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. 😂
It’s worth the wait!! Love love love your recipes! You made them so easy and delicious! Take care!!
Thanks! N x
You more than deserve the break, in my opinion 3 weeks is the bare minimum. We already have enough recipes to try out😉 please REST!! If the pandemic has taught us anything it’s that life is too precious xxx
A lesson well-learned! I will try… N x
So glad you are able to get yourself to stop and focus. It’s so hard when want to do it all – and are used to being able to! Take care of yourself and the puppy and be nice to yourself – this isn’t a failure – this is prioritizing so everything (including and especially your brain and body) don’t suffer. Keep up all the good work (when the time is right).
You more than deserve the break, in my opinion 3 weeks is the bare minimum. We already have enough recipes to try out😉 please REST!! If the pandemic has taught us anything it’s that life is too precious xxx
Nagi – no need to apologize for needing time to work on your cookbook. Your recipes are more than worth waiting for. I do have a question…what do you do with e.g. the 23 Flan Patissiers that you didn’t deem good enough? I hope some lucky folks got to eat them!
Well I ate WAAAAAAY too many of them…and gave a few away! N x
Don’t apologise for ‘taking time off’. I can only imagine your ‘time off’ work load. At least you will have Dozer helping you. Take care of yourself. We can wait. 🐶🐶
A very apt saying….
90% of all those who fail are not actually “defeated”, they simply quit
You’ve got this Nagi, take time for you, and Dozer, and follow your dreams. See you back soon xx
Thanks! N x
Take a break everyone deserves one and what you are doing I can’t believe you have been doing it this long I say take a month 😁 have a proper break we will all still be here. 👍
Thank you! N x
No worries Nagi ..take care. Anxiously waiting to order the cookbook….
Thanks! N x
Oh Nagi, so u are human after all. We just love u more. 💗
I am definitely human!! (Just like Dozer!!🐾) N x
Nagi just love your recipes and pics of dozer. Your cookbook will be the best
Thank you!! N x
Hello Precious.. have a break my love
Nagi you deserve it!
Im actually only thinking of us .. your crazy fans .. OMG WE CANT SURVIVE WITHOUT YOU ❤️❤️❤️❤️❤️❤️
I will be back!!! N x
Congratulations Nagi you are amazing. I’m so happy you are pressing pause, your health is way more important. Your cooking friends in Perth appreciate your huge effort.
Thanks Noelene! N x
Ready to have your cook book.
Take care of yourself.
Thanks for all the great food.
Thank you!! N x
Odaijini nagisan..
Arigatou, N x
Hi Nagi, well done for taking a pause! I say well done because it takes courage to make that kind of decision. Your health and well-being are so important. I am so looking forward to more recipes once you’ve had a break, and even more to the cookbook!
I just want to say thank you for all the delicious recipes so far, they have been a sanity-saver in lockdown (Melbourne…) Especially the flan pat… yes, I actually made a GF one for hubby and a regular one for myself… 🤷🏼♀️Tooo yummy…
Thank you!! N x
Please don’t justify yourself!! You need a break. Full stop. I wish more of us simply gave ourselves permission to do this. The world won’t stop, we’ll all carry on.
You’ve given so much, you owe us nothing. You taught me how to cook, to learn independence and to feel mastery in something. Take care
Thank you! N x
I’m not really interested in your cook book and didn’t subscribe for that. Regular on line recipes and uplifting pics of Dozer – yes. So I’m unsubscribing. Thank you.
There will ALWAYS be plenty of Dozer on my site! And I’ll still be posting recipes, just not all new ones! N x
Nagi, I been here for years and can honestly say… you are a machine 😂. Cooked so many of your recipes that you have actually changed my life for the better. Just wanted to say that.
Please take as much time as you need. X
Thanks! Nx
Looking forward to pre-ordering your cookbook. Your recipes are always excellent.
Thank you! N x
You are amazing
Saved my life when stuck on a remote island in PNG with limited ingredients and when hosting a large family get together ( prep in advance if cook ahead recipes) so thank you 😊
Can’t wait to see your new recipe book and happy to wait & miss out on some of your daily posts
Love 💕
Glad I could help!! N x