by Beau Vedelago | May 28, 2026 | Uncategorised
The Chef’s Guide Orecchiette: The Puglian Shape Every Australian Chef Should Know Its history, its method, how it behaves in a professional kitchen, and why it’s the most underused pasta shape in Australian restaurants. Enquire About Wholesale Orecchiette...
by Beau Vedelago | May 28, 2026 | Uncategorised
VEDE Pasta for Perth Restaurants Wholesale Puglian Pasta for Perth — Fresh, Frozen, Delivered Perth’s restaurant scene is thriving. These are the shapes that set a pasta course apart — and nobody else in Australia makes them fresh. Talk Wholesale...
by Beau Vedelago | May 28, 2026 | Uncategorised
VEDE Pasta for Adelaide Restaurants Fresh Puglian Pasta, Wholesale Delivery to Adelaide South Australia has a proud Italian food culture. Now it has access to Australia’s only fresh Puglian pasta maker. Talk Wholesale South Australia has one of the strongest...
by Beau Vedelago | May 28, 2026 | Uncategorised
VEDE Pasta for Melbourne Restaurants Wholesale Puglian Pasta for Melbourne — Australia’s Only Fresh Maker Melbourne knows good food. These are the shapes it’s been missing — fresh, frozen at peak, delivered from Queensland. Talk Wholesale...
by Beau Vedelago | May 28, 2026 | Uncategorised
VEDE Pasta for Sydney Restaurants Fresh Puglian Pasta, Delivered to Sydney The shapes Sydney chefs haven’t found yet — made fresh in Australia, IQF frozen at peak, shipped to your kitchen. Talk Wholesale Sydney chefs have always led Australia’s food...
by Beau Vedelago | May 27, 2026 | Uncategorised
VEDE Pasta for Function Centres Wholesale Pasta for Function Centres: How to Serve 200 Without Losing Your Margin IQF frozen. Par-cook in advance. Hold, plate, repeat. This is how events pasta actually works. Talk Wholesale Wholesale pasta for function centres and...
by Beau Vedelago | May 27, 2026 | Uncategorised
VEDE Pasta for Clubs & Pubs Wholesale Pasta for Clubs and Pubs: High-Volume Service Without the Compromise The extruded sourdough range is built for kitchens that cook at pace and serve without ceremony. Talk Wholesale The club or pub kitchen is one of the most...
by Beau Vedelago | May 27, 2026 | Uncategorised
VEDE Pasta for Restaurants Wholesale Pasta for Brisbane Restaurants: What Sourdough and Puglia Can Do for Your Menu The pasta course that makes the rest of the menu look better. Talk Wholesale Wholesale pasta for Brisbane restaurants has historically meant one of two...
by Beau Vedelago | May 27, 2026 | Uncategorised
VEDE Pasta for Cafes Fresh Pasta for Brisbane Cafes: The Range That Works on a Short Lunch Menu Elevated, low-effort, delivered weekly. This is how Brisbane’s best cafes run pasta. Talk Wholesale Fresh pasta for cafes in Brisbane has a practical problem. The...
by Beau Vedelago | Aug 27, 2025 | Foodservice
Most kitchens searching for wholesale pasta near me settle for the same shortlist: dried Italian imports or a local fresh supplier with a three-day clock ticking. VEDE Pasta was built to make that compromise unnecessary. The Wholesale Pasta Problem Australian Chefs...
by Beau Vedelago | Aug 20, 2025 | Pasta Shapes
Sydney’s dining scene has long had access to good pasta. What it hasn’t had until now is authentic Puglian short shapes, made in Australia, available at wholesale volume. VEDE changes that. Why Stretched Pasta Deserves a Place on Sydney Menus There’s...
by Beau Vedelago | Aug 20, 2025 | Foodservice
VEDE Pasta wasn’t designed in a food science lab or by a marketing team looking for a gap in the market. It was built by people who have cooked professionally who know what a kitchen actually needs when service starts and there’s no room for a product that...
by Beau Vedelago | Aug 12, 2025 | Foodservice
The Australian wholesale pasta market has a language problem. “Fresh pasta” sounds like a quality claim but in practice, it often describes a product with a shrinking shelf life, inconsistent supply, and a logistics model that doesn’t fit how real...
by Beau Vedelago | Aug 12, 2025 | Distribution
For kitchens across Brisbane and the Northern Rivers, sourcing premium wholesale pasta has historically meant a compromise between quality and logistics. VEDE changes that producing in Queensland and delivering weekly across the region through MOCO Food Services....
by Beau Vedelago | Aug 12, 2025 | Foodservice
Frozen pasta has a reputation problem it doesn’t deserve. The assumption that frozen means inferior holds up only when the freezing decision is made too late, after the pasta has already compromised. VEDE takes a different approach: freeze immediately after...
