2 STAR YELP REVIEW - April 2016
Pies in Australia are generally mass-produced by the (tens of)
thousand(s), sold in gas stations, c-stores and at sporting events.
Pies in Australia are hand held, and eaten out of a paper bag,
drowned in "sauce" (ketchup) and usually eaten on the run.
Pies are the Australian equivalent of a hot dog.
Fork-In Aussie Pies are definitely inspired by the Australian meat pie,
we have completely re-invented, re-created, and re-built the pie from the crust down.
Our approach, recipes, ingredients, cooking techniques, and accompanying hot &
cold sides make us a very different version of the classic Aussie Pie.
Our Chef, Joe Youkhan is a “Chopped” Champion.
He had never made a meat pie before APK.
We take 3 days to make every pie.
We marinate ingredients for 24-28 hours, then we slow cook for 2-4 hours, then let
it rest another day. We finish the pie by blind baking a buttery, high quality pastry
base and add a separate croissant top. These pastries are delicious yet crumbly to hold.
95 +% of our customers stack our pies with sides.
Our sides are hot and cold and include minty, mushy peas, hand mashed
roasted garlic potatoes, roasted yams with cinnamon & nutmeg , croissant stuffing
with sausage and kale, mac n 3 cheeses, or Edamame and Sweetcorn succotash.
We top our pies with a generous drizzling of creamy thyme or mushroom gravy.
Less than 1% of our customers eat their pies with sauce [aka ketchup].
Our pies are NOT hand held (snack) pies.
Our pies are a fork-in meal – but as we say,
"we'd rather eat them than hold them"
Is it Better? You Decide.
Is it different? Abso-fork-in-lutely!