A homage to the humble bread basket - a generous gesture set on tables throughout the world. Weaving our ancient relationship with wheat into a timeless tradition of giving.
Originally shot and produced by the Studio H team for Chips! and then syndicated in Jan the Journal vol. 3.
Production and styling: Hendrik Coetzee
Photos: Marloes Haarmans
A homage to the humble bread basket - a generous gesture set on tables throughout the world. Weaving our ancient relationship with wheat into a timeless tradition of giving.
Originally shot and produced by the Studio H team for Chips! and then syndicated in Jan the Journal vol. 3.
Production and styling: Hendrik Coetzee
Photos: Marloes Haarmans
Crowd-sourced food design: Hannerie was a speaker at the 2022 Design Summit at 100 Percent Design Africa. As part of her presentation the audience took part in a crowd-sourced food design experiment. The Happy Cake Project in collaboration with Sweet LionHeart, aimed to design the world’s happiest cake. At the Summit we presented a Beta version of the cake for everyone to taste: Kefir and cacao nib chocolate cake with honey and mucuna Swiss meringue buttercream. We asked the audience to design version 2.0 of the cake with us by voting for various options through a cloud-based platform. The audience voted that the next cake would be:
Cake flavours: Dark chocolate (1st choice) and Sourdough honey (2nd option)
Filing and icing: Bee pollen buttercream (1st choice) & Lavender buttercream (2nd option)
Colour: Yellow
Eaten with: Your hands
Listen while eating: Happy by Pharrell Willliams
Crowd-sourced food design: Hannerie was a speaker at the 2022 Design Summit at 100 Percent Design Africa. As part of her presentation the audience took part in a crowd-sourced food design experiment. The Happy Cake Project in collaboration with Sweet LionHeart, aimed to design the world’s happiest cake. At the Summit we presented a Beta version of the cake for everyone to taste: Kefir and cacao nib chocolate cake with honey and mucuna Swiss meringue buttercream. We asked the audience to design version 2.0 of the cake with us by voting for various options through a cloud-based platform. The audience voted that the next cake would be:
Cake flavours: Dark chocolate (1st choice) and Sourdough honey (2nd option)
Filing and icing: Bee pollen buttercream (1st choice) & Lavender buttercream (2nd option)
Colour: Yellow
Eaten with: Your hands
Listen while eating: Happy by Pharrell Willliams
Etienne Hanekom for Babylonstoren
One of our all-time favourite designers, Etienne Hanekom, asked us to contribute to the ‘Wine Aroma’ section of the brand new Wine Museum at Babylonstoren.
We worked with Etienne and the Babylonstore wine makers to develop a range of perfumes that represent the key flavour notes of each of their wines.
Etienne Hanekom for Babylonstoren
One of our all-time favourite designers, Etienne Hanekom, asked us to contribute to the ‘Wine Aroma’ section of the brand new Wine Museum at Babylonstoren.
We worked with Etienne and the Babylonstore wine makers to develop a range of perfumes that represent the key flavour notes of each of their wines.
Scape Magazine
Create three installations (including something to eat and drink) for the SCAPE Trade Show that tie in with the overarching theme of ‘What If’, where we will be pushing the boundaries of convention, unravelling the threads of possibility, and weaving narratives that bridge the gap between the fantastical and the tangible.
G&Sea
What if you could harvest or drink sea water? SCAPE & Studio H in collaboration with Pienaar & Son presents G&Sea, a salty and delicious cocktail of origin the Atlantic Ocean. This concept challenges our palate and perception, exploring the fusion of taste, sustainability, and culinary creativity through a speculative scenario of a world where consuming sea water becomes a normal part of our diets. G&Sea sparks a dialogue about a future where our culinary boundaries know no bounds, inviting us to taste the unimaginable.
Veggie Lights
What if vegetables could power lights? SCAPE & Studio H in collaboration with Mr Munro explore the possibilities of a world in which ordinary fruit and vegetables could power our grid. Imagine these seemingly ordinary pantry staples become extraordinary power sources for generations to come.
