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
Been a fan of your recipes. I am based in Melbourne. I recently lost my grandma last week, and her favourite dish was yam rice (similar to claypot chicken rice style). Can you teach me how to make this please? I want to recreate this dish to remember her. Thanks 🙂
I’m so sorry to hear that Ky, I’ll pop this on my list. Stay safe, sending all my love! N x
Hi Nagi,
Firstly I love your recipes, thank you.
Secondly….silverbeet! I get a farmers market box of seasonal veggies and this weekend it came with a massive bunch of silverbeet however I couldn’t find a recipe on your website with silverbeet, help!
Hi Kate, you could use it as a substitute for any dish with spinach too! Try one of my latest – Rotolo! N x
Hi Nagi, thanks for your kind offer. I bought some pork scotch/ neck from my local pork producer last week. Wanted to support them but have not cooked with this cut before. I know you will have some wonderful recipe up your sleeve 😊. Thank you. Gabby from Victoria
Hi Gabby, you could always slow cook for carnitas, or use it in a recipe like this: https://salesdock.info/brown-sugar-garlic-butter-roast-pork/%3C/a%3E N x
Thanks Nagi! Will try your pork carnitas recipe tonight….sounds yum!
I am in Melbourne and not looking forward to stage 4 restrictions so your generous offer of help and advice to make the most of increased time to produce interesting food is much appreciated
Hi Gloria, you’ve got this – hopefully time will fly and we will get back to some form or normality soon! N x
Hi Nagi! I’m an American (Floridian more specifically) who has followed you for a long time. I am glad that Victoria is taking a smart response, I wish we had such leadership here. On to the cooking question! My oldest kiddo at 19 will be going back to college in a few weeks. Because of Covid, they will be in single rooms and very restricted on socializing and the cafeterias are closed…all food will be packaged grab and go. I am having a hard time wrapping my head around this as food is my love language. I’ve been considering getting something like an instant pot for her to do some in dorm cooking. But I’ve never used one!! I’m a cast iron and oven bake from scratch person myself. Do you have any experience with it or suggestions? I lived in Japan for a year and a half and since we didn’t have an oven, we did a lot in our rice cooker, even making cakes. Thanks for any suggestions!
Hi Jennifer, I don’t personally use an instant pot – but I do use my pressure cooker to speed up my meals. What kind of kitchen access will she have? I honestly think a multifunction device is your best bet – there is a stack of recipes she can create with an instant pot! N x
Lots of thoughts, love and prayers to you from us in Victoria, Stay safe in Florida.
You are amazing Nagi, I have loved and cooked your recipes for a long time now. I am in Victoria on the Mornington Peninsula, keep up with your awesomeness with your food and your lovely stories and pictures of Dozer.
Thanks so much Michelle – stay safe ❤️
Hi Nagi,
Thank you so much for your support. It has been super hard being in lockdown in Melbourne but I have tried many of your recipes during this time and cooking has really got me through! My husband now knows if it is a Nagi recipe, it will be a winner! (and he will be having seconds!) So thank you for making us smile through something as comforting as good food. We especially loved your meat pie recipe, it was delicious! Any other ideas for pie fillings? Thanks 🙂
Oh how sweet! I have a couple of fillings suitable for pies: https://salesdock.info/fish-pie/%3C/a%3E or even https://salesdock.info/chicken-pot-pie/%3C/a%3E 🙂 N x
Thanks so much. Can’t wait to try them 😁
we live in melbourne 🙁 its nearly my birthday, I love cooking Asian food, have some great asian grocers within 5kms, pls recommend a birthday dinner menu!! x
Hi Samantha, what a tough time to have a birthday! What type of Asian food do you like? is there any specific cuisine?? N x
I love all types!! but most probably thai is my favourite, we love your pad thai (my kids fav) and also the massaman curry. Im sick of thinking ‘what should we cook tonight’ i’d love a challenge! maybe thai banquet?? what would you make? thanks for all your delicious recipes and for keeping us busy!!
