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
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
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
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
Developed in collaboration with Dutoit, available from our Birthday Shop.
Developed in collaboration with Dutoit, available from our Birthday Shop.
Laphroaig
Create a media drop for Laphroaig.
Eau de Laphroaig – Studio H conceptualised and developed Eau de Laphroaig, a bespoke fragrance that is an ode to the peaty shores of Islay, home of Laphroaig whisky. For the bottles, we collaborated with Cape Town-based ceramicists Vorster & Braye to design a hand-crafted ceramic decanter that complements the gentle earthy notes of the perfume, and we worked with Spook design on the linen-covered packaging.
Voster and Braye
Juwan Beyers
JC Landman
Retha Ericsson
Casper Schutte, Spook
Photos and videos: Daniela Zondagh, Juwan Beyers
Laphroaig
Create a media drop for Laphroaig.
Eau de Laphroaig – Studio H conceptualised and developed Eau de Laphroaig, a bespoke fragrance that is an ode to the peaty shores of Islay, home of Laphroaig whisky. For the bottles, we collaborated with Cape Town-based ceramicists Vorster & Braye to design a hand-crafted ceramic decanter that complements the gentle earthy notes of the perfume, and we worked with Spook design on the linen-covered packaging.
Voster and Braye
Juwan Beyers
JC Landman
Retha Ericsson
Casper Schutte, Spook
Photos and videos: Daniela Zondagh, Juwan Beyers
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Menu items shot against moody restaurant interior backdrop.
Styling: Juwan Beyers, Studio H
Photos: Daniela Zondagh
Kove Collection
Shoot content to launch the new restaurant's menu offering on their website and social media platforms.
Menu items shot against moody restaurant interior backdrop.
Styling: Juwan Beyers, Studio H
Photos: Daniela Zondagh
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to create a conceptual and functional design to AMPLIFY an Olympic urban sports centre located in Nantes Park, Athlone.
Battery Park, a vibrant urban park in the heart of Cape Town, served as the venue for the awards ceremony. The theme was brought to life through an immersive experience featuring amplified food and entertainment (including a 10-metre-long irostile, 1-metre-long sosaties and 100L of breyani), interactive elements, and an oversized newspaper showcasing the finalists' entries.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Seven Colours Eatery, Yoraya Nydoo
DJs: Ready D, Kixi
Graphic design: Spook Design Co.
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to create a conceptual and functional design to AMPLIFY an Olympic urban sports centre located in Nantes Park, Athlone.
Battery Park, a vibrant urban park in the heart of Cape Town, served as the venue for the awards ceremony. The theme was brought to life through an immersive experience featuring amplified food and entertainment (including a 10-metre-long irostile, 1-metre-long sosaties and 100L of breyani), interactive elements, and an oversized newspaper showcasing the finalists' entries.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Seven Colours Eatery, Yoraya Nydoo
DJs: Ready D, Kixi
Graphic design: Spook Design Co.
Laphroaig
Design a sensory tasting kit for the iconic single malt Scotch, Laphroaig.
The sensorial kit links the brand to the peaty hills of Islay through touch, taste, smell, hearing and sight, making for a memorable tasting experience wherever it is presented to the consumer.
Design and production: Studio H
Photography: Daniela Zondagh
Laphroaig
Design a sensory tasting kit for the iconic single malt Scotch, Laphroaig.
The sensorial kit links the brand to the peaty hills of Islay through touch, taste, smell, hearing and sight, making for a memorable tasting experience wherever it is presented to the consumer.
Design and production: Studio H
Photography: Daniela Zondagh
KRAAKTAFEL
The KRAAKTAFEL is a dining experience created and curated by Kraak, embracing vulnerability in nature. For the Johannesburg Edition at Nirox Sculpture Garden in the Cradle of Humankind, we were tasked with designing a menu for 300 guests that seamlessly complemented this ethos, creating a dining experience that was both intentional and evocative.
In collaboration with chef Bianca Strydom, we crafted a menu that reimagined familiar flavours in unexpected ways,with clay as the central theme. For the arrival, we transformed the classic South African braaibroodjie into a delicate yet oversized mille-feuille: crisp lavash triangles layered with clay-baked onion chutney, smoked cheese crémeux, pickled onions, and a final dusting of smoked cheese snow. At the table, sculptural brioche bread was paired with salted waterblommetjie butter, membrillo, fynbos honey, and Baleni salt. The main course featured salt-crusted whole baked trout and 8-hour baked curried Karoo lamb shoulder, served with clay-baked root vegetables and freshly dressed greens. Dessert was an XXL Eton Mess installation – layers of crisp meringue, whipped cream, and seasonal fruits in a playful, deconstructed format. To close the evening, we served a final moment of contrast: the luxurious simplicity of caviar and potato crisps.
