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.

‍

Photos: Nikki Symons, Sweet LionHeart

THE CLIENT

V&A Waterfront Makers Landing

THE BRIEF

Create a food-themed installation for Makers Landing

THE RESULT

We collaborated with Mikateko Media during the Makers Landing Seafood Fest to design an installation that would highlight the plight of South African fisherwomen.

With UWC PLAAS, Mikateko published a book, Beyond The Blue - Women of the Sea, that documents the lives and livelihoods of 17 women who give a snapshot into the world of fishing rights complexities, entrepreneurship, motherhood, and making a living from the sea.

We combined an installation of portraits from the book with an existing Studio H project, Visnetten, that just returned from The Netherlands. Visnetten was on show at @museumrijswijk in The Hague until the end of January 2022 as part of the show “Food For Thought”. Recipe cards attached to embroidered fishing nets tell the story of a broken food system and the invisible people, often women, in that system. Visitors are encouraged to remove the cards with seafood recipes to expose the embroidery.

THE TEAM

Mikateko Media and Koe’sister magazine: Ingrid Jones, Desiree Johnson, Roxanne Holman, Leane Feris

UWC PLAAS: Prof Moenieba Isaacs

Recipes: Koe’sister magazine

Fisher women: Solene Smith, Nadiema Jacobs, Katrina Ahrendse, Sarah Niemand, Betsie Lawrence, Charmaine Daniels, Rose Malan, Fatiema “Poppie” Kok, Michelle Singh, Carmelita Mostert, Rovina Europa, Porche Sebonka, Emily Newman, Mary Hull, Francis Oerson, Sharon Kruger, Taitum-Lee Manual

Embroidery by Keiskamma Art Project: Veronica Betani, Nombulelo Paliso, Bonelwa Paliso, Setyenzwa Mangwana, Esethu Makubalo, Nokuzola Mvaphants, Thabisa Gusha, Fikiswa Madlingozi, Sanela Maxengana

Graphic design: Casper Schutte, Spook Design

Installation concept and design: Studio H

Photos: Daniela Zondagh

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

THE CLIENT

Lemkus

THE BRIEF

Curate a menu and produce the early access VIP dinner for the Air Jordan 1 '85 OG

THE RESULT

Inspired by Michael Jordan’s favourite foods, the menu paid homage to his legacy while creating a memorable dining experience for 23 VIP guests – his iconic jersey number. The first course featured a “Bred Basket” with local flair, including freshly grilled roosterkoek and black sesame-infused bread, served with biltong butter and smoortjie. The main course was flame-grilled ribeye with classic sharing sides – Caesar salad, garlic-infused creamed spinach, and grilled pumpkin pie with maple glaze. (Each ribeye was seared with the Jumpman logo, adding a bold tribute to the sneaker legend.) Dessert paid tribute to comfort food with an ice cream cookie sandwich.

THE TEAM

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

Chef: Strone Henry (Kosgangsta), Ashleigh Frans

Food collaborators: Cream of the Crop

THE CLIENT

WCellar (Woolworths)

THE BRIEF

Create an immersive in-store display for the redesigned WCellar store in Hout Bay.

THE RESULT

An interactive, tactile Masterclass detailing the process of champagne making – from grapes to bubbles, accompanied by an olfactory flavour pairing station.

THE TEAM

Concept, Design and Creative Direction: Studio H

Props and styling: Studio H

Basic structure build: Happinest

Installation: Studio H and Happinest

Graphic design: Casper Schutte, Spook

Special thanks: Hendrik Coetzee

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.

‍

‍

THE CLIENT

Decorex Africa

THE BRIEF

Host an inspiring media launch for Decorex Africa 2022 with snacks that resonate with designers.

THE RESULT

We collaborated with some of our favourite food partners to create an interactive food experience that showcased both form and function. One of our highlights was the customs-shaped banana butters in collaboration with Cream of the Crop Micro Dairy.

THE TEAM

Concept: Studio H

Mould design and production: Studio H

Butter and shaping: Cream of the Crop

Photos: Ashleigh Frans

THE CLIENT

Laphroaig

THE BRIEF

Create a media drop for Laphroaig.

THE RESULT

Eau de Laphroaig – Studio H conceptualised and developed Eau de Laphroaig, a bespoke fragrance that is an ode to the peaty shores of Islay, home of Laphroaig whisky. For the bottles, we collaborated with Cape Town-based ceramicists Vorster & Braye to design a hand-crafted ceramic decanter that complements the gentle earthy notes of the perfume, and we worked with Spook design on the linen-covered packaging.

