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Pedersen + Lennard
Conceptualise and prepare a lunch menu for a team of designers participating in the Design Week Challenge with a focus on sustainability, recycling and/or up-cycling that captures the essence of collaboration.
STARTER
3D-printed food waste dip served with ‘plastic’ veggie chips and crackers.
MAINS
Collaborative Sosatie: We asked the design team a few fun questions prior to the event to help us create giant sosaties that represent everyone’s favourite ingredients and flavours — one of the highlights included goat meat. These were braaied on site to perfection by Chef Thabisho Sechogela.
Cricket Flour Irostile: Larger-than-usual irostile infused with cricket flour accompanied by cultured butter.
Shake and Rake Salad: Inspired by Fluxus artist Alison Knowles, we recreated her performance ‘Make A Salad’ which was first performed back in 1962. We got the design team involved and hands-on in ‘shaking’ and ‘raking’ (again) a larger-than-life coleslaw.
DESSERT
DIY Trifle: A next gen dessert giving new life to cake off-cuts donated by our baker friends from Crumb Boutique Bakery and Sweet Lion Heart.
DRINK
G&Sea: In collaboration with Pienaar & Son, a reimagined gin and seawater sourced right from the Atlantic Ocean.
Studio H
Chef: Thabisho Sechogela
G&Sea: Pienaar & Son
iRostile: Ou Meul Botrivier
Cultured Butter: Cream of the Crop
Cake Offcuts: Crumb Boutique Bakery and Sweet Lionheart
Photos: Samuel Jordan @samsamsamesam
Thank you Pedersen + Lennard for the inspiring brief and the opportunity to work with your incredible team!
Pedersen + Lennard
Conceptualise and prepare a lunch menu for a team of designers participating in the Design Week Challenge with a focus on sustainability, recycling and/or up-cycling that captures the essence of collaboration.
STARTER
3D-printed food waste dip served with ‘plastic’ veggie chips and crackers.
MAINS
Collaborative Sosatie: We asked the design team a few fun questions prior to the event to help us create giant sosaties that represent everyone’s favourite ingredients and flavours — one of the highlights included goat meat. These were braaied on site to perfection by Chef Thabisho Sechogela.
Cricket Flour Irostile: Larger-than-usual irostile infused with cricket flour accompanied by cultured butter.
Shake and Rake Salad: Inspired by Fluxus artist Alison Knowles, we recreated her performance ‘Make A Salad’ which was first performed back in 1962. We got the design team involved and hands-on in ‘shaking’ and ‘raking’ (again) a larger-than-life coleslaw.
DESSERT
DIY Trifle: A next gen dessert giving new life to cake off-cuts donated by our baker friends from Crumb Boutique Bakery and Sweet Lion Heart.
DRINK
G&Sea: In collaboration with Pienaar & Son, a reimagined gin and seawater sourced right from the Atlantic Ocean.
Pedersen + Lennard
Conceptualise and prepare a lunch menu for a team of designers participating in the Design Week Challenge with a focus on sustainability, recycling and/or up-cycling that captures the essence of collaboration.
STARTER
3D-printed food waste dip served with ‘plastic’ veggie chips and crackers.
MAINS
Collaborative Sosatie: We asked the design team a few fun questions prior to the event to help us create giant sosaties that represent everyone’s favourite ingredients and flavours — one of the highlights included goat meat. These were braaied on site to perfection by Chef Thabisho Sechogela.
Cricket Flour Irostile: Larger-than-usual irostile infused with cricket flour accompanied by cultured butter.
Shake and Rake Salad: Inspired by Fluxus artist Alison Knowles, we recreated her performance ‘Make A Salad’ which was first performed back in 1962. We got the design team involved and hands-on in ‘shaking’ and ‘raking’ (again) a larger-than-life coleslaw.
DESSERT
DIY Trifle: A next gen dessert giving new life to cake off-cuts donated by our baker friends from Crumb Boutique Bakery and Sweet Lion Heart.
DRINK
G&Sea: In collaboration with Pienaar & Son, a reimagined gin and seawater sourced right from the Atlantic Ocean.
