THE CLIENT

V&A Waterfront, Makers Landing

THE BRIEF

Create an activation for the opening of Makers Landing.

THE RESULT

100 Flavours was an interpretation of a what a South African Food Museum could look like. The 100 Flavours exhibition, that ran for six months at Makers Landing in the V&A Waterfront, educated and inspired visitors with a gastronomic journey through South Africa’s iconic ingredients, recipes, cooking methods and culinary tools. Visitors could discover South Africa's edible past amid archaeological evidence of the earliest cooking over fire at Gauteng’s Cradle of Humankind; savour the first feasts with prehistoric Cape West Coast shellfish midden mounds; admire the creativity of the ancient honey hunters depicted in KZN’s San rock art and then marvel in a past-meets-present epicurean experience with a wild flower honey tasting. All the while walking amongst the foundations of the pre-colonial Khoi Camissa trading station.

THE TEAM

Concept, production and curation: Studio H

Installation production: Studio H, Ilana Swanepoel

Ingredient sourcing: Studio H and Sisanda Nxumalo

Research and copy: Dr Anna Trapido

Graphic design: Casper Schutte, Spook Design

Photos: Jan Ras, Woolworths Taste Magazine and Ashleigh Frans

The Client

Cherry Time

The Brief

Create a disruptive activation for Cherry Time.

The Result

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.

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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

THE CLIENT

Dutoit

THE BRIEF

Collaborate with a group of artisans to create apple pie-inspired goods in celebration of Apple Pie Day and Mother's Day. These creations should be shareable on social media and included in hampers for a few lucky winners.

THE RESULT

A limited edition, edible apple pie perfume, inspired by the memories of our moms' apple pies, whipped up with love and nostalgia. We teamed up with Lorraine Loots, Miss Lucky Pony and Sweet LionHeart to bring you a range of apple pie creations, including a teeny-tiny apple pie masterpiece, a handcrafted ceramic fruit bowl, a yummy apple pie traylette and, of course, an edible apple pie fragrance straight out of our kitchen.

THE TEAM

Concept and production: Studio H

Photos: Nikki Symons

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

THE CLIENT

Nando's

THE BRIEF

Create an activation for Nando's Vusa at an Anglo event during Mininig Indaba.

THE RESULT

For the Nando’s pop-up at an Anglo event during Mining Indaba 2024, we partnered with Faieez Alexander, the visionary and founder of Fuzzys Koesisters, hailed as the home of Cape Town’s best koesister by KFM. These traditional Cape Malay treats are more than pastries, they symbolise a story of resilience and a rich heritage. We served up Nando's Vusa-infused PERi-koesister ice cream sandwiches in The Residency at Makers Landing. This pop-up restaurant space was designed in collaboration with Clout/SA, a Nandos-led design programme that facilitates collaboration between designers and the hospitality sector.

Anglo event production: True North Event Design
Fabric pattern design: Thandazani Nofingxana
Packaging pattern design: Bonolo Chepape

THE CLIENT

Moët & Chandon

THE BRIEF

Studio H has been the lead agency on the Moët & Chandon Golden Tree project for a number of years, driving the structure design and launch events.

THE RESULT

In 2017, 2018 and 2019 the tree consisted of 1680 empty champagne bottles that were collected from across the country and carefully re-used to make a 10-meter-high tree by 15 people over 17 days. 15 300 LED lights were used in 26 concentric rows to create the light.

Most recently, in 2021, a new tree design was launched at Nelson Mandela Square. It was an evening as memorable as it was celebratory in the City of Gold, as Moët & Chandon brought its unique savoir-fête to open South Africa’s festive season in style at the Moët & Chandon Golden Tree opening celebration at Tang Restaurant, attended by the country’s leading celebrities and dignitaries.

Festivities began with a musical performance by SAMA winning artist Simmy who entertained guests with her hit song Sonini. As is custom, Moët & Chandon included iconic South Africans in the experience – this year with Zozibini Tunzi, global humanitarian and Miss Universe 2019, alongside SA cricket captain Temba Bavuma. Black Coffee’s brilliant surprise performance ended the evening with an atmosphere few will forget.