THE TEAM

Voster and Braye

Juwan Beyers

JC Landman

Retha Ericsson

Casper Schutte, Spook

Photos and videos: Daniela Zondagh, Juwan Beyers

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

‍

INGREDIENTS

• 250 g all-purpose wheat flour
• 150 g unsalted butter, softened
• 225 g brown sugar
• 75 g oats
• 25 g full cream milk or almond milk
• 1 whole organic egg (50-55 g in weight)
• 150 g dark chocolate
• 10 g vanilla extract or the marrow of 1/2 vanilla bean
• 10 - 15 g finely ground ginger
• 2,5 g fine sea salt
• 5 g baking soda
• Sea salt flakes as topping (smoked sea salt is optional)

METHOD

• Preheat the oven to 170 °C.
• In a large bowl, sift the flour, fine salt, ginger and baking soda. Add the oats.
• In another large mixing bowl, using a spatula, beat the softened butter and sugar for 2 minutes until light and fluffy. Add in the egg, milk, vanilla extract and blend.
• Stir the butter-sugar-egg mixture into the dry ingredients. Add the dark chocolate. Stir and fold until well incorporated. Chill 15 minutes in the freezer.
• Roll the dough into balls weighing 85 grams each. Place all the prepared balls on a lined baking tray. Place them in the freezer for 10 or up to 30 minutes.
• Arrange 6 dough balls on a baking tray lined with parchment paper, spacing them evenly on the tray as they will spread during baking.
• Bake them for 15 -18 minutes or until golden around the edges. They may look slightly under-baked at this stage but they will harden once cooled.
• Once out of the oven, sprinkle a little smoked sea salt flakes on each cookie. Allow the cookies to cool on the tray for 15 minutes, then, carefully transfer them to a cooling rack.
• Optional: leave a thumb print in the middle of the cookies before baking and top cookies after baking with any jam of your choice (we love using plum jam for this recipe).

Makes 10 cookies.

Recipe by Terri Salminen, Food Design Playground

For Chef Mmabatho Molefe, breyani means family. Inspired by church gatherings and shared pots from her childhood, this comforting dish featured at our FAMILY MEAL pop-up restaurant as a tribute to togetherness, memory and home.

Ingredients

For the spice mix:‍

• 1 1/2  t leaf masala
• 1 1/2 t curry powder
• 1/2 t turmeric
• 1 t cumin
• 1 t coriander
• 1 t garam masala
• 1/2 t fennel
• 2 cardamom pods
• 1 cinnamon stick
• 2 cloves
• 1 bay leaf
• 1 star anise

For the breyani:

• ‍‍2 cups basmati rice
• 2 T vegetable oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 t grated ginger
• 2 tomatoes, chopped
• 2 cups mixed vegetables (eg. carrots, peas, green beans, potatoes)
• Breyani spice mix – see above
• 1 cup plain yoghurt (optional)
• Salt to taste
• Fresh coriander for garnish
• 4 cups water

Method

• Make the spice mix: In a bowl, combine all the ingredients for the spice mix and set aside.
• Cook the rice: Rinse rice until the water runs clear. Boil in salted water until 70% cooked. Drain and set aside.
• Make the veggie base: In a large pot, heat oil. Fry the onion until golden, then add garlic and ginger. Sauté for 1 minute.
• Add veggies and spices: Add tomatoes and cook until soft. Stir in the mixed vegetables and the spice mix. Cook for 5-10 minutes. Add yoghurt if using.
• Layer and steam: Layer the partially cooked rice over the vegetables. Sprinkle a little water on top, cover, and steam on very low heat for 15-20 minutes.
• Serve: Fluff gently, garnish with coriander, and serve hot.

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

THE CLIENT

Woolworths

THE BRIEF

Design an activation that brings Woolworths' immersive digital Farming For The Future campaign to life at Decorex Cape Town.

THE RESULT

We designed an 4-day activation aimed to showcase the visionary Farming for the Future campaign. The initiative and its overarching commitment “For Our Collective Tomorrow” intends to herald a new era in farming practices. Through an interactive installation, Decorex visitors were encouraged to make a pledge to reduce their impact on the environment in exchange for an apple.

Visitors were reminded of ways in which they can reduce our impact:

• Save energy at home
• Change your home's source of energy
• Walk, bike or take public transport
• Switch to an electric vehicle
• Consider your travel
• Reduce, reuse, repair and recycle
• Eat more vegetables
• Throw away less food

THE TEAM

Concept, design and activation: Studio H

Photos and video: Warren Talmarkes

Vinyls and lifesavers: Longlife Lettering

Thank you: Decorex and Bielle Bellingham

Stand build: Happinest

‍

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

Laphroaig

THE BRIEF

Design a sensory tasting kit for the iconic single malt Scotch, Laphroaig.

THE RESULT

The sensorial kit links the brand to the peaty hills of Islay through touch, taste, smell, hearing and sight, making for a memorable tasting experience wherever it is presented to the consumer.

