In a gathering of industry leaders and media, Chef Robby Goco, one of the country's most respected chefs and restaurateurs, stepped into the spotlight as the Philippines' first-ever Lambassador—bringing Australian lamb to the heart of Filipino cuisine in bold, refreshing ways.
Handpicked by Meat & Livestock Australia (MLA), Chef Goco joins a global league of chefs under the Lambassador Program, an initiative backed by the Government of Victoria. The program offers top culinary talents from across the world an immersive experience in Australia—touring sustainable farms, meeting producers, learning butchery techniques, and exploring new lamb cuts and preparations. The goal: to empower chefs to inspire their home countries with the potential of Australian lamb as an everyday, versatile, and culturally relevant protein.
From his immersion, Chef Goco has been busy reimagining lamb in ways that speak to both his culinary roots and creative flair. "I've always believed lamb deserves a place on the everyday Filipino table," he said. "It's not just for special occasions. With the right approach and flavor profile, it can be as comforting as adobo or as exciting as your next burger."
Chef Robby Goco
A Celebration of Global Influence and Local Flavor
During the exclusive tasting held at Souv, BGC Chef Goco presented a masterfully curated five-course menu showcasing lamb in globally inspired yet locally grounded dishes:
1. Cumin-Crusted Lamb Loin Chop – served with cucumber yogurt and a refreshing Greek spring salad.
2. Lamb al Ajillo – tender porterhouse cuts cooked in garlic, parsley, potatoes, and extra virgin olive oil, echoing Spanish simplicity.
3. Lamb Burger – stacked with fried halloumi, pickled beets, and creamy tzatziki on a brioche bun, a nod to Mediterranean street food with a gourmet twist.
4. Lamb Barbacoa – slow-cooked and served in corn tortillas with salsa verde, cilantro cream, and lime—a fiesta of flavor.
5. Lamb Adobo – a soulful Filipino reinterpretation of the classic, paired with marinated eggs, garlic rice, and pico de gallo.
Of course, the lamb adobo can't do without this brown rice! LOL.
Each dish underscored Chef Goco's message: lamb can transcend cultural boundaries while still feeling familiar and comforting. "Filipino cuisine is expressive, emotional, and bold—just like lamb. The flavors match," he said. "My job is to show how we can make it approachable, sustainable, and exciting."
We paired the lamb dishes with cucumber spritz (mocktail) and Aperol spritz. I had the Aperol spritz.
Then we ended the gustatory experience with the Vegan coconut ice cream, baklava, pistachio cream.
And, oh, Chef Robby made us sample this Greek yogurt, extra virgin olive oil and sea salt to wash off our palate. Yummy!
Making Lamb Universal
Spencer Whitaker, MLA’s Business Manager for Southeast Asia, expressed enthusiasm over the growing presence of Australian lamb in the region. “The Lambassador Program is one of our key platforms for creating cultural bridges. It’s not about exporting food—it’s about sharing values, techniques, and inspiration,” Whitaker said. “Chef Robby’s creativity and commitment to culinary excellence reflect what this program is all about. And as he showed today, lamb isn't just a weekend treat—it can be your next go-to comfort food.”
Luisa Rust, Senior Trade and Investment Commissioner of Austrade, also shared her excitement during the event: “Australian lamb is a beloved staple in any Australian home, and seeing it reimagined through the vibrant, dynamic lens of Filipino cuisine is truly exciting. We’re thrilled to witness how this premium protein can find a new identity on the Filipino dining table—one that is rooted in tradition yet open to i
As Filipino diners continue to seek global flavors and elevated food experiences, Chef Goco’s lamb-forward creations serve as a strong case for redefining what belongs on the local plate. With accessible recipes, approachable flavors, and cultural relevance, lamb is no longer just an occasional indulgence—it’s a flavorful staple, ready for its moment in every Filipino kitchen.
With Spencer Whitaker, MLA's Business Manager for Southeast Asia
With Gina Lumauig and Joy of Gastronomy By Joy
With Mr. Paul Perez of MLA
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: Paul P. Perez pperez@mla.com.au | 0917 885 0118
