THE CLIENT

Sensory FX

THE BRIEF

Create a mechanism for us to showcase the way in which we develop flavours.

THE RESULT

We designed an olfactory experience for Sensory FX to showcase their flavour creation journey in a memorable way. The experience included various olfactory touchpoints and immersive moments. We based our design on research by neuroscientists, proving that stronger memories are formed the more a person participates in a particular activity and the more senses are engaged.

THE TEAM

Studio H

THE CLIENT

Laphroaig Taste Trailblazer

THE BRIEF

Create a brand masterclass for a campaign that aims to create affinity with new whisky drinkers.

THE RESULT

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.

THE TEAM

Concept, design and creative direction: Studio H

Venues: Cradle Boutique Hotel, Emazulwini Restaurant

Photos: Brendan Croft, Stacy Hart

THE CLIENT

That Food Guy Group for Mela and STANLIB

THE BRIEF

Curate an immersive tasting experience for the final session of the STANLIB Offshore Summit, aiming to provide the audience with an unexpected and surprising interaction.

THE RESULT

A tasting experience featuring the exceedingly rare Kalahari Truffles spirits, with a production run of fewer than 2 500 bottles worldwide. The tasting, presented by Angie Smith, included a visual presentation on the story of the elusive Kalahari Truffle, the communities that harvest them, and how these products exemplify the inspiring movement of ingredients with an impact. The spirits – Kalahari Truffles Vodka and Kalahari Truffles and Wild Honey Aperitif – were paired with African-sourced chocolate and salted ganache truffles, Kalahari Truffle cured venison biltong, and organic spiced nuts.

THE TEAM

Concept and production: Studio H

Presenter: Angie Smith

Staffing: Lemeese Baartman, Hero Events

Photos: Dale Herbst

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

Weylandts

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THE JOB

Design a corn-themed food installation for the launch of the Weylandts x Thebe Magugu collab during Cape Town Furniture Week

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THE MENU

Grilled corn disks with spicy Nik Naks dust

Cheesy corn fritters

Amagwinya with corn and bacon filling

Corn Flakes brittle

Steamed cornbread

Caramel popcorn bracelets

Cornbread cake with xigugu custard and whipped crème fraîche, covered in popcorn

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Concept and menu design: Studio H

Chefs: Mia Everson, Faith Sotondoshe

Art direction for Weylandts: Sanri Pienaar

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

Ten X Collective for Amazon Prime

THE BRIEF

To celebrate the premiere of Amazon Prime’s Last One Laughing in South Africa, we were asked to design and execute a menu for a South African street food village.

THE RESULT

Embracing the opportunity to be boldly innovative with an added element of heritage and humour, we created a menu that came alive with the vibrant and energetic spirit of Amazon’s iconic blue. Canapés were elevated, flavourful treats with a nostalgic twist, packaged as tuckshop snacks – think spiced biltong zoo biscuits and Nik Naks flavoured skhokho crisps. Guests got to co-create their own kotas with a selection of toppings, and choose thick or thin, long or short at the self-service “boerie bar”. The evening ended on a sweet note with “guess the flavour”" soft serve, candy floss a 10-meter-long skopas treat. Everything in bright blue!

THE TEAM

Concept, menu design, culinary curation: Studio H

Head chef: Jenny Ward

Food collaborators: Fifi Kusotera, Strone Henry, Charming Chef

Graphic design: Spook Design Co.

FOH Manager: Angelique Smith

Service: Blackjack Events

Event production: Until Until 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:

• 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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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

Our team recently gave a talk at 100% Design in Cape Town and Joburg on the Future Talks stages. The food fight-themed talks were an investigation into the ways in which one could use food to draw attention to global problems in our food system, and hopefully find solutions too.

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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.

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

As a food design studio, we’re in our element when we get to design experiences with ingredient deep-dives that pay homage to South African food culture – food design with intention and purpose. In May, we did just that, in collaboration with Chef Mmabatho Molefe. We focused on three humble ingredients: pap, meat and rice, for our Family Meal-themed pop-up restaurant.

Here’s how we celebrated pap: One of four sensory room installations was dedicated entirely to it. With the help of the Studio H community, we built an archive of maize meal from as far as Eswatini, KZN and Matatiele. Videos of South Africans from all walks of life making pap played alongside the installation, with the floor covered in maize kernels for an added sensory layer.

