like fried ostrich egg, strawberry camel milk ice cream and carrot fruit loops. Paired with this were water wise beverages, such as waterless cocktails and beer brewed with sea water.
Embassy of Food, Dutch Design Week 2017, Curated by Marije Vogelzang
A speculative project imagining the food system in a world where we have only sea water. This project was named by Dezeen as one of 10 most sustainable future foods at DDW 2017.
Following from the installation, Studio H hosted a number of waterless dinners, which imagined the future of food if the water used for agriculture was sea water. The menu included items like fried ostrich egg, strawberry camel milk ice cream and carrot fruit loops. Paired with this were water wise beverages, such as waterless cocktails and beer brewed with sea water.
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
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.
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.
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.
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.
Studio H prides itself on being at the forefront of culinary innovation in the intricate world of food design. One of the core elements in staying ahead of the curve is food trend forecasting, which requires comprehensive research, data analysis, and expert insights to predict future food trends. Embracing this strategic approach, we are excited to announce the release of our 2025/6 Future Food Report — an in-depth, carefully curated forecast of the gastronomic landscape that lies ahead.
We recently hosted a series of in-person sessions to present the latest report to clients and industry friends. You can order and download the report in our online shop.
Studio H prides itself on being at the forefront of culinary innovation in the intricate world of food design. One of the core elements in staying ahead of the curve is food trend forecasting, which requires comprehensive research, data analysis, and expert insights to predict future food trends. Embracing this strategic approach, we are excited to announce the release of our 2025/6 Future Food Report — an in-depth, carefully curated forecast of the gastronomic landscape that lies ahead.
We recently hosted a series of in-person sessions to present the latest report to clients and industry friends. You can order and download the report in our online shop.
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.
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 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.
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
For the Only One Ingredient lunch presented by Studio H in Venice, as part of Littlegig Homofaber, we served a six course water-themed menu. This lunch was prepared in collaboration with Hotel Il Palazzo Experimental and their Head Chef, Denis Begiqi.
ARRIVAL DRINKS by Experimental Cocktail Club
Alcohol-free Cocai Cola (Venezianos refer to seagulls as cocai)
COURSE 1: VENICE TAP WATER
The first course was water sourced by Studio H and the Littlegig team from 126 water fountains that provide safe drinking water for the city of Venice. In an effort to minimise the environmental impact of tourists, the team at Venice Tap Water compiled a map of water fountains to encourage visitors to access clean water from these sources instead of using plastic water bottles.
COURSE 2: PICKLED WATERBLOMMETJIE
South Africa’s indigenous waterblommetjie grows naturally in ponds and dams during winter and is foraged on a large scale. The waterblommetjies we served were sourced from Babylonstoren – we pickled and then marinated them.
COURSE 3: SEA
Fish Martini with sorghum flatbreads and bokkom oil. We took sorghum flour from South Africa and asked the hotel to use that to make their famous flatbreads. Sorghum is an ancient African grain that has been cultivated in Southern Africa for at least 2000 years, is not only drought-tolerant but also extremely versatile as an ingredient. Bokkoms are a salted, sun and wind-dried fish delicacy – the ones we served were made by the women of Weskusmandjie. (Available via Abalobi). We turned the bokkoms into a powder and added it to olive oil. The oil we sourced in Modena from Massimo Bottura’s condiment collection, Villa Manodori.
COURSE 4: WATER SALAD
A tablescape salad with seasonal water-dense fruit and veg. Guests were encouraged to create their own water salad by foraging from the table scapes in front of them, using hardware tools to cut their fruit and veg and salt spray or salts provided to season their salad. The salad consisted only of fruit and veg with a very high water content, sourced from Rialto Market in Venice. We provided three types of salt. Sea lettuce salt, harvested and made by Weskusmandjie, mushroom salt from Babylonstoren, containing oyster, cloud ear, portobello and shiitake mushrooms and lastly, Baleni salt, a very special salt sourced from the hot mineral spring which was declared a Natural Heritage Site in 1999. The current Baleni Salt Project workers harvest in winter according to ancient ritualised practices and only women can work at the salt spring, all their movements governed by a secret symbolic language.
