100+ Flavours is a report of South Africa’s iconic ingredients, recipes, cooking methods and culinary tools. It showcases the overlapping influences – ancient and modern, urban and rural – that have created regional and cultural variations on shared themes – vetkoek meets magwinya, tšhotlo fuses with fynvleis, and bunny chows become kota and spathlos. The report highlights – in a comprehensive yet easy-to-understand way – the major impact that the ravages of colonialism, apartheid, poverty and dispossession have had on who consumes what, where and how often in South Africa. It also draws attention to the insightful social, economic, political, and psychological local stories that are infused into every spoon of soured sorghum ting and each bite of biltong. There is a tale to be told through every mouthful of mebos and each crunch of madzhulu termites. And there are ancestral acknowledgements in every sip of amasi, boegoebrandewyn and umqombothi.
Concept: Studio H
Copy and research: Dr Anna Trapido
Copy editing, publishing: Hannerie Visser, JC Landman
Styling: Juwan Beyers
Photography: Ashleigh Frans, Daniela Zondagh
Graphic Design: Hoick
100+ Flavours is a report of South Africa’s iconic ingredients, recipes, cooking methods and culinary tools. It showcases the overlapping influences – ancient and modern, urban and rural – that have created regional and cultural variations on shared themes – vetkoek meets magwinya, tšhotlo fuses with fynvleis, and bunny chows become kota and spathlos. The report highlights – in a comprehensive yet easy-to-understand way – the major impact that the ravages of colonialism, apartheid, poverty and dispossession have had on who consumes what, where and how often in South Africa. It also draws attention to the insightful social, economic, political, and psychological local stories that are infused into every spoon of soured sorghum ting and each bite of biltong. There is a tale to be told through every mouthful of mebos and each crunch of madzhulu termites. And there are ancestral acknowledgements in every sip of amasi, boegoebrandewyn and umqombothi.
Concept: Studio H
Copy and research: Dr Anna Trapido
Copy editing, publishing: Hannerie Visser, JC Landman
Styling: Juwan Beyers
Photography: Ashleigh Frans, Daniela Zondagh
Graphic Design: Hoick
Our studio moved into new offices with a street-facing window display just before the launch of the 100+ Flavours Report. To amplify the launch, we commissioned Hoick to activate the window space.
“Given the location on Buitenkant Street, it was an opportunity to personally and meaningfully connect with any South African that engaged. We drew inspiration from the democratic medium of classic South African TV, and the visual of screens piled up in Joshua Doore's windows, playing infomercials on repeat. The result was 8 microwave-clad TV screens displaying a selection of rotating dishes, striking a resemblance to nostalgic South African television, as well as the relatable feeling of watching your food as it heats up in the microwave. The broadcasts of rotating plates are interrupted by clips from beloved South African TV shows. A jodetert is interrupted by an Abo Mzala clip, with friends discussing the awkward noisiness of eating skopas at the movies. A skhokho is interrupted by a clip of Ina Paarman mimicking the cry of a refrigerated tomato. A bunny chow is interrupted by an Egoli clip, with Ester and Elsa mistakenly high on weed brownies, hysterically listing everything they want to eat. The window display leads the viewer to an online shop where they are able to purchase the report, but also gives passersby a moment to reflect on South Africa's diverse food culture – to see their own food culture represented, and to indulge in personal sensory memory, free of charge.” – Claire Johnson, co-director, Hoick
Take a stroll past the window at Tiny Empire in Buitenkant Street to see the display IRL.
CI design: Hoick
Window creative direction and concept: Hoick
Videography: Daniela Zondagh
Culinary production and styling: Studio H
Photos: Daniela Zondagh
Our studio moved into new offices with a street-facing window display just before the launch of the 100+ Flavours Report. To amplify the launch, we commissioned Hoick to activate the window space.
