by Beau Vedelago | Aug 1, 2025 | Pasta Shapes
Fettuccine is one of the most ordered pasta cuts in Australian restaurants and one of the most underestimated. The wide, flat ribbon is versatile enough to anchor a menu across multiple sauce styles and seasons. Done well, with pasta that has genuine character,...
by Beau Vedelago | Jul 31, 2025 | Pasta Shapes
Of all the pasta shapes VEDE produces, mafaldine is the one that gets chefs genuinely excited. It is the most fun to eat, it generates the most reaction at the table, and it presents with more volume and visual drama than any other long ribbon in the Italian...
by Beau Vedelago | Jul 31, 2025 | Pasta Shapes
Classic sourdough spaghetti by V Spaghetti is the pasta form most chefs think they’ve exhausted. Sourdough spaghetti makes the case that the format was right all along the ingredient was the variable. Spaghetti is one of those staples loved by diners, chefs, and...
by Beau Vedelago | Jul 31, 2025 | Pasta Shapes
Braised beef cheek and pappardelle is a cold-weather pairing that reliable kitchens return to season after season. The variable that separates good from exceptional is always the pasta. Some pasta dishes do more than just feed they create an experience. Built on...
by Beau Vedelago | Jul 31, 2025 | Pasta Shapes
Squid ink linguine is the kind of dish that does the selling itself visually, aromatically, and on the palate. The challenge is sourcing the base product to match those expectations. With VEDE Pasta’s fresh handmade sourdough squid ink linguine, chefs are plating...
by Beau Vedelago | Jul 31, 2025 | Sourdough Pasta
The Australian restaurant industry is about to encounter sourdough pasta seriously for the first time. The kitchens that move first will have the menu advantage. VEDE is the only producer of sourdough pasta in Australia. The extrusion line uses an active sourdough...
by Beau Vedelago | Jul 31, 2025 | Sourdough Pasta
Two claims. No other Australian pasta manufacturer can make either of them. VEDE holds both: Australia’s only sourdough pasta producer, and its only stretched Puglian pasta maker. VEDE is the only producer of sourdough pasta in Australia. The extrusion line uses...
by Beau Vedelago | Jul 31, 2025 | Wholesale Pasta
Queensland’s food manufacturing sector has a reputation for following trends. VEDE is an example of what happens when a business decides to lead one instead. Across the state, makers are turning traditional food categories into opportunities for real change....
by Beau Vedelago | Jul 31, 2025 | Foodservice
IQF frozen technology changed what’s possible with fresh pasta at commercial scale. The product that comes out of the process is not what kitchens have historically associated with frozen. It’s pasta that’s fresh in quality, frozen for function, and designed...
by Beau Vedelago | Jul 29, 2025 | Wholesale Pasta
Becoming a pastai a pasta maker is a study in patience. The technique cannot be rushed, and the result is immediately apparent when it isn’t. Australia’s restaurant and hospitality sector has one domestic producer of authentic cold-stretched Puglian pasta....
by Beau Vedelago | Jul 29, 2025 | Sourdough Pasta
Sourdough pasta isn’t marketed as a health product. But the fermentation process changes the nutritional character of the pasta in ways that matter to increasingly informed diners. Pasta is one of the most beloved, most ordered, and most adaptable dishes in...
by Beau Vedelago | Jul 29, 2025 | Distribution
Quality wholesale pasta isn’t always where you’d expect to find it. In MOCO’s delivery zones, it’s closer than most Brisbane kitchens realise. Whether you’re running a venue in Brisbane, a bistro in Byron Bay, or a coastal club on the Gold...
by Beau Vedelago | Jul 29, 2025 | Sourdough Pasta
Fresh sourdough pasta made in Australia by the country’s only certified producer that’s a supply proposition that didn’t exist five years ago. VEDE is the only producer of sourdough pasta in Australia. The extrusion line uses an active sourdough...
by Beau Vedelago | Jul 29, 2025 | Foodservice
Searching for Pasta Dishes for Restaurant Menus? You’re Not Alone The pasta dishes gaining traction on serious Australian menus in 2025 share a common characteristic: they start with a pasta that can carry the dish without the sauce doing all the work. Across...
by Beau Vedelago | Jul 29, 2025 | Foodservice
Wholesale Pasta for RSLs, Hotels, Leagues & Surf Clubs RSLs, hotels, leagues clubs, and surf clubs are volume pasta buyers. They’re also venues where the gap between what’s being served and what could be served is most visible. Wholesale Pasta for...
