2 weeks went by after I pressed paused …. then 3 …. and a month later, here I am. Finally coming up for air to pop in and say hello, I’ve missed you!
Hello, hello! How are you? I’ve missed you! I’ve missed being here, writing to you!
What have I been doing for this past month, while I put posting new recipes hold? Just one thing:
Working on the cookbook!
The Cookbook Vortex
This cookbook writing business is all-consuming. At least, it is for me. I am living and breathing it, 24-7. It’s the first thing on my mind when I wake up, it’s the last thing I am thinking of when I go to bed.
It’s all I want to do! I just want to cook, write, research, experiment, brainstorm.
We’re calling it The Cookbook Vortex. An appropriate name for this phenomena, this thing that has sucked me up in a way I have never experienced before. I’ve been involved in large projects in my former corporate life. But nothing has ever pulled me in like this.
It’s a strange feeling! In a wonderful way. But also, a scary way. To think that I’ll be creating something that is enshrined in print forever*, that there is no chance to fix anything once it’s printed, demanding 100% accuracy above all else, not to mention aiming for a level of ridiculous deliciousness that will make you want to try every recipe in the book….
* Also, as my mother keeps reminding me, the photos of ME will also be enshrined in print forever…. hint, hint, get back onto that exercise bike!!🤯
You can’t be everything to everyone
I’m totally new to this cookbook writing business, but it was clear from the very beginning what the hardest thing would be – CHOOSING the recipes. Here on this website, there is no limitation to the number of recipes I can share over my lifetime.
But a cookbook? Factor in all sorts of things that publishers have to consider, like book size, paper quality, hard vs soft cover, all of which affect price – and this all means a limit on recipes. The initial 120 recipes proposed by my publisher, Pan Macmillan, went up to 200 (that was me being greedy) and just as of last week, has now been pulled back to 160 (or so).
Plus sides and all sorts of bonus extras. Again, just me being greedy. 😇
You can’t be everything to everyone. A wise reminder from my publisher to keep the cookbook focussed on the type of food that is the heart and soul of RecipeTin Eats. So wise, I have it written on sticky notes that I’ve left around the house as a constant reminder, to keep myself from panicking about this oppressive limit I have on the number of recipes I can include in the cookbook…😂 #Greedy!
Oh, and putting up sticky notes like this also helps keep me from fretting!
Your messages keep my spirits up!
That all said and done, telling you about how much I am enjoying making this cookbook, there are more days than I care to admit when I am overwhelmed. My family and friends are worried that I have set the bar too high, that I will never be happy.
My instant response – I SHOULD aim high. Because unlike this website, a cookbook is not free. If people are paying good money for it, I should work harder on it!
So yes. I am working too hard. The days are too long. I am working most weekends. Because I want to!
And though I try to maintain a totally-in-control-cheerful-face in front of my team, some days, I do lose my confidence. And on such days, I find great solace going back to read the supportive messages that you took the time to leave. I can’t tell you the number of times I’ve done that! Sometimes, it is just the boost I need for a reset.
And of course, the suggestions and requests! We actually collated the feedback into usable data to help guide what recipes will be in the cookbook! (It’s the accountant in me, I just couldn’t resist).
So thank you, again, for taking the time to leave those messages. While it may have seemed small to you, it has made a big difference to me! ❤️
Sneak peek – behind the scenes!
And to wrap up this latest instalment in the Making of a Cookbook – a little peek behind the scenes of what’s been going down at RTE HQ! Unsurprisingly, lots and lots (and lots) of tasty food!
In fact, the cookbook master list shows that we’ve tried 94 recipes since we started the cookbook in early October. Many of which have been made multiple times.
Do the maths… that’s a A LOT of cooking!!! 😂
Plenty of successes, but also quite a few fails! Well, not fails. I have had a few completely inedible disasters, but mostly they are just deemed “not cookbook-worthy”, such as these:
Vietnamese Coconut Caramel Fish – not good enough! One Pot Chicken and Risotto – not good enough!
In case you are wondering about the above dishes that look perfectly edible:
Vietnamese Coconut Caramel Fish – Achieving that perfect sauce you see is quite tricky. I struggled to replicate the results. Too risky! Ditched.
One Pot Chicken and Risotto – An attempt at a “dump and bake” no stir risotto. No good – unevenly cooked risotto under the chicken. Think it needs to start on the stove, like this recipe.
