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

THE CLIENT

V&A Waterfront, Makers Landing

THE BRIEF

Create an activation for the opening of Makers Landing.

THE RESULT

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.

THE TEAM

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

THE CLIENT

Moët & Chandon

THE BRIEF

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.

THE RESULT

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.

THE TEAM

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

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.

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

CLIENT

ESKORT

BRIEF

To design an immersive experience for Innovation Day that redefined how guests think about food, while celebrating the brand’s legacy and future-forward thinking.

CONCEPT AND EXECUTION

Studio H transformed Eskort Innovation Day into a sensory study of how we experience food, not just how we eat it.

Hannerie guided guests through a curated series of sensory interventions:

• Taste primed with an umami-infused Bloody Mary.
• Flavour perception altered through colour-tinted glasses.
• Sound-led tastings and sonic seasoning

Each course functioned as a micro-installation, revealing how colour, sound, smell and texture shape taste perception. The experience blurred the line between dining and design, inviting guests to question what they thought they knew about flavour.

THE CLIENT

That Food Guy Group for Mela and STANLIB

THE BRIEF

Curate an immersive tasting experience for the final session of the STANLIB Offshore Summit, aiming to provide the audience with an unexpected and surprising interaction.

THE RESULT

A tasting experience featuring the exceedingly rare Kalahari Truffles spirits, with a production run of fewer than 2 500 bottles worldwide. The tasting, presented by Angie Smith, included a visual presentation on the story of the elusive Kalahari Truffle, the communities that harvest them, and how these products exemplify the inspiring movement of ingredients with an impact. The spirits – Kalahari Truffles Vodka and Kalahari Truffles and Wild Honey Aperitif – were paired with African-sourced chocolate and salted ganache truffles, Kalahari Truffle cured venison biltong, and organic spiced nuts.

THE TEAM

Concept and production: Studio H

Presenter: Angie Smith

Staffing: Lemeese Baartman, Hero Events

Photos: Dale Herbst

THE CLIENT

V&A Waterfront

THE BRIEF

Lead curator, Makers Landing

THE RESULT

Hannerie was the inaugural lead curator and designer of this purpose-driven space that supports job creation and skills development, a space that champions small businesses and facilitates skills-sharing between credible food experts and budding entrepreneurs. Studio H is still part of the mentorship programme for tenants at Makers Landing, whereby our studio assists food entrepreneurs to scale their businesses.

THE TEAM

Photo: Ashleigh Frans

For Chef Mmabatho Molefe, breyani means family. Inspired by church gatherings and shared pots from her childhood, this comforting dish featured at our FAMILY MEAL pop-up restaurant as a tribute to togetherness, memory and home.

Ingredients

For the spice mix:‍

• 1 1/2  t leaf masala
• 1 1/2 t curry powder
• 1/2 t turmeric
• 1 t cumin
• 1 t coriander
• 1 t garam masala
• 1/2 t fennel
• 2 cardamom pods
• 1 cinnamon stick
• 2 cloves
• 1 bay leaf
• 1 star anise

For the breyani:

• ‍‍2 cups basmati rice
• 2 T vegetable oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 t grated ginger
• 2 tomatoes, chopped
• 2 cups mixed vegetables (eg. carrots, peas, green beans, potatoes)
• Breyani spice mix – see above
• 1 cup plain yoghurt (optional)
• Salt to taste
• Fresh coriander for garnish
• 4 cups water

Method

• Make the spice mix: In a bowl, combine all the ingredients for the spice mix and set aside.
• Cook the rice: Rinse rice until the water runs clear. Boil in salted water until 70% cooked. Drain and set aside.
• Make the veggie base: In a large pot, heat oil. Fry the onion until golden, then add garlic and ginger. Sauté for 1 minute.
• Add veggies and spices: Add tomatoes and cook until soft. Stir in the mixed vegetables and the spice mix. Cook for 5-10 minutes. Add yoghurt if using.
• Layer and steam: Layer the partially cooked rice over the vegetables. Sprinkle a little water on top, cover, and steam on very low heat for 15-20 minutes.
• Serve: Fluff gently, garnish with coriander, and serve hot.

