THE BRIEF

We teamed up with 2 Stories to create an internal communications experience for Standard Bank.

THE BRIEF

Turnconversations about global creativity, internal comms and the future of AI at work into something sensory.

THE RESULT

The overarching theme was connection. We translated this into a physical language using string as a core decorative element – threaded through every touchpoint of the day, linking spaces, moments and interactions. A simple material, used deliberately, became a quiet but constant reminder of how ideas, people and systems intertwine.

When you turn ideas into experiences, you create space for connection, curiosity and collaboration in a way content alone can’t.

For the lunch, we designed an interactive menu:
SALAD: A Study in Connection
Breaded whole chicken
Whole lettuce heads
Vine tomatoes
Parmesan wedges
Connected cucumbers
Pain d'épi
Caesar dressing

Participants had to disconnect the connected elements to create their lunch — a deconstructed salad inspired by the elements of a chicken Caesar.

Alongside the menu, Juwan Beyers and Studio H hosted a collaborative cookie-making workshop, while Hannerie led an interactive food-play exercise, that included sonic seasoning tastings and some of South Africa’s favourite treats reimagined as jello shots (think jello rusks, cream soda float and Hertzoggies).

Ingredients

Tuna Mayo Mix

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

‍Crunchy Slaw

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

‍Dressing

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

Method

1. Prepare the tuna mayo mix:

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

2. Make the slaw:

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

3. Prepare the dressing:

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

4. Assemble:

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

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

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.

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



Ingredients

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

Method

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

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

THE CLIENT

Ten X Collective for Amazon Prime

THE BRIEF

To celebrate the premiere of Amazon Prime’s Last One Laughing in South Africa, we were asked to design and execute a menu for a South African street food village.

THE RESULT

Embracing the opportunity to be boldly innovative with an added element of heritage and humour, we created a menu that came alive with the vibrant and energetic spirit of Amazon’s iconic blue. Canapés were elevated, flavourful treats with a nostalgic twist, packaged as tuckshop snacks – think spiced biltong zoo biscuits and Nik Naks flavoured skhokho crisps. Guests got to co-create their own kotas with a selection of toppings, and choose thick or thin, long or short at the self-service “boerie bar”. The evening ended on a sweet note with “guess the flavour”" soft serve, candy floss a 10-meter-long skopas treat. Everything in bright blue!

THE TEAM

Concept, menu design, culinary curation: Studio H

Head chef: Jenny Ward

Food collaborators: Fifi Kusotera, Strone Henry, Charming Chef

Graphic design: Spook Design Co.

FOH Manager: Angelique Smith

Service: Blackjack Events

Event production: Until Until Events

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

THE CLIENT

Woolworth

THE BRIEF

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

THE RESULT

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

THE CLIENT

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

INGREDIENTS

• 250 g all-purpose wheat flour
• 150 g unsalted butter, softened
• 225 g brown sugar
• 75 g oats
• 25 g full cream milk or almond milk
• 1 whole organic egg (50-55 g in weight)
• 150 g dark chocolate
• 10 g vanilla extract or the marrow of 1/2 vanilla bean
• 10 - 15 g finely ground ginger
• 2,5 g fine sea salt
• 5 g baking soda
• Sea salt flakes as topping (smoked sea salt is optional)

METHOD

• Preheat the oven to 170 °C.
• In a large bowl, sift the flour, fine salt, ginger and baking soda. Add the oats.
• In another large mixing bowl, using a spatula, beat the softened butter and sugar for 2 minutes until light and fluffy. Add in the egg, milk, vanilla extract and blend.
• Stir the butter-sugar-egg mixture into the dry ingredients. Add the dark chocolate. Stir and fold until well incorporated. Chill 15 minutes in the freezer.
• Roll the dough into balls weighing 85 grams each. Place all the prepared balls on a lined baking tray. Place them in the freezer for 10 or up to 30 minutes.
• Arrange 6 dough balls on a baking tray lined with parchment paper, spacing them evenly on the tray as they will spread during baking.
• Bake them for 15 -18 minutes or until golden around the edges. They may look slightly under-baked at this stage but they will harden once cooled.
• Once out of the oven, sprinkle a little smoked sea salt flakes on each cookie. Allow the cookies to cool on the tray for 15 minutes, then, carefully transfer them to a cooling rack.
• Optional: leave a thumb print in the middle of the cookies before baking and top cookies after baking with any jam of your choice (we love using plum jam for this recipe).

Makes 10 cookies.

