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Speaker 1: Jersey and Amanda gem Nation. I'm so excited.

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Speaker 2: Our next guest is not just one of Australia's favorite cooks,

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Speaker 2: she's definitely one of mine. Following on from her record

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Speaker 2: breaking first cookbook, Dinner, Nagi Mahashi has dished up a

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Speaker 2: brand new cookbook called Dinner Recipe. He needs Dinner and

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Speaker 2: she's here to tell us all about it.

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Speaker 1: Nagi, Hi, Hi, how are you to?

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Speaker 3: We are great? I love your work.

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Speaker 4: Oh, thank you, Jersey, thanks so much for having me on.

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Speaker 4: This is the first time I've been on your show.

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Speaker 1: I know. We're so thrilled. You have just gone from

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Speaker 1: strength to strength.

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Speaker 2: Your website recipe he needs Raxi more than five hundred

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Speaker 2: million views each year, six and a half million followers

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Speaker 2: on social media.

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Speaker 1: With so many chefs, so many cooks in the industry,

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Speaker 1: what is about what you do? You think that is

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Speaker 1: cut through?

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Speaker 4: Oh? I know, I ask myself that every day, to

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Speaker 4: be honest. The resounding feedback I get from all the

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Speaker 4: people I've met on this book tour is that my

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Speaker 4: recipes just work. They work and they taste great. And

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Speaker 4: I think part of it is because I'm not a chef.

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Speaker 4: I'm just a home cook, So I'm genuinely shopping at

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Speaker 4: places that you shop at, just regular grocery stores. My

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Speaker 4: kitchenen has regular equipment in it. You know, I have

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Speaker 4: a food bank now, so I actually have a commercial kitchen.

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Speaker 4: I can tell you for sure that the ovens and

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Speaker 4: the stoves and everything works differently to a home kitchen,

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Speaker 4: So I think that's part of it.

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Speaker 1: Yeah, and tell us about Dozer. Dose, are your dog

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Speaker 1: is a huge celebrity. Now?

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Speaker 2: Was it just incidental that Dozer became part of the process.

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Speaker 4: Absolutely, it was not intentional at all. It was you know,

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Speaker 4: back maybe eight years ago when I first started, I

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Speaker 4: just started throwing up photos of him in my posts, saying,

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Speaker 4: you know, I made these meatballs and they were great,

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Speaker 4: and Dozer tried it and he loved it. Slap a

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Speaker 4: photo up, and people just latched onto it. And it

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Speaker 4: just got to the point where readers would actually get

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Speaker 4: a bit cross if he wasn't in a new recipe

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Speaker 4: that I put hop and people started leaving comments saying, look,

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Speaker 4: your food's great and all, but I'm really just here

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Speaker 4: for Dose. I just want to know what he's up to.

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Speaker 4: It's just he forced himself in, you know, And I

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Speaker 4: guess maybe because he's kind of cute. Yeah.

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Speaker 3: I just want to ask you a food question. So

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Speaker 3: we have a segment on our show called TikTok Tucker

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Speaker 3: where Amanda makes we make food from TikTok and oh no,

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Speaker 3: and so on Thursday, just gone, we had it.

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Speaker 2: Was something that we involved meat with baked potatoes, maple syrup, milk,

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Speaker 2: and cheese.

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Speaker 1: It was dreadful.

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Speaker 3: We cooked a lot in a tray. Anyway, the meat

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Speaker 3: was left over. I was supposed to take the meat

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Speaker 3: home on Thursday, but I forgot, so I want to

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Speaker 3: take it home today. But that was Thursday. Would you

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Speaker 3: trust that meat it was in the fridge for that length.

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Speaker 4: Of time Thursday? Yeah, I would, But given that as

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Speaker 4: a TikTok recipe, I'm not sure I trust.

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Speaker 1: Yeah, yeah, yeah, no, I think that's right.

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Speaker 4: That is the scary commenter nation. It is a scary homination.

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Speaker 2: How do you come up with new recipes? For example

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Speaker 2: your book dinner? How how do you come up with

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Speaker 2: new things every time?

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Speaker 4: Oh, it's from anywhere, It'll be Last week I was

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Speaker 4: in Adelaide for the book tour and I was at

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Speaker 4: the markets there and I ate some I think they

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Speaker 4: called it textan chicken ribs, and that's what I'm going

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Speaker 4: to try and make today. I had a nicella stuffed

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Speaker 4: cookie there. I'm going to try and replicate that today.

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Speaker 4: I'll just be in a grocery store and I walk

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Speaker 4: past those aisles, you know, with the jars of sauces,

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Speaker 4: and on Sunday afternoons, I noticed that everyone's buying honey

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Speaker 4: mustard sauce because that was the empty one, and I'll

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Speaker 4: just think, why would you do that? It takes four

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Speaker 4: ingreenings to make. So you'll probably see a chicken with

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Speaker 4: a honey mustard sauce on my website soon, so it

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Speaker 4: can be from anywhere. I was in the restaurant on

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Speaker 4: the weekend and had a really lovely green sauce there.

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Speaker 4: It was like a sousa verde type sauce, and you'll

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Speaker 4: see something on my website with.

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Speaker 1: That on it.

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Speaker 4: I probably won't give it the fancy name.

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Speaker 1: But green sauce, that's where I'll just get.

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Speaker 4: Yeah, exactly, I'll probably just call it green sauce. Yeah,

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Speaker 4: I do. I do knockoffs if you like homestyle knockoffs

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Speaker 4: of a lot of restaurants recipes as well, even like

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Speaker 4: poker balls, you know, or like great salads that you

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Speaker 4: get from Asian salad bars in the city, just this

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Speaker 4: trendy ones. They can cost like twenty twenty five dollars

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Speaker 4: for lunch for a salad for lunch, so you can

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Speaker 4: just make it at home for you know, six six

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Speaker 4: dollars of serving.

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Speaker 2: Well, you're absolutely hitting a nerve because, first of all,

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Speaker 2: as we said, we had dinner. Now the new book

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Speaker 2: tonight just strength. You're going from strength to strength. Everyone

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Speaker 2: I know cooks recipes from your books and it's a

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Speaker 2: pleasure to chat to you.

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Speaker 4: Oh thanks, Amanda, that's really nice of you to say,

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Speaker 4: and thank you for the entertaining content that you provide

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Speaker 4: on Instagram. Sometimes I say, Amanda, when I see what

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Speaker 4: you put up, it's the best part of my tack.

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Speaker 2: I was just saying earlier that one of mine was

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Speaker 2: taken down because there was a pair of shoes that

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Speaker 2: were shaped like a fish and was taken down because

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Speaker 2: it wasn't a genuine photograph and one will dureh.

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Speaker 1: I wasn't being real. Yeah, I'm an outlaw.

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Speaker 3: It wasn't like you slipped a nipple or anything.

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Speaker 1: That's right.

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Speaker 4: Oh, you're such a rebeler, maun.

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Speaker 1: I know it's crazy. I'll cook your food in prison.

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Speaker 1: It's great to talk to you.

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Speaker 3: Recipe Tin Eats Tonight now at all Good Bookstores. Nagi Mahashi,

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Speaker 3: thank you for.

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Speaker 4: Joining us, Thank you for having me.

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Speaker 1: Thank you,