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 !
Thank you for your support!
I’m in Victoria having not a easy time but enjoying your recipes every day!
I really would like to get a good knife. Where do you buy yours??
Yours look like Japanese knife?
If so how do you look after it?
Do you sharp it by yourself??
Xx
Hi Kiki, if you can get to your local Asian grocery store you will find that they have Kiwi knives. They are so cheap ($5 to $8) but they are amingly sharp. They are the best knives I have ever bought. (And I have bought many, many expensive brands over the years…)
So if you can’t get Nagi’s knives, please try these.
Thank you Carole!
That is so sweet of you to share that! I will definitely check that out. xx
Hi Kiki! Unfortunately mine is a Japanese knife that you can’t buy here or online. This is the knife I use:
https://discountspot.info/japanese-knife-giveaway/%3C/a%3E%3C/p%3E
But keep an eye out – I have a giveaway coming up soon! 🙂 N x
Thank you Nagi!
My eyes are wide open for that! Xx
Hi Nagi,
I’m in Melbourne (relevance: weather) and an attempting sourdough, currently on my 4th shot. I’m a little sure/not sure what’s going wrong.
The first time, it didn’t prove at all. None of the stages.
#2 – It did prove, yay! But then didn’t become bigger in oven and was a brick.
#3 – It proved a lot! But then I think I left it from 1am to 9pm on that stage, and then it deflated. Didn’t rise in oven. But that 1cm of bread inside was good, though dried out fast.
#4 in progress
I found that it has to sit next to the oil column heater to prove at all. Do you have any tips?
Thanks,
Hi Charlie! so firstly, there is a chance your starter has issues 🙂 For a nice warm area, try your dryer – turn it on, let it run empty for a few minutes, then put your dough in, quickly close and let it prove in there. That is my no-fail proving method! Secondly, if your dough proved but then didn’t rise in the oven, that is usually an indicator that the dough proved too much. What that means is that your starters rising power was all used up in the proving stage and had no ammo left to rise in the oven. The recipe you’re using “should” be giving you guidance as to how much the dough should rise, and should show before/after proving photos so you can see how much it needs to rise 🙂 I would suggest trying the dryer proving method, and keep an eye on your dough so it doesn’t rise TOO much! N x
I place my roasting pan with boiling water in the bottom of my oven, place my bowl of dough in the oven (oven isn’t on) and close the door. 30 minutes later, voila.
I put a hot water bottle in the (turned off) microwave with my dough to prove – microwaves are very insulated and it works well in my freezing apartment!
Love this idea!! N x
Hi nagi,im seeing a lot of flavoured rice in the supermarket lately would love some more nagi options
Hi Kerri! I have loads – I’m a big fan of flavoured rice 🙂 Here’s my collection of rice sides -> https://discountspot.info/category/rice-side-dishes/%3C/a%3E%3C/p%3E
Hi Nagi,
Love your work! I’m Melbournian mum, in hard lockdown. I’m looking for some inspiration please, got a heap of dried rice vermicelli, minced pork/veal and vegies (chili, garlic, ginger and corriander). I’m hoping for a viet/thai stir-fry – any suggestions?
Thanks for this kind gesture – we’ll take anything we can get at the moment.
Kindly,
Kristy
Hi Kristy! Have you tried hits? -> https://discountspot.info/vietnamese-caramelised-pork-bowls/%3C/a%3E%3C/p%3E
Massive Aussie reader fave made with pork mince. Then there’s also this spicy Thai stir fry (make it with pork) https://discountspot.info/spicy-thai-chicken-stir-fry/%3C/a%3E and or Thai or Chinese lettuce cups / San Choy bow.
Here’s my whole Thai collection that use those herbs -> https://discountspot.info/category/cuisines/thai-recipes/%3C/a%3E%3C/p%3E
You can also use the vermicelli noodles as “rice” to top with stir fries. I also have a couple of vermicelli salads on my website, and also most of my Vietnamese dishes (like Lemongrass Chicken, Bun Cha Meatballs etc) are served on vermicelli noodles – here are my Vietnamese recipes! -> https://discountspot.info/category/vietnamese-recipes/%3C/a%3E%3C/p%3E
Hope that helps! N x (PS Thai and Vietnamese are two of my all time favourite cuisines so you’ll find a decent amount on here! N x)
Hi Nagi – I’m in SA so no rush. I bought walnuts for a pasta recipe and have heaps left over. I don’t like them as a snack. Ideas?
Carrot cake! https://discountspot.info/carrot-cake/%3C/a%3E%3Cbr /> Pesto! https://discountspot.info/pesto/%3C/a%3E (finely chop it to measure 1/4 cup, it will be more like 2/3 cup walnuts)
Apple salad https://discountspot.info/apple-salad-candied-walnuts-cranberries/%3C/a%3E%3Cbr /> Toasted and crumbled over any roasted veg with a dollop of yogurt – YUM
Pilaf (can skip the chicken) https://discountspot.info/oven-baked-chicken-and-rice-pilaf-cranberry-walnut-apple/%3C/a%3E%3Cbr /> BROWNIES! That’s a classic -> https://discountspot.info/easy-chocolate-brownies/%3C/a%3E%3C/p%3E
Hope that helps! N x
Thank you. As it happens I also have a big heap of carrots, so that works. Cheers. And Digby the Legend says “Hi” to Dozer. He’s fundraising for Guide Dogs this month and is strutting 30 minutes each day.
