Tagaytay’s Best Restaurants Unite to Celebrate the Versatility of Aussie Lamb

Tagaytay City took Australian lamb to new culinary heights as some of its most respected chefs and dining destinations gathered for a collaborative showcase under the I LOVE AUSSIE LAMB campaign—highlighting how the premium protein can shine across cuisines, techniques, and dining concepts.

Held recently at Elaia by Cyma, the event brought together leading food service players to explore the many possibilities of Australian lamb. Each participating restaurant was assigned a specific cut, resulting in a curated, multi-course experience that demonstrated how the same ingredient can be transformed through different culinary visions.

The initiative forms part of the Australian Government and Meat & Livestock Australia’s continued efforts to strengthen engagement with chefs and restaurants—particularly in dining hubs like Tagaytay, which has emerged as one of the country’s most vibrant food destinations.

“As chefs, it’s exciting to see more and more restaurants becoming confident in working with Australian lamb,” said 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.”

Luisa Rust, Senior Trade Commissioner of the Australian Trade Commission Philippines, echoed the sentiment, noting that Tagaytay’s strong chef-led culture made it an ideal stage for the program. “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,” she said.

Skills at the Core

What set the collaboration apart was its strong emphasis on education and mastery. Before the event, participating chefs underwent a Butchery Masterclass led by 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,” Pane shared. “It’s exciting to see how the chefs translated what they learned—from cut to plate—into creative, menu-ready dishes.”

Valeska, Regional Manager of Meat & Livestock Australia, added that the program goes beyond simply featuring lamb on menus. “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,” she said.

The evening culminated in a multi-course tasting where diners sampled nine different lamb cuts—each dish spotlighting both the ingredient and the chef behind it.

These specially created offerings will be officially available at participating restaurants starting February 16, allowing guests to enjoy the chefs’ interpretations in their own dining spaces.

Participating Restaurants and Chefs

• Anya Resort – Mikel Arriet
• Asador Dos Mestizos – Monica Escalona
• Anzani Ville Sommet – Marco Anzani
• Elaia by Cyma – Roby Goco
• Farmer’s Table Tagaytay – Kalel Chan
• Gorio’s Roadside Restaurant – Marc Licaros and Mike Alvarez
• Mama Lou’s Group – Karl Manlapaz
• Fatima’s Filipino Halal – Karl Manlapaz
• Reynaldo’s Smoke House – Mona Duay
• Taal Vista Hotel – Jayme Natividad and Kim Dalisay
• Textures by Tamayo’s – Christopher Tamayo
• The Fatted Calf – JJ Sycip
• Butcher’s Steaks and Grill – Wil Ng

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 Meat & Livestock Australia and the I LOVE AUSSIE LAMB campaign, visit aussiebeefandlamb.ph and follow Aussie Beef & Lamb on Facebook, Instagram, and YouTube.