# The South African Rooibos Council says this year’s World Koesister Day Competition shows how local ingredients can be used in new ways. Cape Town chef Huwitt Strydom won the competition at Makers Landing at the V&A Waterfront for using Rooibos in the traditional Cape Malay koesister. Rooibos was this year’s featured heritage ingredient, following spekboom last year. The council’s Adele du Toit says combining Rooibos with a Cape Malay favourite celebrates South Africa’s food heritage while giving traditional ingredients a fresh twist.
Rooibos takes centre stage in Heritage Month koesister competition