THE CLIENT

The Maak for Investec Cape Town Art Fair                    

Included in the 2026 programme of the Investec Cape Town Art Fair, Art Fair Picnic transformed a section of the fair into a soft, participatory site of gathering and exchange. Large-scale picnic blankets formed an informal space where visitors were invited to sit, share food, and engage with art in a slow, intimate and communal way.

THE BRIEF

As picnic-goers enjoyed snacks prepared by local food designers Studio H, picnic host Max Melvill and co-curator Carl Khaas presented a programme of contemporary artworks from leading African galleries directly in the picnic environment.

Art Fair Picnic forms part of Picnic Projects, an ongoing long-term research collaboration between The MAAK x Picnic (Faith Shields) exploring alternative ways of activating public space to build community. Within the context of the commercial art world, the intervention foregrounds the spatial relationship between art, people, and the environments that bring them together. The project exists as a live spatial experiment that challenges the conventions of the “white cube” gallery model by providing an environment that is inclusive, soft, playful and caring. Art Fair Picnic poses an alternative framework to experience contemporary art that aims to break down the perceived barriers between art viewers, galleries, artists and artworks.

The contemporary art showcased in South Africa’s leading galleries (and art fairs) is known to be vibrant, layered, and deeply connected to everyday life. Yet the space in which this work is encountered does not always reflect this same vitality. While the art feels alive, the spatial environment can at times feel detached or overly transactional. Art Fair Picnic responds to this tension through an in-situ intervention that asks: What spatial models might better reflect the nuanced realities and richness of contemporary artists and their work?

Uncommon within commercial art environments, the posture of picnicking introduces rest, openness, and informality into a context typically defined by movement, productivity, and sales. The simple acts of sitting on the ground, sharing food, and slowing down reposition the art encounter as one rooted in presence and collective experience. In this way, the picnic becomes a deliberate intervention that reclaims humanity and community within a highly commercial setting.

Although temporary by nature, Art Fair Picnic operates as a lasting provocation - exploring how inclusive and contextually grounded environments can enrich our connection to the arts. Through deliberate spatial shifts, the project suggests that the architecture of cultural spaces can serve as a catalyst for gathering, conversation, and cultural belonging - not simply as a background for art.

In our picnic box:

Farm apples from Vergesig Farm

Gingerbread people by Goldie Bread

Marmite pecans

Funfettic cake sandwich

Negroni olives

Crisps: add cheese and cornichons

PICNIC TEAM

Max Melvill (host), Carol Khaas (co-curator), Studio H (food design), Studio Bunk (benches), From Mom (pillows), Katya Volkova (production), Polina Ostanina (production assistant), Cara Geldenhuys (production assistant)

PARTICIPATING GALLERIES & (ARTISTS)

Art Formes (Siyabonga Fani), EBONY/ CURATED (Kamohelo Blessing Rooi), Everard Read (Mmakgabo Mmapula Mmankgato Helen Sebidi and Vusumzi Nkomo), Exhibition Match (Franasonic Exhibition Match jersey), Kó (Deborah Segun), RESERVOIR (Richard Mudariki), Stevenson (Thato Toeba)

PHOTOS

Sune Van Tonder (@aftersune)

THE CLIENT

Orchard on 25 for Don Julio South Africa

THE BRIEF

In celebration of World Tequila Month, we were tasked with crafting special media drops for Don Julio.

THE RESULT

Delivery of time-sensitive Man in the Hat ice sculptures with a hidden message inside and beautifully crafted tequila box & goodies.

THE TEAM

Studio H

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Sonic seasoning is one of our favourite tools when designing experiences. The term “sonic seasoning” refers to the deliberate matching, or pairing, of sound/music with taste/flavour in order to enhance, or modify, the multisensory tasting experience.

