In the circle of industry leaders and media, Chef Robby GocoOne of the most respected cooks in the country and the saurateurs, are presented legally as the Philippines first Lambassador. His work: to bring the Australa Lamb to the heart of Philippines Cuisine in courageous and refreshing ways.
Handwritten Meat and LiveStock Australia (MLA)Robby’s cook joined worldwide network of cooks under the Lambassador program, a Victoria government program. The program provides high experiences of experienced experiences of experienced experiences in Australia, where he visits ongoing farms, read cash strategies, and examines new new arrangements. The final goal is to enable these cooks to encourage their local countries to embrace the Australian Lamb as a flexible protein.
After his baptism, chef cook had been busy burning the recycled lamb with his creative roots and the clive flair. “I’ve always believed that the believer lamb deserves a place for everyday Philipino,” he said. “It is not just in special occasions. In the right way, it can be comforting like Adobo or fun as your next burger.”
In specialized in the SOUV in the BGC, Chef Robby introduced the best intelligent menu who showed the lamb in worldwide inspired containers:
- Cumin-Crust is Lamb Loin Chop: served with a quumber yogurt and a Greek spring salad.
- Lamb al Ajillo: Porterhouse tenders of Porterhouse decides to reduce Spanish light.
- Lamb Burger: Included with fried Halloyi, beets taken, and Cream Tzatzikiki on Brioche Bun.
- Lammyb Barbicoa: Slowly cooked and processed in corn tortillas with SALSA VERDE and Cilantro Cream.
- Lambobo: Pilipino’s reconstruction in Classic soul, paired with garic rice and eggs listed.
Each container emphasizes his message: The Lamb can pass traditional borders while they feel familiar and comfort. “Filipino cuisine It is exposed, emotional, and courageous – like a lamb. The taste that is like, “noted.” My job is to show that we can draw closer, stable and enjoy it. “
Spencer Whitaker, Mla Business Manager in Southeast AsiaIt is exposed to program enthusiasm. “It is not about exporting other countries – it’s about the prices, strategies, and inspiration,” he said. “The intelligence of Chef Robby shows what the program is about. As he shows today, the Lamb can be comforting food.”
As Philipina’s food continues to seek the taste of the world and high food experience, the Chef Robby Feward creation creates a solid case of your rehabilitation on the local plate. In his options for accessible recipes and the right course way, the Lamb is not just for some time – it is the foundation that is ready for its moment in all The Philippines Kitchen.