“Given the location on Buitenkant Street, it was an opportunity to personally and meaningfully connect with any South African that engaged. We drew inspiration from the democratic medium of classic South African TV, and the visual of screens piled up in Joshua Doore's windows, playing infomercials on repeat. The result was 8 microwave-clad TV screens displaying a selection of rotating dishes, striking a resemblance to nostalgic South African television, as well as the relatable feeling of watching your food as it heats up in the microwave. The broadcasts of rotating plates are interrupted by clips from beloved South African TV shows. A jodetert is interrupted by an Abo Mzala clip, with friends discussing the awkward noisiness of eating skopas at the movies. A skhokho is interrupted by a clip of Ina Paarman mimicking the cry of a refrigerated tomato. A bunny chow is interrupted by an Egoli clip, with Ester and Elsa mistakenly high on weed brownies, hysterically listing everything they want to eat. The window display leads the viewer to an online shop where they are able to purchase the report, but also gives passersby a moment to reflect on South Africa's diverse food culture – to see their own food culture represented, and to indulge in personal sensory memory, free of charge.” – Claire Johnson, co-director, Hoick
Take a stroll past the window at Tiny Empire in Buitenkant Street to see the display IRL.
CI design: Hoick
Window creative direction and concept: Hoick
Videography: Daniela Zondagh
Culinary production and styling: Studio H
Photos: Daniela Zondagh
Woolworth
Create short videos for social media that showcase new food products.
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.
Woolworth
Create short videos for social media that showcase new food products.
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
YPO
THE JOB
YPO and Private Clients by Old Mutual Wealth Art Fair VIP Cocktail event
THE BRIEF
Design a cocktail event at 21 Nettleton for VIP clients attending the Art Fair
THE MENU
In an ongoing commitment and in alignment with the Zeitz Mocaa VIP Gala Collateral Programme’s manifesto, we celebrated women-owned and women-led businesses with this menu by using only ingredients and products from suppliers that fit these criteria.
Food prepared by Chef Mmabatho Molefe
Bar and setup by Angelique Smith
Concept and production by Studio H
Staffing by Hero Events
Piano by Leah Patterson-Jones
Thank you
Amy Ellenbogen
Hamseh
Photos x @danielazondagh
THE CLIENT
YPO
THE JOB
YPO and Private Clients by Old Mutual Wealth Art Fair VIP Cocktail event
THE BRIEF
Design a cocktail event at 21 Nettleton for VIP clients attending the Art Fair
THE MENU
In an ongoing commitment and in alignment with the Zeitz Mocaa VIP Gala Collateral Programme’s manifesto, we celebrated women-owned and women-led businesses with this menu by using only ingredients and products from suppliers that fit these criteria.
Food prepared by Chef Mmabatho Molefe
Bar and setup by Angelique Smith
Concept and production by Studio H
Staffing by Hero Events
Piano by Leah Patterson-Jones
Thank you
Amy Ellenbogen
Hamseh
Photos x @danielazondagh
Laphroaig Taste Trailblazer
Create a brand masterclass for a campaign that aims to create affinity with new whisky drinkers.
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.
Concept, design and creative direction: Studio H
Venues: Cradle Boutique Hotel, Emazulwini Restaurant
Photos: Brendan Croft, Stacy Hart
Laphroaig Taste Trailblazer
Create a brand masterclass for a campaign that aims to create affinity with new whisky drinkers.
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.
Concept, design and creative direction: Studio H
Venues: Cradle Boutique Hotel, Emazulwini Restaurant
Photos: Brendan Croft, Stacy Hart
Scape Magazine
Create three installations (including something to eat and drink) for the SCAPE Trade Show that tie in with the overarching theme of ‘What If’, where we will be pushing the boundaries of convention, unravelling the threads of possibility, and weaving narratives that bridge the gap between the fantastical and the tangible.
G&Sea
What if you could harvest or drink sea water? SCAPE & Studio H in collaboration with Pienaar & Son presents G&Sea, a salty and delicious cocktail of origin the Atlantic Ocean. This concept challenges our palate and perception, exploring the fusion of taste, sustainability, and culinary creativity through a speculative scenario of a world where consuming sea water becomes a normal part of our diets. G&Sea sparks a dialogue about a future where our culinary boundaries know no bounds, inviting us to taste the unimaginable.
Veggie Lights
What if vegetables could power lights? SCAPE & Studio H in collaboration with Mr Munro explore the possibilities of a world in which ordinary fruit and vegetables could power our grid. Imagine these seemingly ordinary pantry staples become extraordinary power sources for generations to come.
Coffee Sausage
What if we could eat our coffee? SCAPE & Studio H in collaboration with Frankie Fenner Meat Merchants present a breakfast alternative of coffee-infused sausages. Picture a world where your morning ritual takes on a whole new dimension – a daily dose of energy isn't just sipped, but savoured as a culinary delight, allowing us to reimagine our culinary traditions.
