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I am learning a lot about Australian lamb. Aussie lamb is all-natural, grass-fed, and pasture-raised. In Australia, consumption of it is 30 kg per person. Whoa! The "Aussie Lamb" brand is actually a popular export product with various cuts and product lines available in many countries, including the Philippines.

If you are craving an Aussie lamb dish that will satisfy your palate, head on to Bondi&Bourke and enjoy the lamb dishes of award-winning Chef Wade Watson. 

And so one fine afternoon, I had the privilege to meet Chef Wade and taste his delicious Aussie lamb dishes. 

Slow-braised Aussie Lamb Shank
Green pea and potato puree, root vegetables, roasted onions, mint jus, chimichurri, and onion rings. 
This dish is a masterclass in balance. It's rich and meaty, lifted by herbs, acidity, and sweetness, with creamy and crispy textures playing off each other. 

Australian Lamb Chops
House-made labneh, mint cucumber, grilled lemon, herbed oil
This dish is a vibrant balance of savory, creamy, tangy, and fresh. The lamb is tender and succulent, and the labneh adds a creamy, tangy contrast that cuts through the richness of the meat. The mint cucumber gives a refreshing crunch, and the herbed oil ties it all together with fragrant, earthy notes.  

Three-Cheese Lamb Bolognese
Braised ragout, roasted eggplant, crispy basil, goat's cheese
This dish delivers a rich, comforting, and layered flavor experience. The braised lamb ragout is hearty and savory, with tender meat simmered in a slow-cooked tomato base. The roasted eggplant adds a smoky, velvety depth that complements the richness of the sauce. I love the blend of the three cheeses, especially the tangy goat's cheese, which brings creaminess and a sharp, salty edge that enhances every bite. 

I can't decide which one because I love all three Aussie lamb dishes! 

#ILoveAussieLamb #MeatandLivestockAustralia #Bondi&Bourke #lamdishes #ChefWadeWatson

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Ⓒ 30 August 2025

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My father worked for the government. He started as a junior architect and went on to become head of city planning and zoning. Growing up, I saw him signing papers and approving establishments to open in proper locations, and subdivisions to start selling lots. 

Every occasion, Christmas especially, we would have lots of gifts from different personalities. Truckloads of stuff would arrive at our doorstep. There were even envelopes with tads of bills inside. I remember vividly one turbaned man came to the house with a brand new car to give to my father. He wanted to have his vulcanizing business to be located along a creek/canal. Father said he couldn't approve it because the location he wanted was a waterway. If a structure were built on that spot, it could cause flooding. The turbaned man turned away, angry maybe. We were then scared of the repercussions. Thankfully, nothing happened to us. Later on, the turbaned man built his store in a proper location, and he actually became a good friend of my father, of our family. He would always tell his friends, and us, that he had high respect for my father.

Always, my father would turn gifts/tokens away, angry and berating the messenger. That was when I knew his post came with some power. 

If he were vulnerable, we would have a parcel of land in every subdivision in the city; we would have a bigger house. He could have built a two-story house because he had some shares of inheritance from his parents, but I overheard him telling my mother, "What will the people say? How can a humble government employee build a big house?" So, there was no special treatment. We purchased our lot, and we borrowed money for our house from DBP. We could have lived a life of luxury. 

Throughout his government service, we were in fact incognito. Many didn't know who his family was. We were never brought to the city hall for events/parties. I think only his staff knew of us. Ha ha! I think he was the only city official who didn't have a going-away party when he retired. He didn't like to have one. He was cleared from service faster than usual because he had a clean record. Such an admirable man, my father was! 

They only knew my father had a daughter when I had an encounter with a city doctor. I joined the DayangDayang Jaycees then, and I chaired the bedecking of the Tartanilla (horse carriage) project. I couldn't remember now the exact reason why I had that issue with the doctor, but when he knew of my surname and associated it with my father, he said, "Gil has a daughter? Your father and I are very good friends!" Ha ha, that solved the issue right away! 
  
