From rustic Greek and Mediterranean notes to tasty Mexican bites, comforting Filipino and vibrant Thai flavors to elegant Italian and Moroccan renditions, just how many ways can you enjoy premium Aussie Lamb? Four chefs show you the different ways to enjoy Aussie Lamb with their creative executions. It's Day 1 of the month-long I Love Aussie Lamb fest in twelve of Tagaytay's finest chef-driven restaurants...
Meat and Livestock Australia and Aussie Beef & Lamb PH brings world-class and premium Aussie Lamb to Tagaytay for a month-long dining experience in twelve leading chef-led restaurants with the I Love Aussie Lamb campaign starting February 16 to March 15, 2026. Following the success of the previous campaign in Manila's top restaurants, the I Love Aussie Lamb program finally comes to the southern dining destination (for more on the previous Manila run, see my earlier post All Aboard The Aussie Lamb Caravan By Meat And Livestock Australia For A Savory And Flavorful Ride At Participating Restaurants from late last year). Ready for another flavorful and savory ride, this time down south in Tagaytay? Then, read on...
The I Love Aussie Lamb Tagaytay leg of the campaign showcases the versatility and infinite possibilities with the prized protein, creatively rendered by the distinct culinary styles of Tagaytay's best chefs. More than just a mere addition to any restaurant's menu, the I Love Aussie Lamb Tagaytay experience is a celebration of craft, collaboration and conscious cooking adding yet another colorful and flavorful weave to Tagaytay's gastronomic scene. That day, four restaurants were on the itinerary reflecting a variety of culinary styles highlighting the many tasty possibilities with Aussie Lamb. Today's savory ride include Greek and Mediterranean at Chef Robby Goco's Elaia by Cyma, Mexican flavors by Chef Mona Duay of Reynaldo's Steakhouse, Filipino and Thai inspirations by Chef Jay Jay Sycip of The Fatted Calf and Italian/Moroccan notes from Chef Marco Anzani of Anzani Ville Sommet (for more on the I Love Aussie Lamb Tagaytay campaign, see my post on the inaugural tasting from all twelve restaurants at #ILoveAussieLamb: Twelve Top Chefs From Tagaytay's Finest Restaurants Celebrate The Versatility Of Aussie Lamb from two weeks ago).
Elaia by Cyma
First stop, savory Greek and Mediterranean flavors at Elaia by Cyma. Meat and Livestock Australia Lambassador and Chef Robby Goco's first restaurant in Tagaytay, Elaia by Cyma follows the same signature style of Cyma with an emphasis on health and longevity with the freshest sustainable produce and ingredients. And premium Aussie Lamb fits right in with Chef Robby Goco's responsible sourcing philosophy (for more on Elaia by Cyma, see my post The Rustic Flavors Of Northern Greece Comes To Silang At Elaia By Cyma from early last year).
But first, some refreshing libation. The Cucumber, Apple and Mint always hits the spot (P 280) and the perfect beverage before a lavish Aussie Lamb feast at Elaia by Cyma.
One of the pioneering chefs specializing in lamb dishes during the early days of his growing Greek restaurant chain, Chef Robby Goco flexes his mastery with lamb with two hearty and sumptuous renditions...
...with the Breast Flap Lamb Wrap and the Lamb Biryani, two satisfying dishes reflecting Chef Robby Goco's unrestrained approach to real flavors.
The Breast Flap Lamb Wrap is a do-it-yourself dish with tender and juicy roast lamb, fries, tomatoes, parsley, lettuce, beet pickled onions and creamy tzatziki...
...paired with soft and warm pita bread. Each component of the dish anchored on the bold flavors of the Aussie Lamb complement the other with the sharpness of the pickled onion cutting through the savory richness of the lamb and elegantly smoothened by the creamy tzatziki.
And part of the fun with this dish is creating your own wrap just the way you like it. Slow-roasted for hours, the roast with its delicately crisp outer layer over fork-tender and juicy lamb delivers a bold savory richness. You may have tried wraps with different fillings but nothing quite matches the rich notes of premium Aussie Lamb with its flavorful depth. One more wrap? Absolutely...
