This Cooking Hotline is dedicated to the people of Victoria who went into COVID Lockdown 2.0 last night. While everyone is welcome to use this post to ask any questions about recipes or cooking, if you mention that you are in Victoria, I will prioritise responding to your questions.
Just leave your question in the comments section of this post and I will answer it promptly!
Victoria COVID Lockdown II
Over the weekend, Victoria (the second most populous state in Australia) declared a State of Disaster due to a second wave of coronavirus. Sweeping new restrictions, including night time curfews and strict rules on movements restricted to essentials such as medical, food and 1 hour of exercise per day, came into force last night.
These Stage 4 restrictions will be in place for 6 weeks. The Federal and State government has deemed these measures necessary due to the alarmingly high rate of community transmission in the state, and getting COVID under control in Victoria has serious ramifications for the rest of Australia.
I know this is a very difficult period for Victorians. Saying that I’m thinking of you, to stay strong and positive, that we’re with you in spirit – it just doesn’t seem like enough.
So I’ve decided to offer up my services doing what I know best – personalised cooking help.
Offering up my services!
With COVID Lockdown 2.0 restrictions on movements and purchase limits back in force, and because I hope that you will stay home as much as you can, this once again creates challenges around making do with what you’ve got and menu planning so you can minimise grocery outings.
So Victorians, I’m here for you to ask me anything at all about cooking. No boundaries. Whether it’s ideas, or what to make with x, y, z, a recipe you’re after or a specific cooking question you have, drop them below and I’ll answer them as a priority over questions I get on any other recipe for the duration of your lockdown.
While this recipe hotline is dedicated to the people of Victoria and I will prioritise questions from Victorians, everyone is welcome to leave general cooking questions on this post!
Victorians – sending all my love down to you. We’re thinking of you. Please stay strong – and stay home! – Nagi x
PS Dozer is still on standby for virtual hugs, 24-7.
I’m from Victoria Nagi & Thankyou for your amazing recipes, they have been getting me through these crazy times – a quick question, I have 2 different tablespoon measures 1 is 15ml & 1 is 20ml – which one do you use for your recipes 15 or 20ml Tbs, Thankyou 🙏🏻
Hi Nicola, That’s a really good question. The short answer is – I use 15 ml but in the vast majority of my recipes, it does not matter if you use 20ml or 15 ml. BUT if it does matter, I either specify as such or I say 4 tsp (which is 20 ml) or 3 tsp (which is 15 ml) instead (because teaspoons are more standard across the world). 99% of the time it’s baking recipes where it matters. Or where I use a very strong sauce like dark soy sauce. And in those cases, I always cater for the difference.
And in case you are interested, the long answer is: Historically, the standard Australian tablespoon has been 20 ml but it’s 15 ml in just about every other country in the world. There is no law that dictates this. But interestingly, nowadays, more and more chefs are (according to professional chefs I know) using 15 ml as the standard. Plus I’ve noticed that most kitchenware stores sell more 15 ml tablespoon measures than 20 ml measures! This is an area that I took a keen interest in when I first started out food blogging because I was worried about the difference affecting my recipes. So even to this day, I always have a look when I’m in kitchenware shops!
Hope that helps! – N x
Thankyou Nagi, for clarifying my tablespoon dilemma, much appreciated 🙏🏻😘
Hi Nagi
Firstly, thank you so much for sharing your wonderful fool proof recipes. I was never much of a cook before i found your site and now you’ve given me a love of cooking and my family and friends think I’m some sort of hero in the kitchen.
I’m locked down in Richmond in Melbourne and hoping to might have some Indian or asian inspired recipes for slow cooked chuck or gravy beef? A curry of some description with the ability to pair it with veg?
Thank you so much
Hi Marolin, how about Massaman https://promotown.info/massaman-curry/%3C/a%3E or even rogan josh https://promotown.info/rogan-josh/%3C/a%3E or rending! https://promotown.info/beef-rendang/%3C/a%3E – N x
Hi Nagi,
Earlier in Iso I made your Thai Red Curry Paste. It called for Shrimp Paste in Bean Oil.
What else can I use this Shrimp Paste in? Bought the jar you recommended but have heaps left over now.
Also I think I nailed your Pho recipe when I showed a picture to my local Pho shop and she tried to say I took the photo in her shop lol
Thanks
Hi Runna, green curry or nasi goring are great options to use the shrimp paste You can always freeze it too to extend the shelf life! N x
Nasi Goreng sounds perfect. Thanks.
I am attempting the lamb shanks massaman curry tmrw. First time cooking for my partner. Nervous. Can I make that in a cast iron pot with the lid?
100% Mary!! Enjoy! N x
Hi Nagi, I made the strawberry cake yesterday for my sins’s birthday and it was very good. I have never had a problem with any of your recipes and I’ve made quite a few now. Thank you for an excellent website and recipes.
That’s so lovely to hear Liz, thanks so much! N x
Nagi, I love so many of your recipes. The Beef Stew has become a staple, and if I never know what to cook I head here first.
A challenge for you though if you’re willing to accept it: no-mato bolognaise sauce. I’m allergic to tomatoes and miss the simple spag bol (not to mention lasagna. Salsa. Curries….)
Please help this crazy little Victorian x
Hi Lee, how about a bolognese with pureed roast capsicum in place of the tomatoes? I think that could be a winner! N x
Oooh, that could definitely work I reckon! Thanks Nagi!
