The last few weeks since Dinner hit the stores in Australia has been a whirlwind. Here’s what’s been happening!
(And here’s my ongoing full Australian book-tour schedule here.)
“Why are all these people here?” my mother asked me, baffled, genuinely confused as she peeked out from backstage at an audience of 400.
“Well, I think they’re here for me…..?” I said, uncertainly, just as confused.
“You mean they PAID to come and hear you talk? I don’t understand. YOU?” she said, brows furrowed in total disbelief.
I wish I had captured that conversation on camera!! Because it’s funny – if anyone else had said it, it would be deemed downright insulting 😂 – and also because it perfectly captures my bewilderment as we pound the pavement for the cookbook publicity tour in Australia.
You see, this office-gal turned food blogger has been hiding behind a keyboard all these years. Being in front of a camera is definitely not my comfort zone. I have no desire to be “famous” (whatever that means these days!), to be recognised in public, to be on TV or in glossy magazines.
But on the other hand, the nervousness of public speaking is immediately forgotten when I see the first friendly face. The moment someone says hi and we start chatting food, BOOM! It’s like – well, it IS – chatting to a friend. It’s fun! It’s the best part, meeting so many wonderful people, having a laugh and hearing stories.
And there’s no better way for me to share with you what it’s been like than to show you. Welcome to the RecipeTin Cookbook Tour Home Movies!
Cookbook Tour Home Video!
Here’s a list of the events featured in my little home video:
Visiting Warringah Mall, my closest mall, on book release day to see my cookbook for sale in stores!
Kinokuniya book talk and signing that took place in the city, Dozer and my first public event!
Big W book signing – a public event that anyone could attend. I was so worried about people not turning up that I brought cookies and brownies to entice people! That, plus Dozer, worked. I was determined to stay until I met the last person in the queue. It took about 5 1/2 hours!
Cocktail party at Dymocks bookstore in Sydney city – Catered by my team (with a tiny little bit of help from me 😂). There were bubbles and nibbles and Dozer, chatting and book signing. It was fabulous fun! (Other than blowing the power in the store when we plugged in 3 deep fryers we brought in to cook arancini balls and spring rolls!!)
In addition to the above, I’ve been doing some little impromptu signings at some independent book stores across Sydney, both during the week and on weekends. I do like these small signings – more time to chat!!
TV!
Yes, Dozer has been on TV. Check that off his my bucket list!! 😂
Here he is with me on Studio 10 (a morning show on Channel 10) for a cooking demo, where I did the 12 hour lamb shoulder. (Watch it online here, or here on Facebook!)
Not even I have a chef hat…. how did Dozer manage to score one??
And here I am on Sunrise, another breakfast show on Channel 7 (watch it online here, or here on Facebook). Dozer wasn’t invited to this one – too complicated. He definitely does add an element of complexity to things he attends!!! 😂
For Sunrise, I did a demo of the Korean BBQ Beef Ribs, a cookbook exclusive recipe. Let’s just say it was quite a hit with the crew…. apparently most cooking guests do no-cook things like salads. Me, I insisted on making something statement!!!
Interviews!
I can’t quite describe how I felt when I opened up the Sydney Morning Herald to be greeted with this on the cover of the Good Food lift out a couple of weeks ago:
Errrr…. hmm. Never thought something like this would happen to me!!!!
Here are links to some of the online version of articles, in case you’re interested. I really like how they tell my story of how this website and my cookbook came to be!
Cooking up a storm: How Nagi Maehashi turned RecipeTin Eats into a global hit in the Good Food in the Sydney Morning Herald and Melbourne’s The Age. The first interview published in the media!
Meet Nagi Maehashi from RecipeTin Eats in the Western Australia Sunday Times Magazine (“STM”). This is a lovely piece that very clearly captures my stance on “I don’t want to be recognised, I like going to the shops in my tracksuit pants 😭”.
A day in the life of Nagi Maehashi of RecipeTin Eats in The Design Files. Honestly, I must be their first interviewee whose lead photo is in PJ’s. 😂
Don’t worry. My people are keeping my ego in check.
With all these flattering things the media are saying about me, I know you must be rather concerned about how big my head is growing…… Ha ha ha!!!
But never fear. My people – my team and my family – have always and will always do an excellent job to keep my head from getting too big. Case in point – the conversation with my mother at the top of this post. Ruthless! 😂
As for sales…..?
I thought long and hard about whether to go public with how the book sales are going since it hit the shelves on 11 October 2022. On one hand, it feels boastful (spoiler alert) and is irrelevant to anyone without a vested or commercial interest in Dinner.
But on the other hand, I feel like you’ve been with me on this journey since the day I shared that I had decided to do a cookbook. And not telling you feels like leaving out a chunk of the story.
So I decided to share.
