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,
Do you know of any online Asian grocers? I don’t have one without 5 km of my home and that’s all we can shop in at the moment!
Thanks
Hi Amber, I usually buy my stock in a physical store – would love to know if you find a good one! N x
I have found several items on amazon, if that is available to you. I was surprised at their inventory.
Hi Nagi,
We LOVE your recipes!
Do you or are you going to make any kind of jams/relishes?? I’m wanting sweet fruit ones like strawberry, raspberry even blueberry and then some savoury relishes like tomato etc 🙂
Yum! Great idea Katerina! Pop a request on my recipe request page 🙂 N x
Hi Nagi! Wondered if there are any tricks to stop water coming out of tomato based sauces? Thank you! X
Hi Kirsten – what are you making where it’s becoming watery? N x
your recipes and quick easy and yummy i make your artisan bread every week thanks so much for thinking of us in victoria im hoping our restrictions will be lifted next month
Thanks so much Louise! I hope the restrictions are lifted for you soon! Stay safe 🙂 N x
your recipes and quick easy and yummy i make your artisan bread every quick thanks so much for thinking of us in victoria im hoping our restrictions will be lifted next month my teenage daugters really miss being at school keep up your great recipes and dozer is adorable..thanks heaps xo
You’re so welcome Louise, it’s the least I can do!! Stay safe! N x
Hi Nagi, our family has decided to go veg for 3 days a week. Can you please put up some yummy veg recipes that are quick and easy and will be loved by teenage boys. Also, virtual hugs to Dozer and you!😍
Hi Pretty, I have a whole section here: https://promotown.info/category/vegetarian-recipes/%3C/a%3E N x
I will vouch for that collection. I used it extensively in March when my sons vegetarian girlfriend was in quarantine with us. It started to be a joke- when I served anything good, she would say is this from Nagi….
Love so many of your recipes. I would like one for a fluffy high top bread. With lockdown life in Victoria this would be a lovely treat to make for my husband.. oh and myself..
Hi Eil – pop any requests on my recipe request page – I have a list I’m working through 🙂 N x
Hi Nagi! Saw a teaser you posted for an eggplant pasta a few weeks ago. Is this something that you’ll be putting up a recipe for? It looked amazing!!
Definitely! I’ve been a bit heavy with the eggplant recipes lately (curry, salads, roasted!) so just giving it a bit of a break 🙂 It’s so good! I’m a little obsessed with it at the moment N x
Hi Nagi
Just wanted to say Thank You for your stir fry sauce I found about 5 years ago in a ?blue covered? magazine with an Asian food feature by you. It is an absolute winner. Thank you.
Thank you so much Wendy!! N x
When making homemade mac&cheese what type flour do you use and how much and what’s the cooking process. Thanks in advance
Hi Rob, I have a stack of recipes, try this one! https://promotown.info/stovetop-macaroni-cheese/%3C/a%3E N x
Hi Nagi. I have a Chasseur castiron round French oven which i apparently didn’t dry properly after cleaning and the lid and bottom part has mould growing on it. I think I know the answer to my question, but does this mean I now have to throw it away? Honestly I never even got to use it as I never got around to seasoning it, and I just used the lid to cover something overnight once and I think when I put it away it still had some moisture on it. Argh I’m so gutted
Gosh no! Cast iron anything is literally bomb proof. Use a steel wool (like a spongey one) and do some massive scrubbing to get rid of the mould, then season it. You can even use oven cleaner if you have to get rid of serious rust / mould. Here’s a really good How To:
https://www.cooksillustrated.com/articles/381-how-to-clean-a-cast-iron-pan/
Hi Nagi
I’m here in lockdown land Melbourne Victoria and I’ve been steadily working through your recipes. Nearly everyday there is a dish or more that I’m either cooking again or on to a new one. I really enjoy your no-fuss-all-about-taste approach and a dose of humour on the side. And very easy to follow too, when I’ve missed a step or two so far your recipes have still fallen on their feet so to speak. Thanks Nagi.
I love hearing this Julie, thanks so much!! Take care and stay safe! N x
Hi Nagi
When do you use the fan in the oven and when do you not? I never know what the default is in recipes(not just your recipes but in general), do I assume fan or off🤔.
Also what’s the significance of where you put the rack in the oven – some recipes call for a specific position (ie top, middle, bottom). I’m guessing it has something to do with hot air rises but if the fan is on, does it matter anymore because theoretically it should be circulating the temperature evenly.