Menu concept, design, culinary curation: Studio H
Food collaborator: Bianca Strydom
Bread sculptures: Lucky Bread
Culinary team: Bianca Strydom, Raymand Buitendag, Babra Moyo, Paul Mandiopera
Photography and videography: Daniela Zondagh
KRAAKTAFEL
The KRAAKTAFEL is a dining experience created and curated by Kraak, embracing vulnerability in nature. For the Johannesburg Edition at Nirox Sculpture Garden in the Cradle of Humankind, we were tasked with designing a menu for 300 guests that seamlessly complemented this ethos, creating a dining experience that was both intentional and evocative.
In collaboration with chef Bianca Strydom, we crafted a menu that reimagined familiar flavours in unexpected ways,with clay as the central theme. For the arrival, we transformed the classic South African braaibroodjie into a delicate yet oversized mille-feuille: crisp lavash triangles layered with clay-baked onion chutney, smoked cheese crémeux, pickled onions, and a final dusting of smoked cheese snow. At the table, sculptural brioche bread was paired with salted waterblommetjie butter, membrillo, fynbos honey, and Baleni salt. The main course featured salt-crusted whole baked trout and 8-hour baked curried Karoo lamb shoulder, served with clay-baked root vegetables and freshly dressed greens. Dessert was an XXL Eton Mess installation – layers of crisp meringue, whipped cream, and seasonal fruits in a playful, deconstructed format. To close the evening, we served a final moment of contrast: the luxurious simplicity of caviar and potato crisps.
Menu concept, design, culinary curation: Studio H
Food collaborator: Bianca Strydom
Bread sculptures: Lucky Bread
Culinary team: Bianca Strydom, Raymand Buitendag, Babra Moyo, Paul Mandiopera
Photography and videography: Daniela Zondagh
Nando's
Create a series of content for Nando's social channels (stills and video) amplifying the launch of two new Nando's Bag 'n Bake flavours.
In tandem with the launch of the Nando's #PERiTricks activation, Studio H produced content (stills and video) to support the launch of the two new Bag 'n Bake flavours. Content was published across Nando's social channels (Youtube shorts, Tiktok, Instagram, brand website) with a range of digital and IRL recipe cards. Aimed at a younger demographic, we added some non-traditional ways of cooking, should you not have access to a full kitchen as a student. Aligned with the brand's deep South African roots, all recipes celebrate local flavours, with recipe names giving a nod to iconic pop culture moments.
Some of the recipes featured are "Private Skool Skopas" (a play on Rice Krispies treats) made in a tumble dryer, "A Boerie is a plan" made with a steam iron, "iMover and Shaker", a shake-shake slaw recipe made by shaking ingredients in the Bag 'n Bake bag.
Concept and production: Studio H
Recipe development: Studio H, Keletso Motau, Strone Henry
Recipe styling: Keletso Motau
Videos: Yellow Brick Media
Stills photography: Daniela Zondagh
Nando's
Create a series of content for Nando's social channels (stills and video) amplifying the launch of two new Nando's Bag 'n Bake flavours.
In tandem with the launch of the Nando's #PERiTricks activation, Studio H produced content (stills and video) to support the launch of the two new Bag 'n Bake flavours. Content was published across Nando's social channels (Youtube shorts, Tiktok, Instagram, brand website) with a range of digital and IRL recipe cards. Aimed at a younger demographic, we added some non-traditional ways of cooking, should you not have access to a full kitchen as a student. Aligned with the brand's deep South African roots, all recipes celebrate local flavours, with recipe names giving a nod to iconic pop culture moments.
Some of the recipes featured are "Private Skool Skopas" (a play on Rice Krispies treats) made in a tumble dryer, "A Boerie is a plan" made with a steam iron, "iMover and Shaker", a shake-shake slaw recipe made by shaking ingredients in the Bag 'n Bake bag.
Concept and production: Studio H
Recipe development: Studio H, Keletso Motau, Strone Henry
Recipe styling: Keletso Motau
Videos: Yellow Brick Media
Stills photography: Daniela Zondagh
Our team recently gave a talk at 100% Design in Cape Town and Joburg on the Future Talks stages. The food fight-themed talks were an investigation into the ways in which one could use food to draw attention to global problems in our food system, and hopefully find solutions too.
