Tagaytay has long been known as a dining destination where cool weather meets thoughtful, chef-driven cuisine. Recently, the city’s vibrant food scene took center stage as some of its most respected restaurants came together to celebrate the versatility of Australian lamb through a special culinary collaboration.
Held at Elaia by Cyma, the event was part of the I LOVE AUSSIE LAMB campaign, bringing together chefs and restaurateurs to explore how Australian lamb can be prepared across different cuisines, techniques, and dining concepts. Instead of focusing on a single dish or style, each participating restaurant was assigned a specific lamb cut, allowing chefs to showcase their creativity while highlighting the ingredient’s flexibility.
Showcasing Australian Lamb Across Cuisines
The curated dining experience demonstrated how Australian lamb can adapt seamlessly to various culinary styles. From refined plates to comfort-driven flavors, the multi-course showcase proved that lamb is not limited to one tradition or presentation. Each dish reflected both the unique cut used and the chef’s individual approach, turning the evening into a celebration of craft and interpretation.
The initiative forms part of ongoing efforts by Meat & Livestock Australia, supported by the Australian Government, to strengthen engagement with chefs in key dining destinations. Tagaytay, with its strong food culture and growing reputation as a culinary hub, was a natural choice for the collaboration.
Education at the Heart of the Program
Beyond the dining experience, the program placed strong emphasis on education and skill-building. Prior to the event, participating chefs took part in a Butchery Masterclass led by an MLA Master Butcher, where they gained deeper insight into lamb cuts, handling, and practical applications in professional kitchens.
Beyond the dining experience, the program placed strong emphasis on education and skill-building. Prior to the event, participating chefs took part in a Butchery Masterclass led by an MLA Master Butcher, where they gained deeper insight into lamb cuts, handling, and practical applications in professional kitchens.
This hands-on approach allowed chefs to better understand the ingredient from the ground up, knowledge that translated directly into more confident, creative, and menu-ready dishes.
From One-Night Experience to Restaurant Menus
The collaboration resulted in a multi-course experience featuring nine different lamb cuts, each prepared to highlight both the ingredient and the chef behind it. More importantly for diners, the experience doesn’t end with the event.
Starting February 16, 2026 these specially created Australian lamb dishes will be officially offered at participating restaurants, giving diners the chance to enjoy the chefs’ interpretations in each restaurant’s own dining space.
Participating establishments include Anya’s Resort, Asador Dos Mestizos, Anzani / Villa Sommet, Elaia by Cyma, Farmer’s Table, Gorio’s Roadside, Mama Lou’s Group, Fatima, Reynaldo’s Steakhouse, Taal Vista Hotel, Textures, The Fatted Calf, and Butcher’s Steaks and Grill.
Why Australian Lamb Works for Modern Dining
Through this collective effort, the I LOVE AUSSIE LAMB campaign reinforces a key message: Australian lamb is a flexible, chef-friendly protein that works across cuisines, concepts, and dining occasions. Whether featured in fine dining menus or more relaxed restaurant settings, its versatility allows chefs to express creativity while delivering consistent quality.
For Tagaytay diners and food enthusiasts, the collaboration offers a fresh reason to explore the city’s dining scene, one lamb cut at a time.
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