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 | Wholesale Pasta
Queensland and the Northern Rivers have some of Australia’s most interesting food culture producer-driven, quality-conscious, and increasingly adventurous. The pasta supply hasn’t always kept pace. VEDE is changing that. Why Local Kitchens Are Moving to...
by Beau Vedelago | Aug 12, 2025 | Wholesale Pasta
Choosing a wholesale pasta supplier is a decision that affects every pasta dish on your menu and the margin behind it. This guide covers the ten things that actually matter when evaluating fresh pasta for your kitchen in 2025. 1. Ingredient Quality Comes First The...
by Beau Vedelago | Aug 5, 2025 | Wholesale Pasta
Italian Wholesale Food Suppliers Brisbane: The Complete Kitchen Solution Building an authentic Italian restaurant menu in Brisbane has always required juggling multiple suppliers. Your meat rep. Your charcuterie contact. Your cheese account. Your pantry lines. Your...
by Beau Vedelago | Aug 5, 2025 | Wholesale Pasta
Every choice in pasta-making flows from the grain. The flour sets the ceiling on flavour, the strength of the dough, how the pasta holds during cooking, and how it looks on the plate. VEDE starts with 100% Australian durum semolina and it’s not an incidental...
by Beau Vedelago | Aug 5, 2025 | Wholesale Pasta
Not every kitchen has the volume to justify a weekly wholesale delivery. MOCO’s Click & Collect service at Wacol changes the equation professional-grade product, no minimum order, available for pickup when it suits you. What Is MOCO Click & Collect? MOCO...
by Beau Vedelago | Aug 5, 2025 | Wholesale Pasta
Most Brisbane households are paying full supermarket prices for food they could be buying at wholesale — and they just don’t know it. MOCO Food Services, one of Southeast Queensland’s largest food wholesalers, operates a Click & Collect service out of...
by Beau Vedelago | Aug 1, 2025 | Pasta Shapes
Strozzaprete is the pasta shape with a name that demands an explanation and a texture that sells itself without one. Priest-strangler is the translation, and the folklore behind it is colourful enough to belong on any menu that carries it. What Is Strozzaprete?...
by Beau Vedelago | Aug 1, 2025 | Foodservice
The pasta on a menu is only as reliable as the supply chain behind it. For kitchens running VEDE across Queensland and Northern NSW, that supply chain runs through MOCO Food Services and the partnership is built on more than a distribution agreement. A Local,...
by Beau Vedelago | Aug 1, 2025 | Pasta Shapes
Cavatelli is one of those shapes that rewards the chef who puts it on the menu. Small, dense, and curved into a tight pocket it eats bigger than it looks, holds sauce better than most, and brings a regional Italian authenticity that generic short pasta simply...
by Beau Vedelago | Aug 1, 2025 | Sourdough Pasta
Sourdough fermentation in pasta dough is not a new idea it’s a very old one, rediscovered. As the global conversation around fermented food has matured from trend to mainstream, sourdough pasta has emerged as one of the more interesting expressions of that...
by Beau Vedelago | Aug 1, 2025 | Pasta Shapes
Orecchiette is the shape that defines Puglian pasta culture. Small, cupped, and slightly ridged every part of its form serves a function. The hollow catches sauce. The rim holds texture. The rough interior grips. It’s one of the oldest and most intelligently...
by Beau Vedelago | Aug 1, 2025 | Sourdough Pasta
VEDE didn’t start as a pasta company. It started as a frustration a chef and restaurateur who kept searching for wholesale pasta that met the standard his kitchens demanded, and kept not finding it. What exists now is the result of building that product himself....
