In a gathering of industry leaders and media, Chef Robby
Goco, one of the country's most respected chefs and restaurateurs, stepped into the spotlight as the
Philippines' first-ever Lambassador—bringing Australian lamb to the heart of
Filipino cuisine in bold, refreshing ways.
Handpicked by Meat & Livestock Australia (MLA), Chef
Goco joins a global league of chefs under the Lambassador Program, an
initiative backed by the Government of Victoria. The program offers top
culinary talents from across the world an immersive experience in
Australia—touring sustainable farms, meeting producers, learning butchery
techniques, and exploring new lamb cuts and preparations. The goal: to empower
chefs to inspire their home countries with the potential of Australian lamb as
an everyday, versatile, and culturally relevant protein.
From his immersion, Chef Goco has been busy reimagining
lamb in ways that speak to both his culinary roots and creative flair.
"I've always believed lamb deserves a place on the everyday Filipino
table," he said. "It's not just for special occasions. With the right
approach and flavor profile, it can be as comforting as adobo or as exciting as
your next burger."
A Celebration of Global Influence and
Local Flavor
During the exclusive tasting held at Souv, BGC Chef Goco
presented a masterfully curated five-course menu showcasing lamb in globally
inspired yet locally grounded dishes:
1.
Cumin-Crusted
Lamb Loin Chop – served with cucumber yogurt and a refreshing Greek spring
salad.
2.
Lamb
al Ajillo – tender porterhouse cuts cooked in garlic, parsley, potatoes, and
extra virgin olive oil, echoing Spanish simplicity.
3.
Lamb
Burger – stacked with fried halloumi, pickled beets, and creamy tzatziki on a
brioche bun, a nod to Mediterranean street food with a gourmet twist.
4.
Lamb
Barbacoa – slow-cooked and served in corn tortillas with salsa verde, cilantro
cream, and lime—a fiesta of flavor.
5.
Lamb
Adobo – a soulful Filipino reinterpretation of the classic, paired with
marinated eggs, garlic rice, and pico de gallo.
Each dish underscored Chef Goco's message: lamb can
transcend cultural boundaries while still feeling familiar and comforting.
"Filipino cuisine is expressive, emotional, and bold—just like lamb. The
flavors match," he said. "My job is to show how we can make it
approachable, sustainable, and exciting."
Making Lamb Universal
Spencer
Whitaker, MLA’s Business Manager for Southeast Asia, expressed enthusiasm over
the growing presence of Australian lamb in the region. “The Lambassador
Program is one of our key platforms for creating cultural bridges. It’s not
about exporting food—it’s about sharing values, techniques, and inspiration,” Whitaker
said. “Chef Robby’s creativity and commitment to culinary excellence reflect
what this program is all about. And as he showed today, lamb isn't just a
weekend treat—it can be your next go-to comfort food.”
Luisa
Rust, Senior Trade and Investment Commissioner of Austrade, also shared her
excitement during the event: “Australian lamb is a beloved staple in any
Australian home, and seeing it reimagined through the vibrant, dynamic lens of
Filipino cuisine is truly exciting. We’re thrilled to witness how this premium
protein can find a new identity on the Filipino dining table—one that is rooted
in tradition yet open to innovation,” Rust said.
As
Filipino diners continue to seek global flavors and elevated food experiences,
Chef Goco’s lamb-forward creations serve as a strong case for redefining what
belongs on the local plate. With accessible recipes, approachable flavors, and
cultural relevance, lamb is no longer just an occasional indulgence—it’s a
flavorful staple, ready for its moment in every Filipino kitchen.
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