According to my publisher, Dinner is:
The fastest selling cookbook on record in Australian history
The fastest selling book in Australian history for a debut author (ie all types of books)
The biggest first week release of 2022
I’ve read these words in emails and heard them said to me. But that is the first time I’ve written those words myself and I think the significance just hit me. I’m a little overwhelmed and still trying to digest it.
Thank you, everyone. I couldn’t have done it without you. – Nagi x
PS In case you are wondering, I can’t share actual sales numbers because of confidentiality reasons but they are recorded in a subscription service used by the publishing industry called Nelson BookScan. As for international, pre-orders are available in the US and Canada but official numbers don’t get released until the book hits the stores. UK to be announced soon!
Life of Dozer
You want it? Just slobber on it.
NAGI!!!! OMG!!! I am in tears of joy for you! As a long time follower (and praise-singer of your recipes for forever) I am so bloody excited for you and Dozer and how well you’re doing! Wish I could have been in Sydders for the book signing (and you’ll be in Melbourne when I next visit Sydney), but meanwhile I’ll just hope you want to visit little old Adelaide at some stage and get to meet you then! Wishing you more of the wonderful experiences you have been having, x Cat
Congratulations Nagi on well deserved success with your cookbook. I absolutely love it. I’ve already purchased other copies for gifts. Recipes are on high rotation. Thank you 😍
All of these amazing accolades (4.5 million followers!) and unprecedented book sales and yet you mention your food bank as the thing you’re most proud of. You’re such a good egg, Nagi. Congratulations! 🤍
Hi Nagi
I Bought 9 of your wonderful cookbooks to send to my friends and family in the US. They complained that they don’t know metric but I told them that it’s time to learn. Even sent on to my sister at Le Cordon Bleu in Paris,
Very Best Regards,
Earl L
Blessings and congratulations Nagi.
May u go from strength to strength.
Love yr blog and recipes although at 87 I don’t cook that often.
Hugs to u and Dozer from sunny Cape Town
Dozer is a great companion!We have a golden-chow who supervises the kitchen.
You deserve all the accolades and success Nagi your food blig is the best out there and obviously your book is too! Oh and you have Dozer! Congratulations (ps:tell your mum she looks like she could be your sister!)
Fantastic. Great photos. So happy for you Nagi & Dozer. I like many others have had the privilege of being a better cook thanks to you and your Brilliant recipes and passing on to us the knowledge you possess. I will be forever grateful to you.
Thank you.
You are Brilliant Nagi.
Hi Nagi,
not surprised so many people are turninguo to hear you and see you. I find myself turning to your recipes more and more every day. My family are probably tired of me sharing them. My grandchildren love eating the results, not too concerned where I got the recipe. Thak you for sharing. Love it.
I’m waiting for the Kindle version of Dinner. February is too far away! Thank you so much for all your amazing recipes.
Hi Nagi
It’s definitely not boastful – I know I am definitely thrilled for you and I’m sure I’m not alone in saying I think you’ve earned this success. You’ve given us hundreds of free foolproof and delicious recipes as well as sharing your Dozer with us generously. Can’t wait to meet you on the (hopeful? I haven’t checked the schedule yet!) Perth event!
I just went back to the original post where you told us you were planning a cookbook, and you said ‘I want to make a cookbook that you will actually use all the time, rather than gathering dust on the bookshelf’. Well here it is – delivered in spades! Congratulations Nagi and thank you for transforming mealtimes in countless households worldwide.
Congratulations Nagi (& Dozer)
We all love you – and your recipes.
It is such a beautiful cookbook.
That smile makes us all happy.
Couldn’t have happened to a nicer or harder working person Nagi. You and Dozer always brighten my day xx
And you made the Canberra Times today as well! Congratulations Nagi 🥳
Hi Nagi….I pre ordered your Fab book for hubby’s birthday…… I also get a peek in ….you are my go to girl for the best recipes, hints and explanations of ingredients, congrats great work…hope you get to come up for some air sooooon…. Go Girl… nanapam
Dear Nagi,
I am so happy for you!
All the hard work, and dreams, that you and your crew have put in to get your book out there, are coming true!
I received my book when it was first released, as I pre ordered it…but, mine isn’t signed 🙁 (and that is ok!)….but, I tell everyone about you and your book!!…I love the recipes so much! May I just say that the price of the book surprised me, to be honest. I thought it would cost way more. And, I would have bought it, no matter what the price was. I congratulate you on all that you have achieved, and I know there is more to come! Hugs xxx
Nagi you are amazing. Thank you for encouraging me to try new things, even at my age…70 plus! Look forward to opening my emails every morning and of course to seeing the gorgeous Dozer. Best of luck. Mal
Hi Nagi! You are there because you are the best and you worth it!!! :))
So… BRAVO!!!
And please, continue to make those so good recipes that help us so much!! And just let it be!!!
Thank you so much!!
Maryse
From, Québec, Canada
Nagi, I have a very simple procedure. When I see a recipe that interests me, I check RTE to see if you have a version. If yes, I use yours; if no, I think a bit more.
Keep up the good work!