Australian lamb took center stage in Tagaytay as Meat & Livestock Australia (MLA) launched ‘I Love Aussie Lamb Tagaytay’, a city-wide culinary initiative that brought together some of the city’s most respected chef-led restaurants for a multi-day food crawl and month-long dining showcase.
Held on February 16, 18, and 19, the food crawl introduced media participants to specially curated lamb dishes across four featured restaurants, highlighting the versatility and quality of Australian lamb. The dining experience continues in 12 participating restaurants until March 15.
The first stop was Elaia by Cyma, a nature-surrounded Greek restaurant concept by Chef Robby Goco under the Cyma Group.
Chef Goco personally welcomed guests and presented two dishes: the Aussie Lamb Eye Round Mild Grill with Thai Citrus Salad & Tapioca Cake with Pita Bread and the Roast Breast Flap Lamb Wrap.
The dishes emphasized clean flavors and tenderness, underscoring Australian lamb’s distinct profile. Lamb is classified as an animal without permanent incisor teeth, typically harvested at around 12 months of age — a factor that contributes to its milder taste and less pronounced gamey notes.
Chef Goco also highlighted that Aussie Lamb is raised on clean air, fresh water, and green grass, reinforcing MLA’s emphasis on quality sourcing.
The group then proceeded to Reynaldo’s Smoke House, located along Aguinaldo Highway.
Initially featuring a Pulled Lamb Tostada, the restaurant expanded its offerings for the group, presenting additional dishes that demonstrated how lamb can integrate seamlessly into smokehouse cuisine. The stop showcased how Australian lamb adapts well to robust, grilled, and smoked preparations.
At The Fatted Calf, known for its farm-to-table philosophy and refined yet homey setting, Chef Jay Jay SyCip introduced three dishes: Lamb Rib Salad, Lamb Shoulder Curry, and Lamb Balbacua.
Each dish highlighted a different flavor profile — from bold and spicy to rich and slow-cooked. The Lamb Balbacua, in particular, demonstrated how Australian lamb can be incorporated into deeply comforting Filipino-inspired preparations, while still maintaining its integrity and distinct taste.
The final stop was Anzani Ville Sommet, a scenic events venue that also houses Gusto Café and is developing an on-site hotel.
Guests were served Lamb Croquetas as a starter, followed by Moroccan-Spiced Lamb Cutlets and Spinach Open Lasagne with Lamb Ragù. A plating demonstration preceded the main courses, offering insight into the meticulous preparation behind each dish.
The restaurant’s Mediterranean influences further illustrated the adaptability of Australian lamb across global cuisines.
Prior to the food crawl, participating chefs attended a Lamb Butchery Masterclass at Taal Vista Hotel, led by Kelly Payne. The session focused on proper butchery techniques, responsible sourcing, and full-carcass utilization.
Each participating restaurant was assigned a specific lamb cut to ensure that the entire carcass was thoughtfully used. From premium portions to lesser-known cuts, chefs were challenged to transform their assigned parts into dishes reflective of their culinary identity.
According to Byron Sison, Business Development Manager of MLA, the initiative extends beyond culinary showcase.
“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.”
More than a tasting event, I Love Aussie Lamb Tagaytay reinforces the city’s standing as a culinary destination, where cool climate, chef-driven concepts, and conscious sourcing intersect.
With its combination of education, collaboration, and diverse culinary interpretations, the program positions Australian lamb not only as a premium ingredient, but as a versatile protein suited for a wide range of cuisines — from Greek and Mediterranean to Filipino comfort food and smokehouse fare.
Diners can continue exploring the specially created Aussie Lamb dishes at participating restaurants until March 15, extending the celebration beyond the initial food crawl dates.