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 I would think you need more than 3 weeks with yr workload. You have already given us 100’s of recipes and ideas that will keep me and others happy. Try and relax and sleep in passed 4.30am as well. Take care
Nagi I think this has been much more than ‘just’ a food blog for a long time! I’ve commented on a wide range of your recipes and while at times I’ve struggled to make things anywhere near to your standards, you have indeed given this disabled ‘old lady’ her cooking mojo back. So thank you very much for that, and please know that in your absence I’ll continue to pour over your existing recipes while waiting patiently for your book to emerge when you’ve had time to give it the energy it deserves.
Nagi, you are a food magician with the type of integrity, empathy and humor that the world needs more of … plus Dozer is a damn cute dog! Please slow down and take care of yourself … your fan base isn’t going anywhere!
Nagi,
You more than deserve a break. It’s not failing AT ALL. I will certainly still be here when you come back and anxiously await the cookbook. You and your recipes are more than worth the wait 😉
Nagi, Your health is #1 and that means sleep, rest to recharge your body and mind. Your cookbook will happen…but not if you’re exhausted! Take time for YOU! Your fans just have to wait…and we shall wait. “Great things come to those who wait” XOXO
Don’t worry about us Nagi, we’ll always be here when you get back. And not only are we here, but we are here, for you and Dozer. So take it easy, take care of yourself and love yourself a little more. We’re rooting for you!
Nagi, take your time . Please relax. Your cookbook is going to be awesome. Put up some of your old recipes….we love them. Dozer is such a good dog and he’s eating his carrots. I’m going to try that with my dog Barney.
Hi Nagi, your recipes are always so nurturing so it is only fitting that you nurture yourself. Take care.
Nagiiiii! I think is a great idea for you to take a break from developing new recipes to focus on your cookbook. Your health (mental and physical) comes FIRST and then your “projects”. Loving working thru your old recipes, discovering ones I had starred but never got around to making. Maybe I can “catch up” a bit.
Rest, write, recover.
Warm hugs from me and wet-nose kisses from Obe.
Take good care.
There is NO cooking with.Nagi without NAGI!!!!
Give yourself oxygen first – as we are reminded to do when flying.
Cheers
Wilma B
You go, firl. We will eagerly await your return. Love to Dozer.
No problem Nagi…none of us can ‘do it all’
Take care and we’ll be watching for you ‘live’ when you return🇨🇦🍽
Hi Nagi & Dozer. Love your honesty but remember, you’re definitley not a failure ! Take time to regroup with your priorities i.e. new Cookbook. Look forward to seeing what is in store for us faithfuls. All the very best. XX ps enjoying all your recipes, so many favourites for my family. Love Bev.
I just woke up here in Phoenix, Arizona, USA. I support you in the decision you have made for yourself. You are a bright spot in my day and I will miss that, but I have dozens of your “old” recipes to still try. I’m not going to feel deprived. Thanks for all you do!!
Impossible for the two words Nagi and Fail to be in the same sentence. Yay for your honesty and integrity. Can’t wait for the cookbook.
Please let us know how you are getting on! No recipe necessary- just your lovely face.
Please absolutely take a break from burning the candle at both ends and fifty places in the middle! I like everyone else, am really looking forward to your cookbook, but not at the expense of you and your mental health. I’m happy to rediscover previous recipes in anticipation of future yummyness! You and Dozer take care!
Oh…how I will mss you and Dozer❣ But, seriously, you have to take care of you! I’ll be anxiously awaiting your return…and your cookbook!
Hello Nagi
All of the best with the cookbook.
Enjoy your “beauty sleep”. You’ve earned it. Looking forward to your new book.