June 16, 2024 • 5 mins
RecipeTin Eats author Nagi Maehashi tells us about her huge career change, the origins of the name RecipeTin and takes of a touch food challenge from Max.
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Episode Transcript
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Speaker 1 (00:00):
Well, i'll tell you what. Our next guess is an
absolute household name and legend. She is about to join
mastershef Australia tonight at seven thirty on ten and ten Play.
But she's joined most of us in our kitchens with
her incredible debut cookbook Dinner, which broke the records as
the fastest selling cookbook by a debut author in our country.
(00:20):
Her name is Nagi Maharashi.
Speaker 2 (00:22):
Good morning, Good morning, Alie.
Speaker 1 (00:26):
How are you very good? Now? Of course I've said
your name, but I think everybody that I know calls
you the lady from Recipe Tin Eats.
Speaker 2 (00:35):
That's because they can't pronounce their name. Ali.
Speaker 3 (00:38):
Have we nailed it, Nagi Mahashi, Yes, she absolutely did.
Speaker 2 (00:43):
I'm so impressed.
Speaker 1 (00:44):
Right, just can you just explain to her because I
remember exactly where I was when someone first told me
about Recipe Tin Eats, and I'm like, I don't even
understand the They were like, and all the mums on
the side of the netble court we're talking about this.
They I do not make dinner without it. So how
the hell did this start for you?
Speaker 2 (01:05):
Oh? It was a bit of a strange story actually,
because I used to be a I used to work
in finance, and I used to work pretty long hours,
you know, very intent of climbing the corporate ladder. And
I literally just woke up one day and I thought,
why am I putting all this effort into a faceless
company and the blood, sweat and tears that I was
(01:26):
putting into this? And I actually enjoyed my job, but
I just I just had a revelation one day, and
so I literally quit my corporate life. And then I
was wandering around for about a year trying to figure
out what I wanted to do with my life and
what my next step was. And I didn't actually know
what I wanted to do when I quit. I just
knew I wanted to try something for myself and put
all that energy into something of my own. And I
(01:48):
stumbled across these things called food blogs, and then I
discovered that people were actually making a living off these
food blogs. And I just thought, you know, it wouldn't
it be nice to wake up every morning and make
something you want to eat and slap of photo of
it up online, And probably shouldn't then make a living
doing that? And that's so easy what I ended up doing.
Speaker 1 (02:08):
So where have you pulled the re explain that to Max.
Speaker 2 (02:14):
I didn't even realize that that was such a It
does sound a little bit old, doesn't it. But it's basically,
you know, the old recipe tins that people the tins
people would put cards in with recipes handwritten on them. Yeah,
that is actually what I used to have. Yeah, so
my recipes that were in my recipe tin and now
online online, which is which is my digital recipe team. Essentially,
(02:36):
the thing.
Speaker 1 (02:36):
That I think all of us moms and dads whoever
it is that has to do the cooking after a
massive day of work that we love, is it's really easy.
You know what I mean? Now, when I think master Chef,
I think that big profederal tower, a crock and Bush,
that's the one. How do you go about working out
all these amazing recipes with you know, easy ingredients.
Speaker 2 (02:59):
It's that's some and that for me is the challenge.
I actually really enjoy that challenge of keeping dinner interesting
and exciting using fairly staple ingredients. So I always say
to my stuff, and I do have some more challenging
recipes on my website, like Singapore Chili crab and things
like that, But for me, the hardest recipes are making
(03:20):
truly delicious and not never getting boring meals out of
staple ingredients they can get from every day grocery stores.
And yeah, that's what I enjoy doing. And it's what
I actually make for dinner every night myself, so you know,
I make it and then I share it.
Speaker 3 (03:34):
So do you do you like to go home and
challenge yourself? Do you purposely not shop a day late
just so you can be like, all right, I know
at home right now, I've got an apple and onion
and yeah, and some ketchup a dinner.