And as you might imagine, with lots of cooking comes lots of dirty dishes. So many dishes!!! I’ve taken to a system of using a large tub to keep dishes out of the way, and tackling them in big loads at a time. And strangely, all of a sudden, Dozer has taken an interest in helping with the washing up….😂
Also, a professional food photographer trial day!
I plan to do most of the photos for the cookbook but I won’t be able to manage them all due to the tight schedule we’re working towards and the sheer number of photos (yes, every recipe will have at least one photo!). So some of the photos will be done by a professional food photographer and food stylist.
Having never worked with a professional before, my publisher thought it would be best for me to see how a shoot day goes down. It’s not much different to how I do it myself really, except that his camera is worth 4 times mine, and the food stylist doesn’t jump up and down with elation when the quesadilla is cut open to reveal the perfect cheese ooze.
RecipeTin Meals, going strong!
And, in other news, an update on RecipeTin Meals (RTM)! This is my philanthropic arm where we make homemade meals to provide to the vulnerable in Sydney. I started it during the most recent COVID Lockdowns in Sydney in August 2021. I have a full time Chef and Kitchenhand who work in the RTM commercial kitchen in Kings Cross, Sydney city, making meals which are distributed 6 days a week.
We’ve spent the last few months ironing out day-to-day operational issues and things are smooth sailing these days. Meal output has increased to at least 150 per day PLUS desserts most days! That 2 people can produce so much in one day constantly amazes me.
I get a kick out of seeing my recipes cooked at huge scale!! (PS I share the RTM weekly meal plan on Instagram Stories each week. You can just make it for 5, instead of 150 😉)
Acceptance of donations, pending!
And to those of you who were so kind as to inquire about how you might support RTM, thank you for asking! We are still yet to receive our official charitable entity status that will allow me to legally receive donations. So for now, the proceeds from this website continue to fund RTM, which is exactly how I intended it to be from the outset.
To me, the sense of responsibility I feel to ensure that 150 meals go out every day is too great to risk reliance on uncertain external funding. I wanted to establish a baseline that I knew I could support by myself. And from this, I plan to grow further hopefully with the support of the community, the government and generous corporates (oh boy do I plan to hit up corporates next year! 😂)
Pressing pause until January 2022
And so, with that much longer than anticipated update (I told you, I’ve missed chatting to you!) it probably comes as no surprise to you when I say that I do not see myself sharing new recipes until the end of January 2022 which is when my manuscript is due to my Publisher. I literally cannot fit it in – at least, not without compromising the cookbook which isn’t even a remote possibility.
So, bear with me! I will pop in every now and then to let you know how I’m getting on. And I plan to breath new life into recipes I shared in the earlier years that you may have never come across by bringing them to the homepage.
I also have you covered for the holiday season! Not new recipes, but I have ideas for other ways to enjoy the holiday feasting session with you!
A complete fabrication
I was going to sign off with this photo, leaving you with this image of serene happiness as I tick off another successful recipe. But actually, it’s a complete fabrication…….
THIS is how I really react to a successful recipe:
You know that saying about food so good, it makes you do a happy dance?
There’s been a lot of happy dancing around these parts!
Stay well! I WILL get back to sharing new recipes in early 2022 once my cookbook manuscript is submitted. 100% promise, pinky swear! – Nagi x
Life of Dozer
What would a cookbook update be without an update on the Life of Dozer?? 😂
Dozer is, as you may have guessed, giddy with excitement at the increased volume of food surrounding him at all times. Very, very good food at that!!
Life outside of the kitchen also remains pretty good for Life of Dozer. Regular beach sessions…
…and there was the RecipeTin Melbourne Cup Yakitori BBQ party… (he won best dressed by stealing my fascinator)
Project Manager Dozer is also a regular on the construction site that was once home, and apparently will once again be my home in a mere 7 days!!! Hard to imagine, looking at these photos which were taken on the weekend! (I have total faith in my builders. It WILL happen!)
I’m also happy to report that Jeff, the local who lives at the dog park, cruised through COVID Lockdowns just fine. He remains as one of the regular RTE official taste testers, and Dozer is still totally shameless, begging for a taste of the very food I gave Jeff not 2 minutes ago!
