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.
Hey Nagi, I just wanted to say how much I appreciate your posts and recipes. I am only new to your website and find all your recipes delicious and easy to follow. My kids also approve, which is rare. I’m from Vic so cooking has given me some sanity in these trying times. Thanks again!
That’s so great to hear Effie, thanks so much!! 🥰
Thank you Nagi for being so kind and thinking of us. Your message brought tears to my eyes. It is so overwhelming and incredibly difficult for little kids who can’t understand why they can’t go to kinder or see their friends. Your recipes are incredible. Made your chocolate cake for my lockdown birthday. Thank you. Much love to you xx
Thanks so much for the great feedback J, I hope you had a fab birthday too!! N x
Hi Nagi,
I am in Melbourne and currently feel like we are living part of a Sci-Fi movie, but it’s for real. Wondering if you have any recipes that can jazz up bbq or loin chops. Thanks so much for helping us, very much appreciated
Hi Ruth, you’ll get through it!! What type of chops do you have – beef or pork? N x
Nagi,,,,have both actually, trying to mix it up.
Is there any substitute for dates in the oatmeal breakfast bar/cookie things? PS love your recipes and the hints/notes ♥️
Unfortunately not Laura – this is the main binding agent in this recipe. N x
Dear Victorians,
Please stay safe.
I live in Canada and am a nurse so I understand the fear that this virus brings.
Will be thinking of you.
Nagi, you and Dozer brighten my days
with your upbeat charm and wonderful recipes. You are my go to when I want to try something new.
Hello Nagi, thank you so much for thinking of us Victorians during these dark days. I’ve only recently discovered you and your blog and I couldn’t be more delighted. My question relates to cooking cabbage. When I last stayed in Singapore, every morning I had breakfast at a hawkers food court and devoured the cooked cabbage. I’m not sure if it was steamed or stir fried, but it was silky smooth and didn’t have any other visible ingredients. So I’d love to know any secrets you might be happy to share about cooking a very simple but utterly delicious cabbage dish.
Warm regards
Julie
Hi Julie, without trying it or any more information I can’t help you with that one unfortunately!! I usually just stir fry it with a little garlic, ginger & soy – you can’t go wrong! N x
Hi Nagi – I’m from Victoria. Considering there will be restrictions on meat production as well as panic buying of meat, I’m left wondering if I’ll need to cook vegetarian meals for my young family. But I always get stuck when it comes to inspiration there. That’s my idea if Meat supply does drop. love your blog so much! P.s. or a competition of some kind for Victorians to enter photos of a meal of yours they cooked, and 100 winners drawn for a live zoom cooking class! That would really lift my spirits!!
Thats a great idea Kirsten, I’ll have a think about it! In the meantime – I have a vegetarian section on my blog that should give you some inspiration – and a lot of my dishes can have the protein swapped out for tofu/lentils/chickpeas too! N x
Hello from Melbourne lockdown. This is just to say I really enjoy your recipes and all the stories of your life with Dozer! Thanks for always being so amazingly positive and ‘up’, that’s just a tonic every time we receive an email from you.
Thanks so much Ruth, that’s so lovely of you to say! N x
Hi Nagi! Thank you for supporting Victorians! Just wondering what you would suggest I cook with a bunch of capsicum? I ended up with a pack of 6 and used 1. Now I’m not sure what to do with the rest of it. Thanks!
Hi Jasmine, romesco sauce https://salesdock.info/magic-spanish-romesco-sauce-dip/%3C/a%3E, stuffed peppers https://salesdock.info/mexican-stuffed-peppers/%3C/a%3E or Brazilian coconut curry are great options https://salesdock.info/brazilian-chickpea-curry/%3C/a%3E. You could even roast them then store them in jars to use later!! N x
Hi Nagi. I understand this is probably the wrong place BUT South Africa has been hit VERY bady by the virus and many of us have been in lockdown since March. I want to say THANK YOU for all your super recipes, It is the only thing that has kept me sane. My husband says thank you too!!! We eat a feast every night…. Keep it up.
It’s been so tough on a lot of people Denise, sending positive vibes your way – stay safe ❤️ N x
Hi Nagi!
Thank you so much for reaching out to us Victorians, for the first lockdown I was almost exclusively cooking and baking your recipes, since then I have tried a food plan from somewhere else and have found the shopping list really adds up! I was wondering if you had any combos of meals that you think would make for a cheapish meal plan, I’m fairly new to shopping for weeks worth of recipes – out of lock down we didn’t really need to plan ahead! This time around I want to make lots of yummy nutritious meals and baked goods! (A kitchen aid was my panic buy for lock down#1)
Hi Georgia, I did a specific post on this that may help you: https://salesdock.info/coronavirus-menu-plan-1/%3C/a%3E & https://salesdock.info/coronavirus-pandemic-meal-plan-2/%3C/a%3E – I hope this helps! N x
Hey Nagi!!
Do you have a recipe for kimchi jiggae? Thank you
Hope you stay well. Stay strong. And know we love you….your recipes….and your pups. Buckets of love and hugs from Emmaus Pennsylvania USA.
