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

THE CLIENT

Beam Suntory

THE BRIEF

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.  

THE RESULT

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

THE CLIENT

Woolworth

THE BRIEF

Create short videos for social media that showcase new food products.

THE RESULT

A series of engaging stop-motion videos highlighting each new food product – from amadombolo and aubergine melanzane to confit duck curry and Chuckles coconut biscuits. Each video transitioned the product from its packaged form to a serving suggestion, demonstrating ease of use and visual appeal.

For the Only One Ingredient lunch presented by Studio H in Venice, as part of Littlegig Homofaber, we served a six course water-themed menu. This lunch was prepared in collaboration with Hotel Il Palazzo Experimental and their Head Chef, Denis Begiqi.

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ARRIVAL DRINKS by Experimental Cocktail Club

Alcohol-free Cocai Cola (Venezianos refer to seagulls as cocai)

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COURSE 1: VENICE TAP WATER

The first course was water sourced by Studio H and the Littlegig team from 126 water fountains that provide safe drinking water for the city of Venice. In an effort to minimise the environmental impact of tourists, the team at Venice Tap Water compiled a map of water fountains to encourage visitors to access clean water from these sources instead of using plastic water bottles.

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COURSE 2: PICKLED WATERBLOMMETJIE

South Africa’s indigenous waterblommetjie grows naturally in ponds and dams during winter and is foraged on a large scale. The waterblommetjies we served were sourced from Babylonstoren  – we pickled and then marinated them.

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COURSE 3: SEA

Fish Martini with sorghum flatbreads and bokkom oil. We took sorghum flour from South Africa and asked the hotel to use that to make their famous flatbreads. Sorghum is an ancient African grain that has been cultivated in Southern Africa for at least 2000 years, is not only drought-tolerant but also extremely versatile as an ingredient. Bokkoms are a salted, sun and wind-dried fish delicacy – the ones we served were made by the women of Weskusmandjie. (Available via Abalobi). We turned the bokkoms into a powder and added it to olive oil. The oil we sourced in Modena from Massimo Bottura’s condiment collection, Villa Manodori.

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COURSE 4: WATER SALAD

A tablescape salad with seasonal water-dense fruit and veg. Guests were encouraged to create their own water salad by foraging from the table scapes in front of them, using hardware tools to cut their fruit and veg and salt spray or salts provided to season their salad. The salad consisted only of fruit and veg with a very high water content, sourced from Rialto Market in Venice. We provided three types of salt. Sea lettuce salt, harvested and made by Weskusmandjie, mushroom salt from Babylonstoren, containing oyster, cloud ear, portobello and shiitake mushrooms and lastly, Baleni salt, a very special salt sourced from the hot mineral spring which was declared a Natural Heritage Site in 1999. The current Baleni Salt Project workers harvest in winter according to ancient ritualised practices and only women can work at the salt spring, all their movements governed by a secret symbolic language.

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COURSE 5: MINDFUL EATING

Spaghetti pastificio felicetti with vongole clams and samphire

This course was all about mindful eating and slowing down to appreciate the food that we eat. We served Chef Denis’ vongole with clams and samphire (a coastal succulent that grows on dunes). The deliberately heavy and awkward cutlery for this course was designed for us by Cape Town artist, Githan Coopoo, with the intention to slow you down and to amplify your mindful eating experience. Experts recommend that you wait one minute between each bite of food – so we encourage you to put down the cutlery in between bites, slow down and enjoy every mouthful of Chef Denis’ dish.

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COURSE 6: CAMEL MILKSHAKES WITH KOFFIEKOEKIES

We ended the lunch with a dish that the guests co-created with us: a camel milk coffee milkshake served with Babylonstoren’s koffiekoekies. The secret ingredient was a choice between something that grew in an abundance of water or in a desert. The winner? Desert, meaning that we flavoured the milkshake with Kalahari Truffle Aperitif, an extremely rare truffle that grows in the expansive deserts of Southern Africa and is only available for harvest 5-weeks a year. (Find the recipe on our website - link in bio.)

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TAKEHOME SNACKS: OSTRICH EGG MARSHMALLOWS

Inspired by Hannerie’s great grand parents who were ostrich farmers, we prepared two flavours of ostrich marshmallows. The marshmallows were designed to enjoy before and after that evening’s Masked Ball. The superfood-rich baobab marshmallow was for added energy, whilst the restorative qualities of the spekboom mallow would make for a welcome snack in the morning.

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THANK YOU:

Littlegig:

Georgia Black

Seth Shezi

Bielle Bellingham

Marina Gemeliaris

Homo Faber:

Hanneli Rupert

Il Palazzo Experimental:

Chef Denis Begiqi

Guillaume Pinaut

Pietro Lorefice

Venice Tap Water

Marco Capovilla

Hoick:

Claire Johnson

Adam Strong

Tiffany Schouw

Chefs:

Louise Wessels

Bianca Strydom

Collaborators:

Weskusmandjie

Babylonstoren

THE CLIENT

Dutch Design Week

THE RESULT

We used residue water from fermented foods from around the world as perfumes, accompanied by printer-generated food insults to encapsulate the concept that, at the core, we all eat the same.

