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.
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.
V&A Waterfront
Studio H designed a residency programme and pop-up space at Makers Landing, introducing the next generation of chefs with a popup restaurant concept which invites rising stars to take up residency in a bigger restaurant space, giving them an opportunity to get a taste of running a full-scale restaurant.
Restaurant design: CLOUT
Interior architect: Walter Train, Tracy-Lee Lynch
Photos: Paris Brummer
V&A Waterfront
Studio H designed a residency programme and pop-up space at Makers Landing, introducing the next generation of chefs with a popup restaurant concept which invites rising stars to take up residency in a bigger restaurant space, giving them an opportunity to get a taste of running a full-scale restaurant.
Restaurant design: CLOUT
Interior architect: Walter Train, Tracy-Lee Lynch
Photos: Paris Brummer
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
Atmosphere for BBC Lifestyle
When Atmosphere Communications sent a brief with all our favourite things: 🎂 + 📺 + Siba = Bake Off!
Ready Steady Bake!
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)
Atmosphere for BBC Lifestyle
When Atmosphere Communications sent a brief with all our favourite things: 🎂 + 📺 + Siba = Bake Off!
Ready Steady Bake!
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)
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.
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
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
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
Nando's
Create a series of content for Nando's social channels (stills and video) amplifying the launch of two new Nando's Bag 'n Bake flavours.
In tandem with the launch of the Nando's #PERiTricks activation, Studio H produced content (stills and video) to support the launch of the two new Bag 'n Bake flavours. Content was published across Nando's social channels (Youtube shorts, Tiktok, Instagram, brand website) with a range of digital and IRL recipe cards. Aimed at a younger demographic, we added some non-traditional ways of cooking, should you not have access to a full kitchen as a student. Aligned with the brand's deep South African roots, all recipes celebrate local flavours, with recipe names giving a nod to iconic pop culture moments.
Some of the recipes featured are "Private Skool Skopas" (a play on Rice Krispies treats) made in a tumble dryer, "A Boerie is a plan" made with a steam iron, "iMover and Shaker", a shake-shake slaw recipe made by shaking ingredients in the Bag 'n Bake bag.
Concept and production: Studio H
Recipe development: Studio H, Keletso Motau, Strone Henry
Recipe styling: Keletso Motau
Videos: Yellow Brick Media
Stills photography: Daniela Zondagh
Nando's
Create a series of content for Nando's social channels (stills and video) amplifying the launch of two new Nando's Bag 'n Bake flavours.
In tandem with the launch of the Nando's #PERiTricks activation, Studio H produced content (stills and video) to support the launch of the two new Bag 'n Bake flavours. Content was published across Nando's social channels (Youtube shorts, Tiktok, Instagram, brand website) with a range of digital and IRL recipe cards. Aimed at a younger demographic, we added some non-traditional ways of cooking, should you not have access to a full kitchen as a student. Aligned with the brand's deep South African roots, all recipes celebrate local flavours, with recipe names giving a nod to iconic pop culture moments.
Some of the recipes featured are "Private Skool Skopas" (a play on Rice Krispies treats) made in a tumble dryer, "A Boerie is a plan" made with a steam iron, "iMover and Shaker", a shake-shake slaw recipe made by shaking ingredients in the Bag 'n Bake bag.
Concept and production: Studio H
Recipe development: Studio H, Keletso Motau, Strone Henry
Recipe styling: Keletso Motau
Videos: Yellow Brick Media
Stills photography: Daniela Zondagh
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Menu items shot against moody restaurant interior backdrop.
Styling: Juwan Beyers, Studio H
Photos: Daniela Zondagh
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Menu items shot against moody restaurant interior backdrop.
Styling: Juwan Beyers, Studio H
Photos: Daniela Zondagh
Studio H prides itself on being at the forefront of culinary innovation in the intricate world of food design. One of the core elements in staying ahead of the curve is food trend forecasting, which requires comprehensive research, data analysis, and expert insights to predict future food trends. Embracing this strategic approach, we are excited to announce the release of our 2025/6 Future Food Report — an in-depth, carefully curated forecast of the gastronomic landscape that lies ahead.
We recently hosted a series of in-person sessions to present the latest report to clients and industry friends. You can order and download the report in our online shop.
Studio H prides itself on being at the forefront of culinary innovation in the intricate world of food design. One of the core elements in staying ahead of the curve is food trend forecasting, which requires comprehensive research, data analysis, and expert insights to predict future food trends. Embracing this strategic approach, we are excited to announce the release of our 2025/6 Future Food Report — an in-depth, carefully curated forecast of the gastronomic landscape that lies ahead.
We recently hosted a series of in-person sessions to present the latest report to clients and industry friends. You can order and download the report in our online shop.
