Studio H was commissioned by Defined PR to present a fragrance masterclass and installation for the launch of Comfort’s new fragrance collection in Johannesburg. Hannerie presented an interactive sensory workshop exploring the intricate connection between scent and memory, demonstrating through engaging sound, smell and taste exercises how the olfactory system works directly with the brain’s emotional and memory centres. Unlike other senses, the olfactory system processes directly to the brain areas associated with emotion and memory. This explains why smells can trigger vivid and emotional memories, and also significantly impact our perception of flavour.
Guests were also encouraged to interact with a variety of fragrance samples and share personal stories or memories linked to specific smells. This hands-on experience emphasised the remarkable power of scent to create emotional connections and enhance sensory experiences, fostering a deeper understanding of the role fragrance plays in shaping brand identity.
Studio H was commissioned by Defined PR to present a fragrance masterclass and installation for the launch of Comfort’s new fragrance collection in Johannesburg. Hannerie presented an interactive sensory workshop exploring the intricate connection between scent and memory, demonstrating through engaging sound, smell and taste exercises how the olfactory system works directly with the brain’s emotional and memory centres. Unlike other senses, the olfactory system processes directly to the brain areas associated with emotion and memory. This explains why smells can trigger vivid and emotional memories, and also significantly impact our perception of flavour.
Guests were also encouraged to interact with a variety of fragrance samples and share personal stories or memories linked to specific smells. This hands-on experience emphasised the remarkable power of scent to create emotional connections and enhance sensory experiences, fostering a deeper understanding of the role fragrance plays in shaping brand identity.
Dutch Design Week
We used residue water from fermented foods from around the world as perfumes, accompanied by printer-generated food insults to encapsulate the concept that, at the core, we all eat the same.
Residue waters from traditional fermented dishes, that are deemed worthless, were packaged as a range of high-end perfumes. They highlight how valuable the microbes in foods are to the human body. This range of anti-perfumes, representing countries from around the world, was accompanied by a food insults* printer to draw attention to the fact that often, horribly, cultures are ridiculed for their most precious and proudest national dishes. This interactive installation, where visitors are encouraged to smell and taste the anti-perfumes, serves as a reminder that we all eat the same.
All the insults were gathered from actual Youtube footage.
Dutch Design Week
We used residue water from fermented foods from around the world as perfumes, accompanied by printer-generated food insults to encapsulate the concept that, at the core, we all eat the same.
Residue waters from traditional fermented dishes, that are deemed worthless, were packaged as a range of high-end perfumes. They highlight how valuable the microbes in foods are to the human body. This range of anti-perfumes, representing countries from around the world, was accompanied by a food insults* printer to draw attention to the fact that often, horribly, cultures are ridiculed for their most precious and proudest national dishes. This interactive installation, where visitors are encouraged to smell and taste the anti-perfumes, serves as a reminder that we all eat the same.
All the insults were gathered from actual Youtube footage.
THE CLIENT
Woolworths Farming for the Future
THE BRIEF
Design an interactive spatial experience for Decorex Johannesburg that gives physical and emotional form to the Woolworths Farming for the Future sustainability platform.
THE CONCEPT
A sensory-led installation designed to prompt pause, participation, and behavioural shift. Rooted in regenerative thinking, the experience invited visitors to exchange a ClemenGold for a written pledge, transforming a transactional gesture into an act of commitment. Citrus-scented air and a wall of hand-signed promises created a living archive of collective intention.
THE INTERVENTION
Positioned at the entrance to the 100% Design hall at Decorex Johannesburg, the ClemenGold swap station functioned as both activation and artefact. Visitors were invited to peel their fruit into transparent bins, creating a slow-build, ephemeral data touchpoint, a quiet accumulation that rendered impact visible. The fruit became a medium for interaction, reflection, and design-led storytelling.
THE NUMBERS
6,000+ pledges signed over four days.
THE TEAM
Concept, experience design: Studio H
Stand production: Klara van Wyngaarden
Activation team: Eviwe Qubelo, Jana Wasserman, Mduduzi Miya
THE CLIENT
Woolworths Farming for the Future
THE BRIEF
Design an interactive spatial experience for Decorex Johannesburg that gives physical and emotional form to the Woolworths Farming for the Future sustainability platform.
THE CONCEPT
A sensory-led installation designed to prompt pause, participation, and behavioural shift. Rooted in regenerative thinking, the experience invited visitors to exchange a ClemenGold for a written pledge, transforming a transactional gesture into an act of commitment. Citrus-scented air and a wall of hand-signed promises created a living archive of collective intention.
THE INTERVENTION
Positioned at the entrance to the 100% Design hall at Decorex Johannesburg, the ClemenGold swap station functioned as both activation and artefact. Visitors were invited to peel their fruit into transparent bins, creating a slow-build, ephemeral data touchpoint, a quiet accumulation that rendered impact visible. The fruit became a medium for interaction, reflection, and design-led storytelling.