Would you ever do a recipe for honey chicken like you’d get at a Chinese restaurant? Absolutely love your recipes, it’s all I cook now 😊
OK! Here we go –
So here is the Honey Chicken recipe -> https://salesdock.info/tachyon/2020/08/Honey-Chicken.pdf%3C/a%3E%3C/p%3E
The “Stir Fry Sauce” referred to in the recipe is my All Purpose Stir Fry Sauce (this recipe is an extract from an e-book I was going to make with 50 recipes made using that all purpose sauce) so make a batch of that Sauce (it keeps for weeks and weeks0, trust me, you will use it!). Here’s the recipe:
https://salesdock.info/real-chinese-purpose-stir-fry-sauce/%3C/a%3E%3C/p%3E
Then if you want those puffy white noodles that it’s usually served on, it’s in this Honey Prawns recipe:
https://salesdock.info/tachyon/2020/08/Honey-Prawns.pdf%3C/a%3E%3C/p%3E
Hope that helps! N x
Your All purpose stir fry sauce is The Bomb, Nagi! Love it and adds something so special to a simple meal. Thank you!
I have one 🙂 Let me upload it for you – I have sweet and sour pork coming soon, I will do honey chicken after. I even know how to do those puffy white noodles it comes with!! N x
Not a question just a what a great idea post! Such a great way to help us remember we’re all in this together!
Thinking of everyone xo
Happy to help in any way I can Sarah!! N x
Hi Nagy,
Do you have a good recipe for coconut cake? Mine seem to come out dry and cardboard tasting.
Hi Allie! It’s on my list, I’ve never been happy with recipes I’ve used so I’m working on creating my own improved version 🙂 Will share it as soon as it’s done! N x
Hey Nagi😊
I’m Victoria … Edithvale based.
I’ve never been able to make a take away Chinese chicken Or beef and veg ( no capsicum) for the life of me!!!
HELP!!!
Hi Jules, here’s a link to a classic Chinese stir fry 🙂 https://salesdock.info/easy-classic-chinese-beef-stir-fry/%3C/a%3E N x
Hey Nagi
I made the Charlie!
And I velveted the chicken
DELICIOUS 😋
OMG. Charlie is the best. And velveted the chicken . Was yummo! Thank you 😊
Hi Nagi, I’m in Melbourne… Bracing for the next 6 weeks.
Do you have a recipe for lamb and lentil soup?
Hi Nagi – thank you for your thoughts and your wonderful recipes. I am a Victorian and wondered if you could offer a full proof method for poached eggs – we have tried glad wrap, plastic cups that float, swirling … but with very inconsistent results!
White vinegar added to the water before the water boils is the secret ingredient to great poached eggs. It’s a pro tip. I got it from a fab cafe in Potts Point.
Hi Julia! I am ON IT myself 🙂 The biggest variable is the freshness of eggs – older = harder to make good poached eggs because you get watery whites. Fresh eggs are much easier! I may have found a solution though (not involving a microwave!!) – just testing it out now, will share it as soon as I’m happy! N x
Not a question but a bouquet to my go to cooking site! Here in NZ we thought the lockdown would be awful but it was so nice to see whole families out walking or riding bikes doing things together. I made a quilt from scraps and cooked RTE recipes I’d been meaning to try but hadn’t got around to. Victorians please try and do something meaningful with this time. It will slow you down and help you consider exactly what your priorities are.
It’s great to see that people are finding positives in this awful time Lorraine 🙂 N x
Thanks for thinking of us poor buggers here…
Praying this lockdown with turn things around.
I love your page and have made lots of recipes. Thanks for always being so kind. xx
Hopefully this will sort itself out and we will all be laughing about this awful time soon Haidee! N x
Thank you Nagi for your kindness and compassion…was thinking just more of your cheap simple delicious meals..like your sausage and potato bake would be great!!!
