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. 😂
Glad that your making a good decision for you. Look after yourself and be safe
Take all of the time you need to feel human again. We all need rest and recuperation no matter the reason.
Thinking of you!
Will miss you 😢 but so excited to see what you’re up to! There’s more than enough to keep us satisfied and full with your blog as it…I have a list of things still to try!
We wish you all the success you deserve! Keep it cooking, Nagi ❤️!
I will!! Thanks, N x
I love the idea of old favourites making an appearance. It makes my day seeing a recipe I forgot all about. Take as much time as you need!
You are a complete star! Ive been following your recipies for ages- I dont know how you do it all- especially with all the current Covid issues- but your recipes are great -really appreciate them. Thank you and good luck with the book.
Andrew
Polperro, Cornwall. UK
Pausing is the sane thing to do. You need to rest. We’re need you, your recipes& Dozer. Just editing photos & the write-ups used to wipe me out & I was only contributing to a blog. Rest & spend time with Dozer♥️
No worries – do what you gotta do. We have all to make smart choices at some point – this is a good choice – Looking forward to your Cookbook !!
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So smart of you to step back a bit NAGI !!! You work soooo hard.
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Nagi, you’re my most prized possession – I made your chicken shawarma, crispy skin fish, Thai cashew chicken and jasmine rice recipe all within the last week! We are all here to support you and we’ll all be here when you’re ready to come back! Sending you hugs and applause from Los Angeles!
Thanks, Anita! Nx
New fan here from Canada. Take a break and we will see you back refreshed 🙂
It’s okay to take a break – it’s not a failure! Take care
Just to let you know my family and friends are thoroughly enjoying your recipes – old and new- since we found your site. We love your clear directions, suggested substitutions and overall style and are looking forward to your cookbook !
We all have to hit pause once in a while. You are not a failure. Love all your posts; also love the pictures of Dozer and comments from him! Take care and God bless!
Nagi,
First off, eliminate the word failure. Never would I use that word to describe you as would any of your followers. We are so grateful for you and all your amazing recipes, photos and videos. I would be lost without the videos. You give me confidence so I don’t feel like a “failure” when I try a new recipe. I’m sure you would never say the word failure to any of your food blogger friends either if they felt challenged, You have everyone’s love and support and if it ends up even taking longer, so what. Look after yourself, one day at a time and we’re all looking forward to your new book. Lots of love and support to you and Dozer from Stoney Creek, Ontario, Canada.
I’m so proud of you!!! We need to listen to our bodies and we can’t do it all and all of that is ok. You inspire me. Take care and know that we all adore you!!
You’re not a failure! Only human and you can’t give from an empty well. If you don’t slow down your gonna get sick and then where will we be?! Blessings and Good rest my friend! See ya in 3 weeks.
Bless you Nagi for all you are doing.
A break will rejuvenate as well as help focus.
Look forward to your return.
I’m going to miss your posts and Dozer, Nagi! Good luck with the cookbook!
Take the time you need Nagi. I look forward to you “popping into my inbox” with updates on your progress with the cookbook 😊.
Dear Nagi you just take a deep breath and do what you gotta do girl I love your recipes every one a SUCCESS! You take care and stay safe. 👵❤️
Holy cow, even without posting recipes, your schedule would exhaust most mortals! Be well, love on Dozer. We’ll be here 🙂
Thank you!! N x