FOOD XX, founded by Studio H in 2018, is a movement dedicated to empowering and celebrating women in the food and drinks industry.What is FOOD XX WEEK?Because one day just isn't enough, we've expanded FOOD XX into a four-day programme of epic events and collaborations. FOOD XX WEEK offers an interactive opportunity to celebrate women-owned food & drinks businesses. It will also mark the launch of the FOOD XX City Guides - Studio H’s ever-growing directory of businesses and programmes that highlight women entrepreneurs.

The week culminates with the FOOD XX Market on 29 & 30 July at the Oranjezicht City Farm Market. This iconic (and woman-owned) weekend destination is putting their best femme forward by showcasing their incredible women entrepreneur network. Food enthusiasts can expect a feast for the senses, wine tastings, special menu collaborations, cooking demos, book signings and more. Check out the lineup below and on @fxxd_xx, and visit the socials of the various businesses listed for more info.

This calendar has been specially curated for FOOD XX WEEK and involve layers of collaboration between many businesses:

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26 JULY: Preparty at Leo's Wine Bar x Mondvol Soet x Austen Gorden



27 JULY: Intimate book signing with Khanyisa Malabi at JAN Innovation Studio



27 JULY: 
Getting Bubbly! Genevieve MCC & Ever Peckish collaboration

27 JULY:

 Sepials Kitchen Workshop - Gochujang and (her famous) Korean Fried Chicken

28 JULY: Popup dinner with Chef Jenny Ward at Hope Distillery cocktail bar, StrangeLove


29 JULY:
 Utano Kitchen's Vegginista plant-focused cooking class at Makers Landing



29 JULY: Odd Plate Fundraising Lunch with NOSH at Oakfield Farm



29 JULY: Conversations and revival through food with Folio and Food I Love You

30 JULY: 
Beijing Opera takeover at Acid Wine Bar for Last Sunday Art Brunch celebration

30 JULY: Cocktails vs Food - A heritage-inspired feast at One Park


30 JULY: Book signing with Loubie Rusch at OZCF



30 JULY: Cake creative - build your own cake with The Velvet Cake Co



29 & 30 JULY: FOOD XX at OZCF Market - a spectacular culmination



THE CLIENT

V&A Waterfront

THE BRIEF

Lead curator, Makers Landing

THE RESULT

Hannerie was the inaugural lead curator and designer of this purpose-driven space that supports job creation and skills development, a space that champions small businesses and facilitates skills-sharing between credible food experts and budding entrepreneurs. Studio H is still part of the mentorship programme for tenants at Makers Landing, whereby our studio assists food entrepreneurs to scale their businesses.

THE TEAM

Photo: Ashleigh Frans

Ingredients

Tuna Mayo Mix

• ‍‍1 can brined tuna, drained
• 1 T capers, finely chopped
• 2 T red onion, finely diced
• 1 small dill pickle, finely chopped
• 3 T mayonnaise

‍Crunchy Slaw

• ‍‍½ cup red cabbage, finely shredded
• ½ cup white cabbage, finely shredded
• ½ small carrot, julienned or grated
• ½ green apple, julienned

‍Dressing

• ‍‍1 T fresh dill, chopped
• 1 T fresh mint, chopped
• 1 T fresh parsley, chopped
• 2 T dill pickle brine
• 2 T mayonnaise

Method

1. Prepare the tuna mayo mix:

• In a bowl, combine the drained tuna, capers, red onion, dill pickle, and mayonnaise.
• Mix well until everything is evenly coated.

2. Make the slaw:

• In a separate bowl, toss together the red cabbage, white cabbage, carrot, and green apple.

3. Prepare the dressing:

• In a small bowl, whisk together the dill, mint, parsley, pickle brine, and mayonnaise.
• Pour over the slaw and toss to coat evenly.

4. Assemble:

• Spread the tuna mayo onto a sandwich base of your choice.
• Top with a generous amount of crunchy slaw.
• Close with the other slice of bread or serve open-faced.

Enjoy a fresh, tangy, and creamy sandwich with the perfect balance of crunch!

THE CLIENT

WCellar (Woolworths)

THE BRIEF

Create an immersive in-store display for the redesigned WCellar store in Hout Bay.

THE RESULT

An interactive, tactile Masterclass detailing the process of champagne making – from grapes to bubbles, accompanied by an olfactory flavour pairing station.

THE TEAM

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

​A homage to the humble bread basket - a generous gesture set on tables throughout the world. Weaving our ancient relationship with wheat into a timeless tradition of giving.

