Lamb rack, shank, top sirloin, leg, shoulder, loin, tenderloin, neck and breast, just how many ways are there to create a sumptuous dish using world-class and premium quality Aussie Lamb? Meat and Livestock Australia gathers all the top chefs from Tagaytay's best restaurants to create inspired renditions showcasing the versatility of Aussie Lamb to kick off the I Love Aussie Lamb campaign down south. Prepare for an epic all Aussie Lamb feast...
In another masterful collaboration, Meat and Livestock Australia brings the I Love Aussie Lamb campaign to another famed regional dining destination celebrating rich flavors of premium Australian lamb. And starting February 16, you too can savor and experience the exquisite flavors of Aussie Lamb in participating Tagaytay restaurants. From classic, hearty and even nostalgic expressions to boldly inventive and imaginative interpretations, the chef-driven creations offer an insightful peek at how Aussie lamb can be transformed across cuisines, techniques and dining concepts. Ready for a flavorful preview? Then read on...
The unique and novel initiative by the Australian Government and Meat and Livestock Australia is part of an integrated and on-going program to strengthen engagement with chefs and restaurants in key culinary centers like Tagaytay, long known as the south's premier dining destination built on tradition and an exciting new wave of visionary chefs raising the bar in the evolving local restaurant scene. One can always enjoy comforting and familiar dishes in Tagaytay, but the stage is set for new flavor experiences led by world-renowned Australian Lamb enriching the colorful tapestry of the southern destination. And when you tap elite chefs from twelve of the best restaurants in Tagaytay to explore flavorful possibilities with quality Australian lamb, something truly magical happens. Following the success of the recent Aussie Lamb Caravan in Manila, Tagaytay is poised to leave its mark with the regional iteration of the I Love Aussie Lamb campaign (for more on the previous Aussie Lamb Caravan in Manila, see my 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).
Held at Elaia by Cyma, the formal launch brings together Tagaytay's leading food service players reflecting the vibrant and growing culinary community. Each participating restaurant was assigned a specific lamb cut for a curated dining experience highlighting diverse and multiple cuts prepared in creatively different ways. One of the newest entries in Tagaytay's blooming restaurant landscape, Elaia by Cyma is also Chef Robby Goco's latest concept built on his pioneering interpretations of Greek-inspired lamb dishes (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).
At the launch of the I Love Aussie Lamb campaign in Elaia by Cyma, guests were welcomed by Meat and Livestock Australia Marketing Business Development Manager Paul P. Perez, Senior Trade Commissioner Luisa Rust of the Australian Trade Commission (Austrade) Philippines and Chef Robby Goco of the Cyma Restaurant Group and the country's first Lambassador appointed by Meat and Livestock Australia.
Senior Trade Commissioner Luisa Rust shared her thoughts on the latest edition of the I Love Aussie Lamb campaign, the first south of Manila in Tagaytay. "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. 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."
The unique campaign includes a core component on education and skills development setting it apart from the usual program and Meat and Livestock Australia Master Butcher Kelly Pane recently held an extensive Butchery Masterclass guiding local chefs with a deeper knowledge of lamb cuts, handling and applications. "When chefs truly understand the different cuts of lamb, it opens up so many possibilities. It's exciting to see how the chefs translated what they learned, from cut-to-plate, into creative menu-ready dishes."
Often regarded as the culinary trailblazer and champion of lamb with his all-time bestsellers at Cyma, it's no surprise Chef Robby Goco was appointed by Meat and Livestock Australia as the first "Lambassador" in the country. "As chefs, it's exciting to see more and more restaurants becoming confident in working with Australian lamb. 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." At the launch, guests were treated to an array of exquisite and savory executions with Aussie Lamb, promising to bring an added and colorful layer to Tagaytay's flavors (for more on the country's first Lambassador Chef Robby Goco, see my posts Lambtastic: Meat And Livestock Australia Appoints Chef Robby Goco As The First "Lambassador" For The Philippines from 2024 and Love Lamb? Meat And Livestock Australia Lambassador Chef Robby Goco Serves Five Savory And Inventive Renditions At Souv By Cyma from last year).
Through an unprecedented collective effort from Tagaytay's top restaurants, diners can experience and discover the bold savory richness Australian lamb is known for around the world meticulously expressed in masterfully executed dishes from some of the country's finest chefs. And diners will soon understand and appreciate that Australian lamb is no longer limited to one cuisine or occasion but a flexible, chef-friendly protein opening the palate to a wide range of dining experiences.
