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. 😂
Thank spaghetti you’re taking a break. I have a bunch of your recipes banked up that I haven’t got to make yet. You do what you need to do. However, if you’re not back in 6 or 7 weeks, I’m gonna get a bit antsy. I may even start looking for ground beef recipes.
Good on ya girl. Stay sane, be smart, pace yourself. I thoroughly enjoy reading and using your recipes. And of course Dozer updates. From Carol in Canada
Love your recipes Nagi, the new book will certainly brighten up the long winter days here in the UK with pages of comfort foods. Can’t wait !
As I get your email-its not a failure to hit pause-
I eagerly wait the completion of the cookbook, yes a 2 week pause will be hard to endure but in the end….. 😉
Thanks Judi! N x
Good luck Nagi !
Gawd, don’t be silly! Us lot will be just fine. You do what you need to do – we’ll all be here when you get back! x
You have to take care of you or there will be no one else to do the rest of the work. Sometimes we all have to admit we are human. Keep up the great work. You inspire us so much with all you do. Admitting being vulnerable just makes us respect you more. Looking forward to hearing from you soon.
We can wait! I’ve bookmarked so many recipes of yours that now I might have time to make them all!
Focus is not failure. This book will be fabulous.
I can’t wait to get my hands on your cookbook. Anytime I need a specific recipe I turn to your website. You are the BOMB.
Thank you!! N x
Best of Luck with your New Adventure!
Bless you Nagi, you are the most important person in your life and you may look after yourself. Thank you for the wonderful recipes you post, I save them all to try at a future time. Your hard work is very much appreciated
All the very best Nagi.
Looking forward to your cookbook.
Be kind to yourself.
Take care of yourself! Do not feel bad at all for doing this! I love your recipes and looked forward to seeing them when you are back and ready!
Hi Nagi
I love your recipes and I love Dozer. I’m looking forward to buying your new cookbook. Thanks for the tasty recipes. I use one of your recipes at least once a week. Thank you and best of luck to you.
Hi Nagi you are an inspiration and i love your new post and Dozer pictures and stories .You need to evaluate what is priority and move from there so taking a break to concentrate is a great idea what your concentrating on is a book your legacy .
Keep up the great work and be immature its the kid in us that keeps us destressed .😜
Hey , late finish here too Nagi, I am glad you and the family are OK.. Honestly your recipes have been a daily realignment to the good things but we can only do so much. When my apiary is producing again I would offer you and the crew some of my delicious chemical free honey , I am sure Dozer would like some drizzled on those carrots 🙂 Thanks so much from Port Stephens.
Gazza
That sounds amazing! Thank you!! N x
Take your time, Nagi! You’ve been feeding us for the last couple months. My wife forwards me your recipes, and most times by the evening it’s on the table. Much appreciated. The Flan P she made was great. I tried out the 12 hour lamb, fantastic, and the Chicken Tetrazzini yesterday. She hates pasta normally, but devoured this one… Well done, Nagi, don’t stress over focussing on the book! And there’s the renovations too. Don’t know how you do all that! Greetings from Ireland! Inge & Axel
You have so many fabulous recipes that I can try in the meantime. Take all the time you need, eagerly awaiting your cook book. Thank you for all the wonderful things I have cooked from your recipes so far.
Oops please take my last name off the comment I made
You are a ray of sunshine and put a smile on my face even without a recipe. Concentrate on the cookbook (the sooner it is finished, the sooner we can buy it!) and enjoy the whole experience.
🌞 Thanks! N x