November 10, 2024 • 5 mins
The incredible Nagi Maehashi joins Jonesy & Amanda to chat about her brand new book 'RecipeTin Eats: Tonight'.
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Episode Transcript
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Speaker 1 (00:00):
Jersey and Amanda gem Nation. I'm so excited.
Speaker 2 (00:04):
Our next guest is not just one of Australia's favorite cooks,
she's definitely one of mine. Following on from her record
breaking first cookbook, Dinner, Nagi Mahashi has dished up a
brand new cookbook called Dinner Recipe. He needs Dinner and
she's here to tell us all about it.
Speaker 1 (00:19):
Nagi, Hi, Hi, how are you to?
Speaker 3 (00:23):
We are great? I love your work.
Speaker 4 (00:26):
Oh, thank you, Jersey, thanks so much for having me on.
This is the first time I've been on your show.
Speaker 1 (00:31):
I know. We're so thrilled. You have just gone from
strength to strength.
Speaker 2 (00:36):
Your website recipe he needs Raxi more than five hundred
million views each year, six and a half million followers
on social media.
Speaker 1 (00:44):
With so many chefs, so many cooks in the industry,
what is about what you do? You think that is
cut through?
Speaker 4 (00:51):
Oh? I know, I ask myself that every day, to
be honest. The resounding feedback I get from all the
people I've met on this book tour is that my
recipes just work. They work and they taste great. And
I think part of it is because I'm not a chef.
I'm just a home cook, So I'm genuinely shopping at
(01:12):
places that you shop at, just regular grocery stores. My
kitchenen has regular equipment in it. You know, I have
a food bank now, so I actually have a commercial kitchen.
I can tell you for sure that the ovens and
the stoves and everything works differently to a home kitchen,
So I think that's part of it.
Speaker 1 (01:30):
Yeah, and tell us about Dozer. Dose, are your dog
is a huge celebrity. Now?
Speaker 2 (01:35):
Was it just incidental that Dozer became part of the process.
Speaker 4 (01:39):
Absolutely, it was not intentional at all. It was you know,
back maybe eight years ago when I first started, I
just started throwing up photos of him in my posts, saying,
you know, I made these meatballs and they were great,
and Dozer tried it and he loved it. Slap a
photo up, and people just latched onto it. And it
just got to the point where readers would actually get
a bit cross if he wasn't in a new recipe
(01:59):
that I put hop and people started leaving comments saying, look,
your food's great and all, but I'm really just here
for Dose. I just want to know what he's up to.
It's just he forced himself in, you know, And I
guess maybe because he's kind of cute. Yeah.
Speaker 3 (02:13):
I just want to ask you a food question. So
we have a segment on our show called TikTok Tucker
where Amanda makes we make food from TikTok and oh no,
and so on Thursday, just gone, we had it.
Speaker 2 (02:28):
Was something that we involved meat with baked potatoes, maple syrup, milk,
and cheese.
Speaker 1 (02:37):
It was dreadful.
Speaker 3 (02:37):
We cooked a lot in a tray. Anyway, the meat
was left over. I was supposed to take the meat
home on Thursday, but I forgot, so I want to
take it home today. But that was Thursday. Would you
trust that meat it was in the fridge for that length.
Speaker 4 (02:50):
Of time Thursday? Yeah, I would, But given that as
a TikTok recipe, I'm not sure I trust.
Speaker 1 (02:56):
Yeah, yeah, yeah, no, I think that's right.
Speaker 4 (02:58):
That is the scary commenter nation. It is a scary homination.
Speaker 2 (03:02):
How do you come up with new recipes? For example
your book dinner? How how do you come up with
new things every time?
Speaker 4 (03:09):
Oh, it's from anywhere, It'll be Last week I was
in Adelaide for the book tour and I was at
the markets there and I ate some I think they
called it textan chicken ribs, and that's what I'm going
to try and make today. I had a nicella stuffed
cookie there. I'm going to try and replicate that today.
I'll just be in a grocery store and I walk
past those aisles, you know, with the jars of sauces,
and on Sunday afternoons, I noticed that everyone's buying honey
(03:31):
mustard sauce because that was the empty one, and I'll
just think, why would you do that? It takes four
ingreenings to make. So you'll probably see a chicken with
a honey mustard sauce on my website soon, so it
can be from anywhere. I was in the restaurant on
the weekend and had a really lovely green sauce there.
