When some of Tagaytay’s most respected chefs and chef-led restaurants come together, the result is more than a menu—it becomes a celebration of craft, collaboration, and conscious cooking.
This February, I Love Aussie Lamb Tagaytay brings Australian lamb into the spotlight with a city-wide food crawl on February 16, 18, and 19, followed by a month-long dining experience where 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 are now being showcased through the I Love Aussie Lamb Tagaytay Food Crawl, where diners can explore the city through flavor-discovering how Australian lamb can be reimagined across different concepts and cuisines. Beyond the food crawl dates, diners can continue enjoying these dishes when they dine in at participating restaurants until March 15.
Participating establishments include:
- Anya Resort
- Anzani Ville Sommet
- Asador Dos Mestizos
- Butcher’s Steak and Grill
- Elaia by Cyma
- Farmer’s Table Tagaytay
- Fatima’s Filipino Halal
- Gorio’s Roadside Restaurant
- Mama Lou’s Group
- Reynaldo’s Smoke House
- Textures by Tamayo’s
- The Fatted Calf
- 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 / Love Aussie Lamb Tagaytay campaign, please visit aussiebeefandlamb.ph, and follow Aussie Beef & Lamb on Facebook, Instagram, and YouTube.
About Meat & Livestock Australia (MLA)
Meat & Livestock Australia (MLA) is a producer-owned company that delivers marketing, research and development services for Australia’s red meat industry. Its mission is to foster the long-term prosperity of the Australian red meat and livestock sector, with a focus on integrity, innovation, and global collaboration.
To learn more, visit: www.mla.com.au
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