Cebu restos go Aussie beef; more diners eyed
AS the local food scene continues to expand and diners grow more sophisticated, a Cebu-based restaurateur said it is important to keep the market on its feet by coming up with a fresh take on what is served on their plates.
Italian Chef Marco Anzani, owner of The Anzani Group of Restaurants, said locals have been discovering new tastes through a versatile selection of dining places in Cebu that have opened in the last 15 years.
“Restaurants need to play based on the market, although the market is still developing. One thing diners consider is how they enjoy the food and the price range. Looking ahead, everything looks good for the local restaurant scene,” Anzani told Cebu Daily News.
The Anzani New Mediterranean Restaurant in Lahug was among the three places in Cebu chosen to host the “Australian Grassfed Beef on the Menu” promotion on Tuesday.
Anzani said this was an opportunity for local restaurants to showcase what they can do with Australian grassfed beef, which chefs in Cebu have been using for a long time but has not been given much prominence.
“We hope to attract more customers as we offer this in our menu at an affordable price. This way, customers are also taught the difference between grassfed beef and beef from cattle fed with corn or other types of food,” said Anzani. The menu will be offered for a month.
Aside from Anzani, Anzani Prime along Gov. M. Cuenco Avenue and Circa 1900 at Sanjercad Ville Ext. Road were also part of last Tuesday’s culinary trail.
The promotion is presented by the Australian Trade and Investment Commission (Austrade), the Victorian State Government, and Meat and Livestock Australia (MLA), which runs from June 20 to August 20 this year.
Paul Perez, MLA Philippines consultant, said this is the event’s 3rd year but is the first time it was brought to Cebu and Davao.
Perez said the activity aims to gather support for Australia’s red meat industry, especially since 40 percent of the Philippines’ imported beef comes from Australian companies.
Of this, he said 97 percent is grassfed.
“If you look at it from an economic perspective, take away grassfed and the whole industry collapses. It has to be supported and sustained,” said Perez.
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