Tagaytay’s reputation as one of the Philippines’ premier food destinations was once again reinforced as some of its most respected restaurants and chefs came together for a unique culinary collaboration celebrating Australian lamb. Under the I LOVE AUSSIE LAMB campaign, the event highlighted how a single premium ingredient can be transformed across cuisines, cooking styles, and dining concepts.

Held at Elaia by Cyma, the chef-led showcase brought together culinary leaders who explored Australian lamb beyond the usual preparations—demonstrating its adaptability, creativity, and premium quality in modern Filipino dining.

Elevating Australian Lamb Through Chef-Driven Creativity

Each participating restaurant was assigned a specific lamb cut, pushing chefs to work deeply with the ingredient rather than rely on familiar methods. The result was a curated multi-course experience where nine different lamb cuts were presented, each reflecting the chef’s personal style and culinary philosophy.


From refined European techniques to bold, contemporary flavors, the dishes proved that Australian lamb is not confined to a single cuisine. Instead, it thrives in diverse interpretations—whether served in upscale fine dining settings or chef-driven comfort food concepts.

Strengthening Chef Education Through Butchery Mastery

What truly set this collaboration apart was its strong focus on education and skills development. Prior to the event, all participating chefs underwent a Butchery Masterclass led by MLA Master Butcher Kelly Pane.

The session equipped chefs with a deeper understanding of lamb cuts, handling, and practical applications—allowing them to maximize both flavor and value. According to Pane, mastering the fundamentals of lamb butchery opens up endless creative possibilities, enabling chefs to confidently bring ideas from “cut to plate.”

Industry Support From Australia and MLA

The initiative forms part of the ongoing efforts of the Australian Government, Meat & Livestock Australia (MLA), and Austrade Philippines to strengthen ties with Filipino chefs and restaurants—particularly in key dining hubs like Tagaytay.


Austrade emphasized that collaborations like this not only promote premium Australian ingredients but also deepen the connection between Australian producers and the Philippine culinary industry. The program reinforces Australian lamb’s position as a chef-friendly, high-quality protein suitable for a wide range of dining experiences.

Aussie Lamb Dishes Coming to Tagaytay Restaurants

Great news for diners: the specially created Aussie lamb dishes from this collaboration will be officially available at participating restaurants starting February 16. This allows guests to experience the chefs’ interpretations in their own restaurant environments—beyond the one-night showcase.

Participating Restaurants in Tagaytay:

  • Anya’s Resort

  • Asador Dos Mestizos

  • Anzani / Villa Sommet

  • Elaia by Cyma

  • Farmer’s Table

  • Gorio’s Roadside

  • Mama Lou’s Group (MLG)

  • Fatima

  • Reynaldo’s Smokehouse

  • Taal Vista Hotel

  • Textures

  • The Fatted Calf

  • Butcher’s Steaks and Grill

Why Aussie Lamb Continues to Win Filipino Chefs

Through the I LOVE AUSSIE LAMB campaign, Australian lamb continues to prove that it is not limited to special occasions or a single cooking style. Its consistency, versatility, and quality make it a reliable canvas for chef creativity—whether in fine dining or casual restaurant concepts.

For Tagaytay diners, this collaboration means one thing: more exciting, thoughtfully prepared lamb dishes to look forward to.