Chef Tatung Sarthou is taking his culinary curiosity beyond the kitchen as he joins 22 culinary professionals from around the world for Meat & Livestock Australia’s (MLA) Lambassador program.
The international delegation begins its journey on October 13, bringing together chefs, restaurateurs, butchers, and food professionals from 14 markets. Among them is Sarthou, the restaurateur behind Michelin Guide-selected Lore in BGC and a multiple Gourmand World Cookbook Award winner.
The program offers a closer look at what goes into producing Australian lamb, from the people who raise the animals to the processes that bring the meat to kitchens around the world.
From the Farm to the Kitchen
Rather than simply tasting Australian lamb, the delegation gets to see where it begins.
Participants will travel through sheep-producing regions in Western Australia and Victoria. Along the way, they will meet farmers, learn about sheep production, observe processing and butchery, and follow the journey of lamb from farm to table.
For Sarthou, the experience also opens up a familiar question: How can an ingredient from Australia find its place in Filipino cooking?
Finding a Place for Lamb in Filipino Cuisine
Lamb may be more commonly associated with Mediterranean, Middle Eastern, and European dishes. However, Sarthou sees a natural connection with Filipino flavors.
“Filipinos already know and love kambing, so lamb isn’t a big leap for our palate. I’m excited to see more of it on Philippine menus, from caldereta to adobo, and to bring what I learn from Australian farmers back to our kitchens,” he said.
Filipino cuisine already has a strong tradition of braised, stewed, roasted, and grilled meats. Because of this, lamb can work in familiar preparations while also inspiring new interpretations.
Meeting the People Behind the Meat
The Lambassador program also puts the spotlight on the people behind Australian lamb.
According to Andrew Cox, MLA General Manager for International Markets, the program connects culinary professionals with farmers and producers who can share the story behind the product.
The delegation will also visit Katanning, Western Australia, on October 15 for the annual meeting of WAMMCO, a meat marketing cooperative. There, the visiting chefs will take part in a cooking challenge judged by the farmers themselves.
Bringing New Ideas Home
This year’s 23-member delegation builds on the 2025 Lambassador program, which brought together 21 culinary professionals from 13 countries.
After the tour, participants are expected to bring their experiences home through restaurant menus, cooking demonstrations, and culinary education.
Sarthou sees the journey going beyond discovering new ways to cook lamb. It is also about meeting the people who produce it and understanding the journey behind an ingredient.
And perhaps, along the way, finding new ways for Australian lamb to become part of the Filipino table.
Read more stories on Simpol.ph
Slowly But Surely (And Really Alarming), AI Is Taking Voice-over Jobs
The Quiet Disconnect: What Happens When Our Digital Safe Spaces Are Turned Off?