Our team recently gave a talk at 100% Design in Cape Town and Joburg on the Future Talks stages. The food fight-themed talks were an investigation into the ways in which one could use food to draw attention to global problems in our food system, and hopefully find solutions too.
KRAAKTAFEL
The KRAAKTAFEL is a dining experience created and curated by Kraak, embracing vulnerability in nature. For this special New Year's Eve edition, we were tasked with designing a shared feast that celebrated fire, bold flavours, and the joy of communal dining.
In collaboration with chef Mmabatho Molefe, we designed a menu that embraced generous, fire-cooked flavours and interactive, shareable moments. The evening began with a striking 20-meter mille-feuille braaibroodjie installation on arrival. The bread course featured rosemary tear-and-share bread served with butter blocks and a hummus rich with sundried-tomato and olives. Starters included a vibrant green goddess salad and delicate yellowtail ceviche, cured in coconut tiger’s milk with apple, red onion, fresh coriander, and curry oil. The main feast was cooked over an open fire – spatchcock chicken with salsa verde, whole Tomahawk steak with peppercorn sauce, clay-baked root vegetables, a leek and ricotta galette, and lemon couscous salad brightened with pomegranate, mint, and peach. Dessert brought a duo of indulgence: fire-cooked pineapple with coconut crumb and butterscotch, alongside a shareable dark rum and muscovado brûlée. As the clock struck midnight, the feast ended with Kosgangsta burgers and chips, a fitting way to welcome the new year with comfort and celebration.
Menu concept, design, culinary curation: Studio H, Mmabatho Molefe
Food collaborator: Mmabatho Molefe
Culinary team: Mmabatho Molefe, Bianca Strydom, Faith Sotondoshe, Wes Watlington, Zandi Bhayi, Strone Henry, Ashleigh Frans, Luyanda Sogiba
Photography and videography: Daniela Zondagh
KRAAKTAFEL
The KRAAKTAFEL is a dining experience created and curated by Kraak, embracing vulnerability in nature. For this special New Year's Eve edition, we were tasked with designing a shared feast that celebrated fire, bold flavours, and the joy of communal dining.
In collaboration with chef Mmabatho Molefe, we designed a menu that embraced generous, fire-cooked flavours and interactive, shareable moments. The evening began with a striking 20-meter mille-feuille braaibroodjie installation on arrival. The bread course featured rosemary tear-and-share bread served with butter blocks and a hummus rich with sundried-tomato and olives. Starters included a vibrant green goddess salad and delicate yellowtail ceviche, cured in coconut tiger’s milk with apple, red onion, fresh coriander, and curry oil. The main feast was cooked over an open fire – spatchcock chicken with salsa verde, whole Tomahawk steak with peppercorn sauce, clay-baked root vegetables, a leek and ricotta galette, and lemon couscous salad brightened with pomegranate, mint, and peach. Dessert brought a duo of indulgence: fire-cooked pineapple with coconut crumb and butterscotch, alongside a shareable dark rum and muscovado brûlée. As the clock struck midnight, the feast ended with Kosgangsta burgers and chips, a fitting way to welcome the new year with comfort and celebration.
Menu concept, design, culinary curation: Studio H, Mmabatho Molefe
Food collaborator: Mmabatho Molefe
Culinary team: Mmabatho Molefe, Bianca Strydom, Faith Sotondoshe, Wes Watlington, Zandi Bhayi, Strone Henry, Ashleigh Frans, Luyanda Sogiba
Photography and videography: Daniela Zondagh
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to design a Museum of South African Languages located at the Maropeng in the Cradle of Humankind, becoming a vibrant celebration of linguistic diversity and showcasing the richness, history, and evolution of the numerous languages spoken in South Africa.
The theme came alive through an immersive experience that honoured South Africa’s rich linguistic diversity, expressed creatively through food. Each station celebrated one of South Africa’s 12 official languages, offering a dish that reflected its cultural heritage – from bobotie jaffels to amagwinya and fire-roasted corn to crispy fish fingers. Paying tribute to the Cradle of Humankind – the birthplace of fire – many of the dishes were prepared using traditional fire-cooking methods. The experience concluded on a playful, nostalgic note with a giant jelly and custard installation. Each station featured an interactive sound button in its corresponding language.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborator: Bianca Strydom
Photo moment: Klara van Wyngaarden
Performance: SPIRIT IN MOTION
Graphic design: Spook Design Co.
