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. 😂
Nagi, you’re like family now and like any good family, we’ll be right here waiting when you get back. Can’t wait for that cookbook! 🥰
I cannot wait to buy your cook book! I have been a huge fan for years and truly love each and every recipe. Keep up the good work and take care of yourself first! Abbe x
Good luck on working on “the cookbook.” I look forward to buying one when it goes on sale. A big Howdy to Dozer.
He says hi back! Thank you!! N x
Hey Girl! You are NOT in big, bold letters — NOT failing at anything!! You have simply made an excellent choice at prioritizing what matters the most at this moment in time!! The ability to do that is a TALENT, not a FAILURE! Repeat that about a hundred gazilion times, because it’s true 🙂
Please don’t forget to take care of yourself! 🙂 Slow down when you need to, work never goes well when you are tired.
That is soooo TRUE! Thanks! N x
Good luck!
You’re one of the most down-to-earth cuisine queens I’m acquainted with. You’re relatable on so many levels and I so look forward to your posts.
Don’t be so hard on yourself (says the woman who was the same way in her younger days). It’s highly unlikely any of us who’ve found you & follow you would consider what you’re doing/about to do as a failure. It’s readily apparent you’re extraordinarily talented and determined to be the absolute best you can be. That said, focusing on the one thing that many of us will plunk down hard-earned money to invest in – and likely drool over – says you’re headed for greater things. Making a mistake in a web post isn’t the end of the world when you can easily issue a mea culpa and a correction. A book is an entirely different animal and I am willing to wait a short while until you can again treat us to another wonderful recipe and an anecdote about Dozer.
In the meantime, take that heavy weight of guilt off your shoulders. We will survive in the interim.
I think you’re wonderful!! You’re not “taking a break”, you’re refocusing. That’s only proper considering the circumstances. No need to apologize, but the explanation is appreciated. Good luck! Enough sleep is often the key to divvy.
Hey, Nagi—You have to take of yourself. Love your recipes. Can’t wait to order the cookbook. Thanks for letting us share your (and Dozer’s!) life. Reading your emails always makes me smile, and Dozer is a character!
Thanks to you we had wonderful meatloaf and mashed cauliflower for dinner last night. Love your recipes. Will look forward to more after your break.
Comfort food! Glad you enjoyed it! N x
Not a failure in any sense. Everyone needs a ‘break’, tho I’m sure you’re going to be busy! Your fans are here when you return.
Thanks! N x
Don’t sweat! Your honesty is refreshing and your recipes great. I don’t eat sugar so won’t vouch for the sweet stuff! You changed the way I cook salmon. Crispy skin all the way with a delicate Thai sauce! As for renovating a house? I’m in Spain and no one ever turns up! That is totally stressful.
Nagi perfect move, and you have our support🌻
Thank you! N x
You got this, Nagi!! We are cheering for you!
Thank you! N x
My goodness….it’s about time women stopped operating like they were superhuman. Thank you for taking care of yourself. If there’s anyone out there that has made every single recipe you’ve published (I’m close..lol) they are as tired as you and need to rest too. Relax. Take care of yourself. The recipetineats foodies will be fine.
Inhale. Exhale. Inhale. Exhale. Choose your battles applies to everything in life. Dozer does his part – making you get away from the kitchen and breath fresh air. Inhale. Exhale. Inhale. Exhale.
Aw Nagi you need a rest! Clearly everyone is supporting you and we’re all rooting for your success with the new book x
Thanks! N x
gonna miss your posts and, of course, Dozer for a few weeks. BUT… best to you and Im sure you made the right choice to keep your sanity! #;-)
Let’s hope I still have some after all this is done! 😂 N x
Really, I think if you slowed down and cut your work load in half, you would still be doing too much. You may be a whirlwind, but whirlwinds turn into storms. We will all survive by making the 75 recipes we have saved from your website. I can’t begin to keep up. Be well.
Only 75?!! 🤣 I am trying not to be a storm! N x
Nagi you never fail us! You made a good call to look after yourself and we’ll be here with a big welcome smile when you come back🤗.
P.s. your crusted tofu recipe was delicious and the flan patissier – absolute heaven!
That’s perfect balance…healthy then dessert! You’ve got it right! N x