The new Moët & Chandon Golden Tree, poised to offer perfect golden reflections of the Sandton skyline, is a sight to behold. Golden baubles adorn the tree’s gleaming metal exterior, while (for the first time) the interior opens to offer guests a truly immersive experience. Expect a show-stopping chandelier, crafted from 1,400 Moët & Chandon bottles, hanging delicately over a custom-designed champagne cork floor.

THE TEAM

Concept: Studio H

Architect: Stephen Hitchcock, Stretch Architects

Studio H: Hannerie Visser, JC Landman, Hendrik Coetzee, Elena Schutte

Styling: Klara van Wyngaarden

Logistics: Dirkie van der Merwe, Henk van der Schyf

Reveal moment: Tiaan Schutte

Venues: TANG Sandton, Nelson Mandela Square, Sandton City Mall

Staffing: Holla’

Travel: JetSet-Go

THE CLIENT

KRAAKTAFEL

THE BRIEF

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

THE RESULT

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

THE TEAM

Menu concept, design, culinary curation: Studio H

Food collaborator: Bianca Strydom

Bread sculptures: Lucky Bread

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

Photography and videography: Daniela Zondagh

THE CLIENT

Anglo American

THE BRIEF

Create a disruptive future food-led activation.

THE RESULT

We baked over 1000 millet cookies to create millet milk tart sandwiches with 3D prints for the Anglo American Mining Indaba Gala Dinner. Let’s join forces in the International Year of Millets and discover the full potential of this ancient grain to feed the world and combat climate change.

Get the recipe.

THANK YOU

True North Events

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

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

Buy the little KIDS FOOD STUDIO recipe and activity book.

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Recipes: Rowan Hackley, Kabelo Tala, Juwan Beyers

Graphic design: Casper Schutte

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

THE TEAM

Programme MC: Khanya Mzongwana

Ayurvedic tea and meditation ceremony: Michele Mistry, Indikaap

Imphepho installation and intention setting: Ukutya

Keynote speech: Mmabatho Molefe, Emazulwini

Continental Connections: Anna Trapido

Thank you to our sponsors:

Event sponsor: Spekko Rice

Venue sponsor: Makers Landing

Awards sponsors: Spekko Rice, Krone, Nando's

Trophy plates: The Detailsmith

Publicity team: Ten X Collective

Social media team: Star Shongwe, Zanie Nxa

Production design: JC Landman

Culinary design: Juwan Beyers

Photos: Daniela Zondagh

Floral design: Mr Munro‍

MASHED POTATO SALAD, BRAAIED TROUT AND BOEREJONGENS

Serves: 4

INGREDIENTS

• 400 g trout fillet
• 30 ml olive oil
• 1 T salt
• 1 T black pepper
• 1 fresh lemon
• 700 g baby potatoes
• 2 egg yolks
• 250 ml sunflower oil
• 1 T white wine vinegar
• 1 t Dijon mustard
• ½ t mild curry paste
• ½ t garlic, minced
• 1 t salt
• 1 t black pepper
• 10 g flat leaf parsley, chopped
• 10 g fresh curry leaves, deep-fried
• 1 cup boerejongens (brandy-preserved grapes)

METHOD

• Portion the trout into 4 equal pieces, rub the fillets with olive oil and season with salt and pepper.
• Braai in a hinged grid for 5 minutes on each side, flesh side first.
• Before taking off the braai, squeeze a generous amount of fresh lemon juice on the fish.
• Throw the baby potatoes into the coals and bury them under the hot ashes for 15–20 minutes until soft inside.
• Take out of the coals and let cool down.
• Peel the potatoes once cooled and set aside.
• In a medium mixing bowl add the egg yolks, white wine vinegar, mustard, curry paste, garlic, salt and pepper.
• Drip the oil little by little into the mixture while whisking constantly until all the oil is incorporated and the aioli is thick.
• Mix the aioli with the baby potatoes and mix through the chopped parsley.
• Garnish with the deep-fried curry leaves.
• Place a small bed of the potato salad on a plate, place a piece of trout on top and finish off with a few cheeks of boerejongens.
• Serve as a starter or light main course.

