by Beau Vedelago | Aug 1, 2025 | Uncategorised
Hand-cut sourdough pappardelle extruded through bronze dies, crafted at VEDE Pasta in Brisbane. Sourdough Pasta Is More Than a Trend — It’s a Global Movement Around the world, a quiet transformation is taking place in commercial kitchens, bakeries, and pasta labs....
by Beau Vedelago | Aug 1, 2025 | Uncategorised
VEDE Pasta’s orecchiette is hand-stretched from 100% semolina and frozen fresh using IQF technology, delivering consistent cook performance and traditional texture. VEDE’s Fresh-Frozen Orecchiette Is Now Landing on Serious Menus Across Queensland Some pasta shapes are...
by Beau Vedelago | Aug 1, 2025 | Uncategorised
From rolling pins to national game-changer — why a Brisbane restaurateur built the pasta supply he couldn’t find. I’ve spent most of my career running smart casual venues, not chasing pasta stardom. But pasta? It kept showing up — as the pressure point, the...
by Beau Vedelago | Aug 1, 2025 | Uncategorised
Classic sourdough fettuccine by VEDE — naturally fermented, bronze-extruded, and IQF frozen for chefs, caterers, and high-yield kitchens. Fresh Sourdough Fettuccine: The Classic Pasta Cut Reinvented for Modern Menus (Why VEDE’s Frozen Fresh Fettuccine Is a Go-To for...
by Beau Vedelago | Jul 31, 2025 | Uncategorised
Why VEDE’s Sourdough Version Belongs on Your Menu Some pasta shapes are functional. Others are fashionable. But mafaldine? It’s both — with a dose of royalty thrown in. Curly-edged, wide, and full of character, mafaldine pasta (also known as reginette) is stepping...
by Beau Vedelago | Jul 31, 2025 | Uncategorised
Classic sourdough spaghetti by V Some pasta shapes come and go. Others become iconic. Spaghetti is one of those staples — loved by diners, chefs, and menus alike. But VEDE’s fresh sourdough spaghetti takes this classic shape to the next level. Thanks to wild...
by Beau Vedelago | Jul 31, 2025 | Uncategorised
Fresh Pappardelle Pasta with Braised Angus Beef Cheek: The Winter Hero Dish That Moves Some pasta dishes do more than just feed — they create an experience. Built on comfort, flavour, and consistency, fresh pappardelle pasta with braised Angus beef cheek is one of...
by Beau Vedelago | Jul 31, 2025 | Uncategorised
In busy coastal kitchens, some pasta dishes do more than fill a menu slot — they drive bookings, win repeat diners, and deliver consistently under pressure. One dish doing just that is fresh squid ink linguine with bugs and prawns. With VEDE Pasta’s fresh handmade...
by Beau Vedelago | Jul 31, 2025 | Uncategorised
Across many of Australia’s best kitchens, pasta is experiencing a revival. It’s no longer just a staple — it’s the signature. The centrepiece. The dish diners photograph and chefs use to make their mark. From Sydney’s bistronomy crowd to Melbourne’s neighbourhood...
by Beau Vedelago | Jul 31, 2025 | Uncategorised
From Melbourne’s laneways to Perth’s coastal kitchens, Australia’s chefs are pushing their menus in bold new directions. Diners expect more. Menus are tighter, cleaner, and more focused. And pasta — once a comfort filler — is now a centrepiece. But in 2025, one...
by Beau Vedelago | Jul 31, 2025 | Uncategorised
Queensland has always been known for its fertile land, clean air, and reliable agricultural roots. But today, a new force is shaping the state’s food sector — one grounded in innovation, values, and modern technique. Across the state, makers are turning...
by Beau Vedelago | Jul 31, 2025 | Uncategorised
In today’s kitchens, chefs are facing new pressures from every direction — tighter margins, shorter rosters, and higher diner expectations. As hospitality evolves, so too must the tools and ingredients chefs rely on. One product category quietly leading the charge?...
by Beau Vedelago | Jul 29, 2025 | Uncategorised
Why pasta isn’t just made—it’s earned, tested, and lived Not long ago, I stood in the kitchen of Factory 51, plating another pasta dish for one of our regulars. That moment wasn’t just about food—it was about delivering something honest, satisfying, and grounded in...
by Beau Vedelago | Jul 29, 2025 | Uncategorised
Fermented for flavour. Built for performance. Backed by science. Pasta is one of the most beloved, most ordered, and most adaptable dishes in Australian foodservice. But not all pasta is created equal. At VEDE Pasta, we’ve reimagined what pasta can be—not by following...
by Beau Vedelago | Jul 29, 2025 | Uncategorised
When chefs search “pasta suppliers near me,” they’re not after shortcuts or supermarket substitutes. They’re looking for pasta that delivers — on the pass, on the plate, and at scale. Across Queensland and Northern NSW, that search increasingly leads to VEDE Pasta,...
