by Beau Vedelago | May 28, 2026 | Uncategorised
IQF Pasta Australia: What It Is and Why It Matters for Restaurant Kitchens IQF pasta is fresh pasta that has been individually quick frozen at the point of production, locking in quality at its peak. VEDE Pasta is one of Australia’s only fresh pasta producers...
by Beau Vedelago | May 28, 2026 | Uncategorised
VEDE Pasta: Australia’s Only Fresh Puglian Pasta Maker VEDE Pasta is the only Australian manufacturer producing fresh pasta using the traditional Puglian hand-stretched method at wholesale scale. Based in Brisbane, VEDE makes orecchiette, cavatelli, strozzaprete...
by Beau Vedelago | May 28, 2026 | Uncategorised
Strozzaprete: The Chef’s Guide for Australian Restaurants Strozzaprete is the shape with the name that stops people mid-sentence. It translates, more or less, as “priest strangler” — a piece of Italian folk humour with several competing origin...
by Beau Vedelago | May 28, 2026 | Uncategorised
Wholesale Pasta Delivery to Sydney: How It Actually Works One of the most common questions we get from Sydney chefs is a practical one: how does fresh pasta delivery from Brisbane actually work? Is it reliable? Does the product arrive in good condition? What are the...
by Beau Vedelago | May 28, 2026 | Uncategorised
Norton Street to Newtown: How Sydney’s Italian Restaurants Are Reinventing the Pasta Menu Walk down Norton Street in Leichhardt on a Friday night and you will understand why Sydney’s Italian food culture is different to anywhere else in Australia. The...
by Beau Vedelago | May 28, 2026 | Uncategorised
Cavatelli: The Chef’s Guide for Australian Restaurants Of all the shapes in the southern Italian canon, cavatelli may be the most honest. No machinery. No extrusion. Just a thumb, a board, and a piece of semolina dough pressed and rolled in a single motion —...
