Sensory FX
Create a mechanism for us to showcase the way in which we develop flavours.
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.
Studio H
Sensory FX
Create a mechanism for us to showcase the way in which we develop flavours.
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.
Studio H
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
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
Orchard on 25 for Don Julio South Africa
In celebration of World Tequila Month, we were tasked with crafting special media drops for Don Julio.
Delivery of time-sensitive Man in the Hat ice sculptures with a hidden message inside and beautifully crafted tequila box & goodies.
Studio H
Orchard on 25 for Don Julio South Africa
In celebration of World Tequila Month, we were tasked with crafting special media drops for Don Julio.
Delivery of time-sensitive Man in the Hat ice sculptures with a hidden message inside and beautifully crafted tequila box & goodies.
Studio H
Design and curate a Dine & Design event
The inaugural Dine & Design dinner, hosted at Tiny Empire, was the opening of Design Week 2023 and a celebration of 30 years of House & Leisure and Decorex. We wanted all guests to be able to celebrate in one space, but also create a relaxed environment that felt like an intimate dinner party. So guests enjoyed starters and desserts together, and mains was served at various intimate dinner spaces, hosted and created by House & Leisure's team of editors.
Our starter course was an ode to millets. Handmade millet crisps were served in Niknaks packets, symbolising that (due to various complex reasons) maize replaced millet as a staple crop across the continent. The millet crisps were flavoured with maize chip dust made from chips that the guests brought to the dinner.
Main course was served by chef PJ Vadas and the Vadas team from Spier Wine Farm.
The dessert, prepared by the Studio H team, was a banana party - an assortment of banoffee pie, fresh bananas, banana candies, banana perfume and a banana soundtrack.
Host venue: Tiny Empire
Event hosts: House & Leisure, Decorex
Dinner party hosts: Charl Edwards, Bielle Bellingham, Sumien Brink, Karen Dudley, Tracy-Lee Lynch, Stevie Whiteman
Main course: PJ Vadas
Wine: Spier Wine Farm
Floral design: Mr Munro
Concept, starters, dessert: Studio H
Design and curate a Dine & Design event
The inaugural Dine & Design dinner, hosted at Tiny Empire, was the opening of Design Week 2023 and a celebration of 30 years of House & Leisure and Decorex. We wanted all guests to be able to celebrate in one space, but also create a relaxed environment that felt like an intimate dinner party. So guests enjoyed starters and desserts together, and mains was served at various intimate dinner spaces, hosted and created by House & Leisure's team of editors.
Our starter course was an ode to millets. Handmade millet crisps were served in Niknaks packets, symbolising that (due to various complex reasons) maize replaced millet as a staple crop across the continent. The millet crisps were flavoured with maize chip dust made from chips that the guests brought to the dinner.
Main course was served by chef PJ Vadas and the Vadas team from Spier Wine Farm.
The dessert, prepared by the Studio H team, was a banana party - an assortment of banoffee pie, fresh bananas, banana candies, banana perfume and a banana soundtrack.
Host venue: Tiny Empire
Event hosts: House & Leisure, Decorex
Dinner party hosts: Charl Edwards, Bielle Bellingham, Sumien Brink, Karen Dudley, Tracy-Lee Lynch, Stevie Whiteman
Main course: PJ Vadas
Wine: Spier Wine Farm
Floral design: Mr Munro
Concept, starters, dessert: Studio H
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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.”
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.”
Caesarstone
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.
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.
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
Caesarstone
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.
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.
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