Originally shot and produced by the Studio H team for Chips! and then syndicated in Jan the Journal vol. 3.

Production and styling: Hendrik Coetzee

Photos: Marloes Haarmans

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THE CLIENT

Mamakashaka for Spotify Africa

THE BRIEF

Take the culinary lead for the Spotify Greasy Tunes Popup.

THE RESULT

Our studio was commissioned by Mamakashaka to be the culinary lead for the Spotify Greasy Tunes Popup that runs in Braam for the month of July. We designed the menu, set up the kitchen and are in charge of the daily food service in collaboration with Chef Luyanda Sogiba from Lish Foods. We assisted BCKRDS, who designed the CI for the project, to style the food for their campaign shoot.

THE TEAM

Menu design: Studio H

Food designer: Juwan Beyers, Studio H

Culinary execution: Jenny Ward, Luyanda Sogiba

CI design: BCKRDS

Creative Director: Wade Moonsamy

Lead agency: Mamakashaka

Project manager: Siba Mosana

Food prep for shoot: Food I Love You, Studio H

Photographer: André Badenhorst

Studio H Project managers: JC Landman, Angelique Smith

The Food and Agriculture Organisation (FAO) of the United Nations declared 2023 the International Year of Millets (IYM 2023). Millet, an ancient grain, is indigenous to South Africa, and has the potential to play a major role in addressing climate change and food security. The Millets Report includes articles by many experts; from nutritional benefits by Mpho Tshukudu, recipes by Khanya Mzongwana and Tapiwa Guzha, to a humorous column by Dr Anna Trapido, a manifesto for the Sorghum Agenda by Zandile Finxa and a personal essay by Mokgadi Itsweng.

THE TEAM

Contributors: Khanya Mzongwana, Tapiwa Guzha, Mpho Tshukudu, Mokgadi Itsweng, Zandile Finxa, Dr Anna Trapido, Lynette Botha

Copy editing: Lynette Botha, JC Landman

Table scapes in millet flour: Hendrik Coetzee

Recipe styling: Khanya Mzongwana

Millet photos styling: Juwan Beyers

Photos: Daniela Zondagh

INGREDIENTS

• 155 g roasted broccoli
• 315 g roasted butternut
• 1 pack vegetarian chipolatas (Woolies)
• 2 cups cheddar, grated
• 1 onion, grated
• 30ml peppadews, chopped
• 500 ml milk
• 4 eggs
• 125 ml flour
• 10 ml baking powder

METHOD

• Pre heat the oven to 180 °C.
• Mix everything together and bake for 45 minutes, or until cooked through.
• Let cool in tin for 30 min, turn out and cool completely.
• Frost with savoury butter and cream cheese frosting.

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Photos: Nikki Symons, Sweet LionHeart

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.

THE TEAM

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

THE CLIENT

V&A Waterfront, Makers Landing

THE BRIEF

Create an activation for the opening of Makers Landing.

THE RESULT

100 Flavours was an interpretation of a what a South African Food Museum could look like. The 100 Flavours exhibition, that ran for six months at Makers Landing in the V&A Waterfront, educated and inspired visitors with a gastronomic journey through South Africa’s iconic ingredients, recipes, cooking methods and culinary tools. Visitors could discover South Africa's edible past amid archaeological evidence of the earliest cooking over fire at Gauteng’s Cradle of Humankind; savour the first feasts with prehistoric Cape West Coast shellfish midden mounds; admire the creativity of the ancient honey hunters depicted in KZN’s San rock art and then marvel in a past-meets-present epicurean experience with a wild flower honey tasting. All the while walking amongst the foundations of the pre-colonial Khoi Camissa trading station.

THE TEAM

Concept, production and curation: Studio H

Installation production: Studio H, Ilana Swanepoel

Ingredient sourcing: Studio H and Sisanda Nxumalo

Research and copy: Dr Anna Trapido

Graphic design: Casper Schutte, Spook Design

Photos: Jan Ras, Woolworths Taste Magazine and Ashleigh Frans

THE CLIENT

Vadas Smokehouse & Bakery

THE BRIEF

Shoot content for the restaurant and bakery, as well as their Festive offerings.

THE RESULT

The restaurant and bakery items were photographed against simple but striking backgrounds, using various plates & trays, and pastries to create eye-catching patterns.

THE TEAM

Production: JC Landman & Hannerie Visser

Photography: Daniela Zondagh

Styling: Sumien Brink

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Studio H prides itself on being at the forefront of culinary innovation in the intricate world of food design. One of the core elements in staying ahead of the curve is food trend forecasting, which requires comprehensive research, data analysis, and expert insights to predict future food trends. Embracing this strategic approach, we are excited to announce the release of our 2025/6 Future Food Report — an in-depth, carefully curated forecast of the gastronomic landscape that lies ahead.