Photos: Alix-Rose Cowie, Jade Ruijzenaars

Crowd-sourced food design: Hannerie was a speaker at the 2022 Design Summit at 100 Percent Design Africa. As part of her presentation the audience took part in a crowd-sourced food design experiment. The Happy Cake Project in collaboration with Sweet LionHeart, aimed to design the world’s happiest cake. At the Summit we presented a Beta version of the cake for everyone to taste: Kefir and cacao nib chocolate cake with honey and mucuna Swiss meringue buttercream. We asked the audience to design version 2.0 of the cake with us by voting for various options through a cloud-based platform. The audience voted that the next cake would be: 

Cake flavours: Dark chocolate (1st choice) and Sourdough honey (2nd option)

Filing and icing: Bee pollen buttercream (1st choice) & Lavender buttercream (2nd option)

Colour: Yellow

Eaten with: Your hands

Listen while eating: Happy by Pharrell Willliams

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THE CLIENT

Decorex / FOOD XX / Studio H

THE BRIEF

Design a stand for Studio H at Decorex

THE RESULT

In a bid to celebrate women in food, we created an interactive jar swop initiative with donations that went to Ladles of Love, a feeding scheme in Cape Town. The food jar exchange contained donated preserved foods, personal stories and recipes. We wanted to show that a small gesture can make a big difference because donating one jar of food can help alleviate hunger in our immediate community.

The FOOD XX Jar Exxchange also paid homage to traditions of food preservation. For centuries, women have preserved food and their cultural heritage through the age-old tradition of canning, jamming and pickling.

The stand became an exchange hub where anyone – not just women – from all over the peninsula could come to swop a jar of their preserves with a card attached sharing the story and recipe of the food in the jar. Each donor received an empty jar, to keep paying the action forward.

We were overwhelmed by donations from brands such as Bergsoom Pure Foods, who donate 1 000 jars to the project.

THE TEAM

Photos: Paris Brummer

Styling: Juwan Beyers

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:

• Richard Bosman Charcuterie baguette with Cherry Time pickles and preserves
• Cherry sours

Main course:

• Sepial's Kitchen Cherry Time KFC with kimchi rice
• How Bao Now Cherry Time glazed pork belly bao OR mushroom bao
• Jafflehead bobotie jaffles OR potato curry jaffles with Cherry Time chutney
• Pickled Cherry Time salad

Dessert:

• Harlow frozen yogurt gelato with fresh Cherry Time cherry swirls
• Vadas Cherry Time pasteis de nata
• Deluxe at Market Day coffees (cherry liqueuer optional)

Sonic installation: Studio H

Vases: Brigit Lilley

Chef: Bianca Strydom

Waiters: Hero Staffing

Photos: Daniela Zondagh

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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

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

The Food and Agriculture Organisation (FAO) of the United Nations declared 2023 the International Year of Millets (IYM 2023). Millet, an ancient grain, is indigenous to South Africa, and has the potential to play a major role in addressing climate change and food security. The Millets Report includes articles by many experts; from nutritional benefits by Mpho Tshukudu, recipes by Khanya Mzongwana and Tapiwa Guzha, to a humorous column by Dr Anna Trapido, a manifesto for the Sorghum Agenda by Zandile Finxa and a personal essay by Mokgadi Itsweng.

THE TEAM

Contributors: Khanya Mzongwana, Tapiwa Guzha, Mpho Tshukudu, Mokgadi Itsweng, Zandile Finxa, Dr Anna Trapido, Lynette Botha

Copy editing: Lynette Botha, JC Landman

Table scapes in millet flour: Hendrik Coetzee

Recipe styling: Khanya Mzongwana

Millet photos styling: Juwan Beyers

Photos: Daniela Zondagh

In December 2023, we at Studio H were thrilled to unveil our 2024/5 Future Food Report during a series of presentations at our Tiny Empire office. As aspiring leaders in culinary innovation, these sessions provided a detailed exploration of upcoming gastronomic trends. Our approach involved comprehensive research, data analysis, and expert insights, all of which were shared with enthusiasm and great OPTIMISM - one of the very prominent themes. The presentations were not only informative but interactive, featuring a flavour museum, a pop-up shop, in-session tastings and a hot sauce workshop. This event underscored our commitment to staying ahead of culinary trends and showcased the dedication we bring to the intricate world of food design.