Scape Magazine
Create three installations (including something to eat and drink) for the SCAPE Trade Show that tie in with the overarching theme of ‘What If’, where we will be pushing the boundaries of convention, unravelling the threads of possibility, and weaving narratives that bridge the gap between the fantastical and the tangible.
G&Sea
What if you could harvest or drink sea water? SCAPE & Studio H in collaboration with Pienaar & Son presents G&Sea, a salty and delicious cocktail of origin the Atlantic Ocean. This concept challenges our palate and perception, exploring the fusion of taste, sustainability, and culinary creativity through a speculative scenario of a world where consuming sea water becomes a normal part of our diets. G&Sea sparks a dialogue about a future where our culinary boundaries know no bounds, inviting us to taste the unimaginable.
Veggie Lights
What if vegetables could power lights? SCAPE & Studio H in collaboration with Mr Munro explore the possibilities of a world in which ordinary fruit and vegetables could power our grid. Imagine these seemingly ordinary pantry staples become extraordinary power sources for generations to come.
Coffee Sausage
What if we could eat our coffee? SCAPE & Studio H in collaboration with Frankie Fenner Meat Merchants present a breakfast alternative of coffee-infused sausages. Picture a world where your morning ritual takes on a whole new dimension – a daily dose of energy isn't just sipped, but savoured as a culinary delight, allowing us to reimagine our culinary traditions.
V&A Waterfront Makers Landing
Develop a kids food curriculum
We are thankful to collaborators like the V&A Waterfront and Makers Landing who are serious about positively impacting South Africa’s food system by investing in children’s culinary education. Showcased here is a food curriculum we developed for them, aimed at teaching kitchen basics to kids between the ages of 5 and 12 — from appreciating South African flavours to the health benefits of different foods, how kitchen equipment works, the science of baking and everything in between.
V&A Waterfront Makers Landing
Develop a kids food curriculum
We are thankful to collaborators like the V&A Waterfront and Makers Landing who are serious about positively impacting South Africa’s food system by investing in children’s culinary education. Showcased here is a food curriculum we developed for them, aimed at teaching kitchen basics to kids between the ages of 5 and 12 — from appreciating South African flavours to the health benefits of different foods, how kitchen equipment works, the science of baking and everything in between.
KRAAKTAFEL
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.
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.
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
KRAAKTAFEL
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.
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.
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
Masterchef SA Season 4
Studio H was tasked to prepare contestants for the show during the two weeks leading up to production as well as with producing specialist challenges for the show.
Masterchef SA Season 4
Studio H was tasked to prepare contestants for the show during the two weeks leading up to production as well as with producing specialist challenges for the show.
My work "Visnetten” was on show at in The Hague until the end of January 2022 as part of the show “Food For Thought” curated by Diana Wind. 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 family recipes to expose the embroidery. Also on exhibition is my grandmother and great grandmother’s recipe book that’s been in our family for more than 100 years. Fishing net bags made by Weskusmandjie were for sale in the museum shop.
This project could not have been possible without: Hilda Adams and the women whose story inspired this work.
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
Special thanks to: Michaela Howse, Tracy Lee Lynch, Hendrik Coetzee
Museum Rijswijk: DianaArnault, Astrid, Anneke and the rest of the most wonderful, helpful and passionate team of people.
My work "Visnetten” was on show at in The Hague until the end of January 2022 as part of the show “Food For Thought” curated by Diana Wind. 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 family recipes to expose the embroidery. Also on exhibition is my grandmother and great grandmother’s recipe book that’s been in our family for more than 100 years. Fishing net bags made by Weskusmandjie were for sale in the museum shop.
This project could not have been possible without: Hilda Adams and the women whose story inspired this work.
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
Special thanks to: Michaela Howse, Tracy Lee Lynch, Hendrik Coetzee
Museum Rijswijk: DianaArnault, Astrid, Anneke and the rest of the most wonderful, helpful and passionate team of people.
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Ten X Collective for Amazon Prime
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.
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!
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
Ten X Collective for Amazon Prime
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.
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!
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
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Menu items shot against moody restaurant interior backdrop.
Styling: Juwan Beyers, Studio H
Photos: Daniela Zondagh
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Menu items shot against moody restaurant interior backdrop.
Styling: Juwan Beyers, Studio H
Photos: Daniela Zondagh
Woolworths
Design an activation that brings Woolworths' immersive digital Farming For The Future campaign to life at Decorex Cape Town.
