Eskort
Create107 extraordinary cakes for Eskort’s 107th birthday. As SouthAfrica’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!
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 107th 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
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.”
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
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
Beam Suntory
Develop a disruptive earned media campaign aligned to The House of Suntory portfolio’s single minded messaging around Japanese craftsmanship in order to elevate awareness and accelerate meaning for The House of Suntory brands, whilst bringing the brand propositioning to life.
Studio H developed a consumer-first strategy that would increase the brand's most impactful channels to inspire action through shared passions by immersing the consumer in The House of Suntory brand world. The pop-up concept amplified the brands' alignment with Japanese craftsmanship that was further magnified through a programme of tastings and lifestyle Masterclasses.
The campaign coincided with Sakura (cherry blossom) season in Japan and invited consumers to immerse themselves in a sensory journey – capturing the essence of Japanese culture – at Hyde Park Corner, Johannesburg.
Project Lead: JC Landman
Creative Direction and Styling: Klara van Wyngaarden
Graphic Design: Spook Design Co.
Brand Ambassadors: Just Short, Steve Zylstra
Masterclass curation: WAZA
Food service: KōL
By Holly Beaton
Studio H always has something intriguing in the works, and for their birthday celebration, they unveiled an extraordinary pop-up experience; characterised by their distinct attention to detail and generosity. On arrival, we were ushered into a room housing a dream realised for those of us who favour savoury delights as our first choice: a massive birthday cake adorned with hundreds of candles. Could I have ever imagined experiencing such a colossal cake, drawn from flavours inspired by South Africa's diverse culinary repertoire, and for it to be savoury nogal? The cake featured a half-half combination of 'braai snoek pâté terrine with apricot jam' and 'fior di latte layered braaibroodjie' with cream cheese icing – the perfect introduction for our palates of what was ahead.
Once guests had tucked into a piece of savoury cake, we were guided upstairs – to a dining space, where we were welcomed by a table-scape showcasing the colour-blocking, diversity of objects and proportions signature to Studio H’s bold design-vision. Guided by the number 12 dotted all over – from a stackable, 12-piece bread thread on a needle, to a centre piece in their signature primary colours of blue, red and yellow – with oversized tomatoes and edible menus hanging overhead – the centre-piece continued to delight us all as we uncovered each new, surprising detail.
This is Studio H’s liminal world of merging the fantastical with the realistic, the deliberate with the playful, and in collaboration with Chef Jen, the menu was an exploration rooted in the number 12, with time serving as the guiding principle. Each dish during their mindful dinner was temporally-rooted across technique, ingredient, and presentation – underpinned by the intangible force of nostalgia and ultimately; the joy and wonder that serves as the basis for all their endeavours.
The culinary journey began with a reimagined ‘Salad Valley’, a throwback to the Waldorf salad – perennially refreshing and nostalgic. Featuring stacked baby gem lettuce leaves, 12-minute smoked grapes, 12-hour pickled apples, a 12-spice pecan nut crunch, alongside celeriac, celery, green beans, and a creamy dressing whipped up in just 12 seconds; served in diner-style baskets. Incredible.
Then, custom ‘KFC’ buckets arrived at the table – filled with NikNaks beer brined buttermilk fried chicken and chips, served with melrose sauce in wax sealed mini-pots; a throwback that centred one of the best snacks tucked into the memory-bank of every South African.
Next, we were treated to a whiskey-glazed, pressed beef rib slow-cooked for a diligent 100 hours, accompanied by charred creamy corn and a tangy fermented carrot pickle. For this course, we were invited to use Githan Coopoo’s custom cutlery – silverware that had been moulded by the heft of clay, adding a weight to the eating experience which invited us to eat slowly, while the dish itself was served on Studio H’s Mindful Eating Plate by The Detailsmith, featuring cheeky anecdotes revealed with each mouthful; inviting each of our conscience to the fore.
For dessert, ‘Honey Honey’ was an homage to one of the most iconic ageing processes; cheese, an ingredient that gets better with the guiding hand of time. This course was a delightful gingerbread sourdough cookie sandwich filled with fynbos honey brûlée, with shaved 12-month-aged Klein River cheese and a honeycomb crunch.