The team

Concept, experience design, menu design, culinary curation: Studio H

Food collaborators: Ever Peckish, The Fermentary by Sepial, Sweet Lionheart, Two in a Bush, Vinehugger, Lebanese Bakery

Graphic design: Spook Design Co.

Venue: Tiny Empire

THE CLIENT

Dutoit

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THE BRIEF

Celebrate Apple Pie Day (13 May) with an apple tasting and lunch, whilst unveiling a new showstopper variety: the red-fleshed Kissabel apple.

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THE RESULT

A day of sensorial installations, crisp bites and bold flavours – guests tasted their way through 11 unique apple varieties, from zingy Granny Smiths to softly blushed Pink Ladies. And an apple pie-inspired feast by Chef Mmabatho Molefe. On the menu? A 2m-long apple pie mille-feuille, puff pastry apple roses, candied apple slices, apple and fennel salad misted with apple pie spray
and pork and apple sausage rolls with apple ketchup.

THE TEAM

Concept, menu and experience design: Studio H

Chef: Mmabatho Molefe

Styling: Klara van Wyngaarden

Venue: Lemkus Exchange

Photos: Daniela Zondagh

For Youth Day, Studio H teamed up with Strone Henry to support Weskusmandjie’s Youth Day initiative, with the support of Woolworths. Under the leadership of Hilda Adams, Weskusmandjie, a dedicated group of local fisherwomen from Steenbergs Cove, hosted a meaningful and creative event for 40 children (ages 6–12) under the theme Ocean Protection on Youth Day. These burgers, made with Woolworths sustainably caught tuna, were served at the Weskusmandjie Youth Day event. Woolworths tuna is caught by hook and line one at a time, while supporting communities, protecting our oceans and future stocks of tuna.

Serves 4

Ingredients

For the fish cakes

• ‍‍2 large potatoes, peeled, boiled and mashed
• 2 tins tuna, drained
• 1 egg, beaten
• 2 T parsley, roughly chopped
• 2 T chives, chopped
• 2 cloves garlic, minced
• Zest of two lemons
• Salt and pepper, to taste
• Oil, for shallow frying

Dredging station

• ‍‍Cake flour, for coating
• 2 eggs, beaten
• Bread crumbs, for coating

To make the burgers

• 4 buns of your choice
• Lettuce
• Tomato slices

Method

1.⁠ ⁠Prepare the mixture:

• In a large bowl, combine the mashed potatoes and drained tuna.
• Add the beaten egg, parsley, chives, garlic and lemon zest.
• Season with salt and pepper to taste.
• Mix until all ingredients are well incorporated.

2.⁠ ⁠Shape the fish cakes:

• Divide the mixture into four equal portions.
• Shape each portion into a patty, about 2-3 cm thick.
• Place them on a tray and chill in the fridge for 15-20 minutes to firm up.

3.⁠ ⁠Dredge the fish cakes:

• Set up a dredging station with three shallow bowls: one with cake flour, one with the beaten eggs, and one with bread crumbs.
• Coat each fish cake in flour, then dip into the beaten egg and finally coat with breadcrumbs.
• Set aside on a plate.

4.⁠ ⁠Fry the fish cakes:

• Heat a shallow layer of oil in a frying pan over medium heat.
• Once hot, gently add the fish cakes.
• Fry for 3-4 minutes on each side or until golden brown and crispy.
• Remove and drain on paper towel.

Assemble the burgers, using your buns and toppings of choice.

THE CLIENT

Nando's

THE BRIEF

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.

THE RESULT

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.

THE TEAM

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

THE CLIENT

Nando’s

THE BRIEF

Conceptualise a strategy that would celebrate the launch of two new Nando's Bag ‘n Bake flavours.

THE RESULT

The new flavours have inspired a selection of #PERiTricks recipes that puts a fresh spin on some of South Africa’s favourite foods and ingredients. And as part of the launch, customers got to discover these recipe tricks at a  popup in Braamfontein. Think super fun recipes made in a tumble dryer, air fryer or even with an iron.

