Antonio Gardinia, Chef

“I had tried this type of noodle before and I was always disappointed by the texture and strong odour, so when a friend told me about an Australian brand of konjac noodles that actually taste good, I knew I had to investigate myself. To my surprise, the noodles had a texture similar to vermicelli or bean-thread noodles. The fettuccine worked nicely with Italian pasta sauces and the noodles added to soups were great and worked fantastically well with asian-style dishes. Also by buying them online I saved quite a bit.”

Antonio Gardinia, Panorama SA – Chef

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