THE NUMBERS
6,000+ pledges signed over four days.
THE TEAM
Concept, experience design: Studio H
Stand production: Klara van Wyngaarden
Activation team: Eviwe Qubelo, Jana Wasserman, Mduduzi Miya
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THE CLIENT
OZCF Market
THE BRIEF
To curate and produce the key moments of OZCF Market’s relocation celebration, creating a sequence of public-facing experiences that marked the move with meaning, ritual and joy.
THE RESULT
Studio H designed a layered public programme that transformed a relocation into a shared moment. The day unfolded as a choreographed sequence of experiences, from intimate media engagement to collective celebration.
At 7am, a private media launch opened the programme. This was followed by the Mayor’s ribbon cutting, reimagined as an 8-metre ribbon crafted entirely from green beans.
A public blessing event followed, featuring live poetry, speeches and a wishing tree created to hold the community’s hopes for the market’s next chapter. At the entrance, a cookie canopy formed an interactive threshold, inviting visitors to literally eat their way into the new space.
A celebration of movement, community and fresh beginnings.
Design rooted in ritual. Crafted for public joy.
THE TEAM
Concept and experience design: Studio H
Food design: Juwan Beyers Food Design
Chef: Mmabatho Molefe
MC: Kabous Meiring
Green bean ribbon: Nellie Mangwe
Vegetable hats: Crystal Birch
Vegetable sculptures: Philip Obermeyer
Cookies and cake: The Charming Chef
Cookies: Zee’s Delights & Kombuis tot Huis
Ushers: Hero Events
THE CLIENT
OZCF Market
THE BRIEF
To curate and produce the key moments of OZCF Market’s relocation celebration, creating a sequence of public-facing experiences that marked the move with meaning, ritual and joy.
THE RESULT
Studio H designed a layered public programme that transformed a relocation into a shared moment. The day unfolded as a choreographed sequence of experiences, from intimate media engagement to collective celebration.
At 7am, a private media launch opened the programme. This was followed by the Mayor’s ribbon cutting, reimagined as an 8-metre ribbon crafted entirely from green beans.
A public blessing event followed, featuring live poetry, speeches and a wishing tree created to hold the community’s hopes for the market’s next chapter. At the entrance, a cookie canopy formed an interactive threshold, inviting visitors to literally eat their way into the new space.
A celebration of movement, community and fresh beginnings.
Design rooted in ritual. Crafted for public joy.
THE TEAM
Concept and experience design: Studio H
Food design: Juwan Beyers Food Design
Chef: Mmabatho Molefe
MC: Kabous Meiring
Green bean ribbon: Nellie Mangwe
Vegetable hats: Crystal Birch
Vegetable sculptures: Philip Obermeyer
Cookies and cake: The Charming Chef
Cookies: Zee’s Delights & Kombuis tot Huis
Ushers: Hero Events
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
Beam Suntory
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.
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
Beam Suntory
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.
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
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
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THE CLIENT
CherryTime
THE BRIEF
To create a lunch set within a working cherry orchard on the farm, an experience rooted in place, season, and simplicity.
THE RESULT
Set deep in the cherry orchards of Ceres, the table was designed as an extension of the landscape – unfussy, generous, and anchored in fire cooking. In collaboration with Juwan Beyers Food Design and Chef Strone Henry, we developed a menu that celebrated the cherry, woven through each course.
The result was a farm-style lunch that balanced sweetness, acidity, and smoke, celebrating the cherry in its many forms, from fresh and bright to slow-cooked and richly reduced.
THE MENU
Bread:
Potbrood cooked on fire
With burnt butter, cherry chutney and seasonal pickles
Starter:
Cape bream carpaccio with cherry rounds, roasted sesame, cherry dressing, fresh herbs
Mains:
Cumin, rose and cherry syrup basted chicken thigh kebabs with a dukkah crust
Zucchini fritters
Grilled whole veg on the fire with yoghurt dip
Cucumber, fennel, cherry and feta salad (find the recipe under recipes)
Fire cooked potatoes
Garlic lemon aioli
Photos: Soulty Films
THE CLIENT
CherryTime
THE BRIEF
To create a lunch set within a working cherry orchard on the farm, an experience rooted in place, season, and simplicity.
THE RESULT
Set deep in the cherry orchards of Ceres, the table was designed as an extension of the landscape – unfussy, generous, and anchored in fire cooking. In collaboration with Juwan Beyers Food Design and Chef Strone Henry, we developed a menu that celebrated the cherry, woven through each course.
The result was a farm-style lunch that balanced sweetness, acidity, and smoke, celebrating the cherry in its many forms, from fresh and bright to slow-cooked and richly reduced.
