Latest news with #Maehashi
The Age
09-07-2025
- Entertainment
- The Age
RecipeTin Eats founder upset her recipe was used to murder three people
The beef Wellington in RecipeTin Eats' acclaimed debut cookbook, Dinner, once stood as a testament to founder Nagi Maehashi's meticulous approach to trial-and-error recipe development. 'I'm proud to say I've finally cracked one of the trickiest of haute cuisine classics, the grand beef Wellington,' Maehashi wrote on her RecipeTin Eats website in 2022. 'The end result is incredibly juicy, edge-to-edge rose pink beef encased in pastry boasting a flawlessly crispy base.' Though the self-taught cook once baked 89 variations on a vanilla butter cake before publishing the recipe to her site, it was her beef Wellington that had taken the longest amount of time to perfect. But over the past nine weeks, Maehashi's labour of love became the signature dish in the so-called mushroom murder trial of Erin Patterson.
West Australian
09-07-2025
- West Australian
Erin Patterson: RecipeTin Eats cook Nagi Maehashi breaks silence on mushroom murders
Nagi Maehashi has spoken out about the Erin Patterson murder trial for the first time after the triple murderer altered one of the RecipeTin Eats author's recipes to create a deadly beef Wellington meal. Patterson, 50, was found guilty of murdering three family members and attempting to kill a fourth by serving the dish laced with death cap mushrooms. The convicted killer had sourced the recipe from Maehashi's cookbook Dinner, which ended up being used as evidence during the 11-week trial that gripped the nation. Following the verdict on Monday, the beloved cookbook author took to social media to express her sadness to have been 'entangled in the tragic situation'. 'It is of course upsetting to learn that one of my recipes – perhaps the one I've spent more hours perfecting than any other – something that I created to bring joy and happiness, is entangled in this tragic situation,' Maehashi wrote on social media, alongside a mushroom emoji. She added that she had 'nothing to say' beyond the post and asked that media stop reaching out to her for comment. 'Other than that, I have nothing to say and I won't be talking to anyone. Thank you for respecting my privacy.' When police searched Patterson's house on August 5, 2023, they found a copy of the popular cookbook with the recipe for the beef Wellington 'spattered' with evidence that it had been followed. The prosecution argued that Patterson modified the recipe to prepare individual servings that excluded herself, ensuring she would not accidentally consume the poisonous meal. Patterson confirmed in court that she followed the recipe but made a few changes. After a week of deliberations, the jury unanimously found Patterson guilty of murdering her ex husband's parents Don and Gail Patterson, as well as Gail's sister Heather Wilkinson. Patterson was also found guilty of attempting to murder Heather's husband, Ian Wilkinson. It is expected that Patterson will challenge the verdict. She will have 28 days to lodge an appeal after she receives her sentencing.
7NEWS
09-07-2025
- 7NEWS
RecipeTin Eats chef Nagi Maehashi asks for privacy following Erin Patterson guilty verdict
A popular Australian chef whose beef wellington recipe was the basis for convicted killer Erin Patterson's deadly lunch says the situation is 'upsetting' and has asked for privacy. Patterson, 50, was convicted of three counts of murder and one count of attempted murder on Monday, after she served beef wellington laced with death cap mushrooms for lunch at her Leongatha home in July 2023. It was revealed during her trial the recipe she had based the meal on was from Nagi Maehashi's cookbook titled Dinner. Maehashi is the chef behind the popular website RecipeTin Eats. Photos released by the Supreme Court of Victoria following Patterson's guilty verdict show Maehashi's cookbook in the killer's home. Maehashi pleaded to not be questioned about Patterson's case in a statement posted to Instagram on Tuesday. 'It is of course upsetting to learn that one of my recipes — possibly the one I've spent more hours perfecting than any other, something I created to bring joy and happiness — is entangled in a tragic situation,' she said. 'Other than that, I have nothing to say and I won't be talking to anyone. 'Thank you for respecting my privacy.' Maehashi's recipe directed the beef wellington be cooked into a log, however, Patterson claimed she made individual serves as she could not find the right cut of beef. Photos were taken during examinations of the lunch leftovers, which were subjected to various scientific tests. Toxicology reports found the leftovers contained death cap mushrooms, while the fungi was not detected in plant virology and microscopy analysis. Patterson was found guilty of the three poisoning murders of her former in-laws Don and Gail Patterson, both 70, and Gail's sister Heather Wilkinson, 66. She was also found guilty of the attempted murder of Wilkinson's husband, Ian, 68. Reports surfaced on Wednesday morning that Patterson was going to appeal against her conviction, however it's unclear exactly what grounds the appeal will be on. Her legal team will have 28 days from the date she is sentenced to file an appeal. She will be sentenced later this year.