Also, I had another thought. I reckon you could make a brilliant “bolognese” using a gravy. Make the filling for Cottage Pie but stop the cooking a bit earlier so it’s still “saucy” like bolognese ie less thick than for pie filling. That would be SO delicious tossed through pasta. There’s a bit of tomato paste in it but not much, it’s not a key ingredient so just skip it.
https://promotown.info/cottage-pie/%3C/a%3E%3C/p%3E
Thanks Nagi!
I’ve actually frozen portions of left over pot roast gravy and used it to make quick meat pies. Will have a go at this too. Thanks again! x
Hey Nagi, I am a total pavaholic and make many different kinds. However I find that the oven in my apartment (brand new fan force) always makes the marshmallow part of the meringue separate from the crust so there is space between the two. I’ve tried different heats (ie lower for longer) and always allow the pav to cool completely in the oven but my oven hates pav and I’m interested to know if there is a scientific reason why
Hi Davey, that’s frustrating – have you tried making the pav thinner? or a different setting on the oven other than fan? N x
I would love your take on a Beef Bourguinon! 😋
Oh yes – pop a request on my recipe request page as I have a list I’m working through! N x
Hi Nagi! I live in Victoria,
I loooove your food! And I really appreciate these videos you have made! Basically we have your food at the table every night! Thank you!!!
I have so many questions and requests but for now,
Chinese braised pork belly and prawn toast please!!
Or even better yum cha collection!!
I know you have siu mai and spring roll and more, but if you can add more to them that would be great!!
Thank you Nagi for your support xx
Hi Yu, yes this was a project I touched on a while ago – the recipes are still being perfected though!!
Thank you Nagi!
Can’t wait to see it xx
Victoria based – Mornington Peninsula.
Thanks so much for your kind words and for thinking of us all down here in Victoria! Looks like meat may well be in shorter supply, so any suggestions for vegetarian options, other than the beautiful cannelloni with spinach and ricotta (family got sick of me making it!)) would be great. I always have capsicum, carrot, butternut pumpkins and spinach so all/any ideas would be great. Thanks xx
Hi Jo, take a look through the vegetarian section on my website – I guarantee you’l get some inspiration! N x
What’s the best way to chop an onion?
Hi Annie-Rose – totally depends on the recipe but I think I’ll have to do a detailed post explaining this with photos! N x
Hi Nagi,
In Melbourne, bracing for the next 6 weeks. Do you have a lamb and lentil soup recipe you can share?
Hi Natalie, I have the most amazing lentil soup here: https://promotown.info/lentil-soup/%3C/a%3E and this fab lamb soup – https://promotown.info/lamb-shawarma-chickpea-soup/%3C/a%3E – N x
I’m in vic and due to give birth to my second child in less than 4 weeks and having no help at all due to border closures, we are so stuffed! Any recipes with chicken mince (or with anything vegetarian) we can freeze would be so Handy! Thank you!!
Hi Hasta, take a look here for vegetarian recipes: https://promotown.info/category/vegetarian-recipes/%3C/a%3E. If you type chicken mince into the search bar, all recipes using this ingredient will show up. Stay safe! N x
Im making your Rogan Josh Curry, my supermarket does not have cardoman pods or fennel powder. I do have ground cardoman and fennel seeds. Can i use these as subs and how much?
Hi Toni, you can use 1 tsp of cardamom powder and grind 1 teaspoon of fennel seeds to produce 1/2 teaspoon of powder. I hope you love it! N x
Hi Nagi!
Thanks so much for doing this, love your recipes! Was just wondering if you have any specific FODMAP friendly recipes out there/willing to create a few? thanks!! 🙂
Hi Pauline, sorry I’m not a nutritionist/dietician so I don’t like to advise on certain diets like this! N x
Wallan Victoria-l would love a cheeseburger spring roll recipe, l know a butcher in Sydney make them but can not get them in Melbourne.🙏🍽️
I have had this request before Addi – pop a request on my recipe request page so I can add it to the list! N x
Hi Nagi, do you have a good recipe for vanilla slice? Such an Aussie classic and I have a craving for it!
No but I definitely should – I’ll add it to the list! N x
Hi Nagi, thank you so much for providing us all with such fantastic recipes! Since discovering your website I have a new found love for cooking. I love making all the different cusine! I would love to see you add some more. German recipes and British recipes! Every single recipe I have tried of yours has been a great success, I can’t wait to try more! Thanks son much!
You’re so welcome Stacey, thanks so much for the feedback, I truly appreciate it! N x
Rural Victoria – looking for chickpea recipes please! Meat is so expensive and may eventually run out. Chickpea curries haven’t turned out well. Thanks Nagi!
Hi Kate, if you type “chickpeas” into the search bar, a stack of recipes will pop up for you. Enjoy! N x
I’m south east vic based and looking for a great veg or meat stretching recipe for a hungry man (who is rarely satisfied by soup). Frozen veg options also appreciated!
Ps, you are a beautiful soul, thank you xx
Hi Rachel, what about this one: https://promotown.info/mexican-ground-beef-casserole-with-rice/%3C/a%3E or even this one: https://promotown.info/one-pot-chicken-enchilada-rice-casserole/%3C/a%3E guaranteed to satisfy! N x
Yum! I had seen these months ago and of course forgotten about them!!
Thank you x