Recipe by Terri Salminen, Food Design Playground

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 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 CLIENT

KRAAKTAFEL

THE BRIEF

The KRAAKTAFEL is a dining experience created and curated by Kraak, embracing vulnerability in nature. For this special New Year's Eve edition, we were tasked with designing a shared feast that celebrated fire, bold flavours, and the joy of communal dining.

THE RESULT

In collaboration with chef Mmabatho Molefe, we designed a menu that embraced generous, fire-cooked flavours and interactive, shareable moments. The evening began with a striking 20-meter mille-feuille braaibroodjie installation on arrival. The bread course featured rosemary tear-and-share bread served with butter blocks and a hummus rich with sundried-tomato and olives. Starters included a vibrant green goddess salad and delicate yellowtail ceviche, cured in coconut tiger’s milk with apple, red onion, fresh coriander, and curry oil. The main feast was cooked over an open fire – spatchcock chicken with salsa verde, whole Tomahawk steak with peppercorn sauce, clay-baked root vegetables, a leek and ricotta galette, and lemon couscous salad brightened with pomegranate, mint, and peach. Dessert brought a duo of indulgence: fire-cooked pineapple with coconut crumb and butterscotch, alongside a shareable dark rum and muscovado brûlée. As the clock struck midnight, the feast ended with Kosgangsta burgers and chips, a fitting way to welcome the new year with comfort and celebration.

THE TEAM

Menu concept, design, culinary curation: Studio H, Mmabatho Molefe

Food collaborator: Mmabatho Molefe

Culinary team: Mmabatho Molefe, Bianca Strydom, Faith Sotondoshe, Wes Watlington, Zandi Bhayi, Strone Henry, Ashleigh Frans, Luyanda Sogiba

Photography and videography: Daniela Zondagh

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

Ingredients

For the fish cakes

• ‍‍2 large potatoes, peeled, boiled and mashed
• 2 tins tuna, drained
• 1 egg, beaten
• 2 T parsley, roughly chopped
• 2 T chives, chopped
• 2 cloves garlic, minced
• Zest of two lemons
• Salt and pepper, to taste
• Oil, for shallow frying

Dredging station

• ‍‍Cake flour, for coating
• 2 eggs, beaten
• Bread crumbs, for coating

To make the burgers

• 4 buns of your choice
• Lettuce
• Tomato slices

Method

1.⁠ ⁠Prepare the mixture:

• In a large bowl, combine the mashed potatoes and drained tuna.
• Add the beaten egg, parsley, chives, garlic and lemon zest.
• Season with salt and pepper to taste.
• Mix until all ingredients are well incorporated.

2.⁠ ⁠Shape the fish cakes:

• Divide the mixture into four equal portions.
• Shape each portion into a patty, about 2-3 cm thick.
• Place them on a tray and chill in the fridge for 15-20 minutes to firm up.

3.⁠ ⁠Dredge the fish cakes:

• Set up a dredging station with three shallow bowls: one with cake flour, one with the beaten eggs, and one with bread crumbs.
• Coat each fish cake in flour, then dip into the beaten egg and finally coat with breadcrumbs.
• Set aside on a plate.

4.⁠ ⁠Fry the fish cakes:

• Heat a shallow layer of oil in a frying pan over medium heat.
• Once hot, gently add the fish cakes.
• Fry for 3-4 minutes on each side or until golden brown and crispy.
• Remove and drain on paper towel.

Assemble the burgers, using your buns and toppings of choice.

THE CLIENT

CherryTime

THE BRIEF

To create a lunch set within a working cherry orchard on the farm, an experience rooted in place, season, and simplicity.

THE RESULT

Set deep in the cherry orchards of Ceres, the table was designed as an extension of the landscape – unfussy, generous, and anchored in fire cooking. In collaboration with Juwan Beyers Food Design and Chef Strone Henry, we developed a menu that celebrated the cherry, woven through each course.

The result was a farm-style lunch that balanced sweetness, acidity, and smoke, celebrating the cherry in its many forms, from fresh and bright to slow-cooked and richly reduced.

THE MENU

Bread:

Potbrood cooked on fire

With burnt butter, cherry chutney and seasonal pickles

Starter:

Cape bream carpaccio with cherry rounds, roasted sesame, cherry dressing, fresh herbs

Mains:

Cumin, rose and cherry syrup basted chicken thigh kebabs with a dukkah crust

Zucchini fritters

Grilled whole veg on the fire with yoghurt dip

Cucumber, fennel, cherry and feta salad (find the recipe under recipes)

Fire cooked potatoes

Garlic lemon aioli

Photos: Soulty Films

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)

We are overjoyed to reveal the winners of this year’s Food XX Women in Food Awards! As the founders, we are incredibly proud, deeply moved, and endlessly inspired by these extraordinary women. Their achievements in reshaping the food industry, driving forward innovation, and promoting inclusivity are nothing short of remarkable. The winners embody the spirit and dedication that Food XX seeks to honour, and we couldn’t be prouder to celebrate them. Dive into our full press release for all the details below. Let’s celebrate these trailblazers who are setting new standards and leading the way in the world of food.

