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Tagaytay’s Best Restaurants Come Together To Celebrate The Versatility Of Aussie Lamb

by dotdailydose January 30, 2026, 7:46 PM 28 Views 86 Comments

Tagaytay took its love for Australian lamb to new heights as the city’s most esteemed restaurants and chefs united for a one-of-a-kind culinary showcase under the I LOVE AUSSIE LAMB campaign. The collaboration highlighted the remarkable versatility of Australian lamb, with chefs presenting diverse cuts through their own creative interpretations.

Hosted recently at Elaia by Cyma, the event brought together leading food service innovators in Tagaytay to explore how Australian lamb can be elevated across cuisines, cooking techniques, and dining concepts. Each restaurant was tasked with a specific lamb cut, resulting in a curated journey where multiple cuts were prepared in distinctly unique styles—each guided by the chef’s individual culinary vision.

This initiative is part of the Australian Government and Meat & Livestock Australia (MLA)’s ongoing efforts to deepen engagement with chefs and restaurants, particularly in key culinary hubs.

“As chefs, it’s exciting to see more and more restaurants becoming confident in working with Australian lamb,” said Chef Roby Goco, MLA Lambassador and chef-owner of Elaia by Cyma.

“This collaboration shows how versatile lamb can be, and I’m proud to see fellow chefs bringing their own creativity and identity to each cut.”

“Tagaytay is known for its strong food culture and chef-led restaurants, making it an ideal place to showcase how Australian lamb can shine in different culinary styles,” said Luisa Rust, Senior

Trade Commissioner of the Australian Trade Commission (Austrade) Philippines. “Through collaborations like this, we continue to deepen the connection between Australian producers and Filipino chefs, while offering diners exciting new ways to experience premium Australian ingredients.”

What sets this program apart is its strong emphasis on education and skills development. Prior to the event, all participating chefs underwent a Butchery Masterclass conducted by MLA Master Butcher Kelly Pane, equipping them with deeper knowledge of lamb cuts, handling, and applications.

“When chefs truly understand the different cuts of lamb, it opens up so many possibilities,” said Kelly Pane, Master Butcher of Meat & Livestock Australia. “It’s exciting to see how the chefs translated what they learned-from cut to plate-into creative, menu-ready dishes.”

“This program goes beyond simply putting lamb on the menu,” said Valeska, Regional Manager of Meat & Livestock Australia. “By starting with butchery and product mastery, we empower chefs to confidently work with different lamb cuts and fully express the versatility of Australian lamb in their own kitchens.”

The collaboration resulted in a multi-course experience where diners were able to enjoy nine different lamb cuts, each thoughtfully prepared to highlight both the ingredient and the chef behind it.

These specially created lamb dishes will be officially offered at the participating restaurants starting February 16, allowing diners to experience the chefs’ interpretations in their own dining spaces.

Participating Restaurants and Chefs:

Anya’s Resort – Mikel Arnet
Asador Dos Mestizos – Monica Escalona
Anzani / Villa Sommet – Marco Anzani
Elaia by Cyma – Roby Goco
Farmer’s Table – Kalel Chan
Gorio’s Roadside – Marc Licaros & Mike Alvarez
Mama Lou’s Group (MLG) – Karl Manlapaz
Fatima- Karl Manlapaz
Reynaldo’s Steakhouse – Mona Duay
Taal Vista Hotel – Jayme Natividad
Textures – Christopher Tamayo
The Fatted Calf – Ju Sycip
Butcher’s Steaks and Grill – Ariel Manuel

Through this collective effort, the I LOVE AUSSIE LAMB campaign continues to demonstrate that Australian lamb is not limited to one cuisine or occasion, but is a flexible, chef-friendly protein suited for a wide range of dining experiences.

For more information on MLA and the I LOVE AUSSIE LAMB campaign, please visit aussiebeefandlamb.ph, and follow Aussie Beef & Lamb on Facebook (facebook.com/AussieBeeflambPH/), Instagram (Instagram.com/aussiebeeflambph/), and YouTube (youtube.com/@AussieBeefLambSEA).