Meanwhile, a whole lamb is slowly roasting over fiery hot charcoal outside of Elaia by Cyma...
...as the kitchen prepares the tasty nibbles before the all Aussie Lamb feast...
...with the Greek Village Salad Skewer and Taramosalata or Greek Caviar Dip. Now let's begin the Aussie Lamb feast...
Anya's Resort
Our deep and flavorful dive into Australian lamb began with savory bites of Aussie Lamb Eye Round Mild Grill with Thai Citrus Salad & Tapioca Cake by General Manager and Chef Mikel Arriet of Anya Resort. Lightly grilled over charcoal, each melt-in-your-mouth bite of the tender lamb releases a lingering savory richness tempered by the subtle and refreshing sharpness of the Thai Citrus Salad for that delicately balanced finish. The delectable crunch from the tapioca cake completes the lavish play on contrasting notes and textures.
Chef Mikel Arriet then draws inspiration from a traditional Spanish staple with the Aussie Lamb Top Round Fabada Y Spinach, a comforting dish guaranteed to tease and warm the palate with the flavorful finish of Aussie Lamb for deeper and richer notes. The added richness from the lamb elevates the dish with a more flavorful option from the usual pork. Simmered for hours, the flavors come seamlessly together in one spoonful. Savory and hearty, Chef Mikel Arriet hinted this may be a new addition on the regular menu even after the I Love Aussie Lamb campaign. And that's good to hear (for more on the culinary offerings and Spanish cuisine at Anya Resort, see my earlier post Inspired And Creative Dining: Samira By Chele Gonzalez At Anya Resort Tagaytay from 2022).
Taal Vista Hotel
Chefs Jayme Natividad and Kim Dalisay of Taal Vista Hotel share their creative spin on Aussie Lamb starting with a tasty appetizer to tease the palate...
...followed by the Lamb Birria. The juicy filing of Aussie Lamb is already flavorful in itself but a dip in the thick consomé or cooking broth takes it a notch higher with with its savory richness. Each succeeding bite builds on the last for intense yet clean notes. Premium lamb is indulgently rich, and Aussie Lamb is in a class all its own with its fresh and clean finish. Already, one can imagine the limitless possibilities with Aussie Lamb and these are just some of the savory renditions at Taal Vista Hotel (for more on Taal Vista Hotel's culinary offerings, see my previous post Tagaytay Food Festival Day 2: Food For Thought, A Heritage Lunch Buffet at Taal Vista Hotel's The Veranda And Sumptuous Sunset Sessions from last year).
Asador Dos Mestizos
Chefs Jose Carlos "Binggoy" Remedios and Monica Escalona bring their comforting Spanish flavors to the Aussie Lamb feast in Tagaytay with a lavish array of savory executions like the Stuffed Lamb Pimientos draped with cheese with its decadent play on sweet, smoky, creamy and savory flavors in one bite...
...the delicately crisp Lamb Croquetas with that creamy and light crispness followed by a burst of savory richness from the Aussie Lamb...
...the tender and juicy Pinchitos Morunos or lamb skewers with cherry tomato and zucchini with its indulgent savory notes finished with hints of smoke from the grill...
...and the inventive Lamb Chorizo with its own unique and flavorful richness setting it apart from the usual and traditional pork sausage. The flavors are noticeably much deeper and rounder, completed by the pronounced sharpness from the spices and seasonings for that elegant balance. That fresh snap with every bite and unrestrained flavors from Aussie Lamb elevates this homemade chorizo for a whole new flavor experience.
And of course you can expect Chefs Jose Carlos "Binggoy" Remedios and Monica Escalona to add a paella with Aussie Lamb to their special menu. The Lamb Paella tastes as good as it looks topped with tender strips of Aussie Lamb and the full medley of vegetables for an inventive take on the traditional Spanish staple. From the soft and fluffy moist rice down to the crisp caramelized layer of socarrat on the bottom infused with all the flavors of the various ingredients led by Aussie Lamb, the Lamb Paella is masterfully executed by the duo from Asador Dos Mestizos along with other specialties like the Exqueixada or shredded salt cod salad and the Hummus with Ground Lamb (for more Asador Dos Mestizos, see my feature on last year's Tagaytay Food Festival here).
