Working from home during the coronavirus pandemic isn't easy when you have lost your house to bushfire.
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Leisa Tague's NSW South Coast property burnt down on New Year's Eve, yet she considers herself one of the lucky ones.
She and her family began the rebuilding process early on.
"The house burnt down New Year's Eve, an engineer came around New Year's Day, and we lodged papers with the council not long after," she said.
"The hot water was connected on Monday (March 16) so we're happy campers now."
With so much of her life to organise since the fire, work hasn't been her number one priority.
"Every minute I'm at home, there are nine months of tasks to do," she said. "When I'm at home, there are a lot of things higher priority than work."
During the pandemic, many people across Australia are working from home.
But many NSW South Coast residents won't get that privilege.
It's important those people who are already doing it tough don't get overshadowed by the new disaster.
- Leisa Tague
It isn't always practical for Mrs Tague, living in a shed while she rebuilds her new house.
"We don't have wifi or powerpoints," she said. "We're living off extension leads and boxes. I don't have an office."
She said there were many other people whose situation couldn't allow it.
"If you've got kids and other family members, have a smaller space or don't have a study or breakaway space, it's harder to isolate in a work capacity," she said.
She said it was crucial to ask what could still be done for fire-affected people and businesses.
Not long ago, people donated food and toilet paper to fire-affected people and communities. Now shoppers are hoarding it.
"It's a complete turn-around," she said. "It's important those people who are already doing it tough don't get overshadowed by the new disaster.
"I know some have returned to blocks in vans, sheds or tents. Others have bought new homes, some are renting and others are still in temporary accommodation or at family friends' houses.
"If they are living in tents, they can't store two weeks of food. They might not have storage capacity, or are using eskies or bar fridges."