Lastly, my coated baking tin has small scratches on it, where it exposes the metal underneath. The coating doesn’t seem to be peeling off, its just scratched. Is this still safe to use?
Thanks
Hi Tina,
My fan is oven based so that’s my default. I usually list the two temperatures in my recipes (fan and regular oven) where required. Also, when it matters, I’ll list where a rack should be placed in an oven – heat rises so the top rack will generally be the hottest.
Regarding your baking tin – if it’s not peeling it should be fine – depending on what the coating it 🙂 N x
How do you make sausage and gravy biscuit for breakfast please
Thanks so much for taking the time to write in! Feel free to pop any requests on my recipe request webpage as I have a list I’m working through – N x
Hi Nagi, I’d really love to know what wok do you use/ recommend. Given I’m from Melbourne and won’t be able to go to shops straight away but can look online.
Hi Jahnavi, I’ve often thought about doing a post on kitchen equipment, I’ll have to revisit this! N x
That’d be great, look forward to it
Hi Nagi! Victorian here stuck at home all day 😭 I’ve been craving some hearty Taiwanese beef noodle soup but the online recipes I’ve found take FOREVER any chance you’ve got an easy and delicious recipe up your sleeve? Much love xx
Hi Linh, pop recipe requests on my recipe request page here: https://promotown.info/recipes-request/%3C/a%3E I have a stack I’m working through 🙂 N x
What’s your advice if I am planing to open small cake shop. I love your desserts and I made already few . I am from Maldives . ❤️
Hi Reena, that’s a tough one – I think you’ll need more specific & professional advice for this question depending on your situation! N x
Hi Nagi! Thanks for doing this! My question – every time I roast chicken breasts or thighs, too much liquid comes out and my chicken ends up being poached in its own juice. What am I doing wrong?!
What temp are you using? Have you tried my baked breast and thighs recipes? Very specific steps in them to avoid that very problem 🙂
https://promotown.info/oven-baked-chicken-breast/%3C/a%3E%3Cbr /> https://promotown.info/sticky-baked-chicken-thighs/%3C/a%3E%3C/p%3E
Hi Nagi
I am after some advice on the best frypan to use.
I use non-stick pans and have used brands like Anolon, Estelle, Tefal but they never seem to last. Teh non-stick surface breaks down after a time.
This of course may be down to me not looking after them very well 🙂
Do you have a frypan for an induction cooker that you would recommend? One that will last a lifetime? Transfer from stove to oven? Come with a lid? Be a good size (I have 4 teenagers to feed)?
Thanks for all your recipes.
Cheers
Andrew
Mt Waverley, VIC
Hi Andrew! Scanpan is my brand of choice 🙂 It is a premium brand but if you go to a discount place (Victoria’s Basement, Peters of Kensington here in Sydney) you can get massive discounts. The only thing you need to know to look after them well is to NOT put through a dishwasher (chemicals are too harsh, ignore even if box says it’s ok – they have caveat in the detail), only use a sponge to clean – never a scourer. With Scanpan nowadays you can use metal tongs / flips on them and they won’t scratch, ut for caution I still stick with wooden spoons and plastic or silicone egg flips. They are just too valuable! If you just stick with those rules, it should last a lifetime. And yes, they are oven to stove, lid, all sorts of sizes 🙂 If I were you, I would get a big deep one that will serve to make things like bolognese as well as big batch pan frying things. (PS Scanpan is premium to all those brands you’ve listed but it is reflected in price. Discounts tore is the only place I buy Scanpan!)
Thanks! I grew up in Sydney and miss shopping at Peter’s in person. You were always so nervous you would knock over some precious crystal.
Oh no! I’ve been putting my Scanpan in the dishwasher but hand washing it is!!
Do you have any Keto Recipe that are not to spicy
What’s your advice if I am planing to open small cake shop. I love your desserts and I made already few .
Hi Nagi – What would be your most loved and cannot do without kitchen item/s?
Hi Nicky! My Japanese Chef’s knife for sure 🙂 That is the one thing I would take from the kitchen if my house was burning down! It’s here (old giveaway)-> https://promotown.info/japanese-knife-giveaway/%3C/a%3E%3C/p%3E
I’m doing another giveaway soon!
What about you? What’s your most loved item? N x
I LOVE my cast iron roasting pan – I use it all the time and for all kinds of dishes.
I love mine too! It’s just sooo heavy, that’s why I tend to only pull it out when I have to! N x