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:
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
Woolworths
Design an activation that brings Woolworths' immersive digital Farming For The Future campaign to life at Decorex Cape Town.
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:
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
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to create a conceptual and functional design to AMPLIFY an Olympic urban sports centre located in Nantes Park, Athlone.
Battery Park, a vibrant urban park in the heart of Cape Town, served as the venue for the awards ceremony. The theme was brought to life through an immersive experience featuring amplified food and entertainment (including a 10-metre-long irostile, 1-metre-long sosaties and 100L of breyani), interactive elements, and an oversized newspaper showcasing the finalists' entries.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Seven Colours Eatery, Yoraya Nydoo
DJs: Ready D, Kixi
Graphic design: Spook Design Co.
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to create a conceptual and functional design to AMPLIFY an Olympic urban sports centre located in Nantes Park, Athlone.
Battery Park, a vibrant urban park in the heart of Cape Town, served as the venue for the awards ceremony. The theme was brought to life through an immersive experience featuring amplified food and entertainment (including a 10-metre-long irostile, 1-metre-long sosaties and 100L of breyani), interactive elements, and an oversized newspaper showcasing the finalists' entries.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Seven Colours Eatery, Yoraya Nydoo
DJs: Ready D, Kixi
Graphic design: Spook Design Co.
Emazulwini Restaurant
Media launch for new menu
A Millets Celebration that was attended by media and creators to experience the new Emazulwini menu, and a feature and photo shoot included in the Studio H Millets report.
Read part of the feature below.
In celebration of millets, Chef Mmabatho has embarked on a culinary journey that challenges convention. Traditionally associated with humble fare, millets are now at the heart of Emazulwini’s spring menu. It’s a surprising twist that demonstrates the restaurant’s commitment to redefining perceptions about ingredients often dismissed as ‘not fine dining.’ This departure from tradition isn't just about following a trend, it’s an act of creative reinvention. Chef Mmabatho, born and raised in KwaZulu-Natal, has chosen to explore her culinary imagination beyond her childhood recipes. While the flavours and ingredients remain rooted in her family’s culinary traditions, the millet menu allows her to step outside the confines of her own life story.
Emazulwini’s millet-centric menu features three different varieties of millets: pearl millet, fonio, and sorghum. These ancient grains form the basis of a six-course culinary journey that is both a tribute to the past and a vision of a more sustainable future. The menu is meticulously designed to reflect the essence of the spring season, offering dishes that are light, fresh, and vibrant. It’s an embodiment of Emazulwini's philosophy of celebrating the changing seasons and the abundance they bring.
One of the signature dishes, “Lucky's Star,” is a creative tribute to a South African favourite – pilchards in a can. This dish features fried sardines, roasted red pepper, tomato puree, served with a millet and spinach salad composed of pearl millet, fonio, and sorghum. To end the meal on a sweet note, Chef Mmabatho has crafted "An African Love Letter," a dessert that focuses on three foods deeply rooted in Africa but enjoyed worldwide – coffee, chocolate and millet. It takes the form of a millet chocolate tartlet, coffee crémeux, nut crumble, and cardamom and vanilla ice cream, offering a sweet symphony of flavours that pays homage to the continent's culinary legacy.
Read the full feature in our Millets Report.
Photos: Paris Brummer
Copy: JC Landman
Emazulwini Restaurant
Media launch for new menu
A Millets Celebration that was attended by media and creators to experience the new Emazulwini menu, and a feature and photo shoot included in the Studio H Millets report.
Read part of the feature below.
In celebration of millets, Chef Mmabatho has embarked on a culinary journey that challenges convention. Traditionally associated with humble fare, millets are now at the heart of Emazulwini’s spring menu. It’s a surprising twist that demonstrates the restaurant’s commitment to redefining perceptions about ingredients often dismissed as ‘not fine dining.’ This departure from tradition isn't just about following a trend, it’s an act of creative reinvention. Chef Mmabatho, born and raised in KwaZulu-Natal, has chosen to explore her culinary imagination beyond her childhood recipes. While the flavours and ingredients remain rooted in her family’s culinary traditions, the millet menu allows her to step outside the confines of her own life story.
Emazulwini’s millet-centric menu features three different varieties of millets: pearl millet, fonio, and sorghum. These ancient grains form the basis of a six-course culinary journey that is both a tribute to the past and a vision of a more sustainable future. The menu is meticulously designed to reflect the essence of the spring season, offering dishes that are light, fresh, and vibrant. It’s an embodiment of Emazulwini's philosophy of celebrating the changing seasons and the abundance they bring.