Thanks so much Cindy! N x
Hey Nagi! We’re from Victoria, we love your recipes! Wanted to know if you had any pressure cooker Vietnamese/Asian recipes to help with meal prep. Thanks! ♥️
Hi Ngoc, if you type “Vietnamese” into the search bar a stack of recipes will pop up. The only one that I would say for the pressure cooker is the pho though. N x
Please can we have your tasty recipe for lean beef mince
Hi Diane, I have a number of recipes that use regular beef mince -I’ll have to add some for lean beef mince for you! N x
Hi Nagi!
Thank you so much for offering this!
I’m writing this from Stage 4, Curfew Central! 🙈
I have two questions, perhaps a bit silly…
1. When you use a tablespoon, is it 15ml or 20ml? I never know the difference and I’m not sure if it’s different between US and Aus recipes.
2. Kaffir lime leaves confuse me, as each leaf has a double leaf. So if a recipe calls for 2 kaffir lime leaves, is that 2 separate leaves (ie 4) or is that one double leaf? I hope I make sense!
Thanks again ❤️
P.S. Made your Bun Cha tonight…so good! My 4 and 2 year old girls gobbled it up too.
There are never silly questions!! 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.
When a recipe calls for 1 kaffir lime leaf I use 1 leaf from the pair. – I hope this clarifies things! N x
Thank you so much Nagi! That’s a huge help! I so appreciate you taking the time to answer x
Can you recommend general guideline for veganizing recipes, and making instant pot one pot vegan meals?
Big hug to you and Dozer.
Hi Susan – not sure what you mean by veganising meals? N x
There are so many wonderful recipes I would like to try, but we have been vegetarian for a long time and some of us have transitioned to a vegan diet. I sub things like cashew cream and aqua faba for some ingredients, and they can work perfectly in some recipes, but not as well in others. I thought you might be able to help me with general rules for conversion. And I love using that instant pot, especially cooking the whole meal (with the exception of maybe a salad, or bread, or dessert). I have found some easy, nutritious, and delicious recipes for that and thought you might have some wonderful vegan ones in the works.
Hello Nagi,
I’m from Victoria. I’m two weeks after having a cesarean for my third child which means that I know have 3 children under 3.5yrs of age. I’m looking for quick vegetarian meals to make for my family. (In case meat becomes scarce).
Thank you so much for your help. You are amazing 😘
Hi Caron, try the vegetarian section on my website here: https://salesdock.info/category/vegetarian-recipes/%3C/a%3E Good luck!! N x
Hi Nagi,
Love your recipes, just wondering whether you have any recipes specifically suited for young kids (3 & 1) as in low sugar/salt.
Also, do you have any good low fodmap (or low fructose) specific recipes?
Also, thanks heaps for the offer to answer questions for those of us in Melb xx
Hi Melanie, I’ve always said anything in fritter form is great for kids – you can always reduce the salt or replace sugar in Amy of my recipes with an alternative. Sorry I’m not a dietician though so can’t advise you on the low fodmap request. N x
Hi Nagi, yes life is tricky here in good ol’ Melbourne-town right now and you have been my absolute lifesaver. I really just wanted to know what type of cookware you use and how do you keep the food from sticking to your pots and oven trays (obviously not the non-stick ones)?
Hi Grace, I actually want to do a post on my cookware – something I’ll revisit! I generally use Scanpan pots and pans, Chasseur cast iron skillet and a Chasseur cast iron pot. A good splash of oil and the right heat will prevent foods from sticking (although sometimes it’s just unavoidable!) N x
Just to say Thank YOU Kindly for thinking Of us and your extra time and effort trying to help us out. Am Lucky today last Of Food delivery arrived from Farms and supermarkets Are empty no problem I do sincerly wish We Were closer Dozer Would have time Of his life. From tonight We Are havingsnowy blast from The past for few days. Sincere Thank YOU for your kindness.
You’re so welcome Vera, stay safe! N x
Nagi! I’m in Melbourne, our business has been closed since March. We’ve been lucky enough to source fruit and veg delivery from the market. I often let them surprise me but we always receive eggplant which gets shoved around the fridge until I add it to a curry or some ratatouille concoction. I need eggplant advice. A superstar recipe to save us during lockdown. Please.
Hi Julieann, I LOVE eggplant – it’s so underrated! Try some of these:
– https://salesdock.info/lentil-roasted-eggplant-salad/%3C/a%3E%3Cbr /> – https://salesdock.info/marinated-bbq-vegetables/%3C/a%3E%3Cbr /> – https://salesdock.info/moussaka-greek-eggplant-beef-bake/%3C/a%3E%3Cbr /> – https://salesdock.info/moroccan-baked-eggplant-with-beef/%3C/a%3E%3Cbr /> – https://salesdock.info/grilled-miso-glazed-japanese-eggplant/%3C/a%3E%3C/p%3E
Nagi you are an angel, thank you x
p.s you really brighten up my day with your light hearted posts and delish recipes. #day136inlockdown