Coming to you live from the midst of the craziness that is a book release week!
Just one word that captures the essence of this week: JOY.
(Also busy)
Wow, what a week!!
Dozer and I at the Dymocks flagship store in Sydney city.
We are 3 days into the release of my new cookbookTonightand its been a whirlwind.
So let me try it my way.
Take a peek into the last 72 hours of my life via my camera roll!
Release day FOMO show me your book!
So Iput out a callon theRecipeTin Appreciation Groupon Facebook show me your book!
And here are some little snippets of posts Ive seen on social media!
Pan Macmillan sales rep Sophie celebrating release day!
I couldnt wipe the smile off my face!!!
I have to get on with my work!
Lesson learned for next time!
Great group to be with on an exciting day!!
There was alsosome dogthat was hovering around all day hoping a ham leg would fall on the floor….
It was a big couple of days but I was so happy with what we captured.
Safety first!
Wait until you see the photos!!
They are for the holiday season this year, so Ill start sharing them soon.
Heres a preview of one.
Safety first!
That first day you see your own book in a shop is pretty special.
Yeah, pretty sad and lonely hey!
This time was a little different.
Surprise gift from reader Melanie Webber for her sister after a long day thinning grapevines!
Giant TV scrolling through recipes!
And I also invited some of the key people involved who helped make the book happen.
Left to right:
Hunter The 12 year old daughter of one of my dearest childhood friends!
Left to right:Vanessa Austin(food stylist),Theressa Klein(photo chef),Rob Palmer(Australia’s best food photographer), Tom Sarkis (photo chef /Carved Catering) and some girl that was swanning around all day nibbling on the shoot food.😉
She was one of the recipe testers for my Sweets chapter.
Rob Palmer Who I introduce to everyone as Australias best food photographer!
and also he won the national portrait of the year in 2020!!
Tom SarkisfromCarved Catering My lead recipe tester!
Herron Oh My video editor.
Oh, and look!
Heres the whole window display.
Dozer waddling through the book store is just everything.
Sydney is blessed with many wonderful home-style traditional Japanese restaurants and an increasing number of modern Japanese restaurants.
But theres nothing likeAzumathat serves traditional Japanese food of a very high standard.
Cookbook launch celebration worthy!
So here we are, on Thursday morning.
(PS Seriously, there was not a single photo of all of us where everyone had their eyes open 😂)
Despite getting to bed as early as I could, I still found myself struggling in the morning.
Its on page 283 ofTonight!
No time to waste though, sitting in a chair chatting away to my hairdresser.
300 book plates to sign before the first book signing even tonight.
(PS Book plates = fancy word forstickersthat people can stick inside their book).
I cant believe I shared that photo of me with a hair full of goop.
Wow, it was such a professionally organised event by the Westfield events team.
Thank you everyone, for the warm welcome and making me feel at ease.
I am always very nervous walking into these events, clutching onto Dozer as my security blanket.
I did regret wearing heels though.
See theEvents pagefor my book tour dates.
I will keep this updated as new signings are added!
For myfirst book, the UK and North American editions came out months later.
It just wasnt the same!
But this time, they are all coming out within weeks of each other.
Australia and the UK are out.
The North America release day is 29th October.So soon yay!!
I wanted to be there to see it be installed.
And in fact, this week has been so busy I havent even been to RTM to see it.
But I made JB FaceTime me during the installation and there have been many videos and photos shared!
The RTM chefs tell me this new equipment is a game changer.
During filming with the Today Show hosts Karl Stefanovic and Sarah Abo.
We can cook more, faster, better, because they are larger and more powerful.
Most exciting is that it means we canmake more mealseven without increasing our staff numbers.I cant wait!
This is a huge, huge milestone for us.
Three days in!
And thats a wrap on the first three days of book launch.
Its been busy, but filled withjoy.
The excitement from all the readers who have received and started cooking fromTonightis infectious!
Tag me on Instagram @recipe_tin and Facebook @recipetineats, and hashtag #recipetintonight !
Id love to know if you think I achieved it!
He would also like to know which Dozer cut out you think is cuter.
