Hi there, nice to meet you!
I’m Nagi, and RecipeTin Eats is my corner of the internet!
I’m the voice, cook and eater behind RecipeTin Eats. I create recipes, take photos of them, write them up and make recipe tutorial videos. Oh, and I have a food bank – RecipeTin Meals – and I wrote a cookbook too!
I live in beautiful Sydney, Australia, and have an unhealthy obsession with all things food and my dog Dozer, an abnormally large and very cheeky golden retriever.
When I say he’s “abnormally large”, I mean it! Proof:
(OK, possibly I am a little on the short side too….😂)
My recipes
My website reflects my philosophy on food and cooking – fast, creative, clever and fresh.
That’s fast meals for busy weeknights.
Creative new ideas and fresh takes on favourites to shortcut preparation, cut down on cost and create food with style.
Clever cooking so that you don’t sacrifice taste just because you’re short on time and on a budget. I’ll show you how to get gourmet flavours out of budget ingredients and how you can get organised so it’s a breeze to serve up nourishing meals to your family that will knock their socks off.
And fresh meals that are made from scratch. I don’t use store bought packet mixes or canned soup.
My recipes are cost conscious, made using everyday ingredients and (mostly) pretty healthy. I don’t use a tub of cream or blocks of cream cheese in every sauce, and I only deep fry when I really think it’s worth it.
But, sometimes I feel the need to unleash the demon within. 🙂
OK, maybe a little more than sometimes……
A bit about me …
Born in Japan, raised in Sydney, Australia, I’ve travelled the world from Europe to the Middle East, across Asia and America.
In a previous life, I worked in corporate finance. Though I thoroughly enjoyed my “first” career, I wanted to pursue a future where my passion really lies – food. 🙂
Today, I’m extremely fortunate to be able to say that I make a living doing what I truly love – creating and sharing my favourite recipes with people from all over the world.
Growing up, budget was tight and even though my mother worked full time, we dined like royalty because she was so creative in the kitchen. And this is why I know it’s possible to make great, fresh food even if you’re short on time and on a budget.
The recipes on my blog draws on influences from my travels, my ever evolving fascination with how just a few simple ingredients can transform into something that tastes so amazing, and learning genius tricks from the masters of the world.
I want to show you how to make vibrant recipes made with everyday ingredients, spanning cuisines from around the world as well as classic comforts. Delicious recipes with the “wow” factor that are simple to make, cost effective and can often be prepared ahead.
I hope you find something on here to your taste! – Nagi x
What you will find on RecipeTin Eats
Seriously tasty simple recipes made using everyday ingredients. I don’t shop at gourmet stores.
Exciting New Ideas for Fast Midweek Meals.
Takeout favourites that truly taste like what you get at restaurants.
Easy recipes from around the world.
Can’t-Live-Without Classics. 🙂
Salads with oomph! Because if I’m having a salad as a meal, it’s got to be something special!
Cooking for a crowd. I like to entertain. So many of my recipes are convenient for cooking for a crowd, whether it be easy to make in large volumes, or make ahead.
Tried and tested recipes. I take great care to ensure my recipes work and are written concisely. I also add notes to help with substitutions (where possible) and explanations for things that I think may not be familiar to everyone.
What you won’t find on my blog
I don’t follow trends for the sake of it. I only share recipes I truly love. There will never be a cauliflower crust pizza on my blog.
I do not sacrifice taste just for the sake of reducing calories (or following a trend). My healthy recipes are accidentally healthy.
Food that looks pretty but tastes blah. Never, ever, ever!
Recipes with shortcuts that compromise on flavour. I will cheat at every opportunity. So long as it doesn’t compromise on flavour.
Difference in measures between countries
DID YOU KNOW….? Cups, tablespoons and teaspoon sizes differ between countries. For the vast majority of my recipes, the difference is not enough to affect the recipes – this mostly holds true for savoury recipes.
However, for baking recipes like cakes, slices, delicate desserts and especially cookies, the slight difference between measurements does matter.
So I ensure that my baking recipes are tested and written so that they will work for cooks in different countries. This also applies to any savoury recipes that are affected as well.
