THE CLIENT

V&A Waterfront Makers Landing

THE BRIEF

Create a food-themed installation for Makers Landing

THE RESULT

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

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

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

THE TEAM

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

UWC PLAAS: Prof Moenieba Isaacs

Recipes: Koe’sister magazine

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

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

Graphic design: Casper Schutte, Spook Design

Installation concept and design: Studio H

Photos: Daniela Zondagh

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

Narrative PR

THE BRIEF

Design a menu for the opening of Belgian artist Koen Vanmechelen’s Cosmopolitan Renaissance exhibition in Cape Town.

THE MENU

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

THE TEAM

Concept, menu design, culinary curation: Studio H

Culinary collaborator: Mia Everson

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)

THE CLIENT

Caesarstone

THE BRIEF

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

THE RESULT

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

THE TEAM

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

Flower installation: Mr Munro

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

Pre-dessert performance collaborator: Mondvol Soet

Main course and dessert: Eike by Bertus Basson

Live illustration: Spook Design Co, Little Latsky

Photography: Daniela Zondagh

THE CLIENT

V&A Waterfront

THE BRIEF

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

THE RESULT

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

THE TEAM

Festival curation: Moses Lebofa

Festival prodution: JC Landman

Photos: Ashleigh Frans

THE BRIEF

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

THE RESULT

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

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

Photos: Christopher James Chandler

Only One Ingredient (OOI) – a conceptual food offering, focused on one ingredient or theme, that is designed by our team and executed by our chefs. For CherryTime we created a cherry-inspired feast, hosted at to celebrate the harvest.

On the menu:

On arrival:

• Richard Bosman Charcuterie baguette with Cherry Time pickles and preserves
• Cherry sours

Main course:

• Sepial's Kitchen Cherry Time KFC with kimchi rice
• How Bao Now Cherry Time glazed pork belly bao OR mushroom bao
• Jafflehead bobotie jaffles OR potato curry jaffles with Cherry Time chutney
• Pickled Cherry Time salad

Dessert:

• Harlow frozen yogurt gelato with fresh Cherry Time cherry swirls
• Vadas Cherry Time pasteis de nata
• Deluxe at Market Day coffees (cherry liqueuer optional)

Sonic installation: Studio H

Vases: Brigit Lilley

Chef: Bianca Strydom

Waiters: Hero Staffing

Photos: Daniela Zondagh

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THE CLIENT

Laphroaig

THE BRIEF

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

THE RESULT

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

THE TEAM

Design and production: Studio H

Photography: Daniela Zondagh

THE WORK

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

THANK YOU

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

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

Graphic design: Casper Schutte

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

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

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

Nando’s

THE BRIEF

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

THE RESULT

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

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

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

THE TEAM

Concept and production: Studio H

Architect: Stretch Architects

Pattern design: Bonolo Chepape, Lulasclan

Video: Yellow Brick Media

Setbuilding: JMC

Culinary support team: Prue Leith Chefs

Location: 99 Juta

Graphic design: Spook Design Co., Sisanda Nxumalo

Interior photography: Marijke Willems

THE CLIENT

Kove Collection

THE BRIEF

Shoot content to launch the new restaurant's menu offering on their website and social media platforms.

THE RESULT

Menu items shot against moody restaurant interior backdrop.

THE TEAM

Styling: Juwan Beyers, Studio H

Photos: Daniela Zondagh

THE CLIENT

WCellar (Woolworths)

THE BRIEF

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

THE RESULT

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

THE TEAM

Concept, Design and Creative Direction: Studio H

Props and styling: Studio H

Basic structure build: Happinest

Installation: Studio H and Happinest

Graphic design: Casper Schutte, Spook

Special thanks: Hendrik Coetzee

THE CLIENT

Weylandts

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THE JOB

Design a corn-themed food installation for the launch of the Weylandts x Thebe Magugu collab during Cape Town Furniture Week

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THE MENU

Grilled corn disks with spicy Nik Naks dust

Cheesy corn fritters

Amagwinya with corn and bacon filling

Corn Flakes brittle

Steamed cornbread

Caramel popcorn bracelets

Cornbread cake with xigugu custard and whipped crème fraîche, covered in popcorn

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Concept and menu design: Studio H

Chefs: Mia Everson, Faith Sotondoshe

Art direction for Weylandts: Sanri Pienaar

THE CLIENT

M-Net

THE BRIEF

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

THE RESULT

Amidst accelerating climate change and staggering biodiversity loss, Earth Hour continues to inspire millions of people to take action for our planet and nature. Every year, at 20:30 on the last Saturday of March, supporters in over 190 countries and territories unite, taking action on and raising awareness of the issues facing our one home.

With MasterChef South Africa’s commitment to sustainability and the environment, it was only apt to host the official sponsor’s dinner on Earth Hour 2022. This dinner was attended by 80 of the main sponsors, associated sponsors, contestants and judges, DStv Rewards Winners, production agency and members of the media. The dinner was prepared by Chefs Mmabatho Molefe and Bertus Basson, and the canapés were served on ‘Shellegance’ by local artist Lucie De Moyencourt.

THE TEAM

Venue: Makers Landing

Sponsors: M-Net, DStv Rewards, Pick ‘n Pay, V&A Waterfront, Makers Landing

Associated sponsors: @home, Hisense

Chefs: Eike by Bertus Basson, Mmabatho Molefe, Emazulwini

Canapé plates: Lucie de Moyencourt

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

THE TEAM

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

Copy editing: Lynette Botha, JC Landman

Table scapes in millet flour: Hendrik Coetzee

Recipe styling: Khanya Mzongwana

Millet photos styling: Juwan Beyers

Photos: Daniela Zondagh

THE BRIEF

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

THE RESULT

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

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

THE TEAM

CI design: Hoick

Window creative direction and concept: Hoick

Videography: Daniela Zondagh

Culinary production and styling: Studio H

Photos: Daniela Zondagh

THE CLIENT

Caesarstone

THE BRIEF

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.

THE RESULT

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.

THE TEAM

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.

THE CLIENT

Meta Creators Dinner

THE BRIEF

Design a future food menu for the Meta Creators Dinner

THE RESULT

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

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

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

THE TEAM

Commissioned by Clockwork Media

Vegan schmear: Amma’s Creamery

Ugly gin: Pienaar & Son

Graphic design: Spook Design Co.