The Lamb Biryani with roasted tomatoes and onion over soft and fluffy rice is an impressive meal in itself. The juicy fall-off-the-bone finish of the Aussie Lamb just drapes the palate with its pronounced yet comforting richness. The tomatoes and onions perfectly complement the Aussie Lamb but Chef Robby Goco has one more tasty surprise to add to the dish. His special sauce simply made with olive oil, fresh tomatoes and mint just ties everything together with each heaping spoonful followed by another. And another. Whether you go for the wrap or the biryani, each dish perfectly highlights the fullest yet cleanest of flavors from premium Aussie Lamb.
And don't forget to cap your Aussie Lamb feast at Elaia by Cyma with their signature Greek Yogurt simply drizzled with olive oil and sea salt for the perfect sweet ending.
Reynaldo's Smoke House
Chef Mona Duay of Reynaldo's Smoke House is soon earning the much envied reputation as Tagaytay's best pit master with her mouthwatering creations fresh off the grill and smoker. For the I Love Aussie Lamb feast in Tagaytay, Chef Mona Duay draws inspiration from Southwestern and Mexican flavors with her Lamb Tostadas.
Byron Sison (L), Business Development Manager for Meat and Livestock Australia introduced Chef Mona Duay and owner Dr. Kim Fajardo to our hungry group, before serving the house specialties...
...including their featured dish for the I Love Aussie Lamb fest with the Lamb Tostadas with its delectable play on contrasting textures and flavors.
The dish features tender 8-hour smoked pulled lamb leg topped with sweet peaches, Romesco sauce and avocado cream building layers of flavors in just one bite. And one more creative rendition with Aussie Lamb.
The blend of flavors from the sweetness of the peaches to the tart savory hints of the Romesco and creamy finish of the avocado cream each complemented the flavors of the pulled lamb leg capped by the delicate crunch of the tostada. Full flavors in one bite, Chef Mona Duay gives the full fire and smoke treatment to Aussie Lamb and it works.
One more bite? Go ahead and have another. The Lamb Tostadas are the perfect starter to a sumptuous meal of grilled and smoked specialties at Reynaldo's Smoke House.
The Fatted Calf
Chef Jay Jay Sycip of The Fatted Calf shared his rustic farmhouse kitchen style with a trio of dishes featuring Aussie Lamb. Southeast Asian and Thai flavors as well as comfortingly familiar and traditional local regional notes are the tasty foundations for his creations (for more The Fatted Calf, see my posts Plating Fresh Stories With A New Menu By Chef Jay Jay Sycip At The Fatted Calf In Tagaytay from December last year and Feast And Celebrate Once More, The Fatted Calf Farmhouse Kitchen Re-Opens At Its New Location In Tagaytay from three years ago).
As Chef Jay Jay Sycip of The Fatted Calf and Byron Sison of Meat and Livestock Australia welcomed the group...
...the open kitchen began prepping our Aussie Lamb feast.
A refreshing sip of the Tarragon Iced Tea opened up the palate for the inspired repertoire of Aussie Lamb dishes at The Fatted Calf...
...starting with the Lamb Rib Salad with grilled Margra Lamb ribs laid on Tagaytay mixed greens, 3-color bell peppers and spicy Thai dressing. A colorful feast for the eyes, prepare for a burst of flavors...
...led by the rich yet clean flavors of the lamb ribs followed by the subtle sweetness from the medley of fresh vegetables and the pronounced sharpness and soothing heat from the spicy Thai dressing. Fresh, clean and vibrant with rich savory notes, a palate pleasing sweetness and bold spicy hints, Chef Jay Jay Sycip plays with a broad palette of colorful flavors to highlight Aussie Lamb.
Then, the first of the main courses were served starting with the Lamb Shoulder Curry with tender Margra lamb shoulder, fresh curry paste, coconut milk, eggplant and potatoes. The Margra lamb shoulder is the obvious star of the dish, but the thick creamy curry is an equally stellar component of the dish with its mildly sharp spicy hints. The multi-layered and complex play on flavors of the curry pairs well with Aussie Lamb, and an extra bowl of steamed rice is soon on its way.
