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 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 | 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 | 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 | Wholesale Pasta
Sourdough fermentation has transformed how Australia thinks about bread. Pasta is the next category and VEDE is the only Australian producer already there. VEDE is the only producer of sourdough pasta in Australia. The extrusion line uses an active sourdough starter...
by Beau Vedelago | Jul 29, 2025 | Wholesale Pasta
Strascinate Nero is squid ink pasta made the way it should be: ink worked into the dough, not applied as a coating. The colour holds, the flavour carries, and the shape performs. Crafted with activated charcoal and inspired by the Southern Italian strascinate shape,...