Thank you to Sello, Norman and the team at Maropeng
Caesarstone
Design and produce the awards ceremony for the annual Caesarstone Student Designer Competition. This year, students were invited to design a Museum of South African Languages located at the Maropeng in the Cradle of Humankind, becoming a vibrant celebration of linguistic diversity and showcasing the richness, history, and evolution of the numerous languages spoken in South Africa.
The theme came alive through an immersive experience that honoured South Africa’s rich linguistic diversity, expressed creatively through food. Each station celebrated one of South Africa’s 12 official languages, offering a dish that reflected its cultural heritage – from bobotie jaffels to amagwinya and fire-roasted corn to crispy fish fingers. Paying tribute to the Cradle of Humankind – the birthplace of fire – many of the dishes were prepared using traditional fire-cooking methods. The experience concluded on a playful, nostalgic note with a giant jelly and custard installation. Each station featured an interactive sound button in its corresponding language.
Concept, experience design, menu design, culinary curation: Studio H
Food collaborator: Bianca Strydom
Photo moment: Klara van Wyngaarden
Performance: SPIRIT IN MOTION
Graphic design: Spook Design Co.
Thank you to Sello, Norman and the team at Maropeng
V&A Waterfront
Create a brand-led activation for Moses Coffee at Makers Landing.
Studio H assisted and mentored the curation of the inaugural African Coffee Expo by Moses Coffee. At this one-day expo and celebration of the best in African Coffee, attendees had the opportunity to interact with local coffee experts and equipment suppliers through expo stands and interactive workshops, while enjoying great coffee, food and beverage pairings and live music.
Festival curation: Moses Lebofa
Festival prodution: JC Landman
Photos: Ashleigh Frans
V&A Waterfront
Create a brand-led activation for Moses Coffee at Makers Landing.
Studio H assisted and mentored the curation of the inaugural African Coffee Expo by Moses Coffee. At this one-day expo and celebration of the best in African Coffee, attendees had the opportunity to interact with local coffee experts and equipment suppliers through expo stands and interactive workshops, while enjoying great coffee, food and beverage pairings and live music.
Festival curation: Moses Lebofa
Festival prodution: JC Landman
Photos: Ashleigh Frans
M-Net
Conceptualise a dinner for the MasterChef South Africa sponsons and guests for Earth Hour 2021.
Amidst accelerating climate change and staggering biodiversity loss, Earth Hour continues to inspire millions of people to take action for our planet and nature. Every year, at 20:30 on the last Saturday of March, supporters in over 190 countries and territories unite, taking action on and raising awareness of the issues facing our one home.
With MasterChef South Africa’s commitment to sustainability and the environment, it was only apt to host the official sponsor’s dinner on Earth Hour 2022. This dinner was attended by 80 of the main sponsors, associated sponsors, contestants and judges, DStv Rewards Winners, production agency and members of the media. The dinner was prepared by Chefs Mmabatho Molefe and Bertus Basson, and the canapés were served on ‘Shellegance’ by local artist Lucie De Moyencourt.
Venue: Makers Landing
Sponsors: M-Net, DStv Rewards, Pick ‘n Pay, V&A Waterfront, Makers Landing
Associated sponsors: @home, Hisense
Chefs: Eike by Bertus Basson, Mmabatho Molefe, Emazulwini
Canapé plates: Lucie de Moyencourt
M-Net
Conceptualise a dinner for the MasterChef South Africa sponsons and guests for Earth Hour 2021.
Amidst accelerating climate change and staggering biodiversity loss, Earth Hour continues to inspire millions of people to take action for our planet and nature. Every year, at 20:30 on the last Saturday of March, supporters in over 190 countries and territories unite, taking action on and raising awareness of the issues facing our one home.
With MasterChef South Africa’s commitment to sustainability and the environment, it was only apt to host the official sponsor’s dinner on Earth Hour 2022. This dinner was attended by 80 of the main sponsors, associated sponsors, contestants and judges, DStv Rewards Winners, production agency and members of the media. The dinner was prepared by Chefs Mmabatho Molefe and Bertus Basson, and the canapés were served on ‘Shellegance’ by local artist Lucie De Moyencourt.