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 CLIENT

Woolworths

THE BRIEF

Design an activation that brings Woolworths' immersive digital Farming For The Future campaign to life at Decorex Cape Town.

THE RESULT

We designed an 4-day activation aimed to showcase the visionary Farming for the Future campaign. The initiative and its overarching commitment “For Our Collective Tomorrow” intends to herald a new era in farming practices. Through an interactive installation, Decorex visitors were encouraged to make a pledge to reduce their impact on the environment in exchange for an apple.

Visitors were reminded of ways in which they can reduce our impact:

• Save energy at home
• Change your home's source of energy
• Walk, bike or take public transport
• Switch to an electric vehicle
• Consider your travel
• Reduce, reuse, repair and recycle
• Eat more vegetables
• Throw away less food

THE TEAM

Concept, design and activation: Studio H

Photos and video: Warren Talmarkes

Vinyls and lifesavers: Longlife Lettering

Thank you: Decorex and Bielle Bellingham

Stand build: Happinest

‍

In a world where teaching healthy eating habits and responsible food choices to children has become more crucial than ever, we are thrilled to announce the launch of our Kids Food Studio digital recipe and activity book. This innovative and engaging document is designed to empower children aged 5 to 12, with essential skills and knowledge (from kitchen basics to the food rainbow), allowing them to foster a positive bond with food from an early age.

Kids Food Studio is more than just a resource; it's a dynamic experience that takes young learners on a food adventure.

Buy the little KIDS FOOD STUDIO recipe and activity book.

‍

Recipes: Rowan Hackley, Kabelo Tala, Juwan Beyers

Graphic design: Casper Schutte

THE CLIENT

Adidas

THE BRIEF

We were briefed, alongside six other artists, to re-imagine sustainable footwear for the future for the new adidas concept store in the Waterfront.

THE RESULT

As a future food design studio, our approach is deeply rooted in exploring a sustainable future. With our micro mushroom farm, we celebrate mushrooms for their ability to perform the alchemy of transforming agricultural and other organic waste into a nutritious food source. Growing mushrooms is a unique blend of recycling, science and efficacy. This powerful combination makes them one of the most sustainably produced foods in the world.

The interior of the Stan Smith shoe has been converted into a micro mushroom farm and 3-D texture was added to the exterior of the shoe by sculpting fondant and piped royal icing flavoured with dried mushroom powder. The laces are coloured with natural mushroom dye.

THE TEAM

Concept, micro mushroom farm and laces: Studio H

Exterior design: Sweet LionHeart (Nikki Symons)

We’ve asked some of our collaborators, friends and women in food whom we admire, to share their favourite fish and chips spots to visit during the holidays:



🐟 Traci Kwaai, 6th generation fisher child and story keeper: Fish Hoek Fisheries, 43 Main Rd, Fish Hoek (Traci’s other favourites are Lucky Fish in Kalk Bay and Kalky’s.)

🐟 Lucie De Moyencourt, Artist and illustrator: The Salty Sea Dog, 2 Wharf St, Simon’s Town


🐟 Isca Stoltz, Head Chef at Galjoen Restaurant: Kalky’s, Harbour, Kalk Bay


🐟 Star Senamile, Marketing Manager V&A Waterfront: Revelas Fisheries, 205 Long St, Cape Town


🐟 Daniela Zondagh, Food Photographer: Kuyler’s Fish & Chips, Eastern Ext, George and Delicious Fish, 89 Regent Rd, Sea Point, Cape Town


🐟 Saadiyah Hendricks, Food Content Creator: Snoekies, 106 Harbour Rd, Hout Bay


🐟 Roushana Gray, Owner of Veld and Sea: Fish Hoek Fisheries, 43 Main Rd, Fish Hoek


🐟 Paris Brummer, Photographer: Ooskus Fisheries, 4 Watt St, Gordon’s Bay


🐟 Hanli Prinsloo, free diver, speaker, writer and ocean conservationist: Live Bait, Main Rd, Kalk Bay (has good options for non fish eaters) 