Coffee Sausage
What if we could eat our coffee? SCAPE & Studio H in collaboration with Frankie Fenner Meat Merchants present a breakfast alternative of coffee-infused sausages. Picture a world where your morning ritual takes on a whole new dimension – a daily dose of energy isn't just sipped, but savoured as a culinary delight, allowing us to reimagine our culinary traditions.
Scape Magazine
Create three installations (including something to eat and drink) for the SCAPE Trade Show that tie in with the overarching theme of ‘What If’, where we will be pushing the boundaries of convention, unravelling the threads of possibility, and weaving narratives that bridge the gap between the fantastical and the tangible.
G&Sea
What if you could harvest or drink sea water? SCAPE & Studio H in collaboration with Pienaar & Son presents G&Sea, a salty and delicious cocktail of origin the Atlantic Ocean. This concept challenges our palate and perception, exploring the fusion of taste, sustainability, and culinary creativity through a speculative scenario of a world where consuming sea water becomes a normal part of our diets. G&Sea sparks a dialogue about a future where our culinary boundaries know no bounds, inviting us to taste the unimaginable.
Veggie Lights
What if vegetables could power lights? SCAPE & Studio H in collaboration with Mr Munro explore the possibilities of a world in which ordinary fruit and vegetables could power our grid. Imagine these seemingly ordinary pantry staples become extraordinary power sources for generations to come.
Coffee Sausage
What if we could eat our coffee? SCAPE & Studio H in collaboration with Frankie Fenner Meat Merchants present a breakfast alternative of coffee-infused sausages. Picture a world where your morning ritual takes on a whole new dimension – a daily dose of energy isn't just sipped, but savoured as a culinary delight, allowing us to reimagine our culinary traditions.
Shelflife
Design cement-inspired treats and drinks for the release of the Jordan 4 “Cement” sneaker at the Cape Town and Johannesburg Shelflife stores. These needed to be easy-to-eat, packaged items that are visually aligned with the sneaker’s iconic grey-and-white colour way. The food experience needed to mirror the in-store design and create a shareable moment that would resonate with sneaker culture and elevate the overall launch.
"Cement" lemonade and monochrome snacks included chocolate “cement" fudge, donuts and cupcakes.
Concept and menu design: Studio H
Chef: Strone Henry
Shelflife
Design cement-inspired treats and drinks for the release of the Jordan 4 “Cement” sneaker at the Cape Town and Johannesburg Shelflife stores. These needed to be easy-to-eat, packaged items that are visually aligned with the sneaker’s iconic grey-and-white colour way. The food experience needed to mirror the in-store design and create a shareable moment that would resonate with sneaker culture and elevate the overall launch.
"Cement" lemonade and monochrome snacks included chocolate “cement" fudge, donuts and cupcakes.
Concept and menu design: Studio H
Chef: Strone Henry
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.
“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.
CI design: Hoick
Window creative direction and concept: Hoick
Videography: Daniela Zondagh
Culinary production and styling: Studio H
Photos: Daniela Zondagh
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.
“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.
CI design: Hoick
Window creative direction and concept: Hoick
Videography: Daniela Zondagh
Culinary production and styling: Studio H
Photos: Daniela Zondagh
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to design a Museum of South African Languages located at the Maropeng in the Cradle of Humankind, becoming a vibrant celebration of linguistic diversity and showcasing the richness, history, and evolution of the numerous languages spoken in South Africa.
The theme came alive through an immersive experience that honoured South Africa’s rich linguistic diversity, expressed creatively through food. Each station celebrated one of South Africa’s 12 official languages, offering a dish that reflected its cultural heritage – from bobotie jaffels to amagwinya and fire-roasted corn to crispy fish fingers. Paying tribute to the Cradle of Humankind – the birthplace of fire – many of the dishes were prepared using traditional fire-cooking methods. The experience concluded on a playful, nostalgic note with a giant jelly and custard installation. Each station featured an interactive sound button in its corresponding language.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborator: Bianca Strydom
Photo moment: Klara van Wyngaarden
Performance: SPIRIT IN MOTION
Graphic design: Spook Design Co.