THE MENU
Bread:
Potbrood cooked on fire
With burnt butter, cherry chutney and seasonal pickles
Starter:
Cape bream carpaccio with cherry rounds, roasted sesame, cherry dressing, fresh herbs
Mains:
Cumin, rose and cherry syrup basted chicken thigh kebabs with a dukkah crust
Zucchini fritters
Grilled whole veg on the fire with yoghurt dip
Cucumber, fennel, cherry and feta salad (find the recipe under recipes)
Fire cooked potatoes
Garlic lemon aioli
Photos: Soulty Films
V&A Waterfront Makers Landing
Develop a kids food curriculum
We are thankful to collaborators like the V&A Waterfront and Makers Landing who are serious about positively impacting South Africa’s food system by investing in children’s culinary education. Showcased here is a food curriculum we developed for them, aimed at teaching kitchen basics to kids between the ages of 5 and 12 — from appreciating South African flavours to the health benefits of different foods, how kitchen equipment works, the science of baking and everything in between.
V&A Waterfront Makers Landing
Develop a kids food curriculum
We are thankful to collaborators like the V&A Waterfront and Makers Landing who are serious about positively impacting South Africa’s food system by investing in children’s culinary education. Showcased here is a food curriculum we developed for them, aimed at teaching kitchen basics to kids between the ages of 5 and 12 — from appreciating South African flavours to the health benefits of different foods, how kitchen equipment works, the science of baking and everything in between.
Laphroaig
Design a sensory tasting kit for the iconic single malt Scotch, Laphroaig.
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.
Design and production: Studio H
Photography: Daniela Zondagh
Laphroaig
Design a sensory tasting kit for the iconic single malt Scotch, Laphroaig.
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.
Design and production: Studio H
Photography: Daniela Zondagh
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
“Re-member” is our sustainable chair submission for the Decorex chari design project. A repurposed garden chair coated with precious millet flour and hand stitched millet-stuffed pillow in reused kitchen vacuum bag. Giving back millet its seat at the table.
Chair design: Juwan Beyers
“Re-member” is our sustainable chair submission for the Decorex chari design project. A repurposed garden chair coated with precious millet flour and hand stitched millet-stuffed pillow in reused kitchen vacuum bag. Giving back millet its seat at the table.
Chair design: Juwan Beyers
Studio H explored corn as a cultural connector during Milan Design Week 2025 with a mindful food installation. Commissioned by Novitá Communications for North America Night at Teatro Litta, the experience responded to the theme Not Lost in Translation – a reflection on design as a universal language – through a multilingual menu and storytelling rooted in culinary heritage across Mexico, Canada and the USA.
From a 3-metre cornbread cake sandwich to Faith Sotondoshe’s isinkwa sombila (steamed cornbread) and a tower of nachos topped with Jamón Ibérico and Claire Dinhut’s candied jalapeños, our menu celebrated corn in all its cultural forms. A piñata designed by Sanri Pienaar, paper fortune teller cutlery and handcrafted cornbread trays turned the evening into a multisensory moment – part meal, part message, part memory.
The evening was inspired by Italian composer and singer Adriano Celentano 70’s anglo-phonetics hit ‘Prisencolinensinainciusol’, a 1972 song with nonsensical, gibberish lyrics intended to sound like American English. Celentano used the song as a way to explore communication and language barriers, demonstrating how music can convey emotion even without real words
Produced by @novitapr
Art Direction by @rads.group
Culinary Design by @studio_h_
Studio H would like to thank:
Sanri Pienaar for the culinary art direction and styling
Mia Everson for making our cornbread tray vision come to life
Faith Sotondoshe for the isinkwa sombila
Strone Henry for the corn bread, syrups and salts
Claire Dinhut for the best candied jalapeño recipe
African Marmalade for the blue maize seeds
Inge Prins for the photos
Studio H explored corn as a cultural connector during Milan Design Week 2025 with a mindful food installation. Commissioned by Novitá Communications for North America Night at Teatro Litta, the experience responded to the theme Not Lost in Translation – a reflection on design as a universal language – through a multilingual menu and storytelling rooted in culinary heritage across Mexico, Canada and the USA.
From a 3-metre cornbread cake sandwich to Faith Sotondoshe’s isinkwa sombila (steamed cornbread) and a tower of nachos topped with Jamón Ibérico and Claire Dinhut’s candied jalapeños, our menu celebrated corn in all its cultural forms. A piñata designed by Sanri Pienaar, paper fortune teller cutlery and handcrafted cornbread trays turned the evening into a multisensory moment – part meal, part message, part memory.