PRESS RELEASE

FOOD XX Awards 2024

Recognising 19 Women Transforming South Africa’s Food Scene

A group of 19 women from across South Africa have been honoured for their outstanding contributions to the food and hospitality industry.

The winners of the 2024 FOOD XX Awards have been revealed, with 19 pioneers honoured at a special ceremony held at Soetmelksvlei, Babylonstoren, on Wednesday, 28 August. Launched by Studio H in 2019, the biennial awards celebrate the remarkable contributions of women across the food and hospitality industry, recognising excellence in everything from farming and food styling to education, culinary heritage, and beyond.

“We were once again overwhelmed by the incredible volume of nominations," says Hannerie Visser, director and founder of Studio H. "This only strengthens our conviction that women truly are the backbone of the food and hospitality industry. Now, more than ever, it’s crucial that we take the time to celebrate and honour their remarkable contributions.”

The winners were those who received the most votes from a pool of over 500 candidates. Nominations were open to the public during the months of July and August, with the judging performed by an independent panel comprising winners from the year prior – as is customary at the FOOD XX Awards. This year’s panel consisted, amongst others, of Dr Anna Trapido, Zandile Finxa, Khanya Mzongwana and Errieda du Toit.

“We are thrilled to shine a light on the extraordinary women shaping the future of our industry,” says Visser. “The FOOD XX Awards are more than just a celebration of their achievements; they are a platform for amplifying their voices and fostering a community where women can inspire, uplift, and support one another across every aspect of food and hospitality.”

The 2024 FOOD XX Awards winners, by category, are as follows:

Baker: Megan Wessels, owner of With HÄRT Bakery

Behind the scenes: Chiara Turilli, co-founder of Lello’s Deli

Drinks: Danielle Schoeman, the founder and distiller at Doña Distillery

Food Educator: Debbie Ayub, co-owner & principal of Sense of Taste Chef School

Food Entrepreneur: Daniela Gutstadt, owner and executive chef of Culinary Table Restaurant and Deli in Lanseria

Farming: Iming Lin, owner of Meuse Farm

Food Heritage: Mashau Mabunda, founder of Xigugu Royalty

Food Photographer: Ashleigh Frans, owner of Wide Wing Photography

Food stylist presented by Spekko: Simone Nel

Food writer presented by Spekko: Khanya Mzongwana, Deputy Food Editor, Woolworths Taste

Front of House presented by Krone: Katlego Mathobela, head sommelier at Proud Mary

Future Food: Roushanna Gray, founder and owner of Veld and Sea

Giving Back: Nolizwe Sotondoshe, founder of Nande’s Kitchen

In The Kitchen: Jes Doveton, owner of Acid Wine Bar

Sustainability: Latiefah Behardien, the Chief Technical and Sustainability Officer at Woolworths Foods

Legacy Award: Abigail Donnelly, the Creative Food Editor at Woolworths Taste, Eat Out Chief Judge and Food Creative for Woolworths Foods Marketing

Trailblazer: Zyda Rylands, the outgoing CEO of Woolworths Foods

Chef of the Year presented by ClemenGold: Jessica van Dyk, Chef Patron at Post & Pepper

Food Icon: Xoliswa Ndoyiya, former personal chef to Nelson Mandela and custodian of Xhosa culinary culture

“Our winners are paving the way for a future where food connects us all in deeper, more meaningful ways,” says Visser. “Their creativity and determination are driving change that extends beyond the plate – redefining our relationships, our communities, and our shared experiences.”

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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

Dutoit

THE BRIEF

Collaborate with a group of artisans to create apple pie-inspired goods in celebration of Apple Pie Day and Mother's Day. These creations should be shareable on social media and included in hampers for a few lucky winners.

THE RESULT

A limited edition, edible apple pie perfume, inspired by the memories of our moms' apple pies, whipped up with love and nostalgia. We teamed up with Lorraine Loots, Miss Lucky Pony and Sweet LionHeart to bring you a range of apple pie creations, including a teeny-tiny apple pie masterpiece, a handcrafted ceramic fruit bowl, a yummy apple pie traylette and, of course, an edible apple pie fragrance straight out of our kitchen.

THE TEAM

Concept and production: Studio H

Photos: Nikki Symons

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

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