We recently hosted a series of in-person sessions to present the latest report to clients and industry friends. You can order and download the report in our online shop.

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THE CLIENT

Scape Magazine

THE BRIEF

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.

THE RESULT

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.

THE TEAM

Concept and production: Studio H

G&Sea: Pienaar & Son Distillery

‍G&Sea label design: Koos Groenewald

‍Veggie Lights: Mr Munro Flowers

‍Coffee Sausage: Frankie Fenner Meat Merchants

‍Photos: Paris Brummer

THE CLIENT

V&A Waterfront Makers Landing

THE BRIEF

Develop a kids food curriculum

THE RESULT

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.

THE TEAM

Programme design and development: Studio H

Recipe development: Studio H

‍Research: Studio H

‍Copy and editing: Studio H

‍Graphic design: Casper Schutte, Spook Design

MASHED POTATO SALAD, BRAAIED TROUT AND BOEREJONGENS

Serves: 4

INGREDIENTS

• 400 g trout fillet
• 30 ml olive oil
• 1 T salt
• 1 T black pepper
• 1 fresh lemon
• 700 g baby potatoes
• 2 egg yolks
• 250 ml sunflower oil
• 1 T white wine vinegar
• 1 t Dijon mustard
• ½ t mild curry paste
• ½ t garlic, minced
• 1 t salt
• 1 t black pepper
• 10 g flat leaf parsley, chopped
• 10 g fresh curry leaves, deep-fried
• 1 cup boerejongens (brandy-preserved grapes)

METHOD

• Portion the trout into 4 equal pieces, rub the fillets with olive oil and season with salt and pepper.
• Braai in a hinged grid for 5 minutes on each side, flesh side first.
• Before taking off the braai, squeeze a generous amount of fresh lemon juice on the fish.
• Throw the baby potatoes into the coals and bury them under the hot ashes for 15–20 minutes until soft inside.
• Take out of the coals and let cool down.
• Peel the potatoes once cooled and set aside.
• In a medium mixing bowl add the egg yolks, white wine vinegar, mustard, curry paste, garlic, salt and pepper.
• Drip the oil little by little into the mixture while whisking constantly until all the oil is incorporated and the aioli is thick.
• Mix the aioli with the baby potatoes and mix through the chopped parsley.
• Garnish with the deep-fried curry leaves.
• Place a small bed of the potato salad on a plate, place a piece of trout on top and finish off with a few cheeks of boerejongens.
• Serve as a starter or light main course.

DRIED BRAAI SNOEK, BRAAIED COS LETTUCE AND PLUM SALAD WITH KAAIMANSGAT VINAIGRETTE

Serves: 4

INGREDIENTS

• 1 wind-dried snoek
• ½ cup butter, melted
• 2 cloves of garlic, minced
• 2 T quince jelly
• ½ lemon, juiced and zested
• Salt and pepper to taste
• 4 small cos lettuce heads, halved
• ¼ cup olive oil
• 1 T Maldon salt
• Black pepper
• 4 ripe plums, halved
• 2 T honey, melted
• ¼ cup pecan nuts, roasted and chopped
• ½ cup labneh
• 10 g chopped coriander
• 1 t cumin seeds, toasted
• 1 T extra virgin olive oil
• 2 T Kaaimansagat Blanc de Blancs
• 2 t white wine vinegar
• 2 t Dijon mustard
• ½ t garlic, minced
• 1 t salt
• 4 T extra virgin olive oil
• 2 T sunflower oil

METHOD

• In a small saucepan melt the butter over the fire, add the garlic and let sizzle for one minute, mix through the quince jelly, lemon juice, zest, salt and pepper.
• Cut the dried snoek into manageable pieces, and place over the hot coals on the braai.
• Braai until golden and crispy on each side, lather with the butter sauce on both sides, cooking for 1 min on each side after.
• Remove from braai and place on a big platter and brush over the rest of the butter sauce to soak into the snoek.
• While the coals are still medium hot, place the halved cos lettuce heads on the grill and cook until they are golden brown and caramelised, do the same with the plums and brush them with the melted honey just before they are done.
• Place the labneh into a small mixing bowl, mix through the chopped coriander and olive oil.
• In a measuring jug, place the Kaaimansgat, white wine vinegar, Dijon mustard, garlic, and salt and mix together.
• In another measuring jug, mix the olive oil and sunflower oil.
• Pour the oil into the mustard mixture while whisking constantly, and until thick and emulsified.
• Assemble the salad by layering the cos at the bottom, scatter the plum halves and dollop the labneh.
• Serve the snoek and salad together.