THE TEAM

Design and production: Studio H

Photography: Daniela Zondagh

THE CLIENT

Caesarstone

THE BRIEF

Design a dinner and awards ceremony for the annual Caesarstone Student Designer Competition that ties into the theme ‘From the Ashes We Rise’, a re-imagining and rebuilding of the home of the South African democracy, the National Assembly, that was destroyed in a fire.

THE RESULT

We conceptualised an interactive dinner experience and awards ceremony that truly encapsulated the theme. This inspired live charcoal illustration, a fynbos-infused and fire-cooked meal and an interactive flower installation.

THE TEAM

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

Flower installation: Mr Munro

Interactive food installation collaborators: Wild Yeast, The Bread Bar , Charm’s Kitchen, Pienaar and Son, Ukhamba Beerworx

Pre-dessert performance collaborator: Mondvol Soet

Main course and dessert: Eike by Bertus Basson

Live illustration: Spook Design Co, Little Latsky

Photography: Daniela Zondagh

THE CLIENT
August Collective for Nederburg

THE BRIEF
Design two events in Cape Town and Johannesburg that brings Nederburg’s brand platform – Yours to Explore – to life through an elevated culinary experience.

THE RESULT
A dinner celebrating a bold new chapter in the story of one of South Africa’s most well-travelled and admired wine brands – Nederburg sells in no less than 80 countries across the globe. In line with their new positioning, “It’s Yours to Explore”, we teamed up with Chef Strone Henry to design a menu to reflect this.

THE MENU
SOUTH AFRICA
Roosterkoek with Baronne jam, farm butter and Winelands cheese selection
Nederburg The Winemasters Sauvignon Blanc 2025

SOUTH KOREA
Bulgogi beef lettuce wrap with sushi rice, kimchi aioli and pickled daikon
Nederburg Baronne 2023

INDIA
Charred tandoori lamb rack with saffron fennel, potato pavé and smoked tomato chutney curry leaf jus
Nederburg Double Barrel Reserve 2023

BRAZIL
Deconstructed quindim – coconut panna cotta, passion fruit and turmeric meringue shards
Nederburg The Winemasters Noble Late Harvest 2024

PS: Did you know: A bottle of Nederburg Baronne is opened every 25 seconds in this country?

THE TEAM
Concept, experience design and culinary curation: Studio H
Chef: Strone Henry
Project manager: Stoff & Co (Stephanie McCarthy)
Styling: Phillip Obermeyer
Styling assistant: Jana Wasserman
Linen napkins production: Sumien Brink
Entertainment: NatzFX represented by A11
MC’s: Bathandwa Ngwendu and Maps Maponyane
Staffing: Hero Events

THE CLIENT

Kove Collection

THE BRIEF

Shoot content to launch the new restaurant's menu offering on their website and social media platforms.

THE RESULT

Restaurant menu items shot against graphic interior elements in the background. Simple pastry patters on monotone backgrounds to launch the bakery menu.

THE TEAM

Production: JC Landman

Photography: Paris Brummer, Warren Talmarkes, Daniela Zondagh

Styling: Juwan Beyers

THE CLIENT

Clockwork Media, for Disney+

THE BRIEF

For the launch of season 3, create an opportunity for the world of The Bear to come to life through an immersive activation that captures the essence of the show’s themes.

THE RESULT

A three-day fine dining pop-up restaurant where guests were immersed in the world of The Bear. The exterior mimicked the original sandwich shop in downtown Chicago (with arcade machines, a yellow cab, smoking grate and all), while the interior transported guests to Carmy's dream restaurant as featured in season 3. The menu, designed and executed by Michelin-trained chef Gregory Czarnecki, was carefully crafted to reflect the show's core themes.

THE TEAM

Lead agency: Clockwork Media

Design and event production: Studio H

Culinary consultation and live activation management: Studio H

Chef: Gregory Czarnecki

Kitchen team: Louise Wessels, Bianca Strydom, Cheri Kustner, Vuyo Makoba

Setbuilder and designer: Klara van Wyngaarden

Art department: Tiaan Schutte, Wolf Britz, Savannah Caster

Staffing: BlackJack Events

Logistics: DPK

Audio visual: Easy Agency

Collateral design and illustrations: Clockwork Media, Nikki Symons

Venue: Acid Food & Wine Bar

Photos: Mighty Fine for Clockwork Media, Marijke Willems

Studio H designed an interactive installation, Don't Feed The Birds, to launch our Millets Report in the Future of Design area at Decorex in Cape Town. We wanted to highlight that millets are mostly only available as bird feed in our supermarket aisles. Our stand navigated visitors through a collection of bird baths by Kassa Studio, that were filled with either bird seeds or millet brownies (for human consumption).

THE TEAM

Project Manager: JC Landman

Concept: Hendrik Coetzee, Juwan Beyers

Floor vinyl design: Hoick

Bird Baths: Kassa Studio

Photos: Paris Brummer