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Aussie Lamb Tagaytay Food Crawl: Where to Try Limited-Time Lamb Dishes

Tagaytay has always been a place we return to for cool air and comforting meals. But this season, the city offers something more intentional: a celebration of Australian lamb through the Aussie Beef & Lamb Philippines Tagaytay Food Crawl. Across several chef-led restaurants, one ingredient takes center stage: Aussie Lamb, interpreted in different styles, cuisines, and techniques. The result? A dining experience that proves versatility is just as important as flavor. Anzani at Ville Sommet: Three Ways to Love Aussie Lamb At Anzani at Ville Sommet, Aussie Lamb was presented in three distinct expressions: each highlighting a different personality of the ingredient. The Lamb Croquetta arrived crisp on the outside and rich inside, paired with yoghurt sauce, lamb flakes, and arugula for balance. It was the kind of starter that makes you consider ordering another round. The Spinach Open Lasagne with Lamb Ragù felt familiar yet refreshed—layers of spinach pasta and slow-braised lamb finished with sour cream and roasted cherry tomatoes. Comforting, but lighter than expected. Our favorite, however, was the Moroccan-Spiced Lamb Cutlets. Grilled Aussie lamb marinated in warm spices, served with couscous, apricot and almond salad, and golden raisins. Bold but controlled. Definitely a return-for-this dish. What stood out most was how well the Aussie Lamb adapted, equally at home in crisp bites, slow braises, and spice-forward plates. The Fatted Calf: Patience on the Plate “Good food takes time—and you can taste it when it does.” At The Fatted Calf, under the direction of Chef JayJay SyCip, Aussie Lamb is treated with patience and respect. Rooted in a farmhouse kitchen philosophy, the dishes reflect careful sourcing and slow processes. The Lamb Rib Salad paired grilled Margra lamb ribs with Tagaytay mixed greens and a spicy Thai dressing. On the other hand, Lamb Shoulder Curry delivered depth through fresh curry paste, coconut milk, eggplant, and potato. Lastly, the Lamb Balbacua leaned rich and gelatinous, braised in aromatics and Asian spices, served with roasted garlic rice pilaf. Here, lamb becomes comfort food; slow, steady, and deeply satisfying. Reynaldo’s Smoke House: Eight Hours of Smoke Our next stop, Reynaldo’s Smoke House, focused on time and technique. The 8-hour smoked pulled lamb leg tostada, created by Chef Mona Duay, layered tender Aussie Lamb with peach, romesco, and avocado cream. Smoke and subtle sweetness worked together without masking the meat itself. Each bite invited another. The restaurant, named by Dr. Kim Fajardo after his father, carries a personal story, adding meaning to a kitchen already rooted in Tagaytay’s character. Elaia by Cyma: Comfort with Range At Elaia by Cyma, Chef Robby Goco explored Aussie Lamb through Mediterranean-inspired dishes. The Breast Flap Lamb Wrap allowed diners to build their own bite—tender lamb, tzatziki, pickled onion, tomato, parsley, paprika salt, and fries on the side. Generous, satisfying, and customizable (I definitely loaded mine with extra lamb). The Lamb Biryani leaned aromatic yet balanced. The lamb remained clean-tasting and tender, complemented by tomato, olive oil, and mint sauce. Even Zeus approved. Across all four stops, one thing became clear: Aussie Lamb holds its character whether crisped, braised, smoked, wrapped, or spiced. It adapts without losing integrity. All featured dishes are available for a limited time only, from February 16 to March 16 as part of the I Love Aussie Lamb dining experience in partnership with Meat & Livestock Australia. If you’re planning a Tagaytay food trip, consider this your invitation to explore the city through one ingredient—reimagined by different hands, in different kitchens, but with the same commitment to quality. See you around! 🙂

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Featured Blog, Food

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

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: 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 Media Contact: Aiya Rodjel Pr.wearetgsc@gmail.com +639175862777

