Staff Meal: Veneziano Coffee Roasters
For Sophie Ladgrove, Head Chef at Veneziano Coffee Roasters, a good staff meal is less about what’s on the plate and more about the people eating it. Still, her chilli scramble – featuring MasterFoods™ Professional Peri Peri Sauce(open in new tab) – has become both a customer favourite and the go-to dish for the team when they finally get a moment to sit down together.
An unexpected flavour twist that just works
“I’ve always loved Peri Peri,” Sophie says. “I’ve used it for years on chicken, but I’ve always thought it’s a flavour that deserves to be on more menus. It has a spicy bold heat – and it just balances perfectly with the creaminess of the eggs.” That balance is no accident. Using a ready-to-go sauce cuts down prep time without sacrificing depth, leaving the team free to focus on perfecting technique. “Scrambled eggs might sound simple, but they’re actually all about finesse. These days it’s folded, silky eggs – not just a rough scramble. A little runniness on top is key.”
More than a staff meal
For Sophie, the chilli scramble isn’t simply fuel – it’s a ritual. Staff meals, or “family meals,” as they’re known in kitchens around the world, offer a rare chance to pause. “The secret to a great staff meal isn’t the food – it’s sitting down together,” she says. “Sharing a meal, even for a few minutes, slows everyone down and gives us space to connect. That ‘human connection’ food brings is what I love most.”
Sometimes, on busy days, the team hovers around a prep bench or takes turns eating between tasks. The dish rotation keeps it fresh, too. “We’ve got such a diverse team – Colombian, Chinese, Nepalese, Thai, Kiwi – so everyone brings their own background and flavours. There’s always something different and diverse on the table.”
Café culture, constantly evolving
Chilli scramble is one of Veneziano(open in new tab)’s best sellers, and having it double as a staff meal helps with quality control. But it also reflects a broader shift in the city’s food culture. “Avocado’s dropping off in Melbourne(open in new tab), and the chilli scramble has taken over,” Sophie says with a laugh. “It’s trendy, sure, but it’s also just delicious.”
Coming from a restaurant background – where she’d work with woodfire cooking, basting proteins and bold flavours – and moving into a café kitchen, Sophie readjusted her approach to building flavour combinations. “It’s about balance – pairing unique seasonings with eggs, plating with precision, staying on top of trends. Melbourne’s café culture is huge, and you never stop learning. That’s the beauty of food.”
A dish that lasts
For years, Veneziano’s chilli scramble has been a menu staple, tweaked and refined along the way. And it shows no signs of going anywhere. “It’s convenient, delicious and it brings people together – both our customers and our team,” Sophie says. “That’s why it’s stuck around. Honestly, we just love eating it too.”