Thank you to Sello, Norman and the team at Maropeng
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to design a Museum of South African Languages located at the Maropeng in the Cradle of Humankind, becoming a vibrant celebration of linguistic diversity and showcasing the richness, history, and evolution of the numerous languages spoken in South Africa.
The theme came alive through an immersive experience that honoured South Africa’s rich linguistic diversity, expressed creatively through food. Each station celebrated one of South Africa’s 12 official languages, offering a dish that reflected its cultural heritage – from bobotie jaffels to amagwinya and fire-roasted corn to crispy fish fingers. Paying tribute to the Cradle of Humankind – the birthplace of fire – many of the dishes were prepared using traditional fire-cooking methods. The experience concluded on a playful, nostalgic note with a giant jelly and custard installation. Each station featured an interactive sound button in its corresponding language.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborator: Bianca Strydom
Photo moment: Klara van Wyngaarden
Performance: SPIRIT IN MOTION
Graphic design: Spook Design Co.
Thank you to Sello, Norman and the team at Maropeng
Design and create the most spectacular edible sculptures for FOOD XX Week and our Oranjezicht City Farm takeover weekend.
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
Design and create the most spectacular edible sculptures for FOOD XX Week and our Oranjezicht City Farm takeover weekend.
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
Studio H designed an interactive installation, Don't Feed The Birds, to launch our Millets Report in the Future of Design area at Decorex in Cape Town. We wanted to highlight that millets are mostly only available as bird feed in our supermarket aisles. Our stand navigated visitors through a collection of bird baths by Kassa Studio, that were filled with either bird seeds or millet brownies (for human consumption).
Project Manager: JC Landman
Concept: Hendrik Coetzee, Juwan Beyers
Floor vinyl design: Hoick
Bird Baths: Kassa Studio
Photos: Paris Brummer
Studio H designed an interactive installation, Don't Feed The Birds, to launch our Millets Report in the Future of Design area at Decorex in Cape Town. We wanted to highlight that millets are mostly only available as bird feed in our supermarket aisles. Our stand navigated visitors through a collection of bird baths by Kassa Studio, that were filled with either bird seeds or millet brownies (for human consumption).
Project Manager: JC Landman
Concept: Hendrik Coetzee, Juwan Beyers
Floor vinyl design: Hoick
Bird Baths: Kassa Studio
Photos: Paris Brummer
Moët & Chandon
Studio H has been the lead agency on the Moët & Chandon Golden Tree project for a number of years, driving the structure design and launch events.
In 2017, 2018 and 2019 the tree consisted of 1680 empty champagne bottles that were collected from across the country and carefully re-used to make a 10-meter-high tree by 15 people over 17 days. 15 300 LED lights were used in 26 concentric rows to create the light.
Most recently, in 2021, a new tree design was launched at Nelson Mandela Square. It was an evening as memorable as it was celebratory in the City of Gold, as Moët & Chandon brought its unique savoir-fête to open South Africa’s festive season in style at the Moët & Chandon Golden Tree opening celebration at Tang Restaurant, attended by the country’s leading celebrities and dignitaries.
Festivities began with a musical performance by SAMA winning artist Simmy who entertained guests with her hit song Sonini. As is custom, Moët & Chandon included iconic South Africans in the experience – this year with Zozibini Tunzi, global humanitarian and Miss Universe 2019, alongside SA cricket captain Temba Bavuma. Black Coffee’s brilliant surprise performance ended the evening with an atmosphere few will forget.
The new Moët & Chandon Golden Tree, poised to offer perfect golden reflections of the Sandton skyline, is a sight to behold. Golden baubles adorn the tree’s gleaming metal exterior, while (for the first time) the interior opens to offer guests a truly immersive experience. Expect a show-stopping chandelier, crafted from 1,400 Moët & Chandon bottles, hanging delicately over a custom-designed champagne cork floor.