It was like a sousa verde type sauce, and you'll
see something on my website with.
Speaker 1 (03:51):
That on it.
Speaker 4 (03:51):
I probably won't give it the fancy name.
Speaker 1 (03:53):
But green sauce, that's where I'll just get.
Speaker 4 (03:56):
Yeah, exactly, I'll probably just call it green sauce. Yeah,
I do. I do knockoffs if you like homestyle knockoffs
of a lot of restaurants recipes as well, even like
poker balls, you know, or like great salads that you
get from Asian salad bars in the city, just this
trendy ones. They can cost like twenty twenty five dollars
(04:16):
for lunch for a salad for lunch, so you can
just make it at home for you know, six six
dollars of serving.
Speaker 2 (04:24):
Well, you're absolutely hitting a nerve because, first of all,
as we said, we had dinner. Now the new book
tonight just strength. You're going from strength to strength. Everyone
I know cooks recipes from your books and it's a
pleasure to chat to you.
Speaker 4 (04:36):
Oh thanks, Amanda, that's really nice of you to say,
and thank you for the entertaining content that you provide
on Instagram. Sometimes I say, Amanda, when I see what
you put up, it's the best part of my tack.
Speaker 2 (04:48):
I was just saying earlier that one of mine was
taken down because there was a pair of shoes that
were shaped like a fish and was taken down because
it wasn't a genuine photograph and one will dureh.
Speaker 1 (04:57):
I wasn't being real. Yeah, I'm an outlaw.
Speaker 3 (05:00):
It wasn't like you slipped a nipple or anything.
Speaker 1 (05:03):
That's right.
Speaker 4 (05:04):
Oh, you're such a rebeler, maun.
Speaker 1 (05:06):
I know it's crazy. I'll cook your food in prison.
It's great to talk to you.
Speaker 3 (05:11):
Recipe Tin Eats Tonight now at all Good Bookstores. Nagi Mahashi,
thank you for.
Speaker 4 (05:16):
Joining us, Thank you for having me.
Speaker 1 (05:18):
Thank you,
Jersey and Amanda gem Nation. I'm so excited.
Speaker 2 (00:04):
Our next guest is not just one of Australia's favorite cooks,
she's definitely one of mine. Following on from her record
breaking first cookbook, Dinner, Nagi Mahashi has dished up a
brand new cookbook called Dinner Recipe. He needs Dinner and
she's here to tell us all about it.
Speaker 1 (00:19):
Nagi, Hi, Hi, how are you to?
Speaker 3 (00:23):
We are great? I love your work.
Speaker 4 (00:26):
Oh, thank you, Jersey, thanks so much for having me on.
This is the first time I've been on your show.
Speaker 1 (00:31):
I know. We're so thrilled. You have just gone from
strength to strength.
Speaker 2 (00:36):
Your website recipe he needs Raxi more than five hundred
million views each year, six and a half million followers
on social media.
Speaker 1 (00:44):
With so many chefs, so many cooks in the industry,
what is about what you do? You think that is
cut through?
Speaker 4 (00:51):
Oh? I know, I ask myself that every day, to
be honest. The resounding feedback I get from all the
people I've met on this book tour is that my
recipes just work. They work and they taste great. And
I think part of it is because I'm not a chef.
I'm just a home cook, So I'm genuinely shopping at
(01:12):
places that you shop at, just regular grocery stores. My
kitchenen has regular equipment in it. You know, I have
a food bank now, so I actually have a commercial kitchen.
I can tell you for sure that the ovens and
the stoves and everything works differently to a home kitchen,
So I think that's part of it.
Speaker 1 (01:30):
Yeah, and tell us about Dozer. Dose, are your dog
is a huge celebrity. Now?
Speaker 2 (01:35):
Was it just incidental that Dozer became part of the process.