Hi Nagi,
I am trying to keep myself occupied during Victoria lockdown and your recipes always do the trick and keep the household happy!!
I am wanting to cook you delicious ‘Slow Cooked Shredded Beef Ragu Pasta’ for the second time (so delicious). I only have 800g of Chuck Steak (for 4 people) so should be enough. My question is- should I reduce the amount of canned tomatoes & wine etc. or do as the recipe calls?
Thank you for your time xx
Hi Tegan, you can use the recipe scaler to reduce the meat to 800g and all the other ingredients will adjust for you 🙂 N x
Hi Nagi, I am in Melbourne in lockdown and cooking heaps of your beautiful recipes. I have noticed you use similar pots and pans are they some sort of enamel? Most of mine are non stick and therefore don’t get that sticky slightly burnt stuff you then add broth or the likes of, what are the best pans to use. Hoping all Victorian’s are doing the right thing so we can get out of lockdown sooner rather than later. Keep safe everyone 🍷🍷
Hi Gianna, I use my cast iron Chasseur pots a fair bit – they do have an enamel coating. I also use Scan Pan non stick pans & steel pots. I’ve often through to do a post on my cookware! N x
Hello Nagi. In Melbourne and thank goodness we have you (and Dozer). Your recipes are fantastic and they all work!
You mentioned that you love Indian cuisine. Do you have a recipe for Malai Kofta please. I’m sure if you decide it’s worth publishing you’ll make it lovely and hopefully simple. Thanks again Nagi for all the wonderful recipes and tips. You’re the BEST.
Hi Jo – thanks so much, that’s great to hear!! I don’t have a recipe but feel free to pop it on my recipe request page – there’s a list I’m working through 🙂 N x
Hi Nagi, your recipes are just the best!
I want to know what recipes are your all-time favourites !
Thanks x
Hi Bianca, that’s a hard one! Any spicy Asian recipes are at the top of my list (like dan dan noodles) and shawarma! N x
Hi Nagi, thanks so much for your generous offer and thoughts. I’m in Melbourne and so happy I have found your site. I started with the chicken gyros, then tried the chicken & mushroom risotto. First time making risotto and it was amazing. I’ve also made your cottage pie and beef stew. Love your hints and tips and everything has come out perfectly and super yummy! I’ve just purchased a cast iron french oven and can’t wait to try more recipes with it when it arrives. Just wanted to say Thank you!! Cheers Linda
Hi Nagi
Unfortunately I’m in Victoria and in lockdown 2.0!! Cooking lots of comfort food! I love your chocolate fudge cake with ganache icing but no matter how long I leave it in the fridge to thicken it’s not like your in photo. I can’t swirl it as it’s runny like honey. What’s the trick?
Hi Simone, sorry you’re having issues – is the ganache hot when you’re swirling it? What kind of cream are you using? N x
Nagi, thank you for being so generous with your time! I am from Melbourne and would love to know how to make hot and crispy chips in the oven. I’ve tried many different methods which produce varying results, but I’m hoping you have a “secret” recipe that will give me hot chips without deep frying. Thanks so much.
Hi Linda, one I need to add to my list! Pop a request on my recipe request page 🙂 N X
Nagi, firstly I have to say that I am so happy that you share your cooking wisdom. I have learned so much from your blog and I use it so frequently. I feel like you are teaching me how to cook! And it’s just what I need during Melbourne lockdown.
So yes, I am a Melbournian! Could you please help me out with the crumpet recipe? I’ve tried making these 3 times now. They are amazing, and delicious and I’m never buying store bought crumpets again. BUT they stick like crazy to my rings.
I have bought some Loyal brand crumpet rings to get the best shape, but they are not non-stick. I have been buttering them with a pastry brush like you do in your video (have tried both a thick and thin coating), but I always seem to need to rip the crumpets out. Do you have any tips for me?
Hi Mariel! So firstly, it sounds like you got the proper ones that professional chefs use 🙂 They do not use non stick! What you need to do is to smear it with butter. My brother had that problem too. And he needed to run a knife around it to loosen but it came off easily, didn’t tear. I will add a tip to the recipe! N x
Thanks Nagi, since your reply I have tried the Crumpets one more time- this time smearing the butter on. Alas- still major stickage. But I think I found the solution if anyone else has the same trouble- which is to lightly dust them in flour after greasing. Just like preparing some cake pans. I think I might need to find some non stick ones…
Still the recipe is amazing ♥️ This last batch is a triple batch, and I made teddy bear crumpets for the kids with cookie cutters 😊
Hi Mariel! I’m so sorry to hear you’re still struggling with sticking problems. In all honesty, my brother uses the plain silver ones which would have major stickage without butter and running the knife around. Warburtons also use sticky rings because it helps them rise better. 🙂 I love the flouring idea! We will try it too then update the recipe. And I LOVE that you made teddy bear crumpets!! N x
Hi Nagi,
I live in Victoria and my husband did the shopping today and could only get chicken breasts. I usually cook with thighs because I have never had any luck with chicken breasts – they always come out tough and chewy! I am so scared to use them and I was hoping you might be able to give me some tips please?