Here’s how we celebrated rice: A pot of Mmabatho’s breyani simmered in the centre of an almost empty room, accompanied by ambient kitchen sounds playing in the background. Guests could unpin a packet of breyani spice blend from a tablecloth. The following morning, they received the breyani recipe and the evening’s playlist via email. The veg breyani was served tableside from a huge pot on a trolley. As part of the table setting guests could use a magnifying glass to discover their names on a grain of rice.

Here’s how we celebrated meat: In the bread and tallow room, guests lit their beef tallow candles to mop up the melted fat with mini corn bread mosbolletjies.

Mmabatho served:

ON ARRIVAL

Beef tallow candles with mini corn bread mosbolletjies

Pap waffles with ushatini three ways (chunky, ketchup and jelly) and hung amasi spread.

Wine Pairing: Spier Signature MCC

A BIKE RIDE FROM SOUTHFIELD
“This dish pays homage to Chef Ryan (Cole) and a few things he introduced me to as a young chef.”
Tuna crudo with maize rice, candied beef tongue (seasoned with white pepper), jalapeños, sliced red onions and crack sauce.
Wine Pairing: Spier Seaward Sauvignon Blanc 2024

PAP/VLEIS
“A universally South African dish. Enjoyed in many different ways, yet still speaking to one culture.”
Pap, braised lamb neck, Studio H’s pickled waterblommetjies.
Wine Pairing: Spier Seaward Shiraz 2023

EDEN FAMILY CHURCH
“Whenever I think of the ultimate family time, it’s me and my family at church. Whether it was a fundraiser or a large church gathering, there was always a pot of breyani waiting to be shared.”
Seared duck breast, pea purée, green vegetables, cottage cheese served with vegetable breyani.
Wine Pairing: Spier Seaward Shiraz 2023

RICE & MILK
“When you’re craving uphuthu namasi but you’re out of both. A simple snack I used to enjoy with some leftover rice.”
Vanilla rice pudding, toasted rice and white chocolate cremeux, raw honeymoon, puffed rice paper, and white chocolate shards.
Wine Pairing: Spier Signature MCC 2023

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Download the Family Meal playlist, courtesy of A11 Agency, here.

Thank you:

Wine: Spier Wine Farm
Venue: Lemkus Exchange
Sponsorhsip: Bernice Blundell
Styling: Klara van Wyngaarder
Styling assistant and florals: Phillip Obermeyer
Decor design: Sumien Brink
After party drinks: Kalahari Truffles, Angelique Smith
DJ's by A11: Athi Maq, Aaron W Peters

Ingredients

Tuna Mayo Mix

• ‍‍1 can brined tuna, drained
• 1 T capers, finely chopped
• 2 T red onion, finely diced
• 1 small dill pickle, finely chopped
• 3 T mayonnaise

‍Crunchy Slaw

• ‍‍½ cup red cabbage, finely shredded
• ½ cup white cabbage, finely shredded
• ½ small carrot, julienned or grated
• ½ green apple, julienned

‍Dressing

• ‍‍1 T fresh dill, chopped
• 1 T fresh mint, chopped
• 1 T fresh parsley, chopped
• 2 T dill pickle brine
• 2 T mayonnaise

Method

1. Prepare the tuna mayo mix:

• In a bowl, combine the drained tuna, capers, red onion, dill pickle, and mayonnaise.
• Mix well until everything is evenly coated.

2. Make the slaw:

• In a separate bowl, toss together the red cabbage, white cabbage, carrot, and green apple.

3. Prepare the dressing:

• In a small bowl, whisk together the dill, mint, parsley, pickle brine, and mayonnaise.
• Pour over the slaw and toss to coat evenly.

4. Assemble:

• Spread the tuna mayo onto a sandwich base of your choice.
• Top with a generous amount of crunchy slaw.
• Close with the other slice of bread or serve open-faced.

Enjoy a fresh, tangy, and creamy sandwich with the perfect balance of crunch!

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

THE BRIEF

Design and create the most spectacular edible sculptures for FOOD XX Week and our Oranjezicht City Farm takeover weekend.

THE RESULT

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