With bellies full and conversations still rumbling, we were invited to return downstairs; to a communal 5-metre-long Moerkoffie swirl fudge, served with giant Koffie Cookies, coffee – and the option to take home tin-foil swans as mementos. Lasty, a delightful ‘Thyme For Bed’ palate cleanser – resting on wooden toothbrushes waited for us at the exit, with a dollop of thyme and lemon marshmallow tonic. A final, tart and herbaceous mouthful before heading home with our foil swans tucked under our arms.
Studio H gifted us, on their birthday – and I think this sums up the Studio’s essence. Each aspect of the experience was a demonstration of their instinctive understanding of food as a communal experience, in which the senses, memory and emotions work together to evoke new perspectives on how we can engage with the world around us. What will they dream up next? It's hard to conceive; but they’ll need more than another twelve years – to many, many more.
The menu and wine pairing
Course 1
Birthday cake: half-and-half (braai snoek pâte terrine with pickled apricot jam) + (fior di latte layered braaibroodjie) topped with cream cheese
Ambeloui MCC 2012
Course 2
Waldorf inspired stack salad, served inside an iceberg lettuce bowl, with 12 min smoked grapes, 12 hour pickled apple, 12 spice pecan nut crunch and 12 sec creamy dressing
Sijnn White 2012
A dozen micro Marmite crouton loaves, served with micro butter
Course 3
NikNaks bucket: NikNaks beer brined buttermilk fried chicken served with Melrose sauce
Course 4
Super slow beef: Aged 100-hour braised whisky/balsamic glazed beef rib with creamy corn and fermented carrot pickle
Crystallum Bona Fide 2012
Course 5
Honey, honey: Gingerbread sourdough cookie sandwich with fynbos honey brûlée, shaved 12 month Klein River cheese and honeycomb crunch
Course 6
Moerkoffie fudge: 5m long moerkoffie swirl fudge with oversized koffiekoekies
Thank you:
Mindful cutlery: Githan Coopoo
Mindful crockery: The Detailsmith
Birthday candles: Okra Candle
Chef: Jenny Ward
Kitchen Team: Fifi Kusotera, Kabelo Luhle Tala, Ntomboxolo Sidoda, Anake Ngagela
Studio H: JC Landman, Eviwe Qubelo
Event creative director: Nikki Symons
Photos: Daniela Zondagh
Music: Andy Aichison (A11)
Wine curation: Matthew Freemantle, Leo's
Birthday cake: Sweet LionHeart x Chef Jen
Fudge: Afrikoa
Butter: Cream of the Crop
Graphic design: Hoick
Concept: Hannerie Visser, JC Landman
WCellar (Woolworths)
Create an immersive in-store display for the redesigned WCellar store in Hout Bay.
An interactive, tactile Masterclass detailing the process of champagne making – from grapes to bubbles, accompanied by an olfactory flavour pairing station.
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
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
Adidas
We were briefed, alongside six other artists, to re-imagine sustainable footwear for the future for the new adidas concept store in the Waterfront.
As a future food design studio, our approach is deeply rooted in exploring a sustainable future. With our micro mushroom farm, we celebrate mushrooms for their ability to perform the alchemy of transforming agricultural and other organic waste into a nutritious food source. Growing mushrooms is a unique blend of recycling, science and efficacy. This powerful combination makes them one of the most sustainably produced foods in the world.
The interior of the Stan Smith shoe has been converted into a micro mushroom farm and 3-D texture was added to the exterior of the shoe by sculpting fondant and piped royal icing flavoured with dried mushroom powder. The laces are coloured with natural mushroom dye.
Concept, micro mushroom farm and laces: Studio H
Exterior design: Sweet LionHeart (Nikki Symons)
Crowd-sourced food design: Hannerie was a speaker at the 2022 Design Summit at 100 Percent Design Africa. As part of her presentation the audience took part in a crowd-sourced food design experiment. The Happy Cake Project in collaboration with Sweet LionHeart, aimed to design the world’s happiest cake. At the Summit we presented a Beta version of the cake for everyone to taste: Kefir and cacao nib chocolate cake with honey and mucuna Swiss meringue buttercream. We asked the audience to design version 2.0 of the cake with us by voting for various options through a cloud-based platform. The audience voted that the next cake would be:
Cake flavours: Dark chocolate (1st choice) and Sourdough honey (2nd option)
Filing and icing: Bee pollen buttercream (1st choice) & Lavender buttercream (2nd option)
Colour: Yellow
Eaten with: Your hands
Listen while eating: Happy by Pharrell Willliams