COURSE 5: MINDFUL EATING
Spaghetti pastificio felicetti with vongole clams and samphire
This course was all about mindful eating and slowing down to appreciate the food that we eat. We served Chef Denis’ vongole with clams and samphire (a coastal succulent that grows on dunes). The deliberately heavy and awkward cutlery for this course was designed for us by Cape Town artist, Githan Coopoo, with the intention to slow you down and to amplify your mindful eating experience. Experts recommend that you wait one minute between each bite of food – so we encourage you to put down the cutlery in between bites, slow down and enjoy every mouthful of Chef Denis’ dish.
COURSE 6: CAMEL MILKSHAKES WITH KOFFIEKOEKIES
We ended the lunch with a dish that the guests co-created with us: a camel milk coffee milkshake served with Babylonstoren’s koffiekoekies. The secret ingredient was a choice between something that grew in an abundance of water or in a desert. The winner? Desert, meaning that we flavoured the milkshake with Kalahari Truffle Aperitif, an extremely rare truffle that grows in the expansive deserts of Southern Africa and is only available for harvest 5-weeks a year. (Find the recipe on our website - link in bio.)
TAKEHOME SNACKS: OSTRICH EGG MARSHMALLOWS
Inspired by Hannerie’s great grand parents who were ostrich farmers, we prepared two flavours of ostrich marshmallows. The marshmallows were designed to enjoy before and after that evening’s Masked Ball. The superfood-rich baobab marshmallow was for added energy, whilst the restorative qualities of the spekboom mallow would make for a welcome snack in the morning.
THANK YOU:
Littlegig:
Georgia Black
Seth Shezi
Bielle Bellingham
Marina Gemeliaris
Homo Faber:
Hanneli Rupert
Il Palazzo Experimental:
Chef Denis Begiqi
Guillaume Pinaut
Pietro Lorefice
Venice Tap Water
Marco Capovilla
Hoick:
Claire Johnson
Adam Strong
Tiffany Schouw
Chefs:
Louise Wessels
Bianca Strydom
Collaborators:
Weskusmandjie
Babylonstoren
For the Only One Ingredient lunch presented by Studio H in Venice, as part of Littlegig Homofaber, we served a six course water-themed menu. This lunch was prepared in collaboration with Hotel Il Palazzo Experimental and their Head Chef, Denis Begiqi.
ARRIVAL DRINKS by Experimental Cocktail Club
Alcohol-free Cocai Cola (Venezianos refer to seagulls as cocai)
COURSE 1: VENICE TAP WATER
The first course was water sourced by Studio H and the Littlegig team from 126 water fountains that provide safe drinking water for the city of Venice. In an effort to minimise the environmental impact of tourists, the team at Venice Tap Water compiled a map of water fountains to encourage visitors to access clean water from these sources instead of using plastic water bottles.
COURSE 2: PICKLED WATERBLOMMETJIE
South Africa’s indigenous waterblommetjie grows naturally in ponds and dams during winter and is foraged on a large scale. The waterblommetjies we served were sourced from Babylonstoren – we pickled and then marinated them.
COURSE 3: SEA
Fish Martini with sorghum flatbreads and bokkom oil. We took sorghum flour from South Africa and asked the hotel to use that to make their famous flatbreads. Sorghum is an ancient African grain that has been cultivated in Southern Africa for at least 2000 years, is not only drought-tolerant but also extremely versatile as an ingredient. Bokkoms are a salted, sun and wind-dried fish delicacy – the ones we served were made by the women of Weskusmandjie. (Available via Abalobi). We turned the bokkoms into a powder and added it to olive oil. The oil we sourced in Modena from Massimo Bottura’s condiment collection, Villa Manodori.
