by Beau Vedelago | Jul 29, 2025 | Distribution
Western Brisbane, Ipswich, and the Lockyer Valley now have wholesale fresh pasta supply that doesn’t require driving into the city to collect. If you’re running a kitchen west of Brisbane from Ipswich to Gatton, Toowoomba, or Forest Lake you already understand...
by Beau Vedelago | Jul 29, 2025 | Wholesale Pasta
The Northern Rivers food scene has developed a serious expectation of quality. Byron Bay kitchens want wholesale product that matches the standard their diners bring. Byron Bay dining is a category of its owncoastal, refined, and rooted in local produce. Whether it’s...
by Beau Vedelago | Jul 29, 2025 | Foodservice
The Gold Coast hospitality sector runs at volume and expects supply to match. Fresh pasta from a Brisbane producer, delivered weekly, changes what’s possible on those menus. Gold Coast venues demanding better fresh pasta now have a straightforward supply option....
by Beau Vedelago | Jul 29, 2025 | Distribution
Sunshine Coast restaurants have been building a reputation for quality that’s moved well beyond the tourist-strip standard. Wholesale pasta supply needs to keep pace. If you’re cooking on the Sunshine Coast, you know that freshness isn’t a bonusit’s the...
by Beau Vedelago | Jul 29, 2025 | Sourdough Pasta
Queensland’s fresh pasta supply landscape shifted when VEDE Pasta joined the MOCO distribution network. The state now has a genuinely different wholesale option. Now, chefs searching for premium wholesale sourdough pasta, fresh frozen pasta for restaurants, or a...
by Beau Vedelago | Jul 29, 2025 | Sourdough Pasta
The short answer: they are genuinely different products, not just different versions of the same thing. Each has real strengths, and the right choice depends on what you are cooking, who you are cooking for, and what your kitchen needs to do. This guide covers both...
by Beau Vedelago | Jul 29, 2025 | Distribution
VEDE Pasta is available to kitchens across Queensland through MOCO, and to the rest of Australia through direct enquiry. The supply question has an answer. We’re proud to be Australia’s only producer of fresh sourdough and hand-stretched pasta, frozen for peak...
by Beau Vedelago | Jul 29, 2025 | Distribution
Distributors choose products based on differentiation, margin, and operator demand. VEDE offers all three and two product claims no competitor can replicate. Australia’s food distribution landscape has a gap at the premium end of the pasta category. VEDE a...
by Beau Vedelago | Jul 29, 2025 | Sourdough Pasta
Fermented pasta is not a gimmick imported from the sourdough bread trend. It’s a return to the way grain-based products were made before industrial production stripped out the complexity. Long overshadowed by its bakery cousin, sourdough pasta is finally getting...
by Beau Vedelago | Jul 29, 2025 | Pasta Shapes
Hand-stretched pasta shapes communicate something to diners before they take a bite. They signal that someone made a deliberate decision about what to put on the plate. Australia’s restaurant and hospitality sector has one domestic producer of authentic...
by Beau Vedelago | Jul 29, 2025 | Pasta Shapes
Pasta cut trends on serious menus reflect the same shift happening across food service: diners can tell the difference, and they’re choosing dishes that demonstrate craft. At VEDE Pasta, we work directly with chefs across Australia to supply performance-first...
by Beau Vedelago | Jul 29, 2025 | Wholesale Pasta
Hand-stretching pasta dough isn’t a marketing claim it’s a technique with measurable outcomes for gluten structure, texture, and sauce-holding ability. At VEDE Pasta, we are proud to be part of that movement. Our stretched pasta cuts including strascinate...
by Beau Vedelago | Jul 29, 2025 | Pasta Shapes
VEDE’s sourdough spaghetti is built on the same active culture used across the range slow-fermented, naturally leavened, and designed to perform where standard semolina stops. At VEDE, we’ve taken this classic shape and elevated it with our signature sourdough...
by Beau Vedelago | Jul 29, 2025 | Pasta Shapes
Linguine and squid ink linguine occupy different menu positions. Both reward a kitchen that starts with a base product made for the dish rather than adapted to it. At VEDE Pasta, we craft two standout variations: Classic sourdough linguine with a golden egg hue and...
by Beau Vedelago | Jul 29, 2025 | Pasta Shapes
Pappardelle is the pasta cut most associated with winter menus and braised proteins. Sourdough pappardelle brings the same broad ribbon with a depth of flavour that semolina alone can’t produce. At VEDE Pasta, we’ve given this classic shape a modern twist. Our...
