Your Fork: Testing My Personal Grocery Shopper & A Promo Code!

I work long hours. Long hours involving intense mental and emotional work out, that when I walk out the building doors I’m usually drained out of juice. My stress release is exercise: I jog, do Body Attack, RPM or core work. 1 hour of pumping endorphins through my blood stream really does wonders to my physical and mental health. And then I go home.

Usually close to 8pm. Sometimes 9pm.

And I’ll be exhausted and hungry, and tired, and hungry. Did I mention hungry?

Thank goodness for the husband. He’s usually at home early, and when he knows I’m running late for dinner, he usually prepares a warm meal so all I have to do as soon as I crawl through our front door is to get changed and literally stuff my face with food, glorious food.

So when the awesome guys at Your Fork contacted me and invited me to try out the Your Fork service, I couldn’t say no. I think of it as the executive’s personal grocery shopper, plus some pretty tasty recipes all designed for novice cooks. Sometimes, simple really is better.

Similarly to ordering take away, Your Fork’s point of difference is you actually pick the meal of your choice, but they do the shopping for you and you cook it at home. This service is perfect for those who still prefer cooking their own meals as opposed to ordering already cooked food, so you know exactly what you’re putting in your food. One of the best things about my Your Fork experience is, they literally remove the thinking and guessing of the individual ingredients of your favourite dish. You just pick and choose the dish that you want, they shop and deliver it to your door; you cook, and voila!

Sugarlace had the Your Fork experience courtesy of Shanu and Roshan of Your Fork. Thank you for the generous invitation & and the awesome service!

So on this particular evening, I timed it.

4.30pm. Left the office quite early. Because I can.

4.45pm. Got home. Got changed to my exercise gear, started my jog around the bay.

5.10pm. Stopped at a park bench to watch the sun set. Played with a few random friendly dogs who were catching sticks for their humans.

5.18pm. Placed my order. Smokey BBQ grilled of course. I chose the “deliver within 1 hour” option which is only an extra $10. Oh did I mention I did this all from my mobile phone?

5.45pm. Went home to shower and got changed.

6pm. Doorbell rang. My order is here – hand delivered by the lovely Shanu! *waves*

6.15pm. Marinaded the meat, sliced my veggies for my salad, and chilled the drink in the freezer. A tray of chips in the oven PRONTO!

The “meal kit” ($19.95) – porterhouse meat, Masterfoods Smokey BBQ marinade, salad greens, Birds Eye chips, and for an extra $3.07 I ordered a 1.5L Coke Zero.

Porterhouse Steak included in the $19.95 meal kit

Marinading the meat

Added shredded carrots & onions to my green salad. The greens are included in the $19.95 meal kit.

6.30pm. Popped the meat in the grill.

7pm. Meat’s done, salad is chopped, chips are cooked, drink is chilled, dinner served. Stress free.

Smokey BBQ grilled meat

Dinner served.

Your Fork*


For my dear readers, Your Fork has a special “SUGARLACE” Promo Code! Just simply enter “SUGARLACE” in the COUPON CODE space before you check out, and you will get $10 off your order.


Oh, and if you’re interested in creating your own meal kits, you can actually submit your recipes and your meal kit ingredients – and they’ll deliver it for you and even give you $15 of store credit.

So that’s effectively $25 off for my dear Sugarlace readers. How super cool is that? Try it out, it’s kinda fun and a different way of ordering “take away” but still cooking your own meals!

*Make sure you check out their locations for deliveries –

Thank you again Shanu and Roshan!


Barilla Cooking Class for Seadas at Sydney Good Food & Wine Show 2014

Oh what an amazing day: a couple of cooking classes with Mr J, infinite glasses of wine, cheese, cheese and more cheese and endless hours of walking around the Good Food and Wine Show all makes for a really productive day!

I was indeed ecstatic when I was invited by Barilla to attend their cooking classes at the show, in particular the special pre-show class to make Seadas and taught by MKR’s Sammy & Bella. Now I wasn’t an avid watcher of MKR or any of the reality shows, but I have to admit that they were friendly and gave a pretty good class.

Seadas are traditional Sardinian pastries filled with cheese, deep fried and drizzled with honey. Our version today was a citrus mix of ricotta cheese, grated pecorino with orange and lemon zest. I must say I’m not familiar with this dish, but was pleasantly surprised at how light, tasty and perfect these little bundles of cheesy pastries are for breakfast. It was the perfect way to start our absolutely busy and hectic day, especially when paired with a cup of coffee thanks to De’Longhi further down the hall at the show.

The work station

Deep frying isn’t so bad…

You can still go to the Sydney Good Food and Wine Show tomorrow – tickets are still being sold for Sunday 29/6/14 at

Patricia & Mr J attended the cooking class and the Good Food and Wine Show as guests of Barilla. Thank you for the generous invitation and hospitality. 

Sammy and Bella’s Seadas, for the Barilla Bloggers Breakfast

Recipe from Sammy & Bella’s Website

Serves 6 (makes 12)

For the dough:

  • 3 cups “00” flour
  • 1/3 cup semolina
  • 2 free range eggs, plus 1 yolk (set 3rd egg white aside for below)
  • 80 to 100 ml water
  • 80g salted butter, softened (or lard)

To fill, cook and finish:

  • extra flour, for dusting
  • 1 egg white, from above
  • 350g ricotta
  • 50g pecorino sardo, grated
  • zest from 1 lemon
  • zest from 1 orange
  • olive oil, to fry
  • ¾ cup (250g) honey
  1. In a stand mixer bowl fitted with a dough hook, place plain flour, semolina, whole eggs plus egg yolk, 80ml water and softened butter. Mix until well combined, and add a touch more water if it’s too dry. Allow the machine to knead for 5 minutes or until the dough is smooth and elastic. Wrap in cling film and let rest for at least 30 minutes.
  2. On a floured work surface, roll out the dough to 2 or 3 mm thick. Using a 4 inch fluted pastry cutter (or a glass), cut out 24 disks. Using a pastry brush or your finger, brush 12 of the disks with egg white.
  3. Grate the pecorino and mix withricotta, lemon and orange zests. Distribute this mix evenly across 12 disks, cover with another disk and press down firmly on edges to seal.
  4. Heat 1 inch of olive oil in a frying pan until hot (or in a deep fryer to 180C). Fry the pastries, in batches, until lightly golden. Drain excess oil on paper towel.
  5. Serve immediately, hot and drizzled with honey.

NOTE: The dough was already pre-made before the cooking class, so all we had to do was roll, slice, fill, deep fry & eat.