Kruger Park News Archive
Lucas Mashego started his career as a chef at the Mount Sheba Hotel near Lydenburg, where he was born and did most of his schooling. His first encounter with the hospitality trade was as a town waiter in Sabie from 1968 to 1970.
He moved to the Mount Sheba Hotel where he worked in the scullery for six months before he was shown the ropes as a pastry chef and did the desserts. After his second year there he trained as a chef and was appointed assistant chef.
In 1979 he joined the Protea Hotel Game Lodge, Sharalumi, in the Timbavati, as chef. From there he moved to the Casa Crete Hotel in Gravelotte. After a short stay at the Tourist Motel near Tzaneen, he was appointed as chef at Aventura Swadini in 1982. He stayed for about nine years and left with one of the previous managers, Gideon van Zyl, to assist him in his events company in Pretoria, focusing on weddings and functions.
He returned to Forever Aventura Swadini in 1995, and has been there now for almost nine years. Lucas will celebrate his 50th birthday in December with his wife Julia and four children. His favourite dish is a peppermint tart, which he names 'sweet temptation.'
Marepe Fillet (named after the mountain near Swadini)
Fry together onions, bacon, parsley, mushrooms and herbs. When the fillet is grilled, top with grated cheddar cheese and bake in the oven for about four to five minutes. Serve hot with chips, baked potato or rice.
River Trout
Cover trout with flour and grill in butter on the grill for about six to eight minutes. Put some lemon butter over the trout. Toast slightly ion the oven. Serve with almond flakes, lemon strips, baked potato, rice or chips.
