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.
Hi Nagi,
I have been cooking your recipes for years, always my go to for meal planning for the week.
As Father’s Day approaches, I was wondering if you could do a special breakfast menu? We are in Melbourne and obviously can not treat my husband to breakfast out as we normally would every year.
We make fritters every weekend so was looking for something a bit different, “gourmetish” (pretty sure that’s not even a word ;))
Thanks!!
Hi Vanessa, I’ve got some ideas here:
https://promotown.info/crumpet-recipe/%3C/a%3E%3Cbr /> https://promotown.info/sausage-bacon-country-breakfast-casserole/%3C/a%3E%3Cbr /> https://promotown.info/homemade-sausage-egg-mcmuffin/%3C/a%3E%3Cbr /> https://promotown.info/french-toast/%3C/a%3E%3Cbr /> https://promotown.info/shakshuka-baked-eggs/%3C/a%3E%3Cbr /> https://promotown.info/scrambled-eggs/%3C/a%3E%3Cbr /> https://promotown.info/nutella-crepes-with-strawberries/%3C/a%3E%3Cbr /> https://promotown.info/fluffy-blueberry-pancakes/%3C/a%3E%3Cbr /> I’m sure you’ll get lots of inspiration 🙂 N x
Hi Nagi,
I am making your chicken pot pie at the moment. I felt the filling was a little thin so I simmered it for a while and added some cornflour. Was it ok to do that? I also tried your stovetop rice method. After years of trying to cook rice without the glugginess, it finally worked. Thank you Nagi! Big hug to Dozer!
Hi Michelle, yes you can definitely do that to thicken it! I hope you loved it!!! N x
Hi Nagi, your recipes have been a life saver, thank you! I have tried something new each week in lockdown (stage 3 & 4!) 😊 I recently tried your vanilla cake recipe and wonder if you could help troubleshoot what I did wrong… I ended up with a funny thin dense layer close to the bottom of the cake and a very funny shaped cake! Could you advise what went wrong? Thanks 🙂
Hi Esther, that doesn’t sound right at all! Sorry you had issues – did you make any changes to the ingredients by any chance? The only other think I can think of is that it wasn’t mixed properly – N x
Hi Nagi, just wondering if you use Australian metric tablespoon measurements (20ml) or American/Imperial tablespoon (15ml)? Thanks, Sue (from Victoria!)
Hi Sue, 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
Thanks Nagi, appreciate your help. Your recipes have been a lifesaver at this time, we try at least one new recipe a week! xx
Hi Nagi, First, a huge thanks for your delicious recipe. They have kept my family well fed during this very long Melbourne lockdown. Just wondering if you happen to have a fried doughnut recipe you could suggest or post. My girls are asking for jam doughnuts like we used to get at Melbourne’s Queen Victoria Markets.
Hi Mel, feel free to pop any requests over on this page: https://promotown.info/recipes-request/%3C/a%3E N x
Hey Nagi, first and foremost THANK YOU for your amazing recipes! I’m finally a broccolini convert after your tahini sauce but everything has been wonderful – love your work. I’ve just ordered a beef pack from a farmer on the Great Ocean Road (trying to support local producers in these tough times) and it will have diced beef in it – what would you recommend I do with that, apart from slow cook stew? Also any tips on roasting a topside? Thanks again for everything, Di
Hi Nagi, Another Melbournian in lockdown. Loving your food blog & recipes. Can we talk pots and pans. I am after a cast iron pot, not sure if I want to spend the money on a Le Creuset. In your videos I see you are using the Chasseur cast iron pot. Do you recommend? And are you also using the Chasseur pans as well? Thaaanks! x
Hi Jenny, I’d definitely recommend a Chasseur cast iron pot – it will last you a lifetime! I use Scanpan pots and pans too 🙂 N x
Hi Nagi, I’m in Vic in lockdown. Have been using heaps of your recipes lately – very grateful for the distraction. Anyway I’m about to try your steamed rice but would like to double the recipe on the stove. Do I just double everything? Thanks in advance.
Hi Seona, yes you can just double it 🙂 Stay safe!!
Hi Nagi, I am wondering if I can blend regular granulated sugar fine in a food processor to use instead of “castor sugar” ? and if so does the amount change? Thanks
Hi Jacqueline, yes you can make the grain finer by using a food processor. If doing this – use the gram amount listed in the recipe so it’s the same. N x
Hi Nagi, love your stir fries but howabout something saucy and malaysian, missing our malay restaurants – something about that sauce…..
