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! 😂
Raquel says
Ah your update made me smile this office morning hour. Your choice of words and sense of humour really made it very catchy that makes me want to read the whole thing. I admire your beautiful heart, personality, and talent.
Ann Marie McMullin says
Don’t put so much pressure on yourself!!! The delicious recipes you don’t fit into this cookbook can go in the next one (5-10 years from now so you have a chance to R-E-L-A-X!!) I enjoy seeing all of the sticky notes and hard work you are doing and very much looking forward to purchasing your book for myself and all of my best friends! 🙂 Hang in there!
Paul Walker says
February is usually a horrid month in the UK but not Feb 22 as we now have something to look forward to namely your return you are doing a great job or jobs ( many) and we all miss you a lot but as you head towards your summer we pace ourselves through our Autumn ( fall ) and winter. I feel a need for gratin stacks coming on. Thank you. Keep on dancing
Judy says
Nagi, Can’t wait for your cookbook to come out. I was so happy I discovered your website, you have been my go-to for recipes. Its changed my life. My family knows when I have a new recipe, its from Nagi. I don’t know how you stay so organized and manage with so much on the go. You are an inspiration.
Sheila McLean says
I’m looking forward to your cookbook being published Nagi. I have a bookcase full of cookbooks but when I’m looking for inspiration I always head straight to RTE. Thank you for everything you do. PS Please kiss Dozer for me. He’s gorgeous!
Debby Weber says
Nagi, you are a true humanitarian, and I admire you for always thinking of others. I’ll look forward to your cookbook, but will miss your communications that I had come so accustomed to reading. May the heavens bless you for your work.
Maria says
I discovered you site several years ago and it has changed my food life! You are my go-to for amazing recipes. My family will now ask “is this another recipe from that site you love? It’s SO good!” Keep up the phenomenal work you do and know that I can’t wait to get your cookbook!
John Ekin says
Dear Naigi,
I live in the Blue Mountains and I just love your recipes and their results. You obviously work hard at what you do and let me tell you it is very greatly appreciated. Up here, you have a great following and I am personally amazed how the prep. of food is evolving and how by doing “proper prep” if is easy with your recipes, to cook up a good meal.
I can’t wait to get a copy of your new book and I am hoping you have a few good curry recipes in it – I love a good Curry on a cold night.
Bye the way, I tried your “how to cook” Rice recipe the other day – the results got rave reviews…!
Good luck and best wishes, John
““““““`
Carole Sewell says
Have missed your posts. They always made me smile I the morning. Sometimes radically alter my supper plans.
Hang in there.
Stephanie Minkin says
I was just thinking the other day that I hadn’t received an email from you lately. Then I remembered that you embarked on this massive cookbook project. I just know it’s going to be great! Thanks for checking in with all of us.
Donna says
I was just thinking of you the other day and was happy to read your update this morning. The picture of the Beef Wellington looks amazing and I am SO looking forward to your publish date. I miss your emails in my inbox but am thrilled you are enjoying this time so much. Your spirit is infectious and I am fired up to get in my kitchen just from reading your post. Cheers!
Lisa Gray says
I’m so inspired by you, have been for years. I cannot wait for your cookbook to come out and I’ll be first in line to buy it. Happy Thanksgiving to you and Dozer.
Patricia Eagles says
Wow – I think it’s great! Everything you are doing speaks to your passion and your kindness together. Keep doing what your doing. I think your cookbook will be wonderful and I can’t wait to buy it! Bless you and your team for your rtm meals. Tell Dozer I think his new figure just gives more of him to love.
Taz says
Been a follower and avid fan for almost 7 years now. Love your site and love all that you do. From your recipes , to your philanthropic endeavors you are beautiful ! I have been waiting for years for a cookbook from you so I wait knowing that no matter what you put in it … it will be fantastic!
Joan Reed says
Can’t wait for my Christmas gift to myself, your cookbook. First I’ve bought in a few years. I love your recipes as they are down to earth and yummy. Best of luck to you and Dozer!
Barb Grogan says
Thanks for the update, I wondered how you and Dozer were doing. You are doing great work, don’t ever forget that. I love the Dozer updates.
Pam Burkardt says
Nagi, you are a total delight! I can hardly wait for the book to come out. I plan on getting one for each of my daughters plus one for me. I keep sending them emails with a recipe that looks (or tastes) yummy. I can relate to Dozer’s plump rump—I have a little more stuffing on my body than before the Covid hit.
Be well and happy holidays a little early!
Wendy Cladman says
Thanks for the great update. Been missing you and Dozer. Stay smiling and keep enjoying that beautiful beach.
Manon says
So excited for your cookbook. thank you for the update and good luck !
I KNOW that’s not what you’re working on, but I would also be SO HAPPY with a cookbook of your blog’s most popular recipes… There are so many gems here, tested and approved by thousands over the years, it would be amazing to have a hardcover version of them.
Creating new recipes is awesome, but what about all the incredible ones you already came up with, that people love !!
Daniela Reed-hall says
I’m super excited! So nice to have a book to flip through, I recommend your site to anyone that listens including random strangers in supermarkets 😊