COURSE 4: WATER SALAD
A tablescape salad with seasonal water-dense fruit and veg. Guests were encouraged to create their own water salad by foraging from the table scapes in front of them, using hardware tools to cut their fruit and veg and salt spray or salts provided to season their salad. The salad consisted only of fruit and veg with a very high water content, sourced from Rialto Market in Venice. We provided three types of salt. Sea lettuce salt, harvested and made by Weskusmandjie, mushroom salt from Babylonstoren, containing oyster, cloud ear, portobello and shiitake mushrooms and lastly, Baleni salt, a very special salt sourced from the hot mineral spring which was declared a Natural Heritage Site in 1999. The current Baleni Salt Project workers harvest in winter according to ancient ritualised practices and only women can work at the salt spring, all their movements governed by a secret symbolic language.
COURSE 5: MINDFUL EATING
Spaghetti pastificio felicetti with vongole clams and samphire
This course was all about mindful eating and slowing down to appreciate the food that we eat. We served Chef Denis’ vongole with clams and samphire (a coastal succulent that grows on dunes). The deliberately heavy and awkward cutlery for this course was designed for us by Cape Town artist, Githan Coopoo, with the intention to slow you down and to amplify your mindful eating experience. Experts recommend that you wait one minute between each bite of food – so we encourage you to put down the cutlery in between bites, slow down and enjoy every mouthful of Chef Denis’ dish.
COURSE 6: CAMEL MILKSHAKES WITH KOFFIEKOEKIES
We ended the lunch with a dish that the guests co-created with us: a camel milk coffee milkshake served with Babylonstoren’s koffiekoekies. The secret ingredient was a choice between something that grew in an abundance of water or in a desert. The winner? Desert, meaning that we flavoured the milkshake with Kalahari Truffle Aperitif, an extremely rare truffle that grows in the expansive deserts of Southern Africa and is only available for harvest 5-weeks a year. (Find the recipe on our website - link in bio.)
TAKEHOME SNACKS: OSTRICH EGG MARSHMALLOWS
Inspired by Hannerie’s great grand parents who were ostrich farmers, we prepared two flavours of ostrich marshmallows. The marshmallows were designed to enjoy before and after that evening’s Masked Ball. The superfood-rich baobab marshmallow was for added energy, whilst the restorative qualities of the spekboom mallow would make for a welcome snack in the morning.
THANK YOU:
Littlegig:
Georgia Black
Seth Shezi
Bielle Bellingham
Marina Gemeliaris
Homo Faber:
Hanneli Rupert
Il Palazzo Experimental:
Chef Denis Begiqi
Guillaume Pinaut
Pietro Lorefice
Venice Tap Water
Marco Capovilla
Hoick:
Claire Johnson
Adam Strong
Tiffany Schouw
Chefs:
Louise Wessels
Bianca Strydom
Collaborators:
Weskusmandjie
Babylonstoren
Anglo American
Create a disruptive future food-led activation.
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.
True North Events
Anglo American
Create a disruptive future food-led activation.
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.
True North Events
In December 2023, we at Studio H were thrilled to unveil our 2024/5 Future Food Report during a series of presentations at our Tiny Empire office. As aspiring leaders in culinary innovation, these sessions provided a detailed exploration of upcoming gastronomic trends. Our approach involved comprehensive research, data analysis, and expert insights, all of which were shared with enthusiasm and great OPTIMISM - one of the very prominent themes. The presentations were not only informative but interactive, featuring a flavour museum, a pop-up shop, in-session tastings and a hot sauce workshop. This event underscored our commitment to staying ahead of culinary trends and showcased the dedication we bring to the intricate world of food design.
The team
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Ever Peckish, The Fermentary by Sepial, Sweet Lionheart, Two in a Bush, Vinehugger, Lebanese Bakery
Graphic design: Spook Design Co.