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
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
Nando's Grocery
Create a series of videos and stills with influencers to be used as content for the brand website and brand online channels.
A series of conversation-style recipe videos, each video featuring a content creator and a chef cooking a hearty, everyday meal together, inspired by local ingredients and flavours. Content creators include: William KRM, Young Ceezy, Siv Ngesi, Paballo Koza, Nabo Binase and Star Shongwe. Recipe development, video and stills production by Studio H.
Recipes included:
Producers: Hannerie Visser, JC Landman
Recipe developement: Hannerie Visser, Juwan Beyers, Strone Henry, Keletso Motau
Recipe styling: Keletso Motau
Food assistant: Ivan Masiyazi
Videography: Yellow Brick Media, Earl Abrahams
Video production and direction: Studio H
Stills: Daniela Zondagh, Earl Abrahams
Nando's Grocery
Create a series of videos and stills with influencers to be used as content for the brand website and brand online channels.
A series of conversation-style recipe videos, each video featuring a content creator and a chef cooking a hearty, everyday meal together, inspired by local ingredients and flavours. Content creators include: William KRM, Young Ceezy, Siv Ngesi, Paballo Koza, Nabo Binase and Star Shongwe. Recipe development, video and stills production by Studio H.
Recipes included:
Producers: Hannerie Visser, JC Landman
Recipe developement: Hannerie Visser, Juwan Beyers, Strone Henry, Keletso Motau
Recipe styling: Keletso Motau
Food assistant: Ivan Masiyazi
Videography: Yellow Brick Media, Earl Abrahams
Video production and direction: Studio H
Stills: Daniela Zondagh, Earl Abrahams
Cherry Time
Create a disruptive activation for Cherry Time.
At Studio H, we are committed to designing experiences that reveal the intricate connections between food systems and the natural world. One such project, created in collaboration with our client Cherry Time, highlights the essential role of bees in agriculture.
This installation captured live audio recordings of bee activity directly from the hives within Cherry Time’s orchards. Paired with video footage and presented in a custom-designed installation box, the result is an immersive sensory experience that invites participants to engage with the symbiotic relationship between pollinators and food production.
By bringing the soundscape of Cherry Time’s orchards to life, this sonic installation offers a unique opportunity to deepen the connection between consumers and the ecological systems that underpin sustainable agriculture. It serves as a reminder of the critical balance required to maintain both biodiversity and the resilience of our food supply.
This collaboration with Cherry Time reflects Studio H’s commitment to creating thoughtful and impactful design interventions that tell the stories of those working to protect and enhance the environments that sustain us all.
Concept: Studio H
Creative direction: Studio H
Video and sound: Jeffrey Moffat
Art direction: Creative Revolt
Vinyls: Signbomb
Collaborators and activation venues: Paul's Homemade Ice-cream and Oranjezicht City Farm Market
Cherry Time
Create a disruptive activation for Cherry Time.
At Studio H, we are committed to designing experiences that reveal the intricate connections between food systems and the natural world. One such project, created in collaboration with our client Cherry Time, highlights the essential role of bees in agriculture.
This installation captured live audio recordings of bee activity directly from the hives within Cherry Time’s orchards. Paired with video footage and presented in a custom-designed installation box, the result is an immersive sensory experience that invites participants to engage with the symbiotic relationship between pollinators and food production.
By bringing the soundscape of Cherry Time’s orchards to life, this sonic installation offers a unique opportunity to deepen the connection between consumers and the ecological systems that underpin sustainable agriculture. It serves as a reminder of the critical balance required to maintain both biodiversity and the resilience of our food supply.
This collaboration with Cherry Time reflects Studio H’s commitment to creating thoughtful and impactful design interventions that tell the stories of those working to protect and enhance the environments that sustain us all.
Concept: Studio H
Creative direction: Studio H
Video and sound: Jeffrey Moffat
Art direction: Creative Revolt
Vinyls: Signbomb
Collaborators and activation venues: Paul's Homemade Ice-cream and Oranjezicht City Farm Market
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
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
FOOD XX, founded by Studio H in 2018, is a movement dedicated to empowering and celebrating women in the food and drinks industry.What is FOOD XX WEEK?Because one day just isn't enough, we've expanded FOOD XX into a four-day programme of epic events and collaborations. FOOD XX WEEK offers an interactive opportunity to celebrate women-owned food & drinks businesses. It will also mark the launch of the FOOD XX City Guides - Studio H’s ever-growing directory of businesses and programmes that highlight women entrepreneurs.