Cheers
Julie
Hi Julie! Notorious problem with breast because they’re so easy to overcook! This recipe will blow you away:
https://discountspot.info/poached-chicken/%3C/a%3E%3C/p%3E
It is the ultimate most juicy breast you will ever have. Slice and serve with sauces like this:
https://discountspot.info/foolproof-poached-chicken-breast-with-ginger-shallot-sauce/%3C/a%3E%3C/p%3E
Or shred and put in soups, salads, pies.
But honestly, I would like to think you can use ANY recipe of mine that calls for breast and not have issues with tough breast. I am so conscious of it because I prefer thigh myself, so I’m always very careful about cooking directions for breast. So try ANY of my chicken recipes that call for breast!
https://discountspot.info/category/chicken-recipes/%3C/a%3E%3C/p%3E
Lastly, try this: https://discountspot.info/velveting-chicken-chinese-restaurant-tenderise-chicken/%3C/a%3E%3C/p%3E
Chinese restaurant secret to tenderise chicken breast!
Also, the single most popular chicken recipe on my website is (believe it or not) this baked breast: https://discountspot.info/oven-baked-chicken-breast/%3C/a%3E%3C/p%3E
Hope that helps! N x
Hi Nagi, thank you so much for your advice, I used the velveting chicken technique you suggested and I couldn’t believe how tender the chicken turned out! A true miracle ! 😁 thanks for all your recipes I use a lot of them and I love your easy to understand explanations- so helpful. 😊
Hi Julie,
I noticed Nagi answered a similar question from Suzie below about chicken breast recipes …
You might also want to try this technique: https://discountspot.info/velveting-chicken-chinese-restaurant-tenderise-chicken/%3C/a%3E%3Cbr /> ————–
I have STACKS! Here are a couple of my most popular, but you can type “chicken breast” into the search bar to see the full list.
https://discountspot.info/honey-garlic-chicken/%3C/a%3E%3C/p%3E
https://discountspot.info/oven-baked-chicken-breast/%3C/a%3E%3C/p%3E
https://discountspot.info/creamy-lemon-chicken/%3C/a%3E%3C/p%3E
https://discountspot.info/parmesan-crusted-chicken-breast/%3C/a%3E%3C/p%3E
https://discountspot.info/sun-dried-tomato-spinach-cheese-stuffed-chicken-breast/%3C/a%3E%3C/p%3E
Hey. I made the one pot roast beef in the slow cooker for 8 hours and it didn’t really cook. The meat is tough and the liquid is runny. Does this mean my slow cooker is crap haha
Hi Mindy, what size piece of meat did you use? If it’s tough it means it needs to cook longer so it gets to the super tender stage. N x
2kg 😬
Hi Nagi, I just made your cinnamon rolls and they’re delicious but I put frosting on all of them. Can they be stored and reheated with the cream cheese frosting on top?
Thank you!
Hi Dee, I’d store in the fridge and bring to room temp before eating. N x
Hey Nagi trying to make crumpets but finding holes are forming but still really gooey on top what and l doing wrong
Hi Jodie, sounds like your batch may need a slight bit more water to make it a little runnier – N x
Hi Nagi. I’m in Melbourne- just wanted to firstly say how much I love your site. Your recipes are guaranteed deliciousness!!
Wondering if you can recommend a good tonkotsu ramen packet broth/concentrate to use at home instead of making a broth from scratch. Thank you!!!
Hi Nerida! My mum wrote a post about it on her website! -> https://japan.recipetineats.com/easy-japanese-ramen-noodles/
Do chillies get hotter when cooked?
Hi Leoda, generally speaking, when you cook them the heat is reduced slightly as it’s dispersed through the dish. N x
Thank you so much for such a lovely message Nagi!! I have recently just moved to Melbourne for study earlier this year and have been in lockdown since seems like forever! It’s my first time moving away from home, so I need all the recipes for cooking without my mum! And your recipes, blog posts & videos have been so so helpful and the food are delicious!!! I have tried baking caramel slides yesterday with your recipe and they went really well!! Thank you so much for your passion for food Nagi!! 🙂 x
Crystal
Hi Crystal – how lovely to wake up to such a cheery message even though you’re under such dire circumstances 🙂 I’m so glad you’re finding my recipes helpful – but NOTHING can compare to mamma’s cooking, eh?? 😉 N x