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.
Super sweet Nagi. I’m Victorian, have no questions but just want to say thanks for your thoughts (you seem very genuine, not hollow). Anyone who loves food and dogs as much as you is clearly a great human. Thanks for your awesome recipes, your musings and your beautiful Dozer pics. He’s a beauty. xox
Thinking of you guys Libby! Thank you for keeping Australia safe 🙂 N x
Hi Nagi, you are my go to girl for something tasty all of the time. Thank you for doing this for all of us Victorians, we are going to need it. If I get stuck I’ll be in contact but knowing you have our backs is great to know. Thanks again. Marlene
You’re so welcome Marlene 🙂 N x
Hi Nagi, ever since I have come across your website, you are my go-to person for all Asian and beyond cuisines! Thank you so much as my family loves Asian cuisine and I just love the “Life of Dozer” which is so cute and unique! My question: I have followed your recipe for Green Thai Curry but it’s always watery and doesn’t look or become a bit thicker as seen in your videos. What should I do? Thanks
Hi Shipra! If you’re using a good brand of coconut milk it should thicken. Really cheap ones can be as low as 30% coconut (the rest is water), the best (Ayam) is 80 / 85%. N x
Any meat free easy dinners that are still delicious without onion and garlic as hubby can’t eat it. Thanks heaps from a Victorian trying to stay strong and get through this!
Hi Erin, I have a vegetarian section here: https://discountspot.info/category/vegetarian-recipes/%3C/a%3E I cook with a lot of onion and garlic unfortunately – it’s my flavour base for a lot of things, can hubby eat things like shallots or leeks as a substitute? N x
Hi Nagi, thanks I’ll check it out now. I know, they are the best base flavours 😏. He can have the green part of shallots,
Hi Nagi. Thanks for this section, my question is last week I made a Biscotten Torte & butter cream had eggs in it as does Tiramisu, both are uncooked so why use eggs?
Love to Dozer. ❤️
Hi Jennifer – the eggs make it light and fluffy and is the traditional way it’s made. I talk about using raw eggs in my tiramisu post, raw eggs are used in lots of other recipes too – like mayonnaise 🙂 N x
This is so nice of you Nagi 💕. Together we can beat all odds.. all our hearts are with Victoria at the moment.
My food question is this: Is there any way I can copycat Carman’s Oat Slice Belgian chocolate brownie bars.. my daughter loves them and I’m sure freshly baked will be more awesome then store bought! I know it’s a big ask, maybe you can point me in the right direction instead, any subs in an existing recipe to get a similar effect?
Many thanks for all that you do!
Hi Roopali, I haven’t actually tried them!! Sounds like I need to though! N x
Hi, am from Victoria
Two things
With your number one killer lamb shanks in red wine recipe, do you think this would work with a lamb shoulder roast with the bone in? Using the same technique?
And – what happens to all the food you make?
Oh – and secondly – all the food I make is given away. There’s a homeless man at the dog park, there’s a few older people in my area who can’t cook for themselves, and I also give treats to my neighbours, some local businesses (like my vet), and of course friends!
Hi Stacey! Firstly – lamb shoulder. 100% YES. It will take longer – give it an extra hour or so, just test for fall apart meat. Also, still follow the searing steps. There should be enough sauce for 2 small shoulders ~1.2kg each (there’s lots of bone in shoulder) or one very big one (2kg or so). – N x
I wish you and your mate the best!. My home is in Mexico. Your recipes are really good. Thank U x sending them via e:mail. Your 78 years old friend : Stella R Heffner. Your recipes make me forget 5 months without leaving home. Take good care of you and the beautiful girl. I also have one much older.
Thanks so much Stella!! Stay safe 🙂 N x
I just want to thank you for your kind words and excellent recipes – and yes they do go together perfectly! We are a family of 6 in Victoria and your recipes are on our table at least a few times a week. Give Dozer a kiss for all of us x
Thanks so much Katie!! N x
I’m reading through some of the comments and I’ve become very emotional. It’s beautiful to see that people, no matter where they are are thinking of each other. My husband saw me crying and asked “OMG! Did something happen to her dog?” this of course made me cry more!! Us here in Melbourne will get through this. I’m a nurse at Royal Melbourne. It’s real people. Check up on your elderly neighbours.
Oh you’re so sweet Jetta!!! Sending all my love! ❤️
Hi Nagi love your recipes!!
Can’t find recipe for slower cooker beef ragu, could you please send .
Thankyou
Sure can Jenny – https://discountspot.info/slow-cooked-shredded-beef-ragu-pasta/%3C/a%3E N x
Nagi, You’re so sweet! I appreciate your thoughts. It’s going to be a long 6 weeks for us here. lots of cooking baking and eating! I felt inspired to make thai green curry paste this morning and of course i have too much. Can I freeze it? Love your recipes and Dozer’s imput. x
Hi Jetta, freeze it!! It will be great for up to 6 months – N x
Hi Nagi! This is so lovey of you 🥰
I’m in Melbourne at the moment and with yet another round of panic buying (..sigh), and limits on how many can go to the supermarket, what recipes could you suggest which are meatless, require few ingredients yet produce leftovers? I’m getting reports that meat, potatoes, tomatoes & a bunch of fresh stock are dwindling – definitely not looking forward to the weekly shop in a few days!
Hi Jess, your best bet is lentil and chickpea curries – perfect to make in big batches and freeze too! N x
Hi Nagi – thank you for all the great recipes – I’ve made many of them – and I especially love the photos of Dozer – what a beautiful animal.
Thanks so much Chris!! N x
Just wanted to tell you I love your website. Sending prayers for the folks in Victoria. Prayers for you and Dozer too. I just love your pictures and comments about Dozer. Dozer keeping an eye on the cream cheese made my day. God bless, stay safe and thank you for your website. ❤ ps: my sister-in-law is from Australia.
That’s so lovely of you Jan – thanks so much!! N x
Ok I’m in isolation in Victoria rural hot spot …
My veg at the moment is pumpkin onion potato spinach frozen beans peas
I have chicken breast tinned tuna
I can make my own pasta and bread
I have butter and some cheeses there is only two of us loads of herbs and spices any recipe suggestions please Nagi
Hi Mandy, I’m thinking pumpkin soup, so many options with chicken breast though (type it into the search bar and a stack of recipes will show up). Stay safe – N x
Hi Nagi,
Can you send me some bread recipes and I especially love olive bread.PS I love your recipes.
Hi Catherine, if you type “bread” into the search bar of my website, al my bread recipes will pop up for you 🙂 N x
A huge heartfelt THANK YOU!!😊💖
You’re so welcome Maryann! N x
Love your blog Nagi. I’m in Melbourne and would love a copy of a foolproof macaron recipe with tips and tricks to make them work!
Hi Lauren – one to pop on my list to publish, I have tried this one with success though https://tasty.co/recipe/macarons – N x
Stay well, Nagi. We don’t want to lose you
sg
Thanks so much Steve – you stay safe too! N x