Speaker 4 (01:39):
Absolutely, it was not intentional at all. It was you know,
back maybe eight years ago when I first started, I
just started throwing up photos of him in my posts, saying,
you know, I made these meatballs and they were great,
and Dozer tried it and he loved it. Slap a
photo up, and people just latched onto it. And it
just got to the point where readers would actually get
a bit cross if he wasn't in a new recipe
(01:59):
that I put hop and people started leaving comments saying, look,
your food's great and all, but I'm really just here
for Dose. I just want to know what he's up to.
It's just he forced himself in, you know, And I
guess maybe because he's kind of cute. Yeah.
Speaker 3 (02:13):
I just want to ask you a food question. So
we have a segment on our show called TikTok Tucker
where Amanda makes we make food from TikTok and oh no,
and so on Thursday, just gone, we had it.
Speaker 2 (02:28):
Was something that we involved meat with baked potatoes, maple syrup, milk,
and cheese.
Speaker 1 (02:37):
It was dreadful.
Speaker 3 (02:37):
We cooked a lot in a tray. Anyway, the meat
was left over. I was supposed to take the meat
home on Thursday, but I forgot, so I want to
take it home today. But that was Thursday. Would you
trust that meat it was in the fridge for that length.
Speaker 4 (02:50):
Of time Thursday? Yeah, I would, But given that as
a TikTok recipe, I'm not sure I trust.
Speaker 1 (02:56):
Yeah, yeah, yeah, no, I think that's right.
Speaker 4 (02:58):
That is the scary commenter nation. It is a scary homination.
Speaker 2 (03:02):
How do you come up with new recipes? For example
your book dinner? How how do you come up with
new things every time?
Speaker 4 (03:09):
Oh, it's from anywhere, It'll be Last week I was
in Adelaide for the book tour and I was at
the markets there and I ate some I think they
called it textan chicken ribs, and that's what I'm going
to try and make today. I had a nicella stuffed
cookie there. I'm going to try and replicate that today.
I'll just be in a grocery store and I walk
past those aisles, you know, with the jars of sauces,
and on Sunday afternoons, I noticed that everyone's buying honey
(03:31):
mustard sauce because that was the empty one, and I'll
just think, why would you do that? It takes four
ingreenings to make. So you'll probably see a chicken with
a honey mustard sauce on my website soon, so it
can be from anywhere. I was in the restaurant on
the weekend and had a really lovely green sauce there.
It was like a sousa verde type sauce, and you'll
see something on my website with.
Speaker 1 (03:51):
That on it.
Speaker 4 (03:51):
I probably won't give it the fancy name.
Speaker 1 (03:53):
But green sauce, that's where I'll just get.
Speaker 4 (03:56):
Yeah, exactly, I'll probably just call it green sauce. Yeah,
I do. I do knockoffs if you like homestyle knockoffs
of a lot of restaurants recipes as well, even like
poker balls, you know, or like great salads that you
get from Asian salad bars in the city, just this
trendy ones. They can cost like twenty twenty five dollars
(04:16):
for lunch for a salad for lunch, so you can
just make it at home for you know, six six
dollars of serving.
Speaker 2 (04:24):
Well, you're absolutely hitting a nerve because, first of all,
as we said, we had dinner. Now the new book
tonight just strength. You're going from strength to strength. Everyone
I know cooks recipes from your books and it's a
pleasure to chat to you.
Speaker 4 (04:36):
Oh thanks, Amanda, that's really nice of you to say,
and thank you for the entertaining content that you provide
on Instagram. Sometimes I say, Amanda, when I see what
you put up, it's the best part of my tack.
Speaker 2 (04:48):
I was just saying earlier that one of mine was
taken down because there was a pair of shoes that
were shaped like a fish and was taken down because
it wasn't a genuine photograph and one will dureh.
Speaker 1 (04:57):
I wasn't being real. Yeah, I'm an outlaw.
Speaker 3 (05:00):
It wasn't like you slipped a nipple or anything.
Speaker 1 (05:03):
That's right.
Speaker 4 (05:04):
Oh, you're such a rebeler, maun.
Speaker 1 (05:06):
I know it's crazy. I'll cook your food in prison.
It's great to talk to you.
Speaker 3 (05:11):
Recipe Tin Eats Tonight now at all Good Bookstores. Nagi Mahashi,
thank you for.
Speaker 4 (05:16):
Joining us, Thank you for having me.
Speaker 1 (05:18):
Thank you,
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