Venue: Makers Landing
Sponsors: M-Net, DStv Rewards, Pick ‘n Pay, V&A Waterfront, Makers Landing
Associated sponsors: @home, Hisense
Chefs: Eike by Bertus Basson, Mmabatho Molefe, Emazulwini
Canapé plates: Lucie de Moyencourt
Masterchef SA Season 4
Studio H was tasked to prepare contestants for the show during the two weeks leading up to production as well as with producing specialist challenges for the show.
Masterchef SA Season 4
Studio H was tasked to prepare contestants for the show during the two weeks leading up to production as well as with producing specialist challenges for the show.
Moët & Chandon
Studio H has been the lead agency on the Moët & Chandon Golden Tree project for a number of years, driving the structure design and launch events.
In 2017, 2018 and 2019 the tree consisted of 1680 empty champagne bottles that were collected from across the country and carefully re-used to make a 10-meter-high tree by 15 people over 17 days. 15 300 LED lights were used in 26 concentric rows to create the light.
Most recently, in 2021, a new tree design was launched at Nelson Mandela Square. It was an evening as memorable as it was celebratory in the City of Gold, as Moët & Chandon brought its unique savoir-fête to open South Africa’s festive season in style at the Moët & Chandon Golden Tree opening celebration at Tang Restaurant, attended by the country’s leading celebrities and dignitaries.
Festivities began with a musical performance by SAMA winning artist Simmy who entertained guests with her hit song Sonini. As is custom, Moët & Chandon included iconic South Africans in the experience – this year with Zozibini Tunzi, global humanitarian and Miss Universe 2019, alongside SA cricket captain Temba Bavuma. Black Coffee’s brilliant surprise performance ended the evening with an atmosphere few will forget.
The new Moët & Chandon Golden Tree, poised to offer perfect golden reflections of the Sandton skyline, is a sight to behold. Golden baubles adorn the tree’s gleaming metal exterior, while (for the first time) the interior opens to offer guests a truly immersive experience. Expect a show-stopping chandelier, crafted from 1,400 Moët & Chandon bottles, hanging delicately over a custom-designed champagne cork floor.
Concept: Studio H
Architect: Stephen Hitchcock, Stretch Architects
Studio H: Hannerie Visser, JC Landman, Hendrik Coetzee, Elena Schutte
Styling: Klara van Wyngaarden
Logistics: Dirkie van der Merwe, Henk van der Schyf
Reveal moment: Tiaan Schutte
Venues: TANG Sandton, Nelson Mandela Square, Sandton City Mall
Staffing: Holla’
Travel: JetSet-Go
Moët & Chandon
Studio H has been the lead agency on the Moët & Chandon Golden Tree project for a number of years, driving the structure design and launch events.
In 2017, 2018 and 2019 the tree consisted of 1680 empty champagne bottles that were collected from across the country and carefully re-used to make a 10-meter-high tree by 15 people over 17 days. 15 300 LED lights were used in 26 concentric rows to create the light.
Most recently, in 2021, a new tree design was launched at Nelson Mandela Square. It was an evening as memorable as it was celebratory in the City of Gold, as Moët & Chandon brought its unique savoir-fête to open South Africa’s festive season in style at the Moët & Chandon Golden Tree opening celebration at Tang Restaurant, attended by the country’s leading celebrities and dignitaries.
Festivities began with a musical performance by SAMA winning artist Simmy who entertained guests with her hit song Sonini. As is custom, Moët & Chandon included iconic South Africans in the experience – this year with Zozibini Tunzi, global humanitarian and Miss Universe 2019, alongside SA cricket captain Temba Bavuma. Black Coffee’s brilliant surprise performance ended the evening with an atmosphere few will forget.
The new Moët & Chandon Golden Tree, poised to offer perfect golden reflections of the Sandton skyline, is a sight to behold. Golden baubles adorn the tree’s gleaming metal exterior, while (for the first time) the interior opens to offer guests a truly immersive experience. Expect a show-stopping chandelier, crafted from 1,400 Moët & Chandon bottles, hanging delicately over a custom-designed champagne cork floor.
Concept: Studio H
Architect: Stephen Hitchcock, Stretch Architects
Studio H: Hannerie Visser, JC Landman, Hendrik Coetzee, Elena Schutte
Styling: Klara van Wyngaarden
Logistics: Dirkie van der Merwe, Henk van der Schyf
Reveal moment: Tiaan Schutte
Venues: TANG Sandton, Nelson Mandela Square, Sandton City Mall
Staffing: Holla’
Travel: JetSet-Go