Concept: Studio H
Architect: Stephen Hitchcock, Stretch Architects
Studio H: Hannerie Visser, JC Landman, Hendrik Coetzee, Elena Schutte
Styling: Klara van Wyngaarden
Logistics: Dirkie van der Merwe, Henk van der Schyf
Reveal moment: Tiaan Schutte
Venues: TANG Sandton, Nelson Mandela Square, Sandton City Mall
Staffing: Holla’
Travel: JetSet-Go
Moët & Chandon
Studio H has been the lead agency on the Moët & Chandon Golden Tree project for a number of years, driving the structure design and launch events.
In 2017, 2018 and 2019 the tree consisted of 1680 empty champagne bottles that were collected from across the country and carefully re-used to make a 10-meter-high tree by 15 people over 17 days. 15 300 LED lights were used in 26 concentric rows to create the light.
Most recently, in 2021, a new tree design was launched at Nelson Mandela Square. It was an evening as memorable as it was celebratory in the City of Gold, as Moët & Chandon brought its unique savoir-fête to open South Africa’s festive season in style at the Moët & Chandon Golden Tree opening celebration at Tang Restaurant, attended by the country’s leading celebrities and dignitaries.
Festivities began with a musical performance by SAMA winning artist Simmy who entertained guests with her hit song Sonini. As is custom, Moët & Chandon included iconic South Africans in the experience – this year with Zozibini Tunzi, global humanitarian and Miss Universe 2019, alongside SA cricket captain Temba Bavuma. Black Coffee’s brilliant surprise performance ended the evening with an atmosphere few will forget.
The new Moët & Chandon Golden Tree, poised to offer perfect golden reflections of the Sandton skyline, is a sight to behold. Golden baubles adorn the tree’s gleaming metal exterior, while (for the first time) the interior opens to offer guests a truly immersive experience. Expect a show-stopping chandelier, crafted from 1,400 Moët & Chandon bottles, hanging delicately over a custom-designed champagne cork floor.
Concept: Studio H
Architect: Stephen Hitchcock, Stretch Architects
Studio H: Hannerie Visser, JC Landman, Hendrik Coetzee, Elena Schutte
Styling: Klara van Wyngaarden
Logistics: Dirkie van der Merwe, Henk van der Schyf
Reveal moment: Tiaan Schutte
Venues: TANG Sandton, Nelson Mandela Square, Sandton City Mall
Staffing: Holla’
Travel: JetSet-Go
Photos: Nikki Symons, Sweet LionHeart
Photos: Nikki Symons, Sweet LionHeart
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:
Main course:
Dessert:
Sonic installation: Studio H
Vases: Brigit Lilley
Chef: Bianca Strydom
Waiters: Hero Staffing
Photos: Daniela Zondagh
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:
Main course:
Dessert:
Sonic installation: Studio H
Vases: Brigit Lilley
Chef: Bianca Strydom
Waiters: Hero Staffing
Photos: Daniela Zondagh
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Restaurant menu items shot against graphic interior elements in the background. Simple pastry patters on monotone backgrounds to launch the bakery menu.
Production: JC Landman
Photography: Paris Brummer, Warren Talmarkes, Daniela Zondagh
Styling: Juwan Beyers
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Restaurant menu items shot against graphic interior elements in the background. Simple pastry patters on monotone backgrounds to launch the bakery menu.
Production: JC Landman
Photography: Paris Brummer, Warren Talmarkes, Daniela Zondagh
Styling: Juwan Beyers
Recipe by Mmabatho Molefe.
Recipe by Mmabatho Molefe.
V&A Waterfront, Makers Landing
Create an activation for the opening of Makers Landing.
100 Flavours was an interpretation of a what a South African Food Museum could look like. The 100 Flavours exhibition, that ran for six months at Makers Landing in the V&A Waterfront, educated and inspired visitors with a gastronomic journey through South Africa’s iconic ingredients, recipes, cooking methods and culinary tools. Visitors could discover South Africa's edible past amid archaeological evidence of the earliest cooking over fire at Gauteng’s Cradle of Humankind; savour the first feasts with prehistoric Cape West Coast shellfish midden mounds; admire the creativity of the ancient honey hunters depicted in KZN’s San rock art and then marvel in a past-meets-present epicurean experience with a wild flower honey tasting. All the while walking amongst the foundations of the pre-colonial Khoi Camissa trading station.