One of the signature dishes, “Lucky's Star,” is a creative tribute to a South African favourite – pilchards in a can. This dish features fried sardines, roasted red pepper, tomato puree, served with a millet and spinach salad composed of pearl millet, fonio, and sorghum. To end the meal on a sweet note, Chef Mmabatho has crafted "An African Love Letter," a dessert that focuses on three foods deeply rooted in Africa but enjoyed worldwide – coffee, chocolate and millet. It takes the form of a millet chocolate tartlet, coffee crémeux, nut crumble, and cardamom and vanilla ice cream, offering a sweet symphony of flavours that pays homage to the continent's culinary legacy.
Read the full feature in our Millets Report.
Photos: Paris Brummer
Copy: JC Landman
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Restaurant menu items shot against graphic interior elements in the background. Simple pastry patters on monotone backgrounds to launch the bakery menu.
Production: JC Landman
Photography: Paris Brummer, Warren Talmarkes, Daniela Zondagh
Styling: Juwan Beyers
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Restaurant menu items shot against graphic interior elements in the background. Simple pastry patters on monotone backgrounds to launch the bakery menu.
Production: JC Landman
Photography: Paris Brummer, Warren Talmarkes, Daniela Zondagh
Styling: Juwan Beyers
Clockwork Media, for Disney+
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.
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.
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
Clockwork Media, for Disney+
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.
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.
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
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to design a Museum of South African Languages located at the Maropeng in the Cradle of Humankind, becoming a vibrant celebration of linguistic diversity and showcasing the richness, history, and evolution of the numerous languages spoken in South Africa.
The theme came alive through an immersive experience that honoured South Africa’s rich linguistic diversity, expressed creatively through food. Each station celebrated one of South Africa’s 12 official languages, offering a dish that reflected its cultural heritage – from bobotie jaffels to amagwinya and fire-roasted corn to crispy fish fingers. Paying tribute to the Cradle of Humankind – the birthplace of fire – many of the dishes were prepared using traditional fire-cooking methods. The experience concluded on a playful, nostalgic note with a giant jelly and custard installation. Each station featured an interactive sound button in its corresponding language.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborator: Bianca Strydom
Photo moment: Klara van Wyngaarden
Performance: SPIRIT IN MOTION
Graphic design: Spook Design Co.
Thank you to Sello, Norman and the team at Maropeng
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to design a Museum of South African Languages located at the Maropeng in the Cradle of Humankind, becoming a vibrant celebration of linguistic diversity and showcasing the richness, history, and evolution of the numerous languages spoken in South Africa.
The theme came alive through an immersive experience that honoured South Africa’s rich linguistic diversity, expressed creatively through food. Each station celebrated one of South Africa’s 12 official languages, offering a dish that reflected its cultural heritage – from bobotie jaffels to amagwinya and fire-roasted corn to crispy fish fingers. Paying tribute to the Cradle of Humankind – the birthplace of fire – many of the dishes were prepared using traditional fire-cooking methods. The experience concluded on a playful, nostalgic note with a giant jelly and custard installation. Each station featured an interactive sound button in its corresponding language.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborator: Bianca Strydom
Photo moment: Klara van Wyngaarden
Performance: SPIRIT IN MOTION
Graphic design: Spook Design Co.
Thank you to Sello, Norman and the team at Maropeng
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
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
Atmosphere for BBC Lifestyle
When Atmosphere Communications sent a brief with all our favourite things: 🎂 + 📺 + Siba = Bake Off!
Ready Steady Bake!
Casper Schutte, Spook Design Co. helped us turn Siba Mtongana and Paul Hartmann into iced cookies
Sweet Lionheart baked the cookies and curated the baking kits
Naeema Page, The Cookie Chef designed and iced the cookies of dreams (she also has the steadiest hands in the business)
Atmosphere for BBC Lifestyle
When Atmosphere Communications sent a brief with all our favourite things: 🎂 + 📺 + Siba = Bake Off!
Ready Steady Bake!
Casper Schutte, Spook Design Co. helped us turn Siba Mtongana and Paul Hartmann into iced cookies
Sweet Lionheart baked the cookies and curated the baking kits
Naeema Page, The Cookie Chef designed and iced the cookies of dreams (she also has the steadiest hands in the business)
