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, I made the roast pork shoulder over the weekend but during the cooking and serving/eating process I couldn’t help but smell this strong odour coming from the pork. It was very off putting for me but my partner said he couldn’t smell anything. Any ideas on what this is and what I can do?
Thank you for all your recipes! They have definitely been getting me through this lockdown
Hi Victoria, usually shops sell female pig meat – sometimes, the male boar meat gets sold. It can have an unpleasant porky odour (I imagine this was what you were smelling) but it’s completely fine to eat! N x
Hi Nagi, Thank you so much for your recipes! I’ve learnt so much and I’ve enjoyed learning from your various cuisines! It sure has gotten me through lockdown. Thank you for your thoughts of us Melburnians here 🙂 Take care
Thanks so much Cilla, that’s so lovely to hear!! N x
Hi Nagi, I just bought a piece of pork belly to do your amazing crispy pork belly, but I just got home and realised the butcher has already scored it 🙁 Any ripe for how I can still get a good result? Thanks again… Your recipes are getting me through this lockdown in Melbourne!
Hi Kelly, If it’s already been scored it’s not the end of the world, I’ve successfully done this method before with a scored piece – the problem you’ll have is mentioned in step 5. As long as the scores aren’t too deep that the salt will penetrate in too much otherwise the meat will become too salty. N x
Hello Nagi, I was very sorry to hear that Dozer has been crook. I hope he is on the mend. Sending a big virtual hug to him from me in Melbourne and everyone else who follows you and the beautiful Dozer. Thank you again Nagi for all your wonderful recipes. I am really enjoying my cooking again thanks to you. You are an exceptional person.
Thank you so much for the kind words Jo, I’m truly touches by all the well wishes 🙂 N x
I’ve not found a recipe I’m happy with for cooking with Black Beans (The Soy Kind). I’ve checked out Omnivore and Woks of life, but they seem a bit general. I’ll cook up a Beef and Broccoli in black bean sauce tonight. I have fermented(salty) black beans from a local Asian Shop. Soak the beans to reduce salt and chop some mash some. They tend to make they’re own thickner. I’ve winged it before. I guess it’s not an ingredient every one can source, though Woks of life seem to like Lee Kum Kee in a jar. So, just wondering if you might put Black Bean recipes up, since the ingredient is so versatile.
Hi Paul, funnily enough I was talking about beef and black bean the other day – I will have to add it to my list of recipe testing! N x
Hi Nagi,
I live in Melbourne.
I always get confused with paprika because there are three types. For your taco seasoning recipe, do you use smoked paprika or hot paprika?
Hi Michelle, you can’t really go wrong here. I generally use sweet but smoked or even hot paprika will work fine here. If using hot, lower the amount of cayenne 🙂 N x
Hi Nagi, I’m from Melbourne. For recipes with yogurt and/or cream, can they be meal prepped and stored in the fridge for 4-5 days?
I’m intending to make your butter chicken but not sure how long I can store it in the fridge without freezing it.
Hi Leslie, I usually keep leftovers for 3 maybe 4 days. I would store in the freezer just to be safe 🙂 N x
Thanks for the reply, Nagi. I’ll be making your butter chicken this weekend and looking forward to it.
Hi Nagi, Thanks for the opportunity, I am in Melbourne. Your Mushroom Pasta is your latest hit in my household! I have a question regarding using dried Mushrooms. I purchased bulk at the last Aldi special buys and didn’t want to use them all in the Epic Beef Pie recipe. Could I use dried mushrooms in the Mushroom Pasta dish? What would be the ratio? I have Dried Porcini (20g) and Dried Mixed Forest (50g). Thank you for your blog, I am off to post more reviews 😊
Hi Colette, you definitely can – just soak them and drain well before use. I would use about 80-100g of dried to make up the 400g needed in the recipe (a little over this amount isn’t going to matter too much). N x
Thank you so much for getting back to me. I really appreciate it.
Hey Nagi, I’ve recently fallen in love with your website! It’s made me feel like anybody can learn to cook (and I can too, so weird!) But I was wondering if you had any information on what items you need to set up an ideal kitchen or to get started? I’m a little lost in the world of food processors and whatnot.
