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

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)

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.

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).

THE TEAM

Project Manager: JC Landman

Concept: Hendrik Coetzee, Juwan Beyers

Floor vinyl design: Hoick

Bird Baths: Kassa Studio

Photos: Paris Brummer

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

THE CLIENT

KRAAKTAFEL

THE BRIEF

The KRAAKTAFEL is a dining experience created and curated by Kraak, embracing vulnerability in nature. For the Johannesburg Edition at Nirox Sculpture Garden in the Cradle of Humankind, we were tasked with designing a menu for 300 guests that seamlessly complemented this ethos, creating a dining experience that was both intentional and evocative.

THE RESULT

In collaboration with chef Bianca Strydom, we crafted a menu that reimagined familiar flavours in unexpected ways,with clay as the central theme. For the arrival, we transformed the classic South African braaibroodjie into a delicate yet oversized mille-feuille: crisp lavash triangles layered with clay-baked onion chutney, smoked cheese crémeux, pickled onions, and a final dusting of smoked cheese snow. At the table, sculptural brioche bread was paired with salted waterblommetjie butter, membrillo, fynbos honey, and Baleni salt. The main course featured salt-crusted whole baked trout and 8-hour baked curried Karoo lamb shoulder, served with clay-baked root vegetables and freshly dressed greens. Dessert was an XXL Eton Mess installation – layers of crisp meringue, whipped cream, and seasonal fruits in a playful, deconstructed format. To close the evening, we served a final moment of contrast: the luxurious simplicity of caviar and potato crisps.

THE TEAM

Menu concept, design, culinary curation: Studio H

Food collaborator: Bianca Strydom

Bread sculptures: Lucky Bread

Culinary team: Bianca Strydom, Raymand Buitendag, Babra Moyo, Paul Mandiopera

Photography and videography: Daniela Zondagh

THE CLIENT

Shelflife

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THE BRIEF

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.

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THE RESULT

"Cement" lemonade and monochrome snacks included chocolate “cement" fudge, donuts and cupcakes.

THE TEAM

Concept and menu design: Studio H

Chef: Strone Henry

THE CLIENT

Decorex Africa

THE BRIEF

Host an inspiring media launch for Decorex Africa 2022 with snacks that resonate with designers.

THE RESULT

We collaborated with some of our favourite food partners to create an interactive food experience that showcased both form and function. One of our highlights was the customs-shaped banana butters in collaboration with Cream of the Crop Micro Dairy.

THE TEAM

Concept: Studio H

Mould design and production: Studio H

Butter and shaping: Cream of the Crop

Photos: Ashleigh Frans

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

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

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.

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Recipes: Rowan Hackley, Kabelo Tala, Juwan Beyers

Graphic design: Casper Schutte

At the 2022 Food XX Awards, we honoured a group of 19 women from across South Africa - and beyond - for their outstanding contributions to the food and hospitality industry. For this event, the Studio H team designed a neutral canvas that would represent our equality-themed Awards breakfast ceremony. We collaborated with some of our favourite women in food to produce the all-neutral breakfast spread of Wild Yeast edible sourdough cracker plates, Sweet LionHeart regal cakes (bright pink on the inside) and Studio H’s souttert cakes decorated by the SLH team with cream cheese frosting and gold glitter olives, soetkoekie forks and of course Krone Cap Classique to toast our winners.

THE TEAM

Programme MC: Khanya Mzongwana

Ayurvedic tea and meditation ceremony: Michele Mistry, Indikaap

Imphepho installation and intention setting: Ukutya

Keynote speech: Mmabatho Molefe, Emazulwini

Continental Connections: Anna Trapido

Thank you to our sponsors:

Event sponsor: Spekko Rice

Venue sponsor: Makers Landing

Awards sponsors: Spekko Rice, Krone, Nando's

Trophy plates: The Detailsmith

Publicity team: Ten X Collective

Social media team: Star Shongwe, Zanie Nxa

Production design: JC Landman

Culinary design: Juwan Beyers

Photos: Daniela Zondagh

Floral design: Mr Munro‍

THE CLIENT

Etienne Hanekom for Babylonstoren

THE BRIEF

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.

THE RESULT

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.

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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

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

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.

THE BRIEF

Design and curate a Dine & Design event

THE RESULT

The inaugural Dine & Design dinner, hosted at Tiny Empire, was the opening of Design Week 2023 and a celebration of 30 years of House & Leisure and Decorex. We wanted all guests to be able to celebrate in one space, but also create a relaxed environment that felt like an intimate dinner party. So guests enjoyed starters and desserts together, and mains was served at various intimate dinner spaces, hosted and created by House & Leisure's team of editors.

Our starter course was an ode to millets. Handmade millet crisps were served in Niknaks packets, symbolising that (due to various complex reasons) maize replaced millet as a staple crop across the continent. The millet crisps were flavoured with maize chip dust made from chips that the guests brought to the dinner.

Main course was served by chef PJ Vadas and the Vadas team from Spier Wine Farm.

The dessert, prepared by the Studio H team, was a banana party - an assortment of banoffee pie, fresh bananas, banana candies, banana perfume and a banana soundtrack.

THE TEAM

Host venue: Tiny Empire

Event hosts: House & Leisure, Decorex

Dinner party hosts: Charl Edwards, Bielle Bellingham, Sumien Brink, Karen Dudley, Tracy-Lee Lynch, Stevie Whiteman

Main course: PJ Vadas

Wine: Spier Wine Farm

Floral design: Mr Munro

Concept, starters, dessert: Studio H

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

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