I recall all this now, because of what has been uncovered in these flood-control projects. They call this sharing SOP, and believe me, it has been happening ever since I can remember. Gifts or tokens can simply appear on your table or doorstep without you knowing where they came from. 

I am glad that finally, it's all out in the open--though it has been an open secret--and a group is really pursuing it. I hope someone gets accountable. Because in the midst of these temptations, you can refuse. My father was able to because, as he would tell us often, he didn't want to feed his family with money from questionable sources. 

You can do it, too!   

Photo by Rafael Garcin on Unsplash

#familyvalues #lifeingovernment #governmentservice

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Ⓒ 28 August 2025

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Lamb Chop Pork Steak
Australian lamb shoulder cut, marinated in rosemary-infused olive oil and lemon butter. It is served with Basmati rice and a side salad. 

The I Love Aussie Lamb Caravan continues. This time, we sampled the Aussie lamb dishes of other restaurants. I was able to try those at Persia Grill at 106 Goldman Plaza, LP Leviste Street, Salcedo Village, Makati City. We used to go to their restaurant on Legaspi Street. Whenever my husband and I craved Persian and Mediterranean dishes, we would go there. I didn't know then that they were serving Aussie lamb. No wonder it was so good! 

Lamb Biryani
I just love this lamb biryani! It is slow-cooked with blended Persian herbs and spices. It is served with Biryani rice topped with caramelized onion, Biryani sauce, yogurt, and a side salad. Take a portion of the lamb, and dip it in the Biryani sauce and yogurt; the combination tickles your palate!






I love the interiors of Persia Grill, too. Persian-inspired interiors are rich, elegant, and steeped in history. It blends opulence with intricate artistry. The color combination of warm, rich tones of deep red, royal blue, emerald green, gold, and warm neutrals, accentuated with jewel stones of ruby, emeralds, and turquoise, gives you a glimpse of the Iranian vibe and culture. 

Persia Grill can also cater for your parties. Check them out here. 

#PersiaGrill #foodcrawl #AussieLamb #foodie

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Ⓒ 26 August 2025

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MommyMundo brings you this Mama Market Roadshow happening this weekend. First stop is in Eastwood Mall from 10:00 in the morning to 10:00 in the evening. 

The roadshow will provide mom entrepreneurs a venue to be discovered, to promote, and sell, as well as to meet and talk to customers and fellow like-minded mamas, and grow their businesses in a supportive environment.  

Come, drop by, and support a mompreneur! 

#shopmompreneur #mommymundo #mompreneurstogether

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Ⓒ 15 August 2025

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We often hear about the importance of living a "reflective life." It's praised as a sign of wisdom, maturity, and depth. 

But what does it actually mean to live reflectively, and when does that kind of life begin? 

The answer isn't fixed. A reflective life doesn't begin on a calendar date or at a certain age. It begins with awareness. It starts when we shift from simply moving through life to questioning it. When we begin to ask not just what is happening, but why, how, and what does this mean for me?

So, when does it begin?

There's no universal answer. For some, it starts young. For others, it arrives much later, after years of simply going through the motions. But here's the thing: it can begin anytime. A reflective life is not something you stumble into. It's something you choose. And you can choose it today. 

Reflection isn't about having all the answers. It's about becoming someone willing to ask the questions and live honestly in the process of exploring them. Maybe that's where it really begins. 


Photo by Jacki Drexler on Unsplash

#reflection #reflectivelife 


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Ⓒ 11 August 2025

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Disney can't be contained! 

To celebrate Hong Kong Disneyland's 20th Anniversary, Disney Friends bring The Most Magical Party of All beyond the park in a city-wide celebration across Hong Kong. 

From now til August 31, 2025


From a special invitation at the airport to rolling celebrations on the MTR and uplifting moments at Ngong Ping 360, joy and wonder await around every corner. 


From now til August 31, 2025





Experience a glimpse of the grand celebration for yourself, and don't forget to secure your tickets for the year-round party at the park! 

