Cape Town chef Huwitt Strydom has taken the top prize in the 2026 World Koesister Day Competition, held at Makers Landing at the V&A Waterfront in Cape Town. The 24-year-old chef's winning entry was a Rooibos-inspired take on the traditional Cape Malay koesister. Strydom's creation incorporated Rooibos into the warm spices and sweetness traditionally associated with the koesister. This year's competition challenged contestants to reinterpret the traditional Cape Malay koesister using Rooibos as the heritage ingredient.
The competition is part of an initiative to introduce young culinary talent to indigenous South African ingredients while preserving the koesister's character and story. Strydom said he chose to work with Rooibos because it is a proudly South African ingredient with a distinctive flavor. He aimed to use it in a way that complemented the spices and sweetness of the koesister rather than overpowering them. The koesister should not be confused with the similarly named koeksister, a plaited pastry with a crisp texture.
Adele du Toit, spokesperson for the SA Rooibos Council, said the competition showed how familiar South African ingredients can be given new expression. Rooibos, the indigenous plant Aspalathus linearis, is cultivated primarily in the Cederberg region and has become one of South Africa's best-known agricultural products. Du Toit noted that Rooibos' versatility gives many ways to reinterpret how it is used. The SA Rooibos Council supports initiatives that promote the use of Rooibos in innovative and traditional ways.
Mark Jacobs, creator of World Koesister Day, said Rooibos was a natural progression after spekboom was introduced to the competition the previous year. Jacobs emphasized that the competition aims to celebrate the Malay community, its recipes, and the stories that have kept the koesister alive. The event also creates opportunities for young participants to develop their culinary and entrepreneurial skills. Jacobs believes that heritage food can be respected, developed, and presented in new ways.
For Strydom, finding a balance between innovation and tradition was central to the challenge. He highlighted Rooibos' versatility in the kitchen, noting that it can add depth without overpowering other flavors. Strydom, who has worked in kitchens in Cape Town and France, said winning was particularly meaningful because of what the koesister represents. The koesister is connected to Cape Town, its history, culture, and memories shared around food.
The competition also marked a new collaboration with the Culinary & Service Professionals of South Africa (CSP-SA), weRproudly NPC, and Makers Landing. The collaboration brought young culinary talent, heritage, and the professional hospitality environment together. World Koesister Day intends to continue creating opportunities for young people and heritage food. Kiare Arendse placed second, while Amber Williams took third place in the competition.
Strydom's winning recipe features a Rooibos syrup made by steeping Rooibos in water, then combining it with sugar, glucose, and spices. The syrup is brushed lightly over the fried koesisters, which are made with a dough that includes Rooibos-infused milk. The recipe showcases the unique flavor of Rooibos and its potential in traditional South African desserts. Strydom's achievement demonstrates the potential for young chefs to innovate while respecting heritage ingredients and traditional recipes.
Key points
- Huwitt Strydom wins top prize in 2026 World Koesister Day Competition with Rooibos-inspired koesister.
- The competition aims to introduce young culinary talent to indigenous South African ingredients while preserving traditional recipes.
- Rooibos is a proudly South African ingredient with a distinctive flavor, making it a natural fit for innovative recipes.
