Have you tried chef Huwitt Strydom's award winning Rooibos-inspired koesister recipe?

Cape chef Huwitt Strydom has claimed bragging rights after winning the 2026 World Koesister Day Competition at Makers Landing at the V&A Waterfront in Cape Town.

This year’s contestants were challenged to reinterpret the traditional Cape Malay koesister using Rooibos as the heritage ingredient.

Strydom incorporated Rooibos into the warm spices and sweetness traditionally associated with the beloved treat.

Strydom, who has worked in kitchens in Cape Town and France, said the win was particularly meaningful because of what the koesister represents.

“Koesisters are so much more than just a sweet treat – they are connected to Cape Town, our history, our culture and memories shared around food,” he said.

Combine the dry ingredients. Whisk together the milk, water, egg and vanilla. Add the wet ingredients to the dry ingredients and gradually incorporate the melted butter.

Knead for eight to 10 minutes until smooth. Cover and rest at 25–27°C for 60–75 minutes. Knock back the dough and divide it into 12 pieces of approximately 75g each. Shape into ovals and rest for 15 minutes.

Fry at 170–175°C until deeply golden, turning regularly. Drain on a rack.

Steep the Rooibos in 300g of water at approximately 95°C for eight minutes, then strain.

Combine 250g of the Rooibos infusion with the sugar, glucose, orange peel, cinnamon and cardamom.

Add the lemon juice, then strain and cool.

Brush lightly over the fried koesisters. Do not soak.