Hello everyone! I just wanted to let you know that I’ll be pressing pause on new recipes for the next two to three weeks so I can devote some uninterrupted time on the cookbook.
It takes a lot for me to concede defeat and accept that I can’t do it all – run a business*, renovate a home, work on a cookbook and maintain my existing recipe posting schedule. Lockdown certainly didn’t help matters to increase my workload – though on a cheerier note, as of Monday of this week, the lockdown rules have been substantially relaxed here in Sydney. 🙌🏻
I found myself getting up earlier and earlier (currently 4.30am 😩), going to bed later and later. And while I always declare that I operate best under pressure, the reality is I’m only human and darn it, I need my beauty sleep!!!
* Yes, I finally realised this year that I have a real business! This “it’s just a food blog” somehow grew into a proper business over the past year with a team of 9, including RecipeTin Meals, the recently established philanthropic division where we use recipes from the website to make homemade meals for the vulnerable community here in Sydney.
Another fail! Well, it was ok…but not good enough for the cookbook! 
Planning mode. No, this is not a cookbook for vegans…
I’m in a particularly intensive planning stage of the cookbook right now and am struggling to split my focus between new recipes for the website and the cookbook. To be honest, it was the cookbook that was suffering – because I would never hit publish on a recipe I didn’t give my all.
So on Sunday night, I made the call for the first time ever since I started the website – to temporarily press pause on new recipe content for this website.
It somehow feels like failure – this is my job after all – and like I’m letting my team down. We worked so hard to create a stash of new recipes to get ahead, test and retest them, make videos and photos. There’s weeks’ of digital media for ridiculously delicious new recipes ready to go, just waiting for me to write up.
The problem? It takes anywhere between 4 to 8 hours to write the posts, depending on the complexity of the recipes. As an example, last weeks’ Flan Patissier? That took me a good 8 hours to write the post, edit the photos, do the step photos, describe the ingredients and write the recipe. And many multiple times that in recipe development and testing time!
Yes, a lot goes on behind the scenes to produce the recipe content that gets published on this website. And I love everything about what I do, and I look forward to getting back to it!
The Flan Patissier recipe that took around 8 hours to write up. 
I think this final version was the 23rd Flan Patissier I made in the last 4 months!
But for now, the cookbook. I’m going to give myself 3 weeks to make a big dent in the cookbook, then I’ll be back with new recipes!
In the meantime, you may see some old favourites coming back to the homepage over the next few weeks with new videos or photos that I’ve had ready to go.
And, well, you know me. I probably won’t be able to resist popping back into your inbox to let you know how I’m getting on, and a peek behind the scenes of the making of the cookbook!
Until then, stay well! I’ll be back with brand new recipes before you know it.
Love – Nagi & Dozer 🐶 x
REMINDER: Mock cover! Mock cover! 😇
Life of Dozer
New discovery during cookbook recipe development – how to make Dozer eat carrots!!! Puree them with a hint of spicing, top with a braised baby carrot, drizzle with organic olive oil and finish with an edible flower. 😂
I will be first in line to buy the cookbook. Cannot wait. Your website has been a lifesaver in the kitchen!
You’re so wonderful and inspiring. Your recipes are delicious and so well explained that they come out perfect all the time. Good luck with your cook book. And I love Dozer, it’s a wonder he’s not fatter than he is….tee hee.
Nagi,
I love your recipes. You are my go to person whenever I am stuck for ideas of what to make for dinner. I am so looking forward to your book. Will it be available in India. Enjoy yourself while you write. I enjoy knowing about Dozier’s activities! Lots of love,
So delighted in you for taking this time off and honouring your own life recipe.
This post is a definition of success x
Thank you Elizabeth – one of the nicest comments in my day. N x
No doubt the cookbook will be excellent quality. I usually don’t buy cookbooks, but I will definitely be buying yours! Love every recipe I have made from you!! I appreciate all your attention to detail and I always read through all your notes on every recipe. I made your one pot Greek chicken and rice (for the umpteenth time) last night and it was a hit, again! Everyone always loves the rice that dish! I have no prob waiting patiently! I (looks like many of us), will still be here when you return!
Nagi you are the best. We, your fans, have plenty of your recipes to keep us well fed for a few months – at least. Look forward to your return and to your cook book! Take care and all the best
Nagi, I’m 78yrs and a lifetime commited cook … and your recipes are a revelation. Your attention to detail and perfection reinvent old and new favouites every time. And yet you keep ingredients and processes simple and clear.
You realy are a marvel.
Thank you so very much and Biggest Hugs,
Helen
Awwwww! Hugs to you too, Helen! N x
Hi Nagi,
just a short note to let you know that I’m thinking of you constantly and hoping that you’re getting on top of things. We all miss you & Dozer so very much. xxx
Hey Nagi, I’ll wait as long as it takes, the most important thing is to look after yourself and Dozer of course!
You are amazing. I love your recipes and so does my husband. You need to look after yourself. Love your recipes but take a pause it’s not a failure. You are humanx
We are patiently waiting for your cookbook that we know will be a success!!! Love love love your recipes so don’t apologize for taking your time to get it “right!”
It’s never failure to ‘press pause’ Nagi! In doing so, you’ve given us all who admire you the gift of permission to do the same when we need it. 😊
Love your recipes, tried a million of them…Patiently waiting for your cookbook!
Hugs to Dozer!
***From Toronto, Canada
I followed your churros recipe few minutes ago and my husband LOVED IT SO MUCH! I told him “That’s from RecipeTinEats” and he said “Ah that’s why”. I’ve been following your recipes for 3 years now and everything is always a hit that my husband now also knows you. He asked me “Did you buy her cookbook already?” And that’s when I checked the site and saw this post. You do you, Nagi. 😊 We’ll still be here for you!
P.S. Can I pre-order the book already?
Next year Rose! N x
Waiting with bated breath. Will your team be reaching out via the RTE’s site for possible pre-ordering? I would stand in line for this. So much better than an X box. IMO.
Thank you so much for all of your wonderful recipes Nagi; you have made cooking fun and tasty!!! Prioritizing yourself is never failure; it is purely strength!!! Looking forward to your cookbook 🙂
Protecting your time is a win in my book! We don’t want you to burn yourself out.
Thanks for the lovely message Nicole! Buried 100% in cookbook land right now. It feels so strange not to be posting new recipes!!! N xx
Failure is only possible if you give up completely. Giving yourself a break and reorganizing your time management to focus on an important project is a smart thing to do. I hope you build some extra “me” time into your schedule as well! Enjoy your creating!😊