Farmer's Table
Chef Kalel Chan of Farmer's Table draws on local and Southeast Asian flavors for his own savory interpretations using Aussie Lamb showcasing the flexibility and versatility of the premium protein in a variety of cuisines. The Lamb Shank Burnt Coconut Bicol Express with sigarilyas, grilled pineapple and wild rice proudly celebrates local culinary traditions...
...in a lavish dish made even more special with Aussie Lamb. Imagine the complex weave of contrasting notes from the rich and juicy Aussie Lamb Shank to the burnt coconut and grilled pineapple coming together seamlessly in one elegant dish. And the wild rice is the perfect starch capturing all the different flavors from the various ingredients. The dish is about multiple layers of flavors complementing the other for a sumptuous meal.
The Grilled Lamb Shoulder Ribs with Thai Basil, peanuts and lemongrass spins Southeast Asian notes in another colorful tapestry. The Thai Basil, lemongrass and chimichurri cuts through the richness of the juicy lamb shoulder, perfectly finished by clean herbal hints. The complexity and depth of flavors add to the novelty of the dish along with its comfortingly familiar notes for another creative and inventive spin on Aussie Lamb (for more on Chef Kalel Chan's other restaurant in Tagaytay, see my post Take Me Home To My Country House Tagaytay from three years ago).
Anzani Ville Sommet
Chef Marco Anzani of Anzani Ville Sommet brings exquisite classic flavors with a distinctive North African flair to the Aussie Lamb feast in Tagaytay with his Moroccan-Spiced Lamb Cutlets. Meticulously plated with tender grilled Aussie Lamb marinated in Moroccan spices served with couscous, golden raisins and apricot & almond salad, Chef Marco Anzani brings sophisticated global flavors to Tagaytay.
The juicy fork-tender lamb cutlet is perfectly complemented by the couscous and sweet and tart salad in yet another play on contrasting yet balanced flavors. Fresh off the charcoal grill, the lamb cutlet is enhanced by a smoky sweetness with each bite. Chef Marco Anzani also served his creative spins on Lamb Croquetas and the inventive Spinach Open Lasagna with Lamb Ragu (for more Chef Marco Anzani and Anzani Ville Sommet, see my post Tagaytay Food Festival 2025 Day 3: From Cebu To Tagaytay, Anzani Ville Sommet's Mediterranean Flavors Shines At The Premier Southern Dining Destination from last year).
Mama Lou's Group (MLG)
From the group behind Mama Lou's and Nonna's, (see more on my posts, Take Me Home To Mama Lou's Italian Kitchen from 2016, The Table's Set And Ready...At Mama Lou's. from 2019 and Southbound to Nonna's Pasta & Pizzeria from a decade ago), Chef Karl Manlapaz draws inspiration from the exotic deep south of Mindanao with the Lamb Kulma and Rendang Maranao. The regional flavors unveils yet another colorful layer in our rich and diverse culinary tapestry and heritage updated with Aussie Lamb. And the flavors are spot on teasing the palate with unique yet familiar notes upgraded with Aussie Lamb for a new level of savory goodness.
Reynaldo's Steakhouse
Chef Mona Duay, the undisputed pit master and smoker of Reynaldo's Steakhouse flexes her culinary muscle with the tender and juicy Pulled Lamb Leg Tostada topped with fresh and tart salsa and pickled onions slathered in Romesco sauce for appetizing and hearty bites as the opening act...
...followed by the impressive Smoked Lamb Brisket with its mouth-watering fall-off-the-bone finish. Romanced for hours by both fire and smoke, the Smoked Lamb Brisket is the fitting second act displaying the mastery of Chef Mona Duay at the pit. Imagine the bold smoky notes of your your favorite brisket, and multiply that by two. Aussie Lamb makes a pronounced difference for a refreshing twist on the traditional bbq classics (for more on Reynaldo's Steakhouse, see my feature from the 2025 Tagaytay Food Festival here).
Textures by Tamayo
Chef Christopher Tamayo of Textures by Tamayo presented his intricate Lamb on Perilla Leaves for a more nuanced expression on flavors with Aussie Lamb. Aussie Lamb brings a luscious finish to any dish no matter how simple or elaborate, and Chef Christopher Tamayo demonstrates this with his meticulous execution of grilled lamb flap on Japanese sushi rice folded with charred leeks, cilantro, chives and topped with yogurt espuma and micro arugula. Small bites with elegant big flavors, that's what Aussie Lamb brings to Tagaytay.