Hi Monica, oh I have a stack of recipes that would suit, I find anything with mince/ground meat is a great way to make budget friendly meals that are delicious and also freezer friendly! Here’s a few ideas for you:
https://salesdock.info/mexican-ground-beef-casserole-with-rice/%3C/a%3E%3Cbr /> https://salesdock.info/asian-beef-bowls/%3C/a%3E%3Cbr /> https://salesdock.info/asian-beef-and-noodles/%3C/a%3E%3Cbr /> https://salesdock.info/cheeseburger-casserole-homemade-hamburger-helper/%3C/a%3E%3Cbr /> https://salesdock.info/ground-beef-and-rice-recipe/%3C/a%3E%3Cbr /> https://salesdock.info/spaghetti-bolognese/%3C/a%3E%3Cbr /> https://salesdock.info/vietnamese-caramelised-pork-bowls/%3C/a%3E%3Cbr /> https://salesdock.info/lasagna/%3C/a%3E%3Cbr /> Or even making meatballs – there are so many options!! N x
Hi! What’s your trick please for pasta not sticking together once cooked? Thank you x
PS Best wishes to all of you in VIC in lockdown… especially the ones with young children! It’s a hard stretch isn’t it. Stay strong, much love 💕
Hi Andrea! Pasta sticks together as it starts to cool. Because of this, I always try to time it so the sauce is cooked and ready for the cooked pasta to be tossed right in to toss together. All pasta should be tossed with the sauce before serving (this makes the sauce emulsify ie stick to the pasta, not pool in the pan) and this tossing also stops the pasta from sticking together. In a rare situation were you need to cool cooked pasta ie not tossing with sauce, one way to stop it from sticking together is to reserve a big mugful (or two) of the pasta cooking water just before draining. Then once the pasta starts to stick together, pour the hot pasta cooking water over to loosen it up 🙂 You could also drizzle with oil or toss with melted butter – but I prefer to avoid the extra fat in most situations! Hope that helps! N x
Hi Nagi, what a sweet caring gesture from my absolute favourite cook to all of us here in Victoria. It just makes me love you and Dozer even more and restores my faith that the rest of Australia don’t hate us! I’ve got so many questions I could ask but one that has always had me wondering. Can you successfully substitute lo fat cream cheese in recipes in place of full fat? Like you, I rarely worry about things like that but just curious. I am in East Gippsland so not suffering as much as our city friends but can’t thank you enough for caring. ❤️
Thank you ever so much Nagi! Your recipes NEVER fail and I find myself turning to them ALL the time! My Pinterest board is overflowing with all of them. Brilliant! Thanks again!
Hi Barbara! It really depends on what recipe you’re making 🙂 For something like a dip, you can definitely substitute – but obviously the mouthfeel is different ie you don’t have that rich mouthfeel when using low fat. For cheesecakes or anything where the cream cheese needs to “set”, the don’t substitute. Frostings are ok, and also if using for stuffings (like a Spinach Artichoke stuffed chicken) or when cream cheese is stirred into sauces to melt, it’s also ok to use low fat cream cheese. Hope that helps! N x
Thanks for your thoughts for us in Melbourne. I have a question about Chinese Masterstock. I’ve made it before, but there seems to be differing views on how to replenish it and keep it going. I’d also be interested to know how to store/freeze it properly. I’m obsessed in masterstock and I’d love to develop my own. Would you be maybe doing a masterstock recipe, like a Masterstock braised chicken, or something like that? Thanks for your brilliant website. We made the sticky grilled chicken tonght. Delicious!
Hi Joel! I’m going to get my brother to respond to this because he is the more technical cook in the RecipeTin Family and has much more knowledge about Masterstock! If I were to share a master stock recipe, he would be doing all the research to cover all bases 🙂 This sort of thing is his arena! N x
Hi Nagi, I’m a melburnian , a critical care nurse, love your recipes and have tried many! I bought some corned silverside today thought it was brisket do you have a recipe ?
YES!! Homemade pastrami -> https://salesdock.info/easy-homemade-pastrami/%3C/a%3E It is amazing amazing amazing, one of my signature foods. Use it to make giant pastrami sandwiches, New York deli style, or Reuben sandwiches! https://salesdock.info/reuben-sandwich-recipe/%3C/a%3E N x
That’s perfect thank you! I’m not a fan of traditional corned beef.
Aw I love this Nagi, we are in Melbourne, stage 4 for us, it’s tough, I’m thankful that my husband is a civil engineer so is still working, however I’m home alone with the 4 kids, older two are online schooling (my 13 year old made your blueberry pancakes for a cooking task she was set in PE the other day with loads of fruit on the side! I should email you the photo of her actually!), my little two aren’t in school yet so are climbing the walls a bit!!!! I made cookies with them today using your recipe of course, tomorrow we are doing shortbread then more peanut butter cookies (we all love them!!). Hope NSW manages to keep the virus out.
Your site has become like my bible ha, about to start cooking the Vietnamese pork bowls yum!!! 😋
I can imagine how tough it is!! I’m so glad you’re loving the recipes, you’ll be up to your eyeballs with cookies by the end of this! N x