🐟 Khanya Mzongwana, Food editor and stylist: Kalky’s, Harbour, Kalk Bay


🐟 Brigitte Lilley, Ceramicist: Fish on the Rocks, 1 Harbour Rd, Hout Bay  


🐟 Sasha Simpson, Chef and curator at Our Harvest Tote: Goldfish Café & Take away, 90 Beach Rd, Strand

🐟 Abigail Donnelly, Woolworths, Eat Out, Taste magazine: Beira Mar Portuguese Restaurant, 151 Main Rd, Kalk Bay

By far one of our favourite toys, we use our 3D food printer to create future food menus for clients for a range of activations from intimate dinners to large-scale expos and banquets. Our 3D food printer, the only of its kind in Africa, is a great way to amplify a future-forward strategy.

In the near future, 3D food printing could allow consumers to print food with customised nutritional content, tailored specifically to their individual dietary needs. So, instead of eating something mass-produced, a person could soon consume something designed for their particular needs and tastes, on demand.

Imagine the next ‘ready-to-eat’ meals as cartridges of food printed into shapes determined by downloadable designs.

THE CLIENT

Scape Magazine

THE BRIEF

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.

THE RESULT

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.

THE TEAM

Concept and production: Studio H

G&Sea: Pienaar & Son Distillery

‍G&Sea label design: Koos Groenewald

‍Veggie Lights: Mr Munro Flowers

‍Coffee Sausage: Frankie Fenner Meat Merchants

‍Photos: Paris Brummer

THE CLIENT

Beam Suntory

THE BRIEF

Develop a disruptive earned media campaign aligned to The House of Suntory portfolio’s single minded messaging around Japanese craftsmanship in order to elevate awareness and accelerate meaning for The House of Suntory brands, whilst bringing the brand propositioning to life.  

THE RESULT

Studio H developed a consumer-first strategy that would increase the brand's most impactful channels to inspire action through shared passions by immersing the consumer in The House of Suntory brand world. The pop-up concept amplified the brands' alignment with Japanese craftsmanship that was further magnified through a programme of tastings and lifestyle Masterclasses.

The campaign coincided with Sakura (cherry blossom) season in Japan and invited consumers to immerse themselves in a sensory journey – capturing the essence of Japanese culture – at Hyde Park Corner, Johannesburg.

Project Lead: JC Landman

Creative Direction and Styling: Klara van Wyngaarden

Graphic Design: Spook Design Co.

Brand Ambassadors: Just Short, Steve Zylstra

Masterclass curation: WAZA

Food service: KōL

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

Eskort

THE BRIEF

Create 107 extraordinary cakes for Eskort’s 107^th 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!

THE RESULT

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 107^th 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

INGREDIENTS

• 2 large Kissabel apples, cored and very thinly sliced
• 60 ml cup white sugar
• ⁠1t ground cinnamon
• 1 roll frozen puff pastry, thawed
• 60 ml melted butter
• 1 large egg
• 1 t confectioners' sugar (for garnishing)

METHOD

• Preheat the oven to 160°C.
• Place apple slices in a microwave-safe bowl. Microwave on high until slices are slightly softened, about 45 seconds. Cover the plate with plastic wrap.
• Mix sugar and cinnamon in a small bowl.
• Roll puff pastry sheet slightly. Using a pizza cutter or knife, cut 6 rectangles. Reserve remaining pieces for another use.
• Spread melted butter over dough, and sprinkle with a generous amount of cinnamon sugar. Place apple slices along one long edge of dough, overlapping slices slightly. Fold the bottom half of dough over apple slices to form a long "folder" of dough with rounded edges of apple slices exposed. Roll from end to end to form a rose.
• Beat egg in small bowl. Brush surface of dough with egg wash. Sprinkle with cinnamon sugar.
• Bake on the middle rack in the preheated oven until well browned, about 20-25minutes until the bottom of the rose is fully cooked. Remove apple roses from oven and finish cooling on a wire rack.
• Dust with confectioners' sugar before serving.

Recipe by Mmabatho Molefe.