Hi Maryanna, great idea! N x
Hi Nagi… Thanks so much for doing this during lockdown in Victoria, greatly appreciated! In your Blueberry Muffin recipe it mentions ‘made moist by using yoghurt’, but in the actual recipe it lists Buttermilk. Any suggestions on using yoghurt as an alternative as I have plenty of Greek yoghurt leftover? Thanks!
Hi Nagi, I just want to let you know you have made our lockdown great. I had a baby in Feb and during pregnancy lost interest in cooking altogether. You have not only refreshed that but I have not stopped cooking new recipes with at least two new ones a week from your page. I love the videos as we care for my 4 year old niece a couple of days a week. She loves to cook and we watch ahead, pause then she does it all. She has been cooking up a storm in lockdown. We have a rule in our house now – tell everyone when we aren’t using a Nagi recipe otherwise presume it is Nagi’s. Thanks for bringing such joy to our house and family through food. We love your work and can’t wait to try your new recipes (especially that cake!). Thanks from Victoria.
Hi Nicole, thanks so much for writing in, this has made my day! I’m so happy you’re loving the recipe and have gotten back in the kitchen!!! N x
Nagi,
Thank you so much for thinking of we “lockdown” and somewhat jaded Victorians.
Your recipes have been a llifeline, and Thai Green Curry Chicken, and Butter Chicken are a firm favourite. I made the Apple Cinnamon Teakcake today. Didn’t have quite enough apples so chopped some rhubarb finely and added to the mix. Yum Yum, it will be demolished in a flash:) Many thanks for you wonderful recipes.
Marianna xx
You’re so welcome Marianna!!! Love the addition of rhubarb – apple and rhubarb are the perfect pair 🙂 N x
Hi Nagi, love your recipes.
My question is around the use of the words; flour and starch. E.g. cornflour/cornstarch/potato starch/tapioca starch/flour
What is the difference? Is it just US/AUS names of the same thing? I can never find starch at the supermarket.
Thanks in advance.
Hi Samantha, same thing just different name! 🙂 N x
Hi Nagi, I would also appreciate you sharing a black been recipe. Also, do you have one for char sui like in the restaurants? Thanks for sharing your great recipes, you’re a gem and I love the Dozer updates 🙂
Hi Narelle, pop any requests on my recipe request page. I do have a Char Siu here though: https://promotown.info/chinese-barbecue-pork-char-siu/%3C/a%3E N x
Hi Nagi, no flour shortages during Victorian lockdown 2.0 so making your vanilla cake tomorrow! I think the supermarkets learnt from the first time and put buying limits in very early. I’m excited to try as your chocolate cake recipe is the best. I make a good vanilla cake but it’s always a bit too dense, from reading your recipe I now think I over soften the butter.
Love to know how you go Rita! Cake is the answer to all problems 😉 N x
Hi Nagy,
I have been working from home since March due to COVID restrictions here in Victoria. Experimenting with new recipes from your website has been a saviour to the monotony of lockdown. I’m so glad I found you!
My husband even started cooking for the first time ever because he loves what I’ve been dishing up from your website and your instructional videos give him confidence that he is doing the right thing. Thank you!
We would love a Beef in Black Bean sauce recipe if you have one!
That’s so great to hear Karen!! Thanks so much! N x
Sorry I spelt your name wrong NAGI!
What is your sure fire way to roast eggplant? Ours always ends up as either mush or dried up …. Any tips greatly received. ( also if you have a good Nasu Dengaku recipe……)
Hi Thu, you’re in luck – I recently posted this: https://promotown.info/roasted-eggplant/%3C/a%3E N x
Hi Nagi!
I have been cooking straight from your website since March and not one recipe has failed me yet! I recently made your Satay Curry and it was AMAZING!! My husband has asked me to make it nearly every night since then!
I want to try and make this a slow cooked meal using thigh cutlet pieces. (I have a flavourmaker slow cooker so can use the one pot) If I brown the chicken and then saute the onion and spices – blend them then put it all in the slow cooker would this work? Could I also throw in some veggies?
Thank you again!
Hi Nagi, always a fan of your recipes. Being stuck at home, trying to work and entertaining 2 little boys is definitely a new challenge. I’m also about to have my 3rd child in 4 weeks and trying to use this lockdown as an opportunity to meal prep. Could you let me know which ones of your recipes are best for freezing? (Also my boys love the puppy pictures they get to see when I cook. Dozer is just adorable. )