BEN VAN TIGGELEN
THE FARM YARRA VALLEY
With a passion for local, sustainable food, Ben Van Tiggelen is the resident chef at The Farm Yarra Valley, a newly opened events and dinning venue 45 minutes' drive east of Melbourne. The Farm Yarra Valley is the newest venue from the crew behind The Public Brewery, The Cellar Door and Bekendales.
About Ben Van TiggelenSet on 100 acres of farmland with rolling hills and ancient eucalyptus The Farm Yarra Valley features a beautifully appointed farmhouse and function space with a mix of country charm and industrial accents. With the capacity to seat up to 110 guests, it is the ideal space for weddings and special events. The venue also hosts weekly Farm Feasts and Sunday Roasts which are open to the public.
Ben commenced his apprenticeship at Jacques Reymond's Arintji in Federation Square, working alongside chef Dan Wilson (Huxtable and Huxtaburger). He then moved onto a role with Neil Perry's Rockpool Bar & Grill. Over the next 3 and a half years Ben learnt the importance of sourcing the best produce, and refined his craft to deliver diners with an exceptional yet relaxed dining experience.
Seeking a sea change Ben then relocated to Hamilton Island where he worked at the luxury resort Qualia. However the lure of his home town saw Ben return to Melbourne and Rockpool where he took up the post of Sou Chef.
With the opening of The Farm Yarra Valley in July 2016 Ben, has embraced the opportunity to create a seasonal and sustainable menu, sourcing his ingredients, wine and beer from local producers, as well as developing an extensive kitchen garden. Wine is produced onsite by the award-winning Rob Dolan who, with over 20 years' experience, is the second largest wine producer in Victoria.
Ben has kindly shared with us his favourite Sunday roast Lamb Shoulder with Salsa Verde. View this recipe on the Flowerdale Farm website.