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Blog, Food

Prima Kantina: Bringing Kapampangan Warmth to the South

There’s something instantly comforting about stepping into Prima Kantina at Paseo Outlets in Santa Rosa. It’s bright, warm, and quietly proud of its roots, the kind of place that feels like home even on your first visit. Prima Kantina brings Kapampangan flavors to the South, but it does more than that , it reminds you how Filipino food should feel: generous, rooted, and made with heart. The open kitchen hums with movement, the kind that tells you each dish is made with care. You’ll find familiar names on the menu like Authentic Tocino, Lengua Estofado, Roast Beef with Mushrooms, the Filipino dishes that speak of family tables and long weekends back home. The space itself is simple and inviting. Earthy tones, wooden details, and a layout that encourages slow meals and long conversations. Inspired by the Santa Rosa Arch, Prima Kantina carries that same sense of welcome. Families, barkadas, and even fur-parents gather here to eat, laugh, and linger. They also offer catering and event packages, making it easy to bring a taste of Pampanga to your own celebrations, a thoughtful touch that says a lot about how they value community. Afternoon Delight: A Simple Meal Done Right On our visit, we tried the Afternoon Delight Set and it lived up to its name. It’s a small feast on one tray: Tuna Roll Sandwich, Caesar Salad, Aligue Prawn Pasta, Baked Spaghetti, Carbonara, and Turon Ala Mode. The Tuna Roll and salad start things off light and fresh. The Aligue Prawn Pasta is the star, rich, creamy, and balanced. The Baked Spaghetti and Carbonara bring back that familiar “lutong-bahay” warmth. Then comes dessert: Turon Ala Mode. Crisp, warm, and a little messy in the best way, especially when paired with a cup of Tsokolate de Batirol. It’s the kind of merienda that slows down your afternoon and makes you forget the rush outside. What makes Prima Kantina special is how it brings people together. Whether you’re having merienda after a long day, celebrating with family, or simply craving a taste of home, the space invites you to slow down and savor the moment. The laughter between bites, the clinking of plates, the aroma that lingers in the air, it all adds up to something familiar yet new. In a time when dining out often feels hurried or performative, Prima Kantina stands out for its sincerity. It reminds us that good food doesn’t need to be complicated to be memorable; it just needs to be made with heart. And that’s exactly what you’ll find here — warmth, connection, and a reminder that sometimes, the best meals are the ones that make you feel right where you belong. Visit Prima Kantina 📍 Location: Prima Kantina, Paseo 6, Paseo Outlets, Greenfield City, Santa Rosa, Laguna🕙 Operating Hours: Open daily, 10:00 AM – 9:00 PM📞 Contact: (049) 508 0000 | primakantina@gmail.com (update with official contact if available)🐾 Pet-Friendly: Yes🍽️ Services: Dine-in, Catering, Food Trays for Events

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Blog, Community News, Events, Featured Community, Food

Tadhana sa Bukid: A Soulful 7-Course Pop-Up by Chef Frances Tariga

Michelin Guide Chef Frances Tariga brought her New York-based tasting menu Tadhana home — this time, not in city, but right in the quiet farmlands of Alfonso, Cavite. Held at Ellie’s Farm, Tadhana sa Bukid: A Contemporary Filipino Tasting Menu was a one-night-only pop-up, offering a seven-course meal inspired by Filipino flavors and ingredients. The tagline “An Ode to Chance” came to life in a warm, intimate setup. As someone from Cavite, it felt surreal to experience something created in New York, now served in my hometown. The evening felt personal, not just for Chef Frances, but for everyone seated around the table. A Familiar Story, Told Differently The menu celebrated Filipino food in creative ways. Each course had elements we knew: tinapa, calamansi, ginisang pako, but presented in a style you’d usually see in high-end restaurants in and out of the country. We started with Sinuglaw, featuring Esguerra Kurobuta pork with kasoy pinakurat, strong and sharp, like a welcome wake-up. Then came Penoy, a duck egg custard paired with ikura, kabute velouté, and atchara. It was savory, smooth, and comforting. I came here with a fellow content creator, Nini, and she loved it so much. According to her, the dish brought back memories of childhood and stories of her mom. The Ellie Farm Salad added a local touch, using ingredients fresh from the farm and topped with tinapa flakes and egg yolk jam. There’s something about it that makes me feel nostalgic but I can’t figure it out, I guess it’s so good it made me an emotional freak. A standout for me was the Piniritong Pugita, a crispy local octopus with calamansi sofrito and pili gremolata. Perfectly cooked and bursting with flavor, it was one of the most memorable bites I’ve ever had IN MY ENTIRE LIFE. Other dishes included Maya-Maya with ginisang pako and smoked kamatis, Kanin at Tutong with garlic and chives, and Inihaw na Kasim, a grilled pork with a sweet ketchup glaze and bold vinegar dip. The second-to-last course, Kaldereta at Ulang, mixed short rib and crayfish into a rich, flavorful puree. At this point I was so full but I can’t help but finish my plate. Hay! The meal ended with Ensaymada, reimagined with chèvre, vanilla fluff, and bukayo, a familiar Filipino pastry, but with a fresh twist. THIS IS THE BEST! I wasn’t expecting much for an ensaymada because I would have preferred a favorite from a local bakery but this was amazing. Just hands-down. A Moment for the Community This pop-up wasn’t just about the food. It was about gathering people, sharing stories, and creating space for Filipino cuisine to be seen in a new light. The setup was quiet and cozy, no fancy tablecloths or stiff formality, just real people sharing an incredible meal. The event was invite-only, but it didn’t feel exclusive. It felt intentional. It was Chef Frances’ way of introducing her work to the local community first, a gesture that made the experience feel even more special. Everyone left with the same reaction: excited, surprised, and deeply satisfied. It reminded us that Filipino food can be both traditional and elevated, something you crave and something you admire. What’s Next? There’s no official word yet on the next Tadhana sa Bukid date, but based on the response, it’s clear people are eager for more. If it returns, it’s definitely worth watching out for. In the meantime, this dinner served as a reminder: Filipino flavors have always had depth, beauty, and potential. Sometimes, all it takes is a chef like Frances Tariga — and a setting like Alfonso — to bring that to the surface.