Gorio's Roadside Restaurant
Chefs Mark Licaros and Mike Alvarez of Gorio's Roadside Restaurant don't have to look far for inspiration as the local caldereta becomes the base for their creative rendition using Aussie Lamb. The Cavite Style Lamb Caldereta enriched with peanuts offers a unique regional take on the popular local dish made richer with Aussie Lamb.
Served with polenta, the Cavite Style Lamb Caldereta has that nostalgic charm with its familiar notes yet refreshingly new and different with the flavors of Aussie Lamb. Local dishes are dramatically transformed with the choice of protein, elevating it for a new dining experience. Sumptuous local favors awaits at Gorio's Roadside Restaurant, with Aussie Lamb adding a flavorful punch.
Butcher's Steaks and Grill
Local culinary legend Ariel Manuel and Chef Wil Ng of Butcher's Steaks and Grill presented their sophisticated and refined approach to flavors with the Lamb Rump Soy-Catsup Marinated Tandoori and Braised Lamb Neck Hash with Sieved Vegetables, Potatoes and Madzoon Labneh, Cucumber and Mint reflecting both elaborate flavors and techniques.
The creative pairing of two lamb cuts each tediously prepared and executed in one beautifully plated dish reflects the classic culinary style of Butcher's Steaks and Grill by Chef Ariel Manuel. And the flavors? Bold, deep and unrestrained just as you'd expect from any restaurant by Chef Ariel Manuel. In just one dish, Butcher's Steaks and Grill brings premium ingredients and masterful execution in perfect balance (for more on Chef Ariel Manuel's other Tagaytay restaurant, see my post Tagaytay Food Festival 2025 Day 3: Bring On The Beef At Sinta from last year).
The Fatted Calf
Chef Jay Jay Sycip of The Fatted Calf brings a rustic yet elevated touch to his signature farmhouse kitchen culinary style with two renditions for Aussie Lamb starting with the refreshing Margra Lamb Salad featuring lamb spareribs and garden-fresh greens...
...for an elegantly indulgent play on real and uncluttered flavors. The tartness of the vinaigrette ties everything together with each bite.
The Margra Lamb Thai Curry with lamb shoulder cut offers heftier flavors to the palate with the richness of the Aussie Lamb coming through lingering long on the palate. It's honest cuisine driven by the freshest and finest produce, executed to perfection by Chef Jay Jay Sycip. And these are just some of the stories from the kitchen of The Fatted Calf (for more on 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 two months back and Feast And Celebrate Once More, The Fatted Calf Farmhouse Kitchen Re-Opens At Its New Location In Tagaytay from three years ago).
Outside Elaia by Cyma, the fiery charcoals gently romances the whole lamb for another expression of Aussie Lamb deliciousness by Meat and Livestock Australia Lambassador Chef Robby Goco...
Elaia by Cyma
Chef Robby Goco begins his Aussie Lamb feast with the Roast Breast Flap Lamb Wrap with creamy and silky smooth tzatziki, pickled onion, tomato, parsley, paprika salt and fries wrapped in soft pita.
The savory richness of the juicy roast lamb breast flap are perfectly tempered by the medley of vegetables and Mediterranean style sauces and seasonings for a sumptuous handheld meal. Deceptively simple, renditions like this require the freshest of ingredients and Aussie Lamb shines with each tasty bite.
Fresh off the charcoal pit, the main course by Chef Robby Goco for Elaia by Cyma is then served...
The Arni Sti Souvla Me Rizi Basmati or Lamb Lechon with spit-roasted whole lamb on basmati, grilled vegetables, horseradish yogurt and spicy tomato sauce is the impressive finale to the Aussie Lamb feast in Tagaytay. Gently kissed by the flames and smoke, the rich yet clean flavors of Aussie Lamb becomes evident after that first bite. Then, bring the basmati, grilled onions and tomatoes, horseradish yogurt and spicy tomato sauce in one spoonful for a flavorful burst.
In one memorable collaboration, the culinary community of Tagaytay comes together to celebrate one of the world's finest meats with Aussie Lamb. Each rendition reflects the individual style and personalities of the chefs behind some of Tagaytay's best restaurants while showcasing the versatility of Aussie Lamb.
And you too can savor and experience the Aussie Lamb difference starting February 16 in participating restaurants in Tagaytay. And discover the infinite possibilities across cuisines and creative interpretations from leading local culinary personalities reshaping the southern dining destination. Love lamb? Make that Aussie Lamb, and head down south for a memorable dining experience with Aussie Lamb...
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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