The evening was inspired by Italian composer and singer Adriano Celentano 70’s anglo-phonetics hit ‘Prisencolinensinainciusol’, a 1972 song with nonsensical, gibberish lyrics intended to sound like American English. Celentano used the song as a way to explore communication and language barriers, demonstrating how music can convey emotion even without real words
Produced by @novitapr
Art Direction by @rads.group
Culinary Design by @studio_h_
Studio H would like to thank:
Sanri Pienaar for the culinary art direction and styling
Mia Everson for making our cornbread tray vision come to life
Faith Sotondoshe for the isinkwa sombila
Strone Henry for the corn bread, syrups and salts
Claire Dinhut for the best candied jalapeño recipe
African Marmalade for the blue maize seeds
Inge Prins for the photos
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
V&A Waterfront Makers Landing
Create a food-themed installation for Makers Landing
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.
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
V&A Waterfront Makers Landing
Create a food-themed installation for Makers Landing
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.
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
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.
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
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.
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
Orchard on 25 for Don Julio South Africa
In celebration of World Tequila Month, we were tasked with crafting special media drops for Don Julio.
Delivery of time-sensitive Man in the Hat ice sculptures with a hidden message inside and beautifully crafted tequila box & goodies.
Studio H
Orchard on 25 for Don Julio South Africa
In celebration of World Tequila Month, we were tasked with crafting special media drops for Don Julio.
Delivery of time-sensitive Man in the Hat ice sculptures with a hidden message inside and beautifully crafted tequila box & goodies.
Studio H
KRAAKTAFEL
The KRAAKTAFEL is a dining experience created and curated by Kraak, embracing vulnerability in nature. For this special New Year's Eve edition, we were tasked with designing a shared feast that celebrated fire, bold flavours, and the joy of communal dining.
In collaboration with chef Mmabatho Molefe, we designed a menu that embraced generous, fire-cooked flavours and interactive, shareable moments. The evening began with a striking 20-meter mille-feuille braaibroodjie installation on arrival. The bread course featured rosemary tear-and-share bread served with butter blocks and a hummus rich with sundried-tomato and olives. Starters included a vibrant green goddess salad and delicate yellowtail ceviche, cured in coconut tiger’s milk with apple, red onion, fresh coriander, and curry oil. The main feast was cooked over an open fire – spatchcock chicken with salsa verde, whole Tomahawk steak with peppercorn sauce, clay-baked root vegetables, a leek and ricotta galette, and lemon couscous salad brightened with pomegranate, mint, and peach. Dessert brought a duo of indulgence: fire-cooked pineapple with coconut crumb and butterscotch, alongside a shareable dark rum and muscovado brûlée. As the clock struck midnight, the feast ended with Kosgangsta burgers and chips, a fitting way to welcome the new year with comfort and celebration.
Menu concept, design, culinary curation: Studio H, Mmabatho Molefe
Food collaborator: Mmabatho Molefe
Culinary team: Mmabatho Molefe, Bianca Strydom, Faith Sotondoshe, Wes Watlington, Zandi Bhayi, Strone Henry, Ashleigh Frans, Luyanda Sogiba
Photography and videography: Daniela Zondagh
KRAAKTAFEL
The KRAAKTAFEL is a dining experience created and curated by Kraak, embracing vulnerability in nature. For this special New Year's Eve edition, we were tasked with designing a shared feast that celebrated fire, bold flavours, and the joy of communal dining.
In collaboration with chef Mmabatho Molefe, we designed a menu that embraced generous, fire-cooked flavours and interactive, shareable moments. The evening began with a striking 20-meter mille-feuille braaibroodjie installation on arrival. The bread course featured rosemary tear-and-share bread served with butter blocks and a hummus rich with sundried-tomato and olives. Starters included a vibrant green goddess salad and delicate yellowtail ceviche, cured in coconut tiger’s milk with apple, red onion, fresh coriander, and curry oil. The main feast was cooked over an open fire – spatchcock chicken with salsa verde, whole Tomahawk steak with peppercorn sauce, clay-baked root vegetables, a leek and ricotta galette, and lemon couscous salad brightened with pomegranate, mint, and peach. Dessert brought a duo of indulgence: fire-cooked pineapple with coconut crumb and butterscotch, alongside a shareable dark rum and muscovado brûlée. As the clock struck midnight, the feast ended with Kosgangsta burgers and chips, a fitting way to welcome the new year with comfort and celebration.
Menu concept, design, culinary curation: Studio H, Mmabatho Molefe
Food collaborator: Mmabatho Molefe
Culinary team: Mmabatho Molefe, Bianca Strydom, Faith Sotondoshe, Wes Watlington, Zandi Bhayi, Strone Henry, Ashleigh Frans, Luyanda Sogiba
Photography and videography: Daniela Zondagh
Recipe by Mmabatho Molefe.
Recipe by Mmabatho Molefe.
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
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
