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. 😂
Take your time.
Rest, cook, enjoy!!!! We will wait for you!!!!
Hi Nagi,
Part of what I love about your recipes is the intense detail you provide. Those of us who are not intuitive cooks need that so much but i realize it can’t be easy. Devote yourself to the book. Can’t wait to get it!!
Sweetie you take the time you need. Your job is not 9 to 5 in an office. Creative process is a whole other world. Be proud of yourself for recognizing what you needed to do. That is not failure.
All the best from Canada.
Rest Nagi, even superwomen need time to recharge their superpowers!
Not failure. Everyone deserves vacation time. Yours is just a working vacation. Never admit defeat.
nagi, i am such a fan. you are the best. Good luck with the cookbook . Get the rest you need
Hi Nagi. I love your recipes and have made a few of them. Truly understand that you can’t do it all. I live in Canada, Just west of Toronto. Take care of yourself first, always.
Nagi, you are amazing and so is your website
You have blessed us with so many incredible recipes that even if you took three months to solely dedicate to your cookbook we would still have lots of cooking inspirations to draw from.
Please take a deep breath and get some well deserved sleep. Maybe a bit of quality time with Dozer. Then fully concentrate on your Cookbook.
Please just post a picture from time to time to let us know how you are doing.
We love you Nagi and want you to stay well.
Definitely doing that! N x
GIRL! You are in NO way failing!!! This is not defeat at all, this is a huge WIN— knowing your limits, knowing you’re human, and taking back your time so you don’t have a nervous breakdown! That’s a win. This is huge for other folks to know that we can’t always do it all and that’s 100% okay! You’re an amazing chef and there are so many wonderful recipes on your site. I’ll be here for you when you return! Have a blast working on your cookbook!❤️❤️❤️🎉🎉🎉
Oh boy, it sucks to be human! You are far from a failure! You can’t do justice to so many projects. I can’t wait for the cookbook to come out. There so many recipes on your site no one will go without a new one to try. I will await your return but keep your eye on the prize of completing your book
Hi Nagi,
If not a failure at all to step back from something. Go do what you need to do for your cookbook.
I’ve been cooking with your recipes for the past couple of years and I look forward to all of them, new or old! We will all be here when you come back! 🇨🇦
This is great we can catch up on all the recipes you have posted. Take your time. You know you don’t have to post a new recipe – just pics of Dozer
How about a picture of you in Dozer on the front page??
Take the time you need … we’ll be right here waiting for you when you’re in a good place. Love and hugs from 🇺🇸
Nagi, enjoy your time! And best wishes for you and Dozer!
Kia ora Nagi
I have been making your recipes for the last two years and have put my recipe books away, my daughter in law is now a fan as well, we can’t wait to buy your recipe book. Rest up, take care and be safe.
Nagi – don’t beat yourself up, Girl! You are fantastic. Your “break” is a great time to highlight your Mom’s excellent food blog!
No need for you ever to apologize! i’m a relatively new fan of your website and would love to see some of your previous recipe posts so Play it again, Nagi!
All the best in your work. I love your recipes and all your posts…all the way from Lake Country, BC, Canada. Thank you!
Smart move. You good to no one if you are frazzled and shredded. Take a deep breath and focus on the cook book. We will survive, but we’ll miss you. All the more to look forward to you resuming your regular schedule again.
Good luck, and happy cooking