Lamb has long been valued as a symbol of culinary refinement, where origin, craftsmanship, and sustainability converge. This philosophy formed the foundation of “The Art of Victorian Lamb, Crafted by Lambassador Chefs,” an exclusive dining experience presented by Meat & Livestock Australia (MLA) Indonesia in Jakarta.
A refined lamb rack dish prepared by Chef A.S Windoe, showcasing Victorian lamb through precise grilling, clean flavours, and classic fine-dining technique.
Supported by the Victorian Government Trade and Investment, the event coincided with the official visit of Her Excellency Professor the Honourable Margaret Gardner AC, Governor of Victoria, underscoring the growing partnership between Victoria and Indonesia, particularly within the food and agribusiness sectors.
Rather than a conventional product showcase, the evening was designed as an immersive exploration of premium Victorian lamb. Five distinguished Lambassador chefs from Indonesia and Singapore were invited to express their culinary perspectives using key cuts such as lamb rack, lamb leg, and lamb shoulder, each renowned for its versatility and depth of flavor.
A contemporary lamb creation by Chef Rizqi Pradana, pairing Victorian lamb with layered textures and bright, modern accompaniments inspired by regional flavours.
Chefs A.S Windoe, Rizqi Pradana, Victor Taborda, and Bayu Timur from Indonesia, alongside Singapore-based Chef Alysia Chan, presented dishes that reflected diverse culinary backgrounds while maintaining a shared emphasis on quality and technique. The result was a dynamic interpretation of Victorian lamb as both a premium ingredient and a canvas for creativity.
A slow-cooked Victorian lamb dish by Chef Victor Taborda, highlighting comfort, depth, and European-influenced techniques through rich sauces and balanced plating.
The global standing of Australian lamb was emphasized by Christian Haryanto, Chief Representative of MLA Indonesia. “Australian lamb is globally recognized for its high quality, delicious taste, and halal assurance, making it a perfect choice for Indonesian consumers.”
He further explained the strategic role of the Lambassador initiative in strengthening market confidence. “Through the Lambassador program, we collaborate with chefs and culinary professionals to share the story of Australian lamb with their partners, build trust, and increase demand for this premium product.”
A modern fine-dining interpretation of Victorian lamb by Chef Bayu Timur, where technique, restraint, and elegant composition take centre stage.
Victoria’s reputation as one of the world’s leading lamb producers is built on scale and sustainability. Accounting for over 40 percent of Australia’s lamb production, the state is supported by advanced traceability systems, environmentally responsible farming practices, and stringent food safety standards.
Throughout the evening, guests experienced a progression of dishes—from slow-roasted lamb shoulder to delicately braised lamb leg and contemporary lamb-based pasta creations. Each plate reinforced the adaptability of Victorian lamb across culinary styles while preserving its signature tenderness and flavor.
Beyond gastronomy, the event highlighted a broader narrative: how collaboration between governments, chefs, and industry stakeholders can foster long-term growth in premium food markets. Through initiatives such as The Art of Victorian Lamb, MLA and the Victorian Government continue to position Australian lamb as a benchmark of quality and sustainability within Indonesia’s evolving culinary landscape.
A contemporary lamb dish by Chef Alysia Chan, blending premium Victorian lamb with bold seasoning and clean, modern presentation.