Venue: Tiny Empire
In December 2023, we at Studio H were thrilled to unveil our 2024/5 Future Food Report during a series of presentations at our Tiny Empire office. As aspiring leaders in culinary innovation, these sessions provided a detailed exploration of upcoming gastronomic trends. Our approach involved comprehensive research, data analysis, and expert insights, all of which were shared with enthusiasm and great OPTIMISM - one of the very prominent themes. The presentations were not only informative but interactive, featuring a flavour museum, a pop-up shop, in-session tastings and a hot sauce workshop. This event underscored our commitment to staying ahead of culinary trends and showcased the dedication we bring to the intricate world of food design.
The team
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Ever Peckish, The Fermentary by Sepial, Sweet Lionheart, Two in a Bush, Vinehugger, Lebanese Bakery
Graphic design: Spook Design Co.
Venue: Tiny Empire
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
FOOD XX, founded by Studio H in 2018, is a movement dedicated to empowering and celebrating women in the food and drinks industry.What is FOOD XX WEEK?Because one day just isn't enough, we've expanded FOOD XX into a four-day programme of epic events and collaborations. FOOD XX WEEK offers an interactive opportunity to celebrate women-owned food & drinks businesses. It will also mark the launch of the FOOD XX City Guides - Studio H’s ever-growing directory of businesses and programmes that highlight women entrepreneurs.
The week culminates with the FOOD XX Market on 29 & 30 July at the Oranjezicht City Farm Market. This iconic (and woman-owned) weekend destination is putting their best femme forward by showcasing their incredible women entrepreneur network. Food enthusiasts can expect a feast for the senses, wine tastings, special menu collaborations, cooking demos, book signings and more. Check out the lineup below and on @fxxd_xx, and visit the socials of the various businesses listed for more info.
This calendar has been specially curated for FOOD XX WEEK and involve layers of collaboration between many businesses:
26 JULY: Preparty at Leo's Wine Bar x Mondvol Soet x Austen Gorden
27 JULY: Intimate book signing with Khanyisa Malabi at JAN Innovation Studio
27 JULY: Getting Bubbly! Genevieve MCC & Ever Peckish collaboration
27 JULY: Sepials Kitchen Workshop - Gochujang and (her famous) Korean Fried Chicken
28 JULY: Popup dinner with Chef Jenny Ward at Hope Distillery cocktail bar, StrangeLove
29 JULY: Utano Kitchen's Vegginista plant-focused cooking class at Makers Landing
29 JULY: Odd Plate Fundraising Lunch with NOSH at Oakfield Farm
29 JULY: Conversations and revival through food with Folio and Food I Love You
30 JULY: Beijing Opera takeover at Acid Wine Bar for Last Sunday Art Brunch celebration
30 JULY: Cocktails vs Food - A heritage-inspired feast at One Park
30 JULY: Book signing with Loubie Rusch at OZCF
30 JULY: Cake creative - build your own cake with The Velvet Cake Co
29 & 30 JULY: FOOD XX at OZCF Market - a spectacular culmination
FOOD XX, founded by Studio H in 2018, is a movement dedicated to empowering and celebrating women in the food and drinks industry.What is FOOD XX WEEK?Because one day just isn't enough, we've expanded FOOD XX into a four-day programme of epic events and collaborations. FOOD XX WEEK offers an interactive opportunity to celebrate women-owned food & drinks businesses. It will also mark the launch of the FOOD XX City Guides - Studio H’s ever-growing directory of businesses and programmes that highlight women entrepreneurs.
The week culminates with the FOOD XX Market on 29 & 30 July at the Oranjezicht City Farm Market. This iconic (and woman-owned) weekend destination is putting their best femme forward by showcasing their incredible women entrepreneur network. Food enthusiasts can expect a feast for the senses, wine tastings, special menu collaborations, cooking demos, book signings and more. Check out the lineup below and on @fxxd_xx, and visit the socials of the various businesses listed for more info.