However, I am sad to report that all that extra taste testing Dozer’s been doing lately has been going straight to his rump. The vet has advised that he’s carrying a little COVID pudge that needs to be budged.
Don’t worry Dozer. You still look great, just a little curvier! 😂
Donna M. Fadal says
Nagi, you are an amazing woman who inspires me everyday in so many ways. I have forsaken all other (mostly) food blogs and count on you for the best meals and best information. Those sideline notes on WHY TO DO SOMETHING is as important as the recipe. It is truly a lesson on how to be a better cook. Thank you for your energy, lessons, and contributions. I can’t wait for the book
Redonia Moore says
Looks like you and Dozer have it all under control…., BUT we do miss you. Can’t wait to buy your cookbook and to see you, Dozer, and your recipes weekly again. Stay safe.
Brenda says
Don’t stress Nagi! We all miss you but you are doing an amazing job. I will be first in line to buy your book but there are plenty of recipes on the website to keep me going till then.
Jackie says
I Nagi and Dozer, it’s so good to hear from you. I’ve missed you loads.
So pleased that everything is going well with your cookbook. You must be exhausted but also so proud of yourself. Go girl!
Happy holidays and see you in 2022. Xx
Annie Zimmermann says
Looking forward to having your cookbook in my hot little hands!!
Joy Howes says
What a wonderful person you are Nagi. Thank you for ALL your hard work in keeping us all happy and healthy through your wonderful food! Looking forward to getting your new recipes in 2022. Until then, take care and remember to be kind to yourself as well as all those you care so passionately for. Love and hugs to you and Dozer ❤️🤗
Walle Earles says
Have missed your food postings, but I know you’ll be back soon. Good luck with finishing the cookbook. On a lighter side, no pun intended, looks like you’ve shed a few grams working on your project.
Wendy says
I am very much looking forward to your cookbook and hope it is available in the US. And, I LOVE hearing that there will be pictures of every recipe – this is a must for me (an average cooker who aspires to be better). Also, RTM sounds awesome – yay for the community I am sure you are able to reach.
Lorraine Sinclair says
Nagi, My best thoughts and wishes for your speedy completion of the book so that you may return to helping me plan family meals 😉 You got this girl!
Grace Velchansky says
I was thinking about you, and your website, hoping that I hadn’t missed a recipe in my inbox. Low and behold, there you are this morning! So good to hear that you’re continuing to work on your book (though selfishly, I do miss your new recipes and updates).
Carry on, stay well, and give yourself permission to rejuvenate in any way possible. Happy holidays to you and yours, Nagi!
Mireille says
Nagi, so good to see you! I was thinking just yesterday of saying hello and asking how you are doing ..
Have adapted dinner rolls to Sweet rolls with cranberries and IT is SO good…
Take care and thanks again for everything! XX Mireille
Debbie Cozens says
You are a inspiration !! Love your style of cooking ! Take care of you ! Debbie from Victoria BC Canada
Robert Alston says
Eagerly but patiently awaiting the cookbook and gladly using the opportunity to prepare your recipes I saved but hadn’t cooked yet. Advice from another author: Take your time, do it right, enjoy your creation, and don’t sweat the deadlines–its YOUR book, not the publisher’s.
Sandra A McClarty says
Hi Nagi,
You go girl! Love all your updates as well as your recipes and Dozer. We in BC, Canada are all behind you and can’t wait for the new cookbook.
Danielle Godfrey says
Nagi!!!! I’ve missed you!!! You are a breath of fresh air! I’ve missed Dozer too! So glad you’re coming along so well with the cookbook, it’s gonna be really something!! Keep at it, one day at a time and you’ll be so proud of your accomplisment. I can’t wait to buy your book! Take good care Nagi, love you!
BEth Bochnak says
I signed up for your recipes again because my name had fallen off the map! So glad to hear you are working away and we will have an actual cookbook to treasure. Thanks for the update!
Nerissa Pereira says
Thank you Nagi for the update on your cookbook and Dozer too (love reading about him).
Looking forward to your cookbook. All the best.
Vic says
So nice to hear from you !!
Your commitment and dedication is impressive. You are an inspiration.
Take care of yourself.
Really looking forward to reading your cookbook
Lisey Wang says
Would love some kind of Vietnamese Caramelized fish dish!
Catherine says
Nagi – you look great, anticipating your cookbook. You rock.