The week culminates with the FOOD XX Market on 29 & 30 July at the Oranjezicht City Farm Market. This iconic (and woman-owned) weekend destination is putting their best femme forward by showcasing their incredible women entrepreneur network. Food enthusiasts can expect a feast for the senses, wine tastings, special menu collaborations, cooking demos, book signings and more. Check out the lineup below and on @fxxd_xx, and visit the socials of the various businesses listed for more info.
This calendar has been specially curated for FOOD XX WEEK and involve layers of collaboration between many businesses:
26 JULY: Preparty at Leo's Wine Bar x Mondvol Soet x Austen Gorden
27 JULY: Intimate book signing with Khanyisa Malabi at JAN Innovation Studio
27 JULY: Getting Bubbly! Genevieve MCC & Ever Peckish collaboration
27 JULY: Sepials Kitchen Workshop - Gochujang and (her famous) Korean Fried Chicken
28 JULY: Popup dinner with Chef Jenny Ward at Hope Distillery cocktail bar, StrangeLove
29 JULY: Utano Kitchen's Vegginista plant-focused cooking class at Makers Landing
29 JULY: Odd Plate Fundraising Lunch with NOSH at Oakfield Farm
29 JULY: Conversations and revival through food with Folio and Food I Love You
30 JULY: Beijing Opera takeover at Acid Wine Bar for Last Sunday Art Brunch celebration
30 JULY: Cocktails vs Food - A heritage-inspired feast at One Park
30 JULY: Book signing with Loubie Rusch at OZCF
30 JULY: Cake creative - build your own cake with The Velvet Cake Co
29 & 30 JULY: FOOD XX at OZCF Market - a spectacular culmination
FOOD XX, founded by Studio H in 2018, is a movement dedicated to empowering and celebrating women in the food and drinks industry.What is FOOD XX WEEK?Because one day just isn't enough, we've expanded FOOD XX into a four-day programme of epic events and collaborations. FOOD XX WEEK offers an interactive opportunity to celebrate women-owned food & drinks businesses. It will also mark the launch of the FOOD XX City Guides - Studio H’s ever-growing directory of businesses and programmes that highlight women entrepreneurs.
The week culminates with the FOOD XX Market on 29 & 30 July at the Oranjezicht City Farm Market. This iconic (and woman-owned) weekend destination is putting their best femme forward by showcasing their incredible women entrepreneur network. Food enthusiasts can expect a feast for the senses, wine tastings, special menu collaborations, cooking demos, book signings and more. Check out the lineup below and on @fxxd_xx, and visit the socials of the various businesses listed for more info.
This calendar has been specially curated for FOOD XX WEEK and involve layers of collaboration between many businesses:
26 JULY: Preparty at Leo's Wine Bar x Mondvol Soet x Austen Gorden
27 JULY: Intimate book signing with Khanyisa Malabi at JAN Innovation Studio
27 JULY: Getting Bubbly! Genevieve MCC & Ever Peckish collaboration
27 JULY: Sepials Kitchen Workshop - Gochujang and (her famous) Korean Fried Chicken
28 JULY: Popup dinner with Chef Jenny Ward at Hope Distillery cocktail bar, StrangeLove
29 JULY: Utano Kitchen's Vegginista plant-focused cooking class at Makers Landing
29 JULY: Odd Plate Fundraising Lunch with NOSH at Oakfield Farm
29 JULY: Conversations and revival through food with Folio and Food I Love You
30 JULY: Beijing Opera takeover at Acid Wine Bar for Last Sunday Art Brunch celebration
30 JULY: Cocktails vs Food - A heritage-inspired feast at One Park
30 JULY: Book signing with Loubie Rusch at OZCF
30 JULY: Cake creative - build your own cake with The Velvet Cake Co
29 & 30 JULY: FOOD XX at OZCF Market - a spectacular culmination
Design and curate a Dine & Design event
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.
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
Design and curate a Dine & Design event
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.
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
V&A Waterfront
Create a brand-led activation for Moses Coffee at Makers Landing.
Studio H assisted and mentored the curation of the inaugural African Coffee Expo by Moses Coffee. At this one-day expo and celebration of the best in African Coffee, attendees had the opportunity to interact with local coffee experts and equipment suppliers through expo stands and interactive workshops, while enjoying great coffee, food and beverage pairings and live music.
Festival curation: Moses Lebofa
Festival prodution: JC Landman
Photos: Ashleigh Frans
V&A Waterfront
Create a brand-led activation for Moses Coffee at Makers Landing.
Studio H assisted and mentored the curation of the inaugural African Coffee Expo by Moses Coffee. At this one-day expo and celebration of the best in African Coffee, attendees had the opportunity to interact with local coffee experts and equipment suppliers through expo stands and interactive workshops, while enjoying great coffee, food and beverage pairings and live music.
Festival curation: Moses Lebofa
Festival prodution: JC Landman
Photos: Ashleigh Frans
