I Love Aussie Lamb Month-Long Dining Experience Kicks Off in Tagaytay

 

Tagaytay, known for its panoramic view of Taal Volcano and Taal Lake, has become one of the country's top destinations for foodies and coffee culture.

It's more than just Tawilis and Bulalo now, as the food scene has been ever-changing.  And what perfect timing than to have the I Love Aussie Lamb Tagaytay! 

I have been one of the blessed few to have witnessed the launch of the like-palated show off of discriminating, well-skilled culinary superstars of the South, where prime Australian Lambs have taken the limelight.  

Together with media representatives, we visited 4 restaurants in Tagaytay and nearby places, and proved that lamb dishes can be delightful and enjoyed to the utmost. 

Clearly, we are not yet familiar with lambs, but prime lambs, cattle-raised, which have no permanent incisor teeth and are around 12 months of age, are the ideal meat that is being imported here for us.  When cooked, grilled, or smoked, it does not have the robust and gamey texture when compared to a mutton (an older sheep).  The meat is as versatile as beef, and was beautifully prepared using different culinary techniques. 

I was swept away by these restaurants along with their backstories and the playful squabble amongst the chefs and restaurant owners.

During the month-long dining experience, consumers can enjoy specially created Aussie Lamb dishes at 12 participating restaurants from February 16 to March 15.

The program kicked off with a Lamb Butchery Masterclass held at Taal Vista Hotel, where participating chefs gathered to deepen their understanding of Australian lamb—its quality, versatility, and full-carcass potential. Led by Kelly Payne, the session emphasized proper butchery techniques and responsible sourcing, encouraging chefs to maximize every part of the animal and champion a nose-to-tail approach to cooking.

Following the masterclass, each restaurant was assigned a specific lamb cut, ensuring that the entire carcass was thoughtfully utilized. From premium cuts to lesser-known portions, chefs were challenged to transform their assigned cuts into dishes that reflect their culinary identity, cuisine, and creativity.

The results have been showcased to our group in the restaurants below with their featured dishes:

Elaia by Cyma - Aussie Lamb Eye Round Mild Grill with Thai Citrus Salad & Tapioca Cake and Pita Bread, Roast Breast Flap Lamb Wrap

Reynaldo's Smokehouse - Pulled Lamb Tostada

The Fatted Calf - Lamb Rib Salad, Lamb Shoulder Curry,  Lamb Balbacu

Anzani - Lamb Croquetas

 Moroccan-Spiced Lamb Cutlets

Spinach Open Lasagne with Lamb Ragù

Other participating establishments include:

● 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

● Tia Bell’s

According to Byron Sison, Business Development Manager of Meat & Livestock Australia (MLA), the initiative reflects both culinary excellence and responsible meat consumption.

“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 dining event, I Love Aussie Lamb Tagaytay reinforces the city’s reputation as a culinary destination—where cool weather, passionate chefs, and thoughtful sourcing come together. With a food crawl to launch the experience and a full month for diners to explore the dishes, there has never been a better time to discover Aussie Lamb in Tagaytay.

For more information on MLA and the I Love Aussie Lamb Tagaytay campaign, please visit aussiebeefandlamb.ph, and follow 

Aussie Beef & Lamb on Facebook (facebook.com/AussieBeefLambPH/), 

Instagram  (Instagram.com/aussiebeeflambph/), and 

YouTube (youtube.com/@AussieBeefLambSEA).