Many, including food technologist Amanda Sutton, have used this as an opportunity to refine their gastronomical repertoire.

Ms Sutton considers herself lucky to be the eldest of seven children, which made her the chef's assistant when she was a child.

"I started cooking when I was about 13 years old so I've always helped mum and that's where my love for cooking came from," she said.

"I love cooking for a crowd and I love cooking from scratch."

Formerly of Launceston, Ms Sutton now teaches cooking and catering at Clarence High School.

"I work with kids and teach them to cook simple and easy dishes with few ingredients," she said.

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Under the new coronavirus climate, however, Ms Sutton has a whole new audience eager to learn cooking techniques.

"As soon as the coronavirus started I decided to put dinners and what I bake on social media", she said.

"I'm getting lots of requests from friends and family about what I'm doing and how I'm doing it.

"It's really interesting because stuff I find really easy to do, because I've been doing it for a long time; those that lead busy lives had to take shortcuts but now they have all this time."

Ms Sutton said those finding themselves with an abundance of time on their hands now have the ability to put time and effort into their cooking.

"Sometimes you put off things because you think it'll take too much time and all you want for dinner is something that will take 20 minutes," she said.

"We've all got more time to think and plan our meals."

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One important factor Ms Sutton is employing in her daily cooking is re-using leftovers for new dishes.

"I'm a big believer in reducing our waste ... one of the things I've done is shown people how to upcycle food that I've cooked," she said.

"One night I had slow-cooked lamb and chickpeas and later I turned it into lamb moussaka and eggplant.

"People get scared with food and think they have to throw it away, but some food intensifies in flavour after a few days."

As well as dish upcycling, Ms Sutton said staying home and not going to the super market frequently, as well as being resourceful with you ingredients were important.

"I still say keep it simple, use a few ingredients and don't go out shopping. If you actually look at what you've got in your cupboard, you can substitute," she said.

"What comes with years of cooking and what I'm trying to teach my students is if you go to a recipe and you haven't got something, what else can you use?

"If a recipe is asking for chickpeas and you don't have any, what else can you use? Maybe cannellini beans."

One such item Ms Sutton has tried new techniques with in terms of baking were the Easter staple hot cross buns.

"With my hot cross buns, for the first time ever I put golden syrup on top, instead of a glaze because I read about it and thought that made sense," she said.

"I tried one and it was delicious - I'm constantly picking up tips and ideas."

Ms Sutton is also planning on making an Instagram page dedicated to sharing her cooking dos and don'ts.

"As we know, all the great celebs chefs now - no ones got perfect hair-doos or wearing their best clothes. They're just in their kitchens showing people how to do simple stuff," she said.