Hi Kristen, I believe anyone can learn, it’s never too late! I’ve actually thought about doing a post on my kitchen equipment – I’ll revisit this!! N x
Hi Nagi, I’m from Melbourne, I am hoping someone from another state will adopt me and my family (hehe) …..anyway…..I am looking for an easy Ramen soup recipe, my family travelled to Japan over Christmas/NewYear – it seems like an eternity ago now and I tasted Ramen for the first time in Tokyo and fell in love, I tried making it at home from scratch, I put so much effort in to the base stock but failed miserably, please help! I did buy the Coles chicken ramen Ra-yum 1 litre broth thinking I could pimp it up somehow? Thank you x
Hi Christine – try my Mums’ recipes here: https://japan.recipetineats.com/?s=ramen N x
Hi there .. this isn’t even a cooking question, but I need a foodie’s answer! Regardless of location, where are the best markets or suburbs to shop for asian groceries in sydney?
Hi Cocoa, depends where you’re located! I love going to Chatswood 🙂 N x
Hi Nagi, can I freeze fried mung bean noodles with seafood?
Hi Emily, as in a cooked dish? I find that cooked seafood can sometimes become tough and dry if frozen then thawed and reheated. N x
I’m from Victoria…..and coping most days! I have several recipes calling for canned beans but only have dried. How many dried beans do I need to cook to have the equivalent of 1 can of beans ( the normal size can….around 400ish gram). We love your recipes too….my husband grins everytime I say something i have made is ‘Nagi’
Hi Marijke – which type of beans are you referring to? N x
Cannellini and chickpeas mostly. Occasionally red kidney and black beans or black eyed peas.
I’m not sure if this helps but I soak then book my beans and freeze in tin sized portions 🙂
Hi Nagi, love your recipes (locked down in Victoria). Just a question regarding your Parmesan potatoes where you state to use the sand like Parmesan available in the refrigerated section of supermarkets. The only pre packaged ones I could locate are the shaved or the little baton types. The sand types are in the aisles but you state not to use. Any suggestions where I would find the Parmesan you suggest?
Hi Rob – Harris farm stocks it 🙂 N x
Any suggestions for Melbourne?
Hi rob you can usually buy it from the deli section with the pre packed deli stuff at Coles and woolies
Melbourne?
I’m in Canada and just want to say I am a huge long time RecipeTinEats fan! For years my husband would ask where to find the recipe I was using so he could help prep dinner and I’d roll my eyes and say RecipeTinEats of course! (He should know that’s my go-to!) Or I’d rave about how good a recipe tastes or how easy it is to prepare and think to myself my girl Nagi’s got me covered. So, thank you from the bottom of my heart for such delicious, tasty recipes. My family and I have benefited from your talent!
Thank you so my Julie, I truly love hearing what people think of my recipes!!! N x
Hi Nagi 🙂
Firstly, a massive thank you for your amazing recipes – I’ve been cooking things from scratch that I never would have considered.
Now, the artisanal bread – delish however how do I get it to rise in Melbourne? It’s obviously cold here and I don’t have a clothes dryer – any other suggestions?
Thanks!
Hi Tracey, do you have a heater or anything warm? It will definitely rise in the cold – it will just take longer 🙂 N x
Hi Nagi, thanks for all your recipes. They are all so so so good. With cakes, what cake would you recommend if making for kids birthday party and need the smoothest icing to decorate with chocolate drip. Thanks
Hi K-Dish, are you wanting recommendations for cake or the icing? Any cake will be fine – you need to cover in buttercream and let it set in the fridge, you can then go over the buttercream when hard and make it super smooth! N x
I’ve been addicted to your website since VIC lockdown 2.0, so great I’ve been finding inspirations everyday! You have a few rice recipes (chicken bake/ mushroom rice) with basmati substitutions ok but didn’t mention if the liquid ratio to be changed. Just want to confirm if it’s the same ratio because I only have basmati rice.
Thanks heaps!
Hi Nagi. I cook alot using your recipes and love them. Just wondering if you have a recipe for Bunny Chow? I have never tried it (I’m Scottish, not South African) but I heard of it on a tv programme. Can you help please?
Hi Nagi , thank you for the answe. I would like to make like a stew not too liquid but not too thick with some veggies and maybe i can add sausage or ribs .
In my culture we have a soup but i want to try to make like a stew in slow cooker
The bean i have are the small white one .