CONDENSED MILK STOKBROOD WITH MATURE CHEDDAR AND MOSKONFYT

Serves: 4 - 6

INGREDIENTS

• 1 cup lukewarm water
• ½ cup condensed milk
• 35 g yeast / 10 g instant yeast
• 1 egg, beaten
• 2 t salt
• 45 g butter, melted
• 600 g bread flour
• 100 g farm butter
• 1 block (200 g) mature cheddar
• ½ cup moskonfyt

METHOD

• In a large bowl, dissolve yeast in lukewarm water.
• Add the condensed milk, salt, egg and cooled butter.
• Gradually add flour until a kneadable dough forms.
• Turn out on surface and knead until smooth and elastic (±8–10 minutes).
• Place in lightly oiled bowl and cover with a clean towel, leave to stand in a warm place until doubled in size.
• Knead the dough again for 1–2 minutes and divide into 6 equal size sausages.
• Wrap the dough sausages around sturdy vine branches.
• Allow to rest and proof until puffy.
• Cook the stokbrood over the coals, turning constantly until golden brown and cooked through.
• Serve the warm stokbrood with farm butter, mature cheddar and moskonfyt as a cheese course dessert.

At the 2022 Food XX Awards, we honoured a group of 19 women from across South Africa - and beyond - for their outstanding contributions to the food and hospitality industry. For this event, the Studio H team designed a neutral canvas that would represent our equality-themed Awards breakfast ceremony. We collaborated with some of our favourite women in food to produce the all-neutral breakfast spread of Wild Yeast edible sourdough cracker plates, Sweet LionHeart regal cakes (bright pink on the inside) and Studio H’s souttert cakes decorated by the SLH team with cream cheese frosting and gold glitter olives, soetkoekie forks and of course Krone Cap Classique to toast our winners.

THE TEAM

Programme MC: Khanya Mzongwana

Ayurvedic tea and meditation ceremony: Michele Mistry, Indikaap

Imphepho installation and intention setting: Ukutya

Keynote speech: Mmabatho Molefe, Emazulwini

Continental Connections: Anna Trapido

Thank you to our sponsors:

Event sponsor: Spekko Rice

Venue sponsor: Makers Landing

Awards sponsors: Spekko Rice, Krone, Nando's

Trophy plates: The Detailsmith

Publicity team: Ten X Collective

Social media team: Star Shongwe, Zanie Nxa

Production design: JC Landman

Culinary design: Juwan Beyers

Photos: Daniela Zondagh

Floral design: Mr Munro‍

THE CLIENT

Nando's Grocery

THE BRIEF

Create a series of videos and stills with influencers to be used as content for the brand website and brand online channels.

THE RESULT

A series of conversation-style recipe videos, each video featuring a content creator and a chef cooking a hearty, everyday meal together, inspired by local ingredients and flavours. Content creators include: William KRM, Young Ceezy, Siv Ngesi, Paballo Koza, Nabo Binase and Star Shongwe. Recipe development, video and stills production by Studio H.

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Recipes included:

Sorghum pancake and greens with crispy egg

Asifanani monkey gland chops

Pull-apart roosterkoek

Nando's bunny chow

Pulled PERi goat and morogo flatbreads

THE TEAM

Producers: Hannerie Visser, JC Landman

Recipe developement: Hannerie Visser, Juwan Beyers, Strone Henry, Keletso Motau

Recipe styling: Keletso Motau

Food assistant: Ivan Masiyazi

Videography: Yellow Brick Media, Earl Abrahams

Video production and direction: Studio H

Stills: Daniela Zondagh, Earl Abrahams

THE CLIENT

Decorex Africa

THE BRIEF

Host an inspiring media launch for Decorex Africa 2022 with snacks that resonate with designers.

THE RESULT

We collaborated with some of our favourite food partners to create an interactive food experience that showcased both form and function. One of our highlights was the customs-shaped banana butters in collaboration with Cream of the Crop Micro Dairy.

THE TEAM

Concept: Studio H

Mould design and production: Studio H

Butter and shaping: Cream of the Crop

Photos: Ashleigh Frans

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

THE BRIEF

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.

THE RESULT

“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.

THE TEAM

CI design: Hoick

Window creative direction and concept: Hoick

Videography: Daniela Zondagh

Culinary production and styling: Studio H

Photos: Daniela Zondagh