Oh – and I have a food bank!
During the height of the pandemic in 2021 when there was increased food insecurity in my community, I started my food bank, RecipeTin Meals, where we make homemade meals which are donated to the vulnerable.
I have 3 full time chefs who work in the kitchen making meals 5 days a week. Many of the recipes we use are from my website!
To learn more about RecipeTin Meals, pop over here. ❤️
Finally … Don’t be shy, say “Hi”!
Drop me an email and say hi! Due to the sheer number of messages I receive, I sadly cannot respond to every one. However I do my very best to reply where I can (unless you’re SPAM!). One thing I can assure you is that I will see your message! You can contact me here.
“People who love to eat are always the best people!” – Julia Child
~ Nagi xx
I was amazed by the availibility of choosing a recipe and changing it based on # of servings needed. Our children are all in College and we have been having a great deal left over as I simply do not know how to shop for 2! I shop for 6! So Thank you Thank you Thank you!
I absolutely LOVE your recipes. A search for a chocolate mousse was what originally bought me here, and now the emails bring me back! I love that you explain things so we are learning as we cook. And everything looks so amazing 😍
Hi Nagi!
We tried your Duck Fat Roasted Potatoes and oh my are we hooked!!! Here’s a tip regarding the semolina which I find really makes a difference. If you are out, just pulverise about 30 grams of regular dry spaghetti in a spice grinder. You’ll need to brake the spaghetti into smaller bits first. Our spice grinder did a perfect job, although I imagine a food processor or even a pestle and mortar, though more labour intensive and messy, might also work… We used Barilla spaghetti, which lists only semolina and water on its ingredient list 😉 Hope you find this tip useful.
Cheers,
Michelle.
Hi Nagi
Will you ever publish all these into a cookbook?
Hi Nagi,
My dingo/blueheeler loves when I show him dozer’s pictures. He barks at him when he sees the pictures. We are both sadden that he was ill. But totally happy that he will be better. Thank you for all your wonderfully no-fail recipes, including Dozer’s dog food which I make biweekly for Tucker. He loves, loves, loves it. We Love you Nagi, wouldn’t start our day without a recipe or two from you, to carry us through.
Thank you
Morgan
Hi Derya! Thank you for the flattering question 🙂 To be 100% honest, I have signed with a publisher, it is literally now just a matter of finding enough time to make one. I don’t want to just publish existing recipes on my website so there’s a lot of work that will go into creating new ones and photographing them as well! I am the roadblock! Just got a lot going on this year, and COVID certainly hasn’t helped 🙂 N xx
I would love all your existing recipes in a cookbook!! We havnt had a cooking fail since we found your blog. LOVE IT. So why not do 2 cookbooks when you have time..I would buy both 😍
Hi, Nagi
Can i use rice cooker to cook your coconut rice recipe?
My 2 jack russels love Dozer videos and pictures…. especially Layla Fay.
Your recipes are absolutely terrific as well, and my entire surgery center are HUGE FANS!!😍
We wanted you to know we all check on you and Dozed daily and send our best health wishes from Melbourne, Florida, USA😷❤
Just a HUGE FAN saying thank you for such amazing recipes!
Hi Nagi,
I am a HUGE fan/follower of recipetin eats…
A quick question…I made you Glazed Lemon cake and your ever Easiest Ever MOIST Apple cake. Terrific cakes, both of them. I wondered if I could use a 20cm bundt tin for the lemon cake ,if so ,would I need to adjust the cook time either way? Also, could I substitute oranges instead of lemon ,in the same quantities ,should the sugar be less if oranges are used?
Thanks Nagi, I look forward to reading your reply.
Regards
Chris
Hi Chris, you can use a bundt pan but the timing would be different, I haven’t tried so I can’t give you an accurate time here – you’d just need to watch it and test it. This cake really is about the lemon, changing it to orange would work but it may be too sweet – I’d need to develop a different recipe here. N x
Hi Nagi,
I just completed making your best butter vanilla sponge. I really don’t know what I did wrong. I made 2 8 inch rounds. but it didn’t raise evenly in each of the pans. Help! I haven’t cut it yet.
