Chef Huwitt Strydom, 24, has won the 2026 World Koesister Day Competition with a unique creation that combines the traditional Cape Malay koesister with Rooibos. The competition, held at Makers Landing in Cape Town, challenged chefs to reinterpret the koesister using Rooibos as the heritage ingredient. Strydom's win is a culmination of his passion for cooking, which began in his mother's kitchen in Scottsdene, Kraaifontein. He has worked in kitchens in Cape Town and France, refining his skills.
Strydom's journey to becoming a chef began with mistakes in his mother's kitchen. He recalls burning food, but instead of giving up, he persevered and developed his own style. These early experiences taught him patience, confidence, and improvement. His passion for cooking was nurtured at home, where he would help his mother prepare meals. One of his favorite dishes was Cape Malay butter chicken, which reminds him of home and the flavors he grew up with.
The koesister holds significant cultural value for Strydom, representing Cape Town's history, culture, and memories shared around food. He believes that koesisters are more than just a sweet treat, and his win is particularly meaningful because of this. Strydom's creation blended two distinctly South African flavors, showcasing his ability to preserve traditions while giving them his own interpretation.
As South Africa celebrates Heritage Month, Strydom emphasizes the importance of food in preserving cultural heritage. He believes that food provides a powerful link between generations and allows young chefs to reinterpret traditional recipes. For Strydom, heritage is about where he comes from and the memories connected to food, which he can carry on through his cooking.
Strydom used Rooibos to give the traditional koesister a contemporary twist without losing its character. He chose Rooibos for its ability to add depth without overpowering other flavors, adding another layer of South African identity to the koesister. This approach showcases the versatility of South African ingredients and their potential in modern kitchens.
World Koesister Day creator Mark Jacobs said the decision to feature Rooibos was a natural progression after introducing spekboom in the previous competition. Jacobs wanted contestants to use Rooibos creatively while respecting the traditional taste and character of the Cape koesister. SA Rooibos Council spokesperson Adele du Toit praised the competition for reimagining familiar South African ingredients without losing their cultural roots.
The competition demonstrates how South African ingredients can be reinterpreted in innovative ways. Strydom's win highlights the potential for young chefs to explore and celebrate their food heritage. His creation serves as an example of how traditional flavors can be preserved and reimagined for modern audiences.
Key points
- Chef Huwitt Strydom won the 2026 World Koesister Day Competition with a Rooibos-infused koesister.
- The competition aimed to promote the use of Rooibos as a heritage ingredient in modern South African cuisine.
- Strydom's win showcases the importance of preserving cultural heritage through food and cooking.
