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,
Can you please tell me if I can use wholemeal flour instead of plain flour when making your no knead artisan crusty bread? If so does the quantity need to be changed?
Thank you
Hi Nagi,
Thanks for all you’re amazing recipes!
Next week I am catering for a group of friends and plan to make beef and pork sliders. Can I use beef cheeks in your brisket recipe? I am hoping for the bbq-y flavours of the brisket recipe combined with the fall-apartness of the beef cheeks. Am I cah-razy?!
Hi Rachel, you can definitely do that – see what’s cheaper though as you may be better off getting a cheaper cut of beef (cheeks can be expensive if buying in bulk). A cut of stewing beef – like chuck/shoulder will work just as well here.
You will need to cook it longer than brisket as you want it to get to the shreddable stage! N x
Hi Nagi, I often wonder about the 2 different Oyster Sauces I see in the supermarket. There is a thick type and a runny type. what do you recommend? I’ve always used Ayam (thick) . Look forward to hearing what you use. thanks, Julie
Hi Julie, not sure about the runny type but true oyster sauce should be thick, like the consistency of tomato sauce/ketchup 🙂 N x
I was hoping you would say that :). thanks for the reply Julie
Hi Nagi,
So sorry to read that your gorgeous boy has been sick. Apart from all your wonderful recipes I love reading your blog and hearing about Dozer. As a Melbournian your empathy and encouragement through what has been a pretty hard time here has been fantastic. My whole family thanks you for your yummy easy to follow recipes and your kind heart. Hope Dozer is well on the way to recovery.
Maureen xx
Hi Maureen, he’s doing much better today, I’ve been touched by the number of people who have written in sending their well wishes!
I’m so glad you and your family are loving the recipes, thank you so much for the great feedback & stay safe! N x
Hi Nagi,
A big thank you for your recipes which have never failed us! Your notes also make learning proper cooking techniques accessible.
My question is regarding garlic. This year I bought a lot of Aussie garlic in season and made confit garlic. Can I use it in cooking without affecting flavours? Does the confit process make the flavour too mellow for curries for example?
Take care 🙂
Hi Catherine! I find it great to use in dips and marinades but the flavour isn’t bold enough to use in stir fry’s and curries – I stick to fresh here 🙂 N x
Hi Nagi and Dozer. I have three over ripe bananas staring at me from the fruit bowl. Do you have a sure fire banana bread recipe or suggest anything else I could do with them? No room in the freezer to freeze for smoothies…..
Hi Dani, banana bread is on my recipe list to publish, I’ll have to revisit it! N x
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
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.