OOI (Only One Ingredient) embodies Studio H’s approach to event dining. A conceptual food offering, focused on one ingredient or theme, that is designed by our team and executed by our chefs — for events of any size or scale.

Event posters and concept: Hoick

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.

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

We are overjoyed to reveal the winners of this year’s Food XX Women in Food Awards! As the founders, we are incredibly proud, deeply moved, and endlessly inspired by these extraordinary women. Their achievements in reshaping the food industry, driving forward innovation, and promoting inclusivity are nothing short of remarkable. The winners embody the spirit and dedication that Food XX seeks to honour, and we couldn’t be prouder to celebrate them. Dive into our full press release for all the details below. Let’s celebrate these trailblazers who are setting new standards and leading the way in the world of food.

PRESS RELEASE

FOOD XX Awards 2024

Recognising 19 Women Transforming South Africa’s Food Scene

A group of 19 women from across South Africa have been honoured for their outstanding contributions to the food and hospitality industry.

The winners of the 2024 FOOD XX Awards have been revealed, with 19 pioneers honoured at a special ceremony held at Soetmelksvlei, Babylonstoren, on Wednesday, 28 August. Launched by Studio H in 2019, the biennial awards celebrate the remarkable contributions of women across the food and hospitality industry, recognising excellence in everything from farming and food styling to education, culinary heritage, and beyond.

“We were once again overwhelmed by the incredible volume of nominations," says Hannerie Visser, director and founder of Studio H. "This only strengthens our conviction that women truly are the backbone of the food and hospitality industry. Now, more than ever, it’s crucial that we take the time to celebrate and honour their remarkable contributions.”

The winners were those who received the most votes from a pool of over 500 candidates. Nominations were open to the public during the months of July and August, with the judging performed by an independent panel comprising winners from the year prior – as is customary at the FOOD XX Awards. This year’s panel consisted, amongst others, of Dr Anna Trapido, Zandile Finxa, Khanya Mzongwana and Errieda du Toit.

“We are thrilled to shine a light on the extraordinary women shaping the future of our industry,” says Visser. “The FOOD XX Awards are more than just a celebration of their achievements; they are a platform for amplifying their voices and fostering a community where women can inspire, uplift, and support one another across every aspect of food and hospitality.”

The 2024 FOOD XX Awards winners, by category, are as follows:

Baker: Megan Wessels, owner of With HÄRT Bakery

Behind the scenes: Chiara Turilli, co-founder of Lello’s Deli

Drinks: Danielle Schoeman, the founder and distiller at Doña Distillery

Food Educator: Debbie Ayub, co-owner & principal of Sense of Taste Chef School

Food Entrepreneur: Daniela Gutstadt, owner and executive chef of Culinary Table Restaurant and Deli in Lanseria

Farming: Iming Lin, owner of Meuse Farm

Food Heritage: Mashau Mabunda, founder of Xigugu Royalty

Food Photographer: Ashleigh Frans, owner of Wide Wing Photography

Food stylist presented by Spekko: Simone Nel

Food writer presented by Spekko: Khanya Mzongwana, Deputy Food Editor, Woolworths Taste

Front of House presented by Krone: Katlego Mathobela, head sommelier at Proud Mary

Future Food: Roushanna Gray, founder and owner of Veld and Sea

Giving Back: Nolizwe Sotondoshe, founder of Nande’s Kitchen

In The Kitchen: Jes Doveton, owner of Acid Wine Bar

Sustainability: Latiefah Behardien, the Chief Technical and Sustainability Officer at Woolworths Foods

Legacy Award: Abigail Donnelly, the Creative Food Editor at Woolworths Taste, Eat Out Chief Judge and Food Creative for Woolworths Foods Marketing

Trailblazer: Zyda Rylands, the outgoing CEO of Woolworths Foods

Chef of the Year presented by ClemenGold: Jessica van Dyk, Chef Patron at Post & Pepper

Food Icon: Xoliswa Ndoyiya, former personal chef to Nelson Mandela and custodian of Xhosa culinary culture

“Our winners are paving the way for a future where food connects us all in deeper, more meaningful ways,” says Visser. “Their creativity and determination are driving change that extends beyond the plate – redefining our relationships, our communities, and our shared experiences.”

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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

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

Woolworth

THE BRIEF

Create short videos for social media that showcase new food products.

THE RESULT

A series of engaging stop-motion videos highlighting each new food product – from amadombolo and aubergine melanzane to confit duck curry and Chuckles coconut biscuits. Each video transitioned the product from its packaged form to a serving suggestion, demonstrating ease of use and visual appeal.

THE CLIENT

Eskort

THE BRIEF

Create 107 extraordinary cakes for Eskort’s 107^th 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!

THE RESULT

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 107^th 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