Profile: Chef Antoinette Meyer of The Plettenberg

Antoinette Meyer is the Head Chef of The Plettenberg

We catch up with Antoinette to find out what she’s been up to. She also shares a recipe with us for a new dessert: White Chocolate Panna Cotta, the perfect sweet-treat for the spring weather.

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Describe yourself in a sentence
I’m a driven, passionate person, that believes in positive motivation and creative thinking.

What spring dishes are you looking forward to creating? 
We are purely focusing on local produce this season, using our Wittedrif Honey & Local Ale for instance. I’m also using Fynboshoek Cheese’s authentically made cheese with Sharon’s Gooseberry Preserve and the Wittedrif honeycomb.

Interestingly, there’s a creeper plant that grows on our beach, we’ve foraged it, and we serve it lightly battered and deep-fried as a garnish on some dishes. Samphire will also be on the menu.

Some of your favourite things about Plett? 
Besides from living in the most beautiful town on the coast, we have amazing local wine farms that can compete with some of the best wines in the Cape. I also enjoy the outdoor living.

Visit SeaFood at The Plettenberg to experience Chef Antoinette Meyer’s cooking for yourself.

Recipe: White Chocolate Panna Cotta

Yield: 18 Portions (3 per portion for six plates)


White Sugar, 75g
Gelatine Leaves, 4ea
Mango Reduction 175ml (reduce 500 ml mango juice to 175ml)
Cream, 600ml
Vanilla Paste, 15ml
White Chocolate, 100g


1. Bring milk, cream, sugar, cardamom and vanilla slowly to simmer.
2. Add white chocolate and stir until melted.
3. Mix in soaked gelatine leaves.
4. Strain mixture.
5. Pour into purple moulds and leave to set.

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