Purchase a “Non-stop 2-Day Fun Ticket” to enter the park two days in a row by adding just HK$100 to the price of a regular 1-day ticket.

#HongKong #HongKongDisneyland #Anniversary

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Ⓒ 08 August 2025

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Check out my TikTok account! 

Anything related to music makes me feel alive! 

I remember when I played the piano for hours, my father would say, "Trouble in paradise?" Ha ha! He knew me well because, yes, I play the piano or guitar/ukulele or sing or listen to music when I feel troubled. 

But dancing is different. When I dance, I am happy. 

Dancing for me isn't just an activity. It's a feeling, a form of expression. It gives me permission to feel joy, celebration, and, in rare cases, pain and frustration. 

I love to dance because it lets me feel. It connects me. It frees me. It reminds me that I am alive. 

#dance #dancingmom #Ilovetodance


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Ⓒ 06 August 2025

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View of Pasig River from MRT
View of the Pasig River from the MRT


I find looking at rivers as therapeutic. It is inviting me to flow with it! LOL

There's something deeply poetic about rivers. They don't resist. They flow. Through stones, around bends, over obstacles. Sometimes they roar (like the river near my Uncle's old home in Tulapos, Enrique Villanueva, Siquijor, where it felt like rain was falling all the time!), sometimes they trickle, and sometimes they just flow quietly, just like the Pasig River. But they keep moving. 

Rivers can teach us resilience. When life gets blocked, perhaps it's not about forcing our way forward, but about finding another path, one that curves gently and flows around what we can't push through. 

I see a river as a mirror to our lives. If you think about it, a human life is a lot like a river. We begin at a source. Our childhood, our roots, full of potential. As we grow, we encounter landscapes that change us. Sometimes, life is wide and calm, sometimes narrow and wild. Along the way, we meet other "rivers" --- relationships, friendships, experiences---that merge with our own flow, altering our course. 

Eventually, like a river to the sea, we reach our destination, whatever that means for each of us. But it's the journey, not just the end, that shapes the beauty of it all. 

#flowinglikeariver #purposefulliving

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Ⓒ 01 August 2025

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Lamb Adobo dish: marinated eggs, garlic rice, pico de gallo

I love lamb! It's always my favorite dish at Shangri-La Hotel and Abè. So, when I got an invite from Meat and Livestock Australia (MLA) to attend a "Lamb-filled Afternoon with Chef Robby Goco," I didn't hesitate. 

The event, held in Souv by Cyma in BGC, is part of MLA's continued efforts to bring premium Australian red meat to Filipino consumers, specifically lamb this time, and they have chosen Chef Robby Goco as their first-ever Philippine Lambassador.

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


#MeatandLivestockAustralia #lambcuisine #chefRobbyGoco

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Ⓒ 01 August 2025

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Would you believe that's what holds me back? 

I know it sounds counterintuitive. Why would anyone be afraid of the very thing they are working so hard to achieve? Yet, for me, the idea of success triggers anxiety, self-sabotage, and even paralysis.

But I was never like this. In my younger years, I was always competitive, wanting to be first, to be praised, to be in the limelight. Is this what you call old age? LOL.

Or maybe because success now in this stage of my life means being in the limelight, to be invited to speak, to be emulated, to be praised. I no longer want that. 

I want to be in the background, silently making an impact. Another irony. I guess I am redefining success on my own terms. Success doesn't have to be overwhelming. My version of success now is quieter, more intentional, more values-driven--inspiring people through relationships that I've built with them.

I guess I don't have to be fearless to succeed. I just have to be willing to keep going, even when my own light makes me blink. 

#befearless #bekind #behuman


Photo by Mathurin NAPOLY / matnapo on Unsplash

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Ⓒ 29 July 2025

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Look, Luck, Learn

GOTCHA IN MY WEB!

GOTCHA IN MY WEB!
Hallo, I am Meikah!
I am Midlifer Mompreneur, discovering new capacities, new abilities. Exciting times!

#Purposefulpreneur

Email me mommeikah@gmail.com, and Let's collaborate!

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