Concept, production and curation: Studio H
Installation production: Studio H, Ilana Swanepoel
Ingredient sourcing: Studio H and Sisanda Nxumalo
Research and copy: Dr Anna Trapido
Graphic design: Casper Schutte, Spook Design
Photos: Jan Ras, Woolworths Taste Magazine and Ashleigh Frans
V&A Waterfront, Makers Landing
Create an activation for the opening of Makers Landing.
100 Flavours was an interpretation of a what a South African Food Museum could look like. The 100 Flavours exhibition, that ran for six months at Makers Landing in the V&A Waterfront, educated and inspired visitors with a gastronomic journey through South Africa’s iconic ingredients, recipes, cooking methods and culinary tools. Visitors could discover South Africa's edible past amid archaeological evidence of the earliest cooking over fire at Gauteng’s Cradle of Humankind; savour the first feasts with prehistoric Cape West Coast shellfish midden mounds; admire the creativity of the ancient honey hunters depicted in KZN’s San rock art and then marvel in a past-meets-present epicurean experience with a wild flower honey tasting. All the while walking amongst the foundations of the pre-colonial Khoi Camissa trading station.
Concept, production and curation: Studio H
Installation production: Studio H, Ilana Swanepoel
Ingredient sourcing: Studio H and Sisanda Nxumalo
Research and copy: Dr Anna Trapido
Graphic design: Casper Schutte, Spook Design
Photos: Jan Ras, Woolworths Taste Magazine and Ashleigh Frans
Eskort
Create 107 extraordinary cakes for Eskort’s 107th birthday. As South Africa’s leading antibiotic-free pork producer delivering quality you can trust since 1917, we were briefed to take it a step further – the cakes had to feature pork sausages and bacon, of course!
Teaming up with Sweet LionHeart, we came up with six designs for sweet and savoury cakes that honoured the products on which Eskort’s early success was built.
“It’s not often a brand gets to celebrate a 107th birthday,” says Eskort Marketing Director Marcelle Pienaar. “And we wanted to do something epic to mark the occasion but also underpin it with a nod to who we are and where we have come from.”
Eskort was born in the small town of Estcourt in KwaZulu-Natal when nine farmers started the Farmers Cooperative Bacon Factory in 1917. It started making sausages in 1920, and they won a gold medal at that year’s Rand Easter Show.
These days, Eskort has more than 300 world-class pork products, ranging from high-end fresh cuts to convenience meals and staples. But Gold Medal pork sausages remain a favourite with South African consumers, and more than 300 of them decorated our savoury focaccia cakes, which had an onion jam base and cream cheese icing. Bacon decorations were dotted around the vanilla buttercream icing covering the sweet vanilla cakes.
The delicious creations didn’t just stay on display. Thanks to the efforts of SA Harvest, they were distributed to Salt River High School in Cape Town and the 123 Movement, a non-profit company that aims to bridge the gap between the disadvantaged and the privileged by eradicating hunger and purposelessness.
“Birthdays are a big family occasion, and these cakes were an expression of the family values that have sustained Eskort over the years,” says Pienaar. “Many people call us a ‘family corporate’, so celebrating our birthday with delicious cakes seemed very fitting. The cakes were a huge hit, and they proved that with imagination and innovation there’s really no limit to the versatility of pork.
Shoot production, concept and creative direction: Studio H
Culinary production: Studio H
Cake decoration: Sweet LionHeart
Stills shoot: Nikki Symons
Video: Jeff Moffat
Eskort
Create 107 extraordinary cakes for Eskort’s 107th birthday. As South Africa’s leading antibiotic-free pork producer delivering quality you can trust since 1917, we were briefed to take it a step further – the cakes had to feature pork sausages and bacon, of course!