Speaker 2 (03:49):
Genuinely, there is an entire chapter in my latest cookbook
that's essentially a pantry chapter, and I invented all the
recipes in there without going to the shops. I woke
up one day and I went, you know what, I'm
going to do a pantry recipe. I'm going to do
a pantry chapter. I walked into my pantry and every
single recipe in there, and there are some there are
some pretty unique ones in there. It ingredients that I'm
(04:13):
so confident everyone has in their pantry right now. I
think you wouldn't have thought of before.
Speaker 1 (04:18):
This is the difference between you and this is why
you've had success as a food blog, because I did
that night of my pantry and all I see is
like the bee tree at the China and I just go, oh, yeah,
that's pretty much it happened to be last night.
Speaker 2 (04:34):
Yeah, whereas I see stale bread and I see eggs,
and I see a savory baked French past casserole, and
it is so delicious. It is so delicious.
Speaker 3 (04:45):
Yes, you.
Speaker 2 (04:50):
Will know how to make it very soon.
Speaker 3 (04:53):
Can you mystery box this for me? Last night I
had to eat takeaway because my wife was away and
she is the main cook in her household. And I
looked in our fridge because I was disorganized. Frozen mints,
lots of curry paste for some reason, some hockey noodles,
and carrots. They were the four items I had in
a fridge. Is that a dish?
Speaker 2 (05:12):
Oh my gosh, yes, that's a dish. Curry paste is
itself is such a fabulous shortcut. So I would have
fired up the mints with the curry paste and you
get that the curry pasting caramelizes on the mint, and
then I would have tossed it through the noodles with
some shredded up carrot fabulous delicious curry beast noodles.
Speaker 1 (05:29):
Yes, not at all. I answered for you.
Speaker 2 (05:36):
I couldn't say it, Ali, I only just.
Speaker 1 (05:42):
Noggie. We cannot wait to see you join Mastership of
Australia tonight. Thank you so very very much, and congratulations
for following what it is that you'd love to do
and for saving all of us at dinner time.
Speaker 2 (05:54):
Thank you Ali, Thank you Max, Thanks Douggie.
Well, i'll tell you what. Our next guess is an
absolute household name and legend. She is about to join
mastershef Australia tonight at seven thirty on ten and ten Play.
But she's joined most of us in our kitchens with
her incredible debut cookbook Dinner, which broke the records as
the fastest selling cookbook by a debut author in our country.
(00:20):
Her name is Nagi Maharashi.
Speaker 2 (00:22):
Good morning, Good morning, Alie.
Speaker 1 (00:26):
How are you very good? Now? Of course I've said
your name, but I think everybody that I know calls
you the lady from Recipe Tin Eats.
Speaker 2 (00:35):
That's because they can't pronounce their name. Ali.
Speaker 3 (00:38):
Have we nailed it, Nagi Mahashi, Yes, she absolutely did.
Speaker 2 (00:43):
I'm so impressed.
Speaker 1 (00:44):
Right, just can you just explain to her because I
remember exactly where I was when someone first told me
about Recipe Tin Eats, and I'm like, I don't even
understand the They were like, and all the mums on
the side of the netble court we're talking about this.
They I do not make dinner without it. So how
the hell did this start for you?
Speaker 2 (01:05):
Oh? It was a bit of a strange story actually,
because I used to be a I used to work
in finance, and I used to work pretty long hours,
you know, very intent of climbing the corporate ladder. And
I literally just woke up one day and I thought,
why am I putting all this effort into a faceless
company and the blood, sweat and tears that I was
(01:26):
putting into this? And I actually enjoyed my job, but
I just I just had a revelation one day, and
so I literally quit my corporate life. And then I
was wandering around for about a year trying to figure
out what I wanted to do with my life and
what my next step was. And I didn't actually know
what I wanted to do when I quit. I just
knew I wanted to try something for myself and put
all that energy into something of my own. And I
(01:48):
stumbled across these things called food blogs, and then I
discovered that people were actually making a living off these
food blogs. And I just thought, you know, it wouldn't
it be nice to wake up every morning and make
something you want to eat and slap of photo of
it up online, And probably shouldn't then make a living
doing that? And that's so easy what I ended up doing.
