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
Hi Nagi. My granddaughter made the garlic shrimp for dinner tonight. We have never had shrimp as delicious.
I would love to get your blog. How can I do that?
Hi Nagi, I’m a big fan of your recipes and I’ll often come here first to look for recipes before going anywhere else!!
I’m keen to have a curry dinner party where I can chuck everything in a slow cooker … I’m looking at 3 curries (I just bought the Westinghouse 3 pot slow cooker) and use store bought curry paste wherever possible, as I want to make it easy as possible on the day.
Do you have 3 curry recipes you can recommend? Maybe something like beef massaman curry, Thai green curry – chicken and butter chicken – all for the slow cooker?! Look forward to your inspiration!
Ditto – Linda’s comments of 11/07/2020
Nagi is my go to recipe source, before I go any where else.
Keep up the good work and Thanks Nagi.
Love your recipes and would like to receive new recipes
Hi Maria, you can subscribe to my newsletter if you want to receive my recipes as soon as they are released 🙂 The link is on my webpage. N x
Nagi,
I love your recipes! Everything I have tried has been great. My husband loves to eat and he is a big fan of your dishes.
I have been to Australia to visit my son who lived there for two years on a Fulbright scholarship. It is a lovely place and I hope to visit again some day.
Hi Nagi! My friend from Ireland put me onto your fabulous website. I am Scottish, living in the USA and I can honestly say that EVERY recipe I have tried (and that’s been a lot lately!) has been super tasty and not too hard to make! My family love the chicken gyros and home-made hummus, and I can’t believe how easy the crusty bread is. I was a bread virgin until you corrupted me 🙂
Anyway thanks so much for all the great recipes!
Hi Nagi, have just found your site so I will be trying some recipes soon – was checking out the Bolognese one so we shall see how I get on!! Thank you
We just made your Thai Green Curry recipe and we can’t wait to make them ALL now! 😍
I love beef stroganoff and I’m obsessed with your skillet and slow cooker recipe. They’re amazing. The dishes are so yummy I could make them every week!!
Your recipes look fantastic and Dozer is adorable. So cool that you left your finance job to do what you love. Huge fan!
Hi Nagi,
Thank you for sharing your wonderful recipes. Your website is my go-to place about 3x/week. I love your tasty dishes which are straightforward to make and usually take less than an hour. I know they will always have an authentic flavour and my family love everything of yours I make. Being a fellow Lab owner I enjoy Dozer’s interactions too!
One question please, do you have any general recommendations as to type of pots, skillets, casserole dishes you like to use/types of equipment we should invest in. It doesn’t need to be brand names, just what qualities are/aren’t important etc. Thanks so much.
Love your recipes so much. Greatly done. From south Dakota
Thanks so much Marcella 😍
Hi Marcella Jocobson
Thanks so much Marcella. 😃😃
Regard, Kate
Regarding egg scrambling: to Nagi’s recipe, replace the milk with heavy cream, add 1 egg yolk (no white), and a generous pinch of high quality dried Tarragon then proceed as Nagi directs. My idea of great scrambled eggs.
And we love everyone’s different ways of doing it too ❤️
Absolutely love your recipes. I used to be a confirmed culinary cripple but over the past few years I have embraced the world of cooking (although at an amateur level). I am constantly inspired to cook meals following your wonderfully detailed recipes. Especially enjoy your added notes. Don’t ever stop !!!
I made the Swedish meatballs today and they were perfect! hadn’t had them in 50 years but your recipe got me right to it!I too am a global cook.
I love hearing this Rufus! N x
Love your recipes so easy and tasty
Your whole food enterprise really stands out — Instagram, website and all. I haveot a question: I love your approach to artisan no-knead bread but am confused by the recipe. You call for 3 cups of flour (preferably, you say in your notes, bread flour). Bread flour weighs about 120 grams per cup, yet your weight measurement for flour is 450 grams, almost a whole cup more than 3. Can you clarify for me? thank you!!!
Hi Rosalind! Excellent question – it’s because I live in Australia. Our cups are bigger – 1 US cup bread flour = 127g (all purpose.plain is 120g), so 3 cups = 381g. 1 Australian cup bread flour = 150g, so 3 cups = 450g. The difference of 70g (which is almost 1/2 a cup!) would normally ruin baking recipes. But the great thing about that recipe is that because the dough is so loose and so forgiving, it doesn’t matter. The outcome is exactly the same whether you use 3 US cups which is 381g of flour, or if you use 3 Australian cups which is 450g flour (well, the bread will be marginally smaller – but it’s not noticeable!). For recipes where it does matter – and for many, it can ruin a recipe – I write the recipe out twice with different measures for different countries! N x
Thanks for that clarification. That flour shortage a little while ago has made me little more careful in how I use my flour supplies, so I would certainly opt for the lower amount. To be more sure, I’ll use Jim Lahey’s amounts with your technique. The refrigerating part is genius for scheduling this great bread.
Just made the honey garlic chicken, using maple syrup instead and a little bacon…..really tasty! Thanks so much!
12 Minute Couscous Salad with Sun Dried Tomato and Feta
I made this salad for weekend lunch with friends and everyone loved it !!
I always wanted make something like this salad myself and I am so happy now I can make it !!
Thank you so much !
I cant wait to try other recipe of yours !!
I’m so glad you loved it Aki, that’s great to hear! N x
Hi Nagi,
I’ve cooked your Vietnamese pork with chili, fish sauce and sugar twice now. I’ve cooked the charred green beans with pork too, those are my two best go to dishes when I have minced meat, I usually split the meat to those two dishes. I felt there were similarities in the two dishes in terms of how tasty they are, then I realized they are both from you! Thanks for the recipes, from now on I’ll go to your site for ideas.
Hi Nagi, I have attempted to replicate your flat bread recipe three times now but with little success. Firstly, I can not get my dough smooth like yours & secondly, in the pan they puff up so much that the dough splits consequently, the centre is not cooked. After a short while, the bread goes hard & unpleasant to eat. The only thing I am doing different to your is, I use full fat milk. Do you think the fat in the milk & butter is far to much or is it a “man thing” fumbling through!! Your comments are appreciated. x
Also check your flour. It may be self-rising.
Hi John, sounds like you’re cooking them slightly too long and the heat is slightly too high. Try a lower heat and cook slightly longer. N x
Hi I love your recipes they work and are delicious I look forward to many more