In August, Studio H, FOOD XX and Between 10and5 hosted a once-off dinner in celebration of creative and inspiring womxn in the New Media kitchen, where all proceeds went to #InlcusionBeforeProfit via SheSaid.
The menu was based on all things ‘girl’, namely, sugar, spice and everything nice, and was cooked by the Studio H team, using only ingredients and produce sourced from womxn and womxn-run businesses.
1. ALL THINGS NICE
A curation of local cheese, pickles and preserves by Stephanie Anastasopoulos of Arthur’s Mini Super. Swissland Tomini by Francine Isaac, Belnori Tanglewood/ Highvelder and Belnori Amboseli Mountain Cheese by Rina Belcher. Roosterkoek cooked by Hannerie Visser from dough made by Amy-Jo Windt of Jason Bakery. Kale and kelp kimchi from Her Harvest, pickled waterblommetjies and hand-churned butter by Studio H. Weskusmandjie seaweed salt.
Whole slow-roasted pumpkin, spiced cinnamon seed brittle
Salt-baked beetroot, DIY salsa verde
Grilled savoy cabbage, buttermilk dressing
Fennel and radish slaw, lemon-mustard dressing
Vegetables were sourced from Umthunzi Farming and Peregrine Farm Stall, produced by the Studio H team. Guests had to get their hands dirty here, as they were responsible for tearing open their pumpkins, cracking open the salt crust to reveal the beetroot and make their own salsa verde in individual pestle and mortars.
Spekboom and candied waterblommetjie soft serve
Old school ice cream floats
Beignets were made by Egg ‘n Shoulders, house-made soft serve by Studio H
Wine supplied by Brampton
Agave sprit for welcome Paloma supplied by Sarah Kennan of Leonista.
To add to the overall experiential element, Studio H also made salt plates decorated with whole spices for the first course, along with edible bread plates for the main course.
Studio H was responsible for the dinner concept, menu and recipe development and planning, as well as the overall event management and look and feel of the decor.
Photos: Jasmin Valkarcel (Between 10and5)