Hi Margaret, sorry you had issues here – if it didn’t rise evenly the most likely cause is uneven heat in your oven. The best way to avoid this is to rotate the pans halfway through – N x
Dear N,
Love your recipes and have made so many, they are fool proof, honestly the easiest and most delicious recipes. I wanted to make slow cooked lamb shanks for gusts tomorrow night, but they are so expensive, so I bought the lamb shoulder. Am I able stuck to the same recipe as the shanks for the lamb shoulder?
Thanks for your awesome site xx
I cannot print you recipes when I open the recipe and press print !
Love your stuff
Hi Laura, what browser are you using to view the recipe? It could be to do with your setting preventing pop ups. N x
Will check it out…tgabks
Hi Nagi , my sister started sending me recipes from your website, I am a terrible cook, but 8 have found your recipes easy to follow and tasty… I love the videos, I watch them and then decide whether it looks too difficult for me…. the videos are great, it is probably the thing that enables me to feel ‘I can do this’. Thanks … oh and my family thank you too.
You’re website truly is the best! You are so informative and such attention to detail in every aspect. Every time I think of something or a question it’s always published somewhere on the page. Well done and keep it up. My go to whenever I need a recipe xx
Hi Nagi. I’m Tim, I live in suburban Melbourne. Together with my wife, we have the joy of being parents to our lively 5-year-old daughter & adopted greyhound. My wife started trying your recipes earlier this year. She now uses your recipes 4 – 5 per times per week. That is 100% true. And we LOVE your meals. If you ever need someone to test any of your new recipes either infrequently or frequently, do not hesitate to drop me a note. Keep doing what you’re doing. It’s pure yum! Warm regards, Tim & Phary.
Hi, may I ask what type of oven do you use? Conventional oven or convection oven? Thanks
Hi Clariza, I use convection but my recipes are compatible for both – I list the separate temps 🙂 N x
Thank you for your response, Nagi. I will be buying a convection then. I’m a newbie and it seems I will be using most of your easy recipes. Congrats to your blog! Its a great help for many, am sure. Power on!
mmmm yum yum i love your chow mein! it is super good! i have had it a lot already. my family are also going to try the lo mein noodles this week!
Hi Nagi, Chris again. I know my comment is not posted yet. However, I usually click allrecipes.com, and not tasty.com but I have saved your website on my favourite list now.. 😍 I’m so glad your recipe pop up for ground beef.. just tried it this evening..
Hi Nagi,
Had a pack of ground beef and didn’t know what to do, so I tried your Asian beef rice bowl. Yum.. Whenever I google for recipes, I mainly click on tasty.com and I’m glad I found you.. This simple easy to cook suits someone like me who can’t cook to save her life, however, covid19 change my lifestyle. For someone who eats out every single day, I’m cooking almost everyday now, sometimes a disaster but I try… The only thing I hate about cooking is the cleaning up, after a nice meal and tall vodka tonic..
Hi Nagi,
I wish I could eat as much as the recipes you provide. They are scintillating! The recipes I have tried have been great and I have a long list of more to try.
Here’s a question I have for you, I currently live in Cyprus and find it very difficult to find ingredients like onion power, garlic power, celery seed/salt. Having used them elsewhere I realise how much they can enhance the flavour of a dish.
How can I substitute these flavours when sometimes the fresh product is too strong or produces the wrong consistency?
Thank you!! Love to Dozer (woof)
Hi Colleen, thanks so much for the awesome feedback, I truly appreciate it! In regard to the onion/garlic powder, it really depends on the specific recipe and what a suitable substitution is to be honest. N x
Hi Nagi,
I’ve tried a couple of your recipes and I am so glad I come across your website as my little family have loved all your recipes I’ve cooked. I hope one day we see you on TV with your own cooking show as you’re an inspiration cook!
-Renee
Hi Nagi,
thank you so much for all the work you do in creating such delicious, easy recipes.
I wanted to seek you permission to use one of your recipes, spring rolls, to include in a recipe book my daughters’ primary school is looking to develop. I would of course reference you as the creator/owner of the recipe.
Kind regards
Anna