The Age
08-07-2025
- The Age
The ripple effect: Why Good Food hasn't published a mushroom recipe in months
Featuring medium-rare eye fillet surrounded by duxelles (finely chopped and sauteed mushrooms) and prosciutto inside a crisp puff pastry shell, the ostentatious dish requires a high level of technical skill (and patience) to master its many components. Good Food contributor Nagi Maehashi, founder of the popular website RecipeTin Eats, says it's one of the trickiest of haute cuisine classics to crack. And she would know. Maehashi tested and tweaked her recipe many times before it became the centrepiece of her best-selling debut cookbook, Dinner. Unfortunately, it also became a centrepiece of the mushroom trial, the court having heard that it was Maehashi's recipe that Patterson adapted for that fateful, fatal lunch. In a statement on Tuesday, Maehashi said it was 'upsetting to learn that one of my recipes – possibly the one I've spent more hours perfecting than any other – something I created to bring joy and happiness, is entangled in a tragic situation'. The dish's complexity undoubtedly explains why, according to evidence given in court, Patterson returned to the supermarket several times to restock on the key ingredients for the dish, including almost three kilograms of puff pastry, a kilogram of sliced mushrooms, and several eye fillets. Despite having more than 10,000 recipes in Good Food's collection, beef Wellington is one dish we don't have, and that situation is unlikely to change. But as the mother of two sons who have dabbled in vegetarianism, I'm conscious of how important mushrooms are as a source of protein, nutrients and umami flavour for vegetarians, vegans, and anyone trying to reduce their meat consumption. Australians have long appreciated button and field mushrooms. They're a staple of 'big brekkies' at cafes across the land. In the past decade, we have begun to dabble with a wider range of fungi, including locally grown enoki, shiitake, king oyster and lion's mane. Now the court case has ended, I look forward to bringing to light the other mushroom recipes I've had on hold for months.
Sydney Morning Herald
08-07-2025
- Sydney Morning Herald
The ripple effect: Why Good Food hasn't published a mushroom recipe in months
Featuring medium-rare eye fillet surrounded by duxelles (finely chopped and sauteed mushrooms) and prosciutto inside a crisp puff pastry shell, the ostentatious dish requires a high level of technical skill (and patience) to master its many components. Good Food contributor Nagi Maehashi, founder of the popular website RecipeTin Eats, says it's one of the trickiest of haute cuisine classics to crack. And she would know. Maehashi tested and tweaked her recipe many times before it became the centrepiece of her best-selling debut cookbook, Dinner. Unfortunately, it also became a centrepiece of the mushroom trial, the court having heard that it was Maehashi's recipe that Patterson adapted for that fateful, fatal lunch. In a statement on Tuesday, Maehashi said it was 'upsetting to learn that one of my recipes – possibly the one I've spent more hours perfecting than any other – something I created to bring joy and happiness, is entangled in a tragic situation'. The dish's complexity undoubtedly explains why, according to evidence given in court, Patterson returned to the supermarket several times to restock on the key ingredients for the dish, including almost three kilograms of puff pastry, a kilogram of sliced mushrooms, and several eye fillets. Despite having more than 10,000 recipes in Good Food's collection, beef Wellington is one dish we don't have, and that situation is unlikely to change. But as the mother of two sons who have dabbled in vegetarianism, I'm conscious of how important mushrooms are as a source of protein, nutrients and umami flavour for vegetarians, vegans, and anyone trying to reduce their meat consumption. Australians have long appreciated button and field mushrooms. They're a staple of 'big brekkies' at cafes across the land. In the past decade, we have begun to dabble with a wider range of fungi, including locally grown enoki, shiitake, king oyster and lion's mane. Now the court case has ended, I look forward to bringing to light the other mushroom recipes I've had on hold for months.
