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.
Nagi. I’m a volunteer at The Community Kitchen in Forster. I was wondering g if you have a book of recipes that feed a large (for us ) crowd if over 100 ?
Which Thermopen is the one Nagi uses
from Canada and use all your recipes and love them, question what does 2.33 tbsp mean is measurements never heard of this in recipes
I’m making your Roasted Pok Belly!! Can’t wait…but, unfortunately can’t finish it today!! It’s uncovered in tge fridge – wait can I do to safe it to cook tomorrow?? Thanks!!
Hi Nagi. I notice you use cups in your recipes but we only us onz or grams in England. Are your cups Australian or USA mesurements as there is a difference. I have bought some cups and it says 1 cup = 250 ml
Hello Nagi, I’ve never been a baker but your recipes so far are fantastic. I made a Christmas cake and the lemon drizzle cake which are both perfect! Thank you so much. You state calories – please would you tell me the portions for those calories? Thanks again – Roselyne (UK)
Hi Nagi
Are the oven temperatures in the recipes for conventional or fan forced ovens?
Hi Helen, I list the two temperatures in my recipe where it matters. Where I have only one temp listed, that means it’s the same for all oven types. N x
Hi Nagi. Your blog is my go to for recipes. I love everything that I have tried. I’ve learned so much about cooking from you. I so appreciate all your notes, tips and research that you have done. Thank you! I’m trying to find a blog from last year where you included recommendations for cooking utensils, pots, gadgets and small appliances. Could you please re post some of your recommendations?
Hi Stephanie, here’s the post you’re looking for! https://discountspot.info/recipetin-eats-essential-kitchenware/%3C/a%3E N x
Thank you for your reply!
Where can i buy your actual hard cover books..love All your recipies. Would like to hand down to my grandchildren along with my traditional Italian recipies. And family favourites..thanks Nagixx
I haven’t released one just yet – it’s on the cards though!! N x
Hi Nagi, as you may know Vic is in lockdown 4.0. I am currently 34 weeks pregnant and wanting to reduce going to the supermarket as much a possible as well as having wages restricted and limited supplies of certain foods. I would love to hear some of your cheap/and or ‘what’s already in the pantry’ recipes. Thanks so much!! X
Hi Nagi, are you on line or are you coming back on line ?
I am so missing your daily recipes, and of course your ginger buddy !
Love to you both, Barbara
Hi Barbara, I never left!! Are you meaning you’re not receiving my newsletter? N x
Hi Nagi, We aren’t in strict lockdown any more but I do have a question for you! You suggest using Maesri curry paste for a couple of your recipes. Today I was in a Thai grocer and they had about 8 different Maesri curry pastes there. Have you tried all of them? Do you have favourites? I love Thai dishes but am not 100% familiar with all of the different curry bases.
Hi Merry! I think I have used them all and they are ALL excellent. My favourite and most used are red, green and massameana curry. But they can all be “refreshed” in the same way I do those curries, just search my site for the recipes (I provide from scratch red curry as well as using Maesri!) – N x
Hello Nagi
We are still in lockdown in Melbourne . It’s been very long, boring and depressing.
I am looking forward to better days soon hopefully. With xmas in a couple of months, I was thinking about asking if you have a good Ginger Bread Cookie recipe.
Thanks, Jenn
Hi Jenn, Yes I did have this being tested last Christmas – I’ll have to revisit! Stay strong, hopefully we can all look back on this year and laugh… or cry ❤️ N x
😞
Hi Nagi,
From wantirna in Melbourne
I would really like a vegetarian chilli recipe. 😀
Hi Michelle, Yes! Great idea! N x
Hi Nagi,
Victorian with a question!
Do you think I could use plant based mince to make your Italian Meatballs? Would you recommend adjusting anything if I did try it?
I love your blog. 90% of my cooking is recipes from your site! The serving slider is an excellent idea and your whole website works so well including the My Recipe feature. I look forward to your emails each week and have put so many of my friends onto your site. Its got to the point when I tell my husband what I am cooking for dinner the first thing he asks is if its a Nagi recipe! 🙂
Hi Tracie, I’m sure you could but I haven’t tried to be honest so can’t really advise on texture or flavour and how it might change. I would love to know if you try it!! N x
I made it last night! I doubled the recipe and used pork and veal mince for the meat eaters and plant mince for the vegetarians and cooked them in seperate pans. The plant mince seemed to be denser then the meat ones but yummy! I will definitely do it again. Thanks!
Hey Nagi,
You are my go to person for any recipes. Would love to see a category for freezer friendly meals? I always make your lasagna to freeze for lunch. Hoping for some more frozen meal inspiration!
Thanks in advance!
Hi Doris, yes great idea – a few people have requested this so I’m looking into it 🙂 N x
From Melbourne 🙂
Hi Nagi,
I’m a religious user of your recipes, they make up at least 70% of our weekly meals!
I was wondering whether you’d be able to put up a eggplant parmigiana recipe at some stage? They’re my absolute fav but I’ve tried making them before and it’s been a lengthy, messy and convoluted process with an average outcome.
Thanks again for you all you do! I’ve converted so many friends and family to your site too, they all love it too!
Cheers
Sam
Hi Sam, pop on over to my recipe request page and put a request down there so it goes on my list 🙂 N x
Oh and I wanted to thank you for your nom-i-licious Ragu recipe 🙂 …
I’d made it before and I knew it was terrific, so when my freezer decided to pack it in, I decided to use all the defrosting meat to make ragu (with a slight identity crisis :D) …. I’m betting there haven’t been too many ragus made with lamb, beef, chicken aaaand seafood lol.
It ended up delicious and saved a freezer load of protein – I think I have enough for a month of meals!
Combination Ragu! I love it Jules – what a great way to salvage your meat! N x
Oh and I wanted to thank you for your nom-i-licious Ragu recipe 🙂 …
I’d made it before and I knew it was terrific, so when my freezer decided to pack it in, I decided to use all the defrosting meat to make became ragu (with a slight identity crisis :D) …. I’m betting there haven’t been too many ragus made with lamb, beef, chicken aaaand seafood lol.
It ended up delicious and saved a freezer load of protein – I think I have enough for a month of meals!
Hi Nagi, it’s the wee small hours on Sunday morning in locked-down Melbourne – we’re all looking forward to news from Dan today (fingers crossed!)
I’m wondering if you can cajole “Malaysian Home Cuisine” in Gladstone Park, Melbourne to share the secrets of their Chicken Sambal 🙂
I’ve had many a sambal chicken (and prawn) which just don’t cut it – mainly because it seems as if they just toss in some variant of chilli paste and call it a chilli sambal dish.
But theirs is deeeeelish. Salty and spicy – I think they use proper belachan in it. I would definitely go and buy from them but a) they’re well outside of my 5km restriction zone and b) driving and hour and a half for takeaway isn’t realistic even without lockdown! … I discovered them when I was working out that way before becoming a COVID employment casualty 🙁
Enjoy your Sunday and love to Dozer … Keep warm, brrr – it’s too cold at the moment!
Ohh sounds delicious Jules – I’ll have to add it to my list of recipes to create!!
Yes please Nagi! I need a good sambal chicken fix 🙂