Teaming up with Sweet LionHeart, we came up with six designs for sweet and savoury cakes that honoured the products on which Eskort’s early success was built.
“It’s not often a brand gets to celebrate a 107th birthday,” says Eskort Marketing Director Marcelle Pienaar. “And we wanted to do something epic to mark the occasion but also underpin it with a nod to who we are and where we have come from.”
Eskort was born in the small town of Estcourt in KwaZulu-Natal when nine farmers started the Farmers Cooperative Bacon Factory in 1917. It started making sausages in 1920, and they won a gold medal at that year’s Rand Easter Show.
These days, Eskort has more than 300 world-class pork products, ranging from high-end fresh cuts to convenience meals and staples. But Gold Medal pork sausages remain a favourite with South African consumers, and more than 300 of them decorated our savoury focaccia cakes, which had an onion jam base and cream cheese icing. Bacon decorations were dotted around the vanilla buttercream icing covering the sweet vanilla cakes.
The delicious creations didn’t just stay on display. Thanks to the efforts of SA Harvest, they were distributed to Salt River High School in Cape Town and the 123 Movement, a non-profit company that aims to bridge the gap between the disadvantaged and the privileged by eradicating hunger and purposelessness.
“Birthdays are a big family occasion, and these cakes were an expression of the family values that have sustained Eskort over the years,” says Pienaar. “Many people call us a ‘family corporate’, so celebrating our birthday with delicious cakes seemed very fitting. The cakes were a huge hit, and they proved that with imagination and innovation there’s really no limit to the versatility of pork.
Shoot production, concept and creative direction: Studio H
Culinary production: Studio H
Cake decoration: Sweet LionHeart
Stills shoot: Nikki Symons
Video: Jeff Moffat
Our team recently gave a talk at 100% Design in Cape Town and Joburg on the Future Talks stages. The food fight-themed talks were an investigation into the ways in which one could use food to draw attention to global problems in our food system, and hopefully find solutions too.
Our team recently gave a talk at 100% Design in Cape Town and Joburg on the Future Talks stages. The food fight-themed talks were an investigation into the ways in which one could use food to draw attention to global problems in our food system, and hopefully find solutions too.
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Ten X Collective for Amazon Prime
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.
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!
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
Ten X Collective for Amazon Prime
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.
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!
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
Laphroaig Taste Trailblazer
Create a brand masterclass for a campaign that aims to create affinity with new whisky drinkers.
A masterclass, immersive sensorial installation and lunch that introduces the brand through tales of peat, salt and fire. Guests interact with a library of sensorial elements that link to the flavour pillars of the whisky, followed by an interactive brand presentation and fire-cooked lunch menu and whisky tasting.
Concept, design and creative direction: Studio H
Venues: Cradle Boutique Hotel, Emazulwini Restaurant
Photos: Brendan Croft, Stacy Hart
Laphroaig Taste Trailblazer
Create a brand masterclass for a campaign that aims to create affinity with new whisky drinkers.
A masterclass, immersive sensorial installation and lunch that introduces the brand through tales of peat, salt and fire. Guests interact with a library of sensorial elements that link to the flavour pillars of the whisky, followed by an interactive brand presentation and fire-cooked lunch menu and whisky tasting.
Concept, design and creative direction: Studio H
Venues: Cradle Boutique Hotel, Emazulwini Restaurant
Photos: Brendan Croft, Stacy Hart
Sonic seasoning is one of our favourite tools when designing experiences. The term “sonic seasoning” refers to the deliberate matching, or pairing, of sound/music with taste/flavour in order to enhance, or modify, the multisensory tasting experience.
Photos: Alix-Rose Cowie, Jade Ruijzenaars
Sonic seasoning is one of our favourite tools when designing experiences. The term “sonic seasoning” refers to the deliberate matching, or pairing, of sound/music with taste/flavour in order to enhance, or modify, the multisensory tasting experience.
Photos: Alix-Rose Cowie, Jade Ruijzenaars
