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.
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. 😂
Michele Thompson says
Thanks for all your delicious recipes. Enjoy the “slower” pace. Take care of you and that gorgeous pup xxxx
Bec says
So many recipes that I have cooked and so many I haven’t done yet. I’m excited about the new book. I can’t wait Nagi and your such a gem.
Kerry says
We are so excited for the cookbook so ignore the website, breathe, sleep then get cracking on it haha! Thanks so much Nagi – you’re awesome 🤩
Mike says
Escoffier *and* The Food Lab – very impressive Nagi!
Poor old Dozer – all he really wants is some nice sausage to gulp down or a bone to chew on and he gets gourmet baby carrots… tough life!
Seriously though Nagi, pretty sure I’m your biggest fan (ok, we can debate fellow RT brethen!) but I often wonder how you do it all so I think everyone understand you need a break to do the book – or maybe even just put your feet up and order an Uber or five?
Nagi says
Thank you!!! N x
elizabeth shiell says
Hi Nagi,
you are my go to every single night .I have referred you to all my friends because you are a game changer. Good luck with the book.
Elizabeth
Ginny says
You don’t need to apologise. Take what you need. We’re all looking forward to your book. You really deserve all the success.
Karin Wunsch says
Might feel like failure…but is success. Success by looking after you.
Success at taking a stand for when enough is enough.
Success in taking time for what’s important….,and that’s you.
Jill Kelly says
Love everything you make. Nagi. Just go at your own pace. We all love you …. And your food. Oh and Dozer. We’ll still be here ❤️❤️❤️❤️
Karina says
We’ll miss you! Don’t worry, we all have access to the wonderful recipes on your website in the mean time! Looking forward to getting your cookbook – all the best.
Remi says
Hey Nagi,
Take all the time. You deserve some ‘bookernity’ leave. You’re birthing a new thing 💕
Sweet story- I’m in Perth, shopping for some items in a packaging store. Some 3 ladies came into the shop and I overheard them say …….yeah, Nagi recipetin eats ……. I literally leapt and had to have a word with fellow Nagites🤩. Such is the followership.
We’ll be here whenever you’re able. 💕
Nagi says
Oh that makes me smile!! N x
Laurie Snaith says
I agree, best decision. It takes a brave soul to stop, regroup and know what is best. No one else. You will make a great book and then continue on to blogging recipetineats. I have loved all that you do and all that Dozer does too. Hugs L
Sue says
No apology required Nagi. You’re a veritable whirlwind of energy & food inspiration plus my & many others’ personal “go to” for recipes. Hope there are some plans in there for a couple of “spoil me” days. 🥂
Pat says
Hi Nagi, Don’t beat yourself up. You are a very busy lady and you are trying to do your best with the new cook book. Of course you need to take a break from sending us wonderful recipes. I am sure, like me, many of your readers are waiting with great anticipation for THE BOOK! Go girl!
Simon Borgert says
Oh no! Your recipes are my go to for flavour and filling my 3 boys – but good luck with the book – if you want a guinea pig …
Wendi says
From the Costa del Sol in Spain – congrats on the book deal!
Since postage prices are horrendous, I hope there’ll be a downloadable version once all finalised.
Enjoy, a big hug & a another for Dozer…
Nagi says
Thanks!! N x
Pam says
Nagi, you need to take the time you need to do what is important to you at that time.
Remember we will all be there to cheer you on with what is important, and your book is No 1 at the moment.
Love to you and Dozer.
Pam
Vintage55 says
Ms Nagi,
we all need some “ME” (Down Time) so we can give back (more) to we mere humble kitchen folk. Please rest recuperate and finish the cookbook (I can’t wait to get it).
Sharon says
You have so many good recipes already up, that we’d take years before we need a new one! (Although I do try those too.) Take care of yourself and know you can then be at your best.
Alison Orton says
We understand. PLEASE take care of yourself, otherwise all the good work you do for everyone else amounts to nothing. You need to realise that we’re here for you. We can wait. Love to you and the gorgeous Dozer. xx
Lisa says
You Go Girl!
Love receiving your tempting missives. Read them all!
Good luck!
Will be buying your book
Lisa from London 🇬🇧
Nagi says
Yea! N x