As the lead creative agency on the product launch, Studio H was responsible for creating and managing the concept, developing the recipes and directing and producing the recipe video content for the project. The studio collaborated with some of the finest local talent to make this project come to life.

This project was shortlisted for the Loeries Awards 2023. See here.

THE TEAM

Concept and production: Studio H

Architect: Stretch Architects

Pattern design: Bonolo Chepape, Lulasclan

Video: Yellow Brick Media

Setbuilding: JMC

Culinary support team: Prue Leith Chefs

Location: 99 Juta

Graphic design: Spook Design Co., Sisanda Nxumalo

Interior photography: Marijke Willems

Studio H is aiming to collate the world's biggest database featuring women-owned and women-led food and drinks businesses from South Africa and Africa, nominated by our community and curated by us.

Nominate your favourite women in food.

THE CLIENT

Adidas

THE BRIEF

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

THE RESULT

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

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

THE TEAM

Concept, micro mushroom farm and laces: Studio H

Exterior design: Sweet LionHeart (Nikki Symons)

THE CLIENT

Caesarstone

THE BRIEF

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 RESULT

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.

THE TEAM

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

Studio-H co-hosted Li Edelkoort’s Trend Talk with House and Leisure magazine at Babylonstoren. After a few years’ absence, it was so good to welcome Li Edelkoort and her long-time business partner Philip Fimmano back to South Africa. Studio H produced the event and food installations with Juwan Beyers Food Design. Tickets sold out within hours, confirming the appetite for thoughtful, future-facing dialogue.

Thank you:

Goeters Event Design

AKJP

By Holly Beaton

Studio H always has something intriguing in the works, and for their birthday celebration, they unveiled an extraordinary pop-up experience; characterised by their distinct attention to detail and generosity. On arrival, we were ushered into a room housing a dream realised for those of us who favour savoury delights as our first choice: a massive birthday cake adorned with hundreds of candles. Could I have ever imagined experiencing such a colossal cake, drawn from flavours inspired by South Africa's diverse culinary repertoire, and for it to be savoury nogal? The cake featured a half-half combination of 'braai snoek pâté terrine with apricot jam' and 'fior di latte layered braaibroodjie' with cream cheese icing – the perfect introduction for our palates of what was ahead.

Once guests had tucked into a piece of savoury cake, we were guided upstairs – to a dining space, where we were welcomed by a table-scape showcasing the colour-blocking, diversity of objects and proportions signature to Studio H’s bold design-vision. Guided by the number 12 dotted all over – from a stackable, 12-piece bread thread on a needle, to a centre piece in their signature primary colours of blue, red and yellow – with oversized tomatoes and edible menus hanging overhead – the centre-piece continued to delight us all as we uncovered each new, surprising detail.

This is Studio H’s liminal world of merging the fantastical with the realistic, the deliberate with the playful, and in collaboration with Chef Jen, the menu was an exploration rooted in the number 12, with time serving as the guiding principle. Each dish during their mindful dinner was temporally-rooted across technique, ingredient, and presentation – underpinned by the intangible force of nostalgia and ultimately; the joy and wonder that serves as the basis for all their endeavours.  

The culinary journey began with a reimagined ‘Salad Valley’, a throwback to the Waldorf salad – perennially refreshing and nostalgic. Featuring stacked baby gem lettuce leaves, 12-minute smoked grapes, 12-hour pickled apples, a 12-spice pecan nut crunch, alongside celeriac, celery, green beans, and a creamy dressing whipped up in just 12 seconds; served in diner-style baskets. Incredible.

Then, custom ‘KFC’ buckets arrived at the table – filled with NikNaks beer brined buttermilk fried chicken and chips, served with melrose sauce in wax sealed mini-pots; a throwback that centred one of the best snacks tucked into the memory-bank of every South African.  