Residue waters from traditional fermented dishes, that are deemed worthless, were packaged as a range of high-end perfumes. They highlight how valuable the microbes in foods are to the human body. This range of anti-perfumes, representing countries from around the world, was accompanied by a food insults* printer to draw attention to the fact that often, horribly, cultures are ridiculed for their most precious and proudest national dishes. This interactive installation, where visitors are encouraged to smell and taste the anti-perfumes, serves as a reminder that we all eat the same.

All the insults were gathered from actual Youtube footage.

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

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

Eskort

THE BRIEF

Create 107 extraordinary cakes for Eskort’s 107^th birthday. As South Africa’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!

THE RESULT

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 107^th 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

THE CLIENT

V&A Waterfront

THE RESULT

Studio H designed a residency programme and pop-up space at Makers Landing, introducing the next generation of chefs with a popup restaurant concept which invites rising stars to take up residency in a bigger restaurant space, giving them an opportunity to get a taste of running a full-scale restaurant.

THE TEAM

Restaurant design: CLOUT

Interior architect: Walter Train, Tracy-Lee Lynch

Photos: Paris Brummer

THE CLIENT

Etienne Hanekom for Babylonstoren

THE BRIEF

One of our all-time favourite designers, Etienne Hanekom, asked us to contribute to the ‘Wine Aroma’ section of the brand new Wine Museum at Babylonstoren.

THE RESULT

We worked with Etienne and the Babylonstore wine makers to develop a range of perfumes that represent the key flavour notes of each of their wines.

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THE CLIENT

Dutoit

THE BRIEF

Collaborate with a group of artisans to create apple pie-inspired goods in celebration of Apple Pie Day and Mother's Day. These creations should be shareable on social media and included in hampers for a few lucky winners.

THE RESULT

A limited edition, edible apple pie perfume, inspired by the memories of our moms' apple pies, whipped up with love and nostalgia. We teamed up with Lorraine Loots, Miss Lucky Pony and Sweet LionHeart to bring you a range of apple pie creations, including a teeny-tiny apple pie masterpiece, a handcrafted ceramic fruit bowl, a yummy apple pie traylette and, of course, an edible apple pie fragrance straight out of our kitchen.

THE TEAM

Concept and production: Studio H

Photos: Nikki Symons

We do in-depth trend and/or flavour presentations based on the reports that we publish. A recent presentation included a flavour immersion presentation to the global staff component of a FMCG foods business. The presentation would include a synopsis of the relevant report(s), designed specifically to the businesses' brands and objectives. 

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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

THE CLIENT

Masterchef SA Season 4

THE BRIEF

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.

THE BRIEF

Design and create the most spectacular edible sculptures for FOOD XX Week and our Oranjezicht City Farm takeover weekend.

THE RESULT

Breathtaking edible art that exceeded our expectations and wowed the crowds!

Florist: Cameron Munro, Mr Munro Flowers and Tina Cloete, Tina's Floristry

Photos: Christopher James Chandler

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

Kove Collection

THE BRIEF

Shoot content to launch the new restaurant's menu offering on their website and social media platforms.

THE RESULT

Restaurant menu items shot against graphic interior elements in the background. Simple pastry patters on monotone backgrounds to launch the bakery menu.

THE TEAM

Production: JC Landman

Photography: Paris Brummer, Warren Talmarkes, Daniela Zondagh

Styling: Juwan Beyers

Ingredients

• 1 kg Dutoit shallots
• 1 kg Granny Smith apples
• 20 ml dried thyme
• 900 ml white wine vinegar
• 500 g brown sugar
• 200 g sultanas
• 10 ml salt
• 5 ml crushed black pepper

Method

• Peel and thinly slice the shallots. 
• Peel and evenly dice the apples. 
• Add all the ingredients into a large pot and allow to cook at a low heat until caramlised. 
• The chutney is ready when all the liquid has evaporated and the mixture is a light caramel colour. 
• Place into a glass jar with a sealed lid. Store in the fridge for at least one week before using. 
• This chutney can last in the refrigerator for at least six months.

Developed in collaboration with Dutoit, available from our Birthday Shop.

THE CLIENT

Laphroaig Taste Trailblazer

THE BRIEF

Create a brand masterclass for a campaign that aims to create affinity with new whisky drinkers.

THE RESULT

A masterclass, immersive sensorial installation and lunch that introduces the brand through tales of peat, salt and fire. Guests interact with a library of sensorial elements that link to the flavour pillars of the whisky, followed by an interactive brand presentation and fire-cooked lunch menu and whisky tasting.

THE TEAM

Concept, design and creative direction: Studio H

Venues: Cradle Boutique Hotel, Emazulwini Restaurant

Photos: Brendan Croft, Stacy Hart

THE CLIENT

KRAAKTAFEL

THE BRIEF

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.

THE RESULT

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.

THE TEAM

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