DRIED BRAAI SNOEK, BRAAIED COS LETTUCE AND PLUM SALAD WITH KAAIMANSGAT VINAIGRETTE

Serves: 4

INGREDIENTS

• 1 wind-dried snoek
• ½ cup butter, melted
• 2 cloves of garlic, minced
• 2 T quince jelly
• ½ lemon, juiced and zested
• Salt and pepper to taste
• 4 small cos lettuce heads, halved
• ¼ cup olive oil
• 1 T Maldon salt
• Black pepper
• 4 ripe plums, halved
• 2 T honey, melted
• ¼ cup pecan nuts, roasted and chopped
• ½ cup labneh
• 10 g chopped coriander
• 1 t cumin seeds, toasted
• 1 T extra virgin olive oil
• 2 T Kaaimansagat Blanc de Blancs
• 2 t white wine vinegar
• 2 t Dijon mustard
• ½ t garlic, minced
• 1 t salt
• 4 T extra virgin olive oil
• 2 T sunflower oil

METHOD

• In a small saucepan melt the butter over the fire, add the garlic and let sizzle for one minute, mix through the quince jelly, lemon juice, zest, salt and pepper.
• Cut the dried snoek into manageable pieces, and place over the hot coals on the braai.
• Braai until golden and crispy on each side, lather with the butter sauce on both sides, cooking for 1 min on each side after.
• Remove from braai and place on a big platter and brush over the rest of the butter sauce to soak into the snoek.
• While the coals are still medium hot, place the halved cos lettuce heads on the grill and cook until they are golden brown and caramelised, do the same with the plums and brush them with the melted honey just before they are done.
• Place the labneh into a small mixing bowl, mix through the chopped coriander and olive oil.
• In a measuring jug, place the Kaaimansgat, white wine vinegar, Dijon mustard, garlic, and salt and mix together.
• In another measuring jug, mix the olive oil and sunflower oil.
• Pour the oil into the mustard mixture while whisking constantly, and until thick and emulsified.
• Assemble the salad by layering the cos at the bottom, scatter the plum halves and dollop the labneh.
• Serve the snoek and salad together.

CONDENSED MILK STOKBROOD WITH MATURE CHEDDAR AND MOSKONFYT

Serves: 4 - 6

INGREDIENTS

• 1 cup lukewarm water
• ½ cup condensed milk
• 35 g yeast / 10 g instant yeast
• 1 egg, beaten
• 2 t salt
• 45 g butter, melted
• 600 g bread flour
• 100 g farm butter
• 1 block (200 g) mature cheddar
• ½ cup moskonfyt

METHOD

• In a large bowl, dissolve yeast in lukewarm water.
• Add the condensed milk, salt, egg and cooled butter.
• Gradually add flour until a kneadable dough forms.
• Turn out on surface and knead until smooth and elastic (±8–10 minutes).
• Place in lightly oiled bowl and cover with a clean towel, leave to stand in a warm place until doubled in size.
• Knead the dough again for 1–2 minutes and divide into 6 equal size sausages.
• Wrap the dough sausages around sturdy vine branches.
• Allow to rest and proof until puffy.
• Cook the stokbrood over the coals, turning constantly until golden brown and cooked through.
• Serve the warm stokbrood with farm butter, mature cheddar and moskonfyt as a cheese course dessert.

THE CLIENT

Etienne Hanekom for Babylonstoren

THE BRIEF

One of our all-time favourite designers, Etienne Hanekom, asked us to contribute to the ‘Wine Aroma’ section of the brand new Wine Museum at Babylonstoren.

THE RESULT

We worked with Etienne and the Babylonstore wine makers to develop a range of perfumes that represent the key flavour notes of each of their wines.

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