Outback Pasta Co: From free range eggs to pasta entrepreneurs

by Kathy Dumbleton

Too many eggs - or egg producers - meant it was time for a local farm to cook up a new business.

Anthony Lipsys and his wife Brenda started Outback Pasta Co just over two years ago. The couple operate a free range egg farm just outside Biloela, Blue Sky Heritage Eggs, but similar businesses in the area made them think outside the box to find their niche in the market.

“The plan was always to grow to a larger level but a few too many other similar business ventures were starting up in the region,” Anthony said.

“We decided that value adding to our eggs might be wiser for the long-term viability of our business.”

Through careful research, the idea of an egg-based pasta venture was born and Outback Pasta Co began.

While Anthony admits the business is relatively small their clientele continues to expand.

“Currently our main customer base is in Biloela, Gladstone, Rockhampton and the Bundaberg region,” Anthony said.

“Having said that we know that our pasta is regularly flown down to Brisbane and Sydney and some has made it to Adelaide!”

Anthony and Brenda place a great deal of importance on utilising locally grown produce where they can, and pride themselves on delivering great tasting pasta.

The business owners enjoy experimenting with different variations and flavour combinations.

From classics like fettuccine and spaghetti to flavours including beetroot, roast pumpkin, spinach and roast sweet potato, the customers of Outback Pasta Co can look forward to even greater variety on the menu with the addition of ravioli to be launched soon.

And there are bigger dreams for the future too.

“One day we’d like to have a small shopfront at an idyllic location selling our range of fresh pastas and offering some good basic pasta meals to our customers.’ Anthony said.