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Blog, Community News, Featured Community

The Faces Behind Tagaytay Weekend Market’s Local Movement

Tagaytay’s local landscape is evolving. Not just through rising cafes and weekend traffic, but through initiatives that genuinely celebrate community, sustainability, and creativity. At the forefront of this movement is the Tagaytay Weekend Market (TWM), co-founded by two dynamic women: Lyca Accad and Cheska Gonzales. TWM isn’t a one-time event or a static location . It’s a mobile, community-first platform that rotates around the upland favorites of Silang, Mendez, Alfonso, Amadeo, and Tagaytay proper. It’s built for those who appreciate intentional local finds, support grassroots brands, and want their weekend plans to feel a little more connected and a lot more meaningful. The Faces of TWM: Creative, Grounded, and 100% Local Meet Lyca Accad Lyca is the face you’ve likely seen on your feed — a model, entrepreneur, and trendsetter with a Gen Z following that mirrors her energy: stylish, socially aware, and unapologetically local. But beyond the aesthetics, she’s a creative force with a cause. Her brand, ProjectPH, turns recycled flour sacks (yes, katsa) into fashion statements. Worn by icons like BINI Maloi, Bretman Rock, and Sue Ramirez, ProjectPH is her love letter to sustainability, Filipino artistry, and confidence through individuality. Her weekends? Often spent skateboarding at Tagaytay Skatepark , a detail that makes her not just a supporter of local culture, but a part of it. This is Cheska Gonzales Cheska, on the other hand, brings the other side. The yin to Lyca’s yang. Her Airbnb, Amanita Tahanan sa Alfonso, is tucked right beside Mushroom Skatepark and offers something not easily found these days: silence. Tucked in nature, this serene spot reflects Cheska’s grounding energy and her deep connection to Alfonso’s natural beauty, from riverside trips to barefoot mornings in the grass. Like Lyca, Cheska is also part of the local skateboarding community, showing how lifestyle and locality can blend authentically. Together, they form a leadership duo that is both visionary and rooted in the community. The Tagaytay Weekend Market Experience TWM is more than your average flea market. It’s curated, meaning vendors are handpicked to reflect the market’s values: sustainability, creativity, and authenticity. Expect everything from upcycled fashion and homegrown snacks to handmade crafts and local coffee. Their first edition, FLEA Vol. 1, was held on May 24–25, 2025, at Kapihan ni Gunyong, a cozy coffee spot that aligned perfectly with the market’s vibe. The event featured live music, curated local vendors, and a relaxing, inclusive atmosphere that attracted both Tagaytay locals and Manila-based visitors. Their latest edition, FLEA Vol. 2, was held on June 1, 2025, celebrated the anniversary of Café Carolina. The market featured curated vendors, delicious food, and live performances. It was a laid-back yet lively gathering that brought together friends, families, and neighbors, continuing TWM’s mission of turning weekends into meaningful, local experiences. This rotating format allows each event to serve as a pop-up ecosystem giving small businesses exposure, engaging local youth culture, and turning weekends into a platform for purpose. Built for Locals, by Locals There’s something powerful about women creating space especially when it’s space meant for others to thrive. Lyca and Cheska didn’t just build platforms for themselves. They used their own entrepreneurial journeys. The boldness of ProjectPH, the serenity of Amanita Tahanan, both to fuel something bigger: a launchpad for like-mind dreamers. Their message is clear: you don’t need to go to Manila to find good taste, talent, or community. It’s all here (yes!!), in the tents of TWM, in the passion of vendors setting up shop at dawn, and in the skate trails that lead to fierce mornings. Why You Need to Visit If there’s one thing consistent about Tagaytay Weekend Market, it’s change — the good kind. With each edition, the market pops up in new corners of the uplands. So far, they’ve captured the energy of places like Alfonso and Amadeo, and they’re just getting started. Stay tuned for their next stop because Tagaytay Weekend Market doesn’t wait to be found. It shows up where the community is, where the energy feels right, and where local dreams are ready to be seen. See you arouuuuund!

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