Vlad Bunoan

Elaia by Cyma's Roast Breast Flap Lamb Wrap (left) and Reynaldo's Smoke House's Smoked Lamb Brisket with Chimichurri Sauce. Handout

Article (news)

Ralph Revelar Sarza

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17718344252112-Composite straight 22.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Elaia by Cyma&#x27;s Roast Breast Flap Lamb Wrap (left) and Reynaldo&#x27;s Smoke House&#x27;s Smoked Lamb Brisket with Chimichurri Sauce. Handout"/>Elaia by Cyma&#x27;s Roast Breast Flap Lamb Wrap (left) and Reynaldo&#x27;s Smoke House&#x27;s Smoked Lamb Brisket with Chimichurri Sauce. Handout</div>TAGAYTAY -- Tagaytay has never been short on chef-driven restaurants, but every so often, the city reminds you why it remains one of the country’s most compelling dining destinations.Recently, some of its most respected kitchens came together for a collaborative showcase under the “I Love Aussie Lamb” campaign, exploring the versatility of Australian lamb through distinctly personal interpretations.Held at Elaia by Cyma, the event brought together 12 chefs from 12 Cavite-based restaurants, each offering a distinct interpretation of a specific Australian lamb cut. Rather than feeling competitive or performative, the evening stayed collaborative, with each chef taking a different approach to the same ingredient.Each chef was assigned a cut and left to decide how to handle, cook, and present it. The result was a multi-course meal that highlighted how one ingredient can change character depending on the kitchen it comes from.The collaboration also reflected a broader effort by the Australian Government and Meat &amp; Livestock Australia (MLA) to work more closely with chefs in established food destinations. Tagaytay, with its deeply rooted dining culture and chef-led restaurants, offered a natural setting, one where conversations about ingredients tend to be practical rather than theoretical.“As chefs, it’s exciting to see more and more restaurants becoming confident in working with Australian lamb,” said Chef Roby Goco, MLA ‘Lambassador’ and chef-owner of Elaia by Cyma. “This collaboration shows how versatile lamb can be, and I’m proud to see fellow chefs bringing their own creativity and identity to each cut.”<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17718345463152-Composite straight (1) 7.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Asador Dos Mestizos&#x27; Lamb Paella with Pinchitos Morunos (lamb skewers), Lamb Chorizo and Stuffed Lamb Pimientos (left) and Farmer&#x27;s Table Tagaytay&#x27;s Lamb Shank Burnt Coconut Bicol Express. Handout</div>That confidence didn’t come out of nowhere. Ahead of the event, participating chefs took part in a Butchery Masterclass led by MLA Master Butcher Kelly Pane, focusing on understanding lamb cuts, handling, and applications. It was a reminder that good food often begins well before service, in the quieter, more technical moments of preparation.“When chefs truly understand the different cuts of lamb, it opens up so many possibilities,” Pane shared. “It’s exciting to see how the chefs translated what they learned — from cut to plate — into creative, menu-ready dishes.”The dinner itself featured nine different lamb cuts, each dish reflecting the chef’s individual instincts rather than a prescribed style. Some leaned into familiarity, others pushed technique, but none felt out of place. Beginning February 16, these lamb dishes will be served at the participating restaurants, each reflecting the approach of the chef behind it:*  Anya Resort, Mikel Arriet*  Asador Dos Mestizos, Mónica Escalona*  Anzani Ville Sommet, Marco Anzani*  Elaia by Cyma, Roby Goco*  Farmer’s Table Tagaytay, Kalel Chan*  Gorio’s Roadside Restaurant, Marc Licaros and Mike Alvarez*  Mama Lou’s Group (MLG), Karl Manlapaz*  Fatima’s Filipino Halal, Karl Manlapaz*  Reynaldo’s Smoke House, Mona Duay*  Taal Vista Hotel, Jayme Natividad and Kim Dalisay*  Textures by Tamayo’s, Christopher Tamayo*  The Fatted Calf, JJ Sycip<div>*  Butcher’s Steaks and Grill, Wil Ng<img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771833246988The Meat &amp; Livestock Australia Team with Some of Tagaytay_s Finest Chefs.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="The Meat &amp; Livestock Australia team with some of Tagaytay&#x27;s finest chefs. Handout"/>The Meat &amp; Livestock Australia team with some of Tagaytay&#x27;s finest chefs. Handout</div>In Tagaytay, where chefs cook with a clear sense of place, Australian lamb was treated less as a talking point and more as something to work through. The dishes reflected how each kitchen approaches food day to day, letting ingredients settle naturally into existing styles rather than forcing them into a single narrative.

In a collaborative showcase in Tagaytay, 12 chef-led restaurants reinterpreted Australian lamb through their own culinary lenses. Held at Elaia by Cyma, the dinner highlighted how a single ingredient can take on distinct identities.

In a collaborative showcase in Tagaytay, 12 chef-led restaurants reinterpreted Australian lamb through their own culinary lenses. Held at Elaia by Cyma, the dinner highlighted how a single ingredient can take on distinct identities.

Tagaytay’s top chefs reimagine Australian lamb in collab showcase

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Tagaytay’s top chefs reimagine Australian lamb in collab showcase

Ralph Revelar Sarza

Published February 23, 2026 04:18 PM PHT

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Tagaytay

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Meat & Livestock Australia

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