Next, we were treated to a whiskey-glazed, pressed beef rib slow-cooked for a diligent 100 hours, accompanied by charred creamy corn and a tangy fermented carrot pickle. For this course, we were invited to use Githan Coopoo’s custom cutlery – silverware that had been moulded by the heft of clay, adding a weight to the eating experience which invited us to eat slowly, while the dish itself was served on Studio H’s Mindful Eating Plate by The Detailsmith, featuring cheeky anecdotes revealed with each mouthful; inviting each of our conscience to the fore.

For dessert, ‘Honey Honey’ was an homage to one of the most iconic ageing processes; cheese, an ingredient that gets better with the guiding hand of time. This course was a delightful gingerbread sourdough cookie sandwich filled with fynbos honey brûlée, with shaved 12-month-aged Klein River cheese and a honeycomb crunch.

With bellies full and conversations still rumbling, we were invited to return downstairs; to a communal 5-metre-long Moerkoffie swirl fudge, served with giant Koffie Cookies, coffee – and the option to take home tin-foil swans as mementos. Lasty, a delightful ‘Thyme For Bed’ palate cleanser – resting on wooden toothbrushes waited for us at the exit, with a dollop of thyme and lemon marshmallow tonic. A final, tart and herbaceous mouthful before heading home with our foil swans tucked under our arms.

Studio H gifted us, on their birthday – and I think this sums up the Studio’s essence. Each aspect of the experience was a demonstration of their instinctive understanding of food as a communal experience, in which the senses, memory and emotions work together to evoke new perspectives on how we can engage with the world around us. What will they dream up next? It's hard to conceive; but they’ll need more than another twelve years – to many, many more.

The menu and wine pairing

Course 1

Birthday cake: half-and-half (braai snoek pâte terrine with pickled apricot jam) + (fior di latte layered braaibroodjie) topped with cream cheese

Ambeloui MCC 2012

Course 2

Waldorf inspired stack salad, served inside an iceberg lettuce bowl, with 12 min smoked grapes, 12 hour pickled apple, 12 spice pecan nut crunch and 12 sec creamy dressing

Sijnn White 2012

A dozen micro Marmite crouton loaves, served with micro butter

Course 3

NikNaks bucket: NikNaks beer brined buttermilk fried chicken served with Melrose sauce

Course 4

Super slow beef: Aged 100-hour braised whisky/balsamic glazed beef rib with creamy corn and fermented carrot pickle

Crystallum Bona Fide 2012

Course 5

Honey, honey: Gingerbread sourdough cookie sandwich with fynbos honey brûlée, shaved 12 month Klein River cheese and honeycomb crunch

Course 6

Moerkoffie fudge: 5m long moerkoffie swirl fudge with oversized koffiekoekies

Thank you:

Mindful cutlery: Githan Coopoo

Mindful crockery: The Detailsmith

Birthday candles: Okra Candle

Chef: Jenny Ward

Kitchen Team: Fifi Kusotera, Kabelo Luhle Tala, Ntomboxolo Sidoda, Anake Ngagela

Studio H: JC Landman, Eviwe Qubelo

Event creative director: Nikki Symons

Photos: Daniela Zondagh

Music: Andy Aichison (A11)

Wine curation: Matthew Freemantle, Leo's

Birthday cake: Sweet LionHeart x Chef Jen

Fudge: Afrikoa

Butter: Cream of the Crop

Graphic design: Hoick

Concept: Hannerie Visser, JC Landman

INGREDIENTS

• 155 g roasted broccoli
• 315 g roasted butternut
• 1 pack vegetarian chipolatas (Woolies)
• 2 cups cheddar, grated
• 1 onion, grated
• 30ml peppadews, chopped
• 500 ml milk
• 4 eggs
• 125 ml flour
• 10 ml baking powder

METHOD

• Pre heat the oven to 180 °C.
• Mix everything together and bake for 45 minutes, or until cooked through.
• Let cool in tin for 30 min, turn out and cool completely.
• Frost with savoury butter and cream cheese frosting.

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Photos: Nikki Symons, Sweet LionHeart