Recipe by Mmabatho Molefe.
Recipe by Mmabatho Molefe.
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
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.
Decorex / FOOD XX / Studio H
Design a stand for Studio H at Decorex
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.
Photos: Paris Brummer
Styling: Juwan Beyers
Decorex / FOOD XX / Studio H
Design a stand for Studio H at Decorex
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.
Photos: Paris Brummer
Styling: Juwan Beyers
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.
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
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.
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
Anglo American
Create a disruptive future food-led activation.
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.
True North Events
Anglo American
Create a disruptive future food-led activation.
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.
True North Events
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.
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.
Pedersen + Lennard
Conceptualise and prepare a lunch menu for a team of designers participating in the Design Week Challenge with a focus on sustainability, recycling and/or up-cycling that captures the essence of collaboration.
STARTER
3D-printed food waste dip served with ‘plastic’ veggie chips and crackers.
MAINS
Collaborative Sosatie: We asked the design team a few fun questions prior to the event to help us create giant sosaties that represent everyone’s favourite ingredients and flavours — one of the highlights included goat meat. These were braaied on site to perfection by Chef Thabisho Sechogela.
Cricket Flour Irostile: Larger-than-usual irostile infused with cricket flour accompanied by cultured butter.
Shake and Rake Salad: Inspired by Fluxus artist Alison Knowles, we recreated her performance ‘Make A Salad’ which was first performed back in 1962. We got the design team involved and hands-on in ‘shaking’ and ‘raking’ (again) a larger-than-life coleslaw.
DESSERT
DIY Trifle: A next gen dessert giving new life to cake off-cuts donated by our baker friends from Crumb Boutique Bakery and Sweet Lion Heart.
DRINK
G&Sea: In collaboration with Pienaar & Son, a reimagined gin and seawater sourced right from the Atlantic Ocean.
Studio H
Chef: Thabisho Sechogela
G&Sea: Pienaar & Son
iRostile: Ou Meul Botrivier
Cultured Butter: Cream of the Crop
Cake Offcuts: Crumb Boutique Bakery and Sweet Lionheart
Photos: Samuel Jordan @samsamsamesam
Thank you Pedersen + Lennard for the inspiring brief and the opportunity to work with your incredible team!
Pedersen + Lennard
Conceptualise and prepare a lunch menu for a team of designers participating in the Design Week Challenge with a focus on sustainability, recycling and/or up-cycling that captures the essence of collaboration.
STARTER
3D-printed food waste dip served with ‘plastic’ veggie chips and crackers.
MAINS
Collaborative Sosatie: We asked the design team a few fun questions prior to the event to help us create giant sosaties that represent everyone’s favourite ingredients and flavours — one of the highlights included goat meat. These were braaied on site to perfection by Chef Thabisho Sechogela.
Cricket Flour Irostile: Larger-than-usual irostile infused with cricket flour accompanied by cultured butter.
Shake and Rake Salad: Inspired by Fluxus artist Alison Knowles, we recreated her performance ‘Make A Salad’ which was first performed back in 1962. We got the design team involved and hands-on in ‘shaking’ and ‘raking’ (again) a larger-than-life coleslaw.
DESSERT
DIY Trifle: A next gen dessert giving new life to cake off-cuts donated by our baker friends from Crumb Boutique Bakery and Sweet Lion Heart.
DRINK
G&Sea: In collaboration with Pienaar & Son, a reimagined gin and seawater sourced right from the Atlantic Ocean.
Studio H
Chef: Thabisho Sechogela
G&Sea: Pienaar & Son
iRostile: Ou Meul Botrivier
Cultured Butter: Cream of the Crop
Cake Offcuts: Crumb Boutique Bakery and Sweet Lionheart
Photos: Samuel Jordan @samsamsamesam
Thank you Pedersen + Lennard for the inspiring brief and the opportunity to work with your incredible team!
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.
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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Vadas Smokehouse & Bakery
Shoot content for the restaurant and bakery, as well as their Festive offerings.
The restaurant and bakery items were photographed against simple but striking backgrounds, using various plates & trays, and pastries to create eye-catching patterns.
Production: JC Landman & Hannerie Visser
Photography: Daniela Zondagh
Styling: Sumien Brink
Vadas Smokehouse & Bakery
Shoot content for the restaurant and bakery, as well as their Festive offerings.
The restaurant and bakery items were photographed against simple but striking backgrounds, using various plates & trays, and pastries to create eye-catching patterns.
Production: JC Landman & Hannerie Visser
Photography: Daniela Zondagh
Styling: Sumien Brink
“Re-member” is our sustainable chair submission for the Decorex chari design project. A repurposed garden chair coated with precious millet flour and hand stitched millet-stuffed pillow in reused kitchen vacuum bag. Giving back millet its seat at the table.
Chair design: Juwan Beyers
“Re-member” is our sustainable chair submission for the Decorex chari design project. A repurposed garden chair coated with precious millet flour and hand stitched millet-stuffed pillow in reused kitchen vacuum bag. Giving back millet its seat at the table.
Chair design: Juwan Beyers
Narrative PR
Design a menu for the opening of Belgian artist Koen Vanmechelen’s Cosmopolitan Renaissance exhibition in Cape Town.
Central to the artist’s work is the concept of bio-cultural diversity, which he investigates through exploring the themes of interconnectedness, and sustainability. The menu, inspired by the Five Kingdoms of Nature:
Animals: Red centre devilled eggs
Plants: Asparagus and edible flower skewers
Fungi: Grilled mushroom skewers
Protists: Kelp, rice paper puffs and kelp-cured fish
Monera: Mold-ripened cheese with shaped jelly on handmade crackers
Concept, menu design, culinary curation: Studio H
Culinary collaborator: Mia Everson
Narrative PR
Design a menu for the opening of Belgian artist Koen Vanmechelen’s Cosmopolitan Renaissance exhibition in Cape Town.
Central to the artist’s work is the concept of bio-cultural diversity, which he investigates through exploring the themes of interconnectedness, and sustainability. The menu, inspired by the Five Kingdoms of Nature:
Animals: Red centre devilled eggs
Plants: Asparagus and edible flower skewers
Fungi: Grilled mushroom skewers
Protists: Kelp, rice paper puffs and kelp-cured fish
Monera: Mold-ripened cheese with shaped jelly on handmade crackers
Concept, menu design, culinary curation: Studio H
Culinary collaborator: Mia Everson
