Chef wins koesister competition after early kitchen mishaps
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Huwitt Strydom, a 24-year-old chef from Scottsdene, South Africa, won the 2026 World Koesister Day Competition in Cape Town.
Strydom blended the flavours of a traditional Cape Malay koesister with Rooibos tea in his winning creation. The competition challenged chefs to update the koesister recipe using Rooibos as a key ingredient, celebrating South African heritage. Strydom credits his mother’s kitchen as the starting point for his culinary journey, recalling many burned dishes early on.
He learned from those mistakes, gaining patience and confidence that shaped his passion for cooking. He has since worked in kitchens in both Cape Town and France, but views this win as especially meaningful because of the koesister’s cultural importance to Cape Town and its history. He believes food is central to heritage, connecting people to their memories and traditions.
Strydom used Rooibos to create a modern take on the koesister while preserving its essential character, adding depth to the flavour without overpowering it. Mark Jacobs, creator of World Koesister Day, chose Rooibos to continue a tradition of highlighting uniquely South African ingredients after previously featuring spekboom.