The Lamb Balbacua with tender braised lamb shanks, aromatics and paired with roasted garlic rice pilaf is another inspired dish reflecting the versatility of Aussie Lamb. Recalling his many journeys down south in Mindanao, Chef Jay Jay Sycip recreates the local flavors down to the thick and sticky consistency of the sauce with its subtle sweet notes. A dab of Chef Jay Jay Sycip's special calamansi and patis sauces completes the flavors for another dish demanding an extra bowl of rice.
Already, one can see the many possibilities with Aussie Lamb as interpreted by some of the finest chef-driven restaurants in Tagaytay. And there's more...
Anzani Ville Sommet
The last stop for the day brings us to Anzani Ville Sommet by Chef Marco Anzani. The sprawling property is also a welcome break from the non-stop feasting, and a good spot for coffee too...
...at Gusto Cafe by Chef Marco Anzani. The Cafe Español with its creamy sweetness rounded out by the bold and deep hints of coffee was just what you needed, preparing you for another round of Aussie Lamb.
The impressive restaurant by Chef Marco Anzani teases the eyes with its stylish and sophisticated modern aesthetic...
...as his culinary team prepared our three-course feast...
...starting with the Lamb Croquetta (P 390+) paired with yogurt sauce and topped with crisp lamb flakes and garden-fresh arugula. The savory richness of the lamb comes through followed by the contrasting crisp and creamy buttery finish of the croquette. The yogurt sauce adds yet one more layer of flavor with each bite and a silky smooth finish.
The inventive Spinach Open Lasagne with Lamb Ragu (P 680+) is a creative take on pasta with layers of spinach pasta, slow-braised lamb ragu, vegetables, sour cream and roasted cherry tomatoes. Intricately plated, the layered presentation reflects Chef Marco Anzani's own elegant personal style and approach to cuisine. That first bite immediately drapes the palate with bold savory notes that can only come from slow braising followed by the tartness of the roasted cherry tomatoes and the creamy finish of sour cream in a balanced play.
And for the main course, the Moroccan-Spiced Lamb Cutlets (P 1,750+), a classic take with bold North African hints. Imagine tender Aussie lamb cutlets marinated with a complex blend of Moroccan spices served with couscous, apricot and almond salad and golden raisins.
The flavors are refined and even nuanced with the deep natural flavors of the lamb enriched by the Moroccan spice blend and just a whisper of smokiness from the grill. You can enjoy these dishes a la carte or as a set menu (P 2,500+) at Anzani Ville Sommet which includes two glasses of complimentary Italian wine.
And with a view like this, that's a great deal. But there's more to discover with the I Love Aussie Lamb Tagaytay fest with the tempting offerings from Anya Resort, Asador Dos Mestizos, Butcher's Steak and Grill, Farmer's Table Tagaytay, Fatima's Filipino Halal, Gorio's Roadside Restaurant, Mama Lou's Group, Textures by Tamayo's and Tia Bell's. Starting February 16 all the way to March 15, 2026 you can savor the legendary flavors and quality of Aussie Lamb in these fine restaurants.
"I Love Aussie Lamb Tagaytay is about more than showcasing great food, it's about education respect for the product and collaboration. By starting with a butchery masterclass and assigning different cuts to each restaurant, we're highlighting how Australian lamb can be fully utilized in creative, delicious ways. This program shows what's possible when chefs work together with a shared commitment to quality and sustainability," shared Byron Sison of Meat and Livestock Australia.
Aussie Lamb, reimagined across different concepts and cuisines is in itself an impressive feast. And a good reason to head down south to Tagaytay.
For more information about Meat and Livestock Australia, visit their websites and social media feeds at https://www.mla.com.au/, https://www.aussiebeefandlamb.ph/, https://www.facebook.com/AussieBeefLambPH/, https://www.instagram.com/aussiebeeflambph/ and https://lambassadors.com/ for more details.
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