Speaker 1 (02:08):
So where have you pulled the re explain that to Max.
Speaker 2 (02:14):
I didn't even realize that that was such a It
does sound a little bit old, doesn't it. But it's basically,
you know, the old recipe tins that people the tins
people would put cards in with recipes handwritten on them. Yeah,
that is actually what I used to have. Yeah, so
my recipes that were in my recipe tin and now
online online, which is which is my digital recipe team. Essentially,
(02:36):
the thing.
Speaker 1 (02:36):
That I think all of us moms and dads whoever
it is that has to do the cooking after a
massive day of work that we love, is it's really easy.
You know what I mean? Now, when I think master Chef,
I think that big profederal tower, a crock and Bush,
that's the one. How do you go about working out
all these amazing recipes with you know, easy ingredients.
Speaker 2 (02:59):
It's that's some and that for me is the challenge.
I actually really enjoy that challenge of keeping dinner interesting
and exciting using fairly staple ingredients. So I always say
to my stuff, and I do have some more challenging
recipes on my website, like Singapore Chili crab and things
like that, But for me, the hardest recipes are making
(03:20):
truly delicious and not never getting boring meals out of
staple ingredients they can get from every day grocery stores.
And yeah, that's what I enjoy doing. And it's what
I actually make for dinner every night myself, so you know,
I make it and then I share it.
Speaker 3 (03:34):
So do you do you like to go home and
challenge yourself? Do you purposely not shop a day late
just so you can be like, all right, I know
at home right now, I've got an apple and onion
and yeah, and some ketchup a dinner.
Speaker 2 (03:49):
Genuinely, there is an entire chapter in my latest cookbook
that's essentially a pantry chapter, and I invented all the
recipes in there without going to the shops. I woke
up one day and I went, you know what, I'm
going to do a pantry recipe. I'm going to do
a pantry chapter. I walked into my pantry and every
single recipe in there, and there are some there are
some pretty unique ones in there. It ingredients that I'm
(04:13):
so confident everyone has in their pantry right now. I
think you wouldn't have thought of before.
Speaker 1 (04:18):
This is the difference between you and this is why
you've had success as a food blog, because I did
that night of my pantry and all I see is
like the bee tree at the China and I just go, oh, yeah,
that's pretty much it happened to be last night.
Speaker 2 (04:34):
Yeah, whereas I see stale bread and I see eggs,
and I see a savory baked French past casserole, and
it is so delicious. It is so delicious.
Speaker 3 (04:45):
Yes, you.
Speaker 2 (04:50):
Will know how to make it very soon.
Speaker 3 (04:53):
Can you mystery box this for me? Last night I
had to eat takeaway because my wife was away and
she is the main cook in her household. And I
looked in our fridge because I was disorganized. Frozen mints,
lots of curry paste for some reason, some hockey noodles,
and carrots. They were the four items I had in
a fridge. Is that a dish?
Speaker 2 (05:12):
Oh my gosh, yes, that's a dish. Curry paste is
itself is such a fabulous shortcut. So I would have
fired up the mints with the curry paste and you
get that the curry pasting caramelizes on the mint, and
then I would have tossed it through the noodles with
some shredded up carrot fabulous delicious curry beast noodles.
Speaker 1 (05:29):
Yes, not at all. I answered for you.
Speaker 2 (05:36):
I couldn't say it, Ali, I only just.
Speaker 1 (05:42):
Noggie. We cannot wait to see you join Mastership of
Australia tonight. Thank you so very very much, and congratulations
for following what it is that you'd love to do
and for saving all of us at dinner time.
Speaker 2 (05:54):
Thank you Ali, Thank you Max, Thanks Douggie.
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