Cape Town chef Huwitt Strydom has won the 2026 World Koesister Day Competition with his innovative Rooibos heritage koesisters. The competition, held on September 6 at Makers Landing at the V&A Waterfront, challenged contestants to reinterpret the traditional Cape Malay koesister using rooibos as the heritage ingredient. Strydom's winning dish impressed judges with its creative take on the classic pastry.
For Strydom, the koesister is more than just a pastry - it's a representation of his childhood in Kraaifontein, where the spiced, syrup-coated treat was a staple of the local food culture. Growing up in Scottsdene, Kraaifontein, Strydom was familiar with the koesister as part of his community's culinary heritage. His win is a testament to the power of traditional South African ingredients in modern cuisine.
The World Koesister Day Competition aims to celebrate the Malay community, its recipes, and the stories that have kept the koesister alive, while also giving young participants opportunities to develop their culinary and entrepreneurial skills. Mark Jacobs, creator of World Koesister Day, said rooibos was a natural progression after spekboom was introduced as the previous year's competition ingredient.
Strydom's approach to reinterpreting the traditional koesister was rooted in respect for its history and cultural significance. After studying at Capsicum Culinary Studio and working in kitchens in Cape Town and France, he developed a deep understanding of South African food and its potential for innovation. His experiences shaped his approach to combining traditional flavors with modern twists.
Working with rooibos presented its own challenges, but Strydom persevered until he found a balance that allowed the ingredient to complement the spices and sweetness of the koesister without overpowering them. His goal was to create a dish that would allow people to experience a familiar flavor in a new way, while also showcasing the potential of South African ingredients.
For Strydom, the role of young chefs in carrying South African food heritage forward is crucial. He encourages them to learn about their food culture, respect traditional recipes, and be creative in their interpretations. By doing so, they can help to promote pride in South African cuisine and its rich cultural heritage.
Strydom's win is a testament to the power of innovation and creativity in traditional South African cuisine. His Rooibos heritage koesisters are a delicious example of how modern chefs can reinterpret classic dishes while staying true to their cultural roots.
Key points
- Huwitt Strydom won the 2026 World Koesister Day Competition with his Rooibos-infused koesisters.
- The competition aimed to celebrate the Malay community and its recipes while promoting innovation in traditional South African cuisine.
- Strydom's dish showcased the potential of rooibos as a versatile ingredient in modern South African cooking.