This calendar has been specially curated for FOOD XX WEEK and involve layers of collaboration between many businesses:
26 JULY: Preparty at Leo's Wine Bar x Mondvol Soet x Austen Gorden
27 JULY: Intimate book signing with Khanyisa Malabi at JAN Innovation Studio
27 JULY: Getting Bubbly! Genevieve MCC & Ever Peckish collaboration
27 JULY: Sepials Kitchen Workshop - Gochujang and (her famous) Korean Fried Chicken
28 JULY: Popup dinner with Chef Jenny Ward at Hope Distillery cocktail bar, StrangeLove
29 JULY: Utano Kitchen's Vegginista plant-focused cooking class at Makers Landing
29 JULY: Odd Plate Fundraising Lunch with NOSH at Oakfield Farm
29 JULY: Conversations and revival through food with Folio and Food I Love You
30 JULY: Beijing Opera takeover at Acid Wine Bar for Last Sunday Art Brunch celebration
30 JULY: Cocktails vs Food - A heritage-inspired feast at One Park
30 JULY: Book signing with Loubie Rusch at OZCF
30 JULY: Cake creative - build your own cake with The Velvet Cake Co
29 & 30 JULY: FOOD XX at OZCF Market - a spectacular culmination
THE CLIENT
YPO
THE JOB
YPO and Private Clients by Old Mutual Wealth Art Fair VIP Cocktail event
THE BRIEF
Design a cocktail event at 21 Nettleton for VIP clients attending the Art Fair
THE MENU
In an ongoing commitment and in alignment with the Zeitz Mocaa VIP Gala Collateral Programme’s manifesto, we celebrated women-owned and women-led businesses with this menu by using only ingredients and products from suppliers that fit these criteria.
Food prepared by Chef Mmabatho Molefe
Bar and setup by Angelique Smith
Concept and production by Studio H
Staffing by Hero Events
Piano by Leah Patterson-Jones
Thank you
Amy Ellenbogen
Hamseh
Photos x @danielazondagh
THE CLIENT
YPO
THE JOB
YPO and Private Clients by Old Mutual Wealth Art Fair VIP Cocktail event
THE BRIEF
Design a cocktail event at 21 Nettleton for VIP clients attending the Art Fair
THE MENU
In an ongoing commitment and in alignment with the Zeitz Mocaa VIP Gala Collateral Programme’s manifesto, we celebrated women-owned and women-led businesses with this menu by using only ingredients and products from suppliers that fit these criteria.
Food prepared by Chef Mmabatho Molefe
Bar and setup by Angelique Smith
Concept and production by Studio H
Staffing by Hero Events
Piano by Leah Patterson-Jones
Thank you
Amy Ellenbogen
Hamseh
Photos x @danielazondagh
V&A Waterfront Makers Landing
Develop a kids food curriculum
We are thankful to collaborators like the V&A Waterfront and Makers Landing who are serious about positively impacting South Africa’s food system by investing in children’s culinary education. Showcased here is a food curriculum we developed for them, aimed at teaching kitchen basics to kids between the ages of 5 and 12 — from appreciating South African flavours to the health benefits of different foods, how kitchen equipment works, the science of baking and everything in between.
V&A Waterfront Makers Landing
Develop a kids food curriculum
We are thankful to collaborators like the V&A Waterfront and Makers Landing who are serious about positively impacting South Africa’s food system by investing in children’s culinary education. Showcased here is a food curriculum we developed for them, aimed at teaching kitchen basics to kids between the ages of 5 and 12 — from appreciating South African flavours to the health benefits of different foods, how kitchen equipment works, the science of baking and everything in between.
Cherry Time
Create a disruptive activation for Cherry Time.
At Studio H, we are committed to designing experiences that reveal the intricate connections between food systems and the natural world. One such project, created in collaboration with our client Cherry Time, highlights the essential role of bees in agriculture.
