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. 😂
Like many others, I absolutely love your recipes. Now I know why they are soooo good. I have never had a fail with your recipes and neither have you. Looking forward to your cookbook and can’t wait to try some new recipes. All the best and take care Nagi.
We obviously all love what you do and we want you to get that beauty sleep! Come back to us rested, ready to go and full of ideas. Clearly we are all excited by the cookbook AND many of us love the “mock” cover. Hang in there Wonder Nagi! Oh, and give Dozer some hugs for us : )
Granted!
Your recipes are so well written (and mouthwatering)…I guess none of us has fully exploited the existing stack of recipes!
Best,
Hi Nagi,
I’ve been using your recipes for years and love them. Two things I’ve never mastered at home, Salt & pepper squid/calamari and Vietnamese crispy prawn pancakes. Will love anything you put in your cookbook. 🙂
Dearest Nagi, No apology necessary.
All good things come to those who wait! Sending you love and positive vibes (and a squishy hug for Dozer) S x
Dear Nagi, pressing pause right now makes complete sense. And there are plenty of recipes to keep us busy even for the next 5 weeks, so a massive thank you for those.
Best of luck with the cookbook – I bet Dozer’s looking forward to testing all of the new recipes!
Hi Nagi,
Don’t apologise for needing time. I follo a number of cooking websites, but yours is the bomb.
Stay well friend.
Hey Nagi, I’m so sorry that you feel like a “failure” for acknowledging that you’ve got too much on your plate and that you need to prioritise where you spend your time.
Please know that very few of your readers (if any), would agree with this assessment – you’re an absolute legend in our house (even if we don’t shout this from the roof tops enough)!
Take all the time you need – I’m super excited to see your book, and really won’t be suffering in any way, shape or form from you reminding us of some of your older recipes; my memory certainly needs a bloomin’ good nudge quite regularly, so I’m so happy that we’ve got you to remind us of what we may have missed / forgotten!
**Whispers “I actually love the mock cover!! It really stands out and has that timeless feel about it”
Dear Nagi please take care of yourself you are a very intelligent and a successful lady. Also much loved.
Please take care of yourself Nagi and take care!!! All your fans will absolutely understand and support this choice!
Slow down and enjoy some Dozer cuddles!
Nagi! You are not a failure, nor should you waste another second of this life thinking you are. Every single week – not only do you give your time, energy, and words, you give us incredible recipes to enjoy and share from the kindness of your heart for free.
You should be proud, I am of you.
You deserve to take some pressure off, as humans, we need it every now and then. Your sleep, mental health, and happiness is of priority.
Just know, you have MANY people standing behind you, supporting you, sending you good vibes.
Your life and what you do every single day – is nothing short of an astonishing achievement.
Can’t wait for the cook book!
Enjoy the time out!
Take good care of yourself Nagi!!!
We’ll be here waiting for your comeback . xo
You so deserve the fruits of your labour – such brilliant recipes – thankyou so much !!!
You say you’re taking a break but we all appreciate the next few weeks will be full on for you !!!
So looking forward to your book
Take care 😘
I never thought writing the recipe alone could take up to 8 hours ! I feel even more grateful for your work.
It’s a well earned break ! Please take good care of yourself.
Plus I think we all have a ton of recipes from your blog that we have bookmarked but haven’t had the time to try yet 😃.
Take care
You deserve success in everything you do, Your recipes & videos are fantastic & delicious.
Your posts of Dozer simply adorable.
Your cookbook will be a massive success, because everyone following you will buy it…. But mostly Nagi you’ll be overwhelmed by the loyalty of your followers all waiting & appreciating anything you have time to post
Go girl, the world awaits “Me on a plate”. Huge respect & admiration
Kathy xxx
I have been eating your spanakopita all week. Please take the time out – and also put in a couple of ‘you’ days. Tossing up whether to make your ziti or pastisas on the weekend. Love popping by here for meal ideas.
As a relative newcomer to your website I am excited to see some old favourites resurface. Your catalogue is huge and I cant wait to discover more!!
Love your recipies, Take Care.