This installation captured live audio recordings of bee activity directly from the hives within Cherry Time’s orchards. Paired with video footage and presented in a custom-designed installation box, the result is an immersive sensory experience that invites participants to engage with the symbiotic relationship between pollinators and food production.
By bringing the soundscape of Cherry Time’s orchards to life, this sonic installation offers a unique opportunity to deepen the connection between consumers and the ecological systems that underpin sustainable agriculture. It serves as a reminder of the critical balance required to maintain both biodiversity and the resilience of our food supply.
This collaboration with Cherry Time reflects Studio H’s commitment to creating thoughtful and impactful design interventions that tell the stories of those working to protect and enhance the environments that sustain us all.
Concept: Studio H
Creative direction: Studio H
Video and sound: Jeffrey Moffat
Art direction: Creative Revolt
Vinyls: Signbomb
Collaborators and activation venues: Paul's Homemade Ice-cream and Oranjezicht City Farm Market
Cherry Time
Create a disruptive activation for Cherry Time.
At Studio H, we are committed to designing experiences that reveal the intricate connections between food systems and the natural world. One such project, created in collaboration with our client Cherry Time, highlights the essential role of bees in agriculture.
This installation captured live audio recordings of bee activity directly from the hives within Cherry Time’s orchards. Paired with video footage and presented in a custom-designed installation box, the result is an immersive sensory experience that invites participants to engage with the symbiotic relationship between pollinators and food production.
By bringing the soundscape of Cherry Time’s orchards to life, this sonic installation offers a unique opportunity to deepen the connection between consumers and the ecological systems that underpin sustainable agriculture. It serves as a reminder of the critical balance required to maintain both biodiversity and the resilience of our food supply.
This collaboration with Cherry Time reflects Studio H’s commitment to creating thoughtful and impactful design interventions that tell the stories of those working to protect and enhance the environments that sustain us all.
Concept: Studio H
Creative direction: Studio H
Video and sound: Jeffrey Moffat
Art direction: Creative Revolt
Vinyls: Signbomb
Collaborators and activation venues: Paul's Homemade Ice-cream and Oranjezicht City Farm Market
For Youth Day, Studio H teamed up with Strone Henry to support Weskusmandjie’s Youth Day initiative, with the support of Woolworths. Under the leadership of Hilda Adams, Weskusmandjie, a dedicated group of local fisherwomen from Steenbergs Cove, hosted a meaningful and creative event for 40 children (ages 6–12) under the theme Ocean Protection on Youth Day. These burgers, made with Woolworths sustainably caught tuna, were served at the Weskusmandjie Youth Day event. Woolworths tuna is caught by hook and line one at a time, while supporting communities, protecting our oceans and future stocks of tuna.
Serves 4
For the fish cakes
Dredging station
To make the burgers
1. Prepare the mixture:
2. Shape the fish cakes:
3. Dredge the fish cakes:
4. Fry the fish cakes:
Assemble the burgers, using your buns and toppings of choice.
For Youth Day, Studio H teamed up with Strone Henry to support Weskusmandjie’s Youth Day initiative, with the support of Woolworths. Under the leadership of Hilda Adams, Weskusmandjie, a dedicated group of local fisherwomen from Steenbergs Cove, hosted a meaningful and creative event for 40 children (ages 6–12) under the theme Ocean Protection on Youth Day. These burgers, made with Woolworths sustainably caught tuna, were served at the Weskusmandjie Youth Day event. Woolworths tuna is caught by hook and line one at a time, while supporting communities, protecting our oceans and future stocks of tuna.
Serves 4
For the fish cakes
Dredging station
To make the burgers
1. Prepare the mixture:
2. Shape the fish cakes:
3. Dredge the fish cakes:
4. Fry the fish cakes:
Assemble the burgers, using your buns and toppings of choice.
