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. Your recipes are very inviting and I love your no-trend attitude to food. I can’t believe as a Brit I actually checked the recipe for bangers and mash with a Japanese-Australian:) But your recipe sounds just like my mum’s and that’s good enough for me. Keep up the good nosh!
Waving from Alaska — WE LOVE YOU!! My mother was an awful cook. Fortunately I learned to read at 3 and those nifty alas dusty picture books on the bottom shelf in the kitchen had magical things called recipes and made tasty food. Oooooo
I love your blog and easy recipes! So far I have not found any recipe we don’t like. I even have my Nagi Food page on my Pinterest😊. I am a full time RVer in a 40 ft. motorhome so space is premium. Your recipes are so easy and yummy I can make them inside or outside and people will stop by and ask what I’m cooking that smells so good! You ROCK!!😍😁
Lucky stumble upon your blog & it is a keeper for me! Appreciate your simplicity & common sense & will continue following your writing & recipes. Thanx from Saskatchewan, Canada
Your quick noodle soup is the first time I have seen your blog. I like your approach and will definitely try your recipes. I have one question. Here in the US, Shaoxing cooking wine is easy to come by in my local Asian markets. It has salt added to avoid the alcohol taxes and is low grade, as are virtually all supermarket cooking wines. Almost every food article I have ever read disdains the use of cooking wine and says”if you wouldn’t drink it, don’t cook with it”. Aside from salt, it is the quality. Shaoxing seems to get a pass by everyone. I always wondered why. I spend the extra money and use drinking grade Shaoxing from the liquor store. At around $12, it is priced like an inexpensive wine. I think I would use sherry before that low grade cooking stuff. The cooking stuff is much cheaper. What can they possibly give you at that price? What do you think? Thanks.
Nagi, I’ve worked through a good two-dozen of your recipes so far, and your excited and lovely explanations for each are simply top shelf (that’s where the best wine is stored). The result is, as well. You are the cat’s meow — thank you. Damn, you are good.
Hi Nagi!
I felt I had to drop you a note to tell you how wonderful I think you are! I just recently found you on the internet, and have tried several of your recipes. They have all been so good! You are my new “go to” for recipes. Love your dog too. 🙂
Hi
I’ve made many of your delicious recipes over the last month or so and they’ve all been fantastic. Easy to follow, lots of great notes.
I’m not the most enthusiastic meal maker but I’m having fun with your recipes.
Thanks Nagi!
Thanks so much Su! N x
I tried the French Onion smothered pork chops .It was good .The size of the onion was difficult as I think mine were too large and took longer to caramelize .I don’t find Gouda has much taste think I will try Monterey Jack I will make this again .
Hi Nagi,
Thanks for the delicious recipes as well as your happy smile which makes me happy.
A few years ago when my son who is 22 now went on the business of cooking which is his passion, I became upset. Instead as any mother, I wanted him to go for academics after graduating from highschool like her sister who got her undergraduate in science from McGill university.
Now, he is working as a chef for one of the best restaurants of Toronto, Alo. He has not got any education regarding the business of cooking. He doesn’t have any certificates nor diplomas.
I want to hear from you about my concerns if he is on the right path. At the same time, l want to get your advice for him.
Thanks again for giving your time and all the best.
Muazzama
I love your recipes, full of wonderful flavor’s!
Hi Nagi. I love your website everything looks so delicious! I have not yet had a chance to make anything but next shopping day I’ll stock up on ingredients! I would be very interested in reading a blog post about how to stock my pantry with the less mainstream essential ingredients especially from the Asian recipes. I have a great Asian super market nearby and I’d like to do a big shop and have everything on hand that I need!
I would like to know the same as the above comment from Sophia.I really enjoy your website I’ve only just found your site and am looking forward to trying your recipes. You’re great fun!!
Hi Nagi
Discovered your recipes via Pinterest and I am now a fan. Thank you for sharing with us.
Hi Nagi, I have been Miami g you apple crumble recipe for ages now but this morning when I looked up your recipe the gram measurements is gone and only gives cups. When I convert to grams there is very varying amounts. Can you give acme the measurements for the topping in grams?
Hi Claire, click “metric” under the ingredients list to view in grams – N x
My husband and I picked a new online recipe each to try cooking this week…both were absolutely delicious and it was only when we showed each other our recipes that we discovered they both coincidentally came from you! So thank you x2! Slow cooker chilli con carne and creamy chicken lasagna have now both been added to our regular dinner rotation! Yum!
Hi Nagi
Have just discovered your website and am loving it! Thank you.
Thanks so much Jillian! N x
Hi Nagi,
I’m going for the trifecta today with your Coleslaw with lemon yoghurt dressing, cornmeal muffins, and avocado hummus!! Your recipes are the BOMB!!!! Delicious!!! Thank you!
Hi Nagi, my family loves your cornbread and Mexican shredded beef chilli. We made it a number of times already! Thank you.
Wahoo! Enjoy! N x
Hi Nagi love all ur recipes
So amazing thanks so much
Hi Nagi, I don’t know if you ever watched the Friends episode when Joey found his identical hand twin in Vegas, but that’s just about how I feel having discovered you. Your philosophy, recipes, humour are so aligned with myself I just know we could be great friends. I am 78 and have been eating, studying and cooking for over 40 years and every day I look for something new. I have to tell you that your steak marinade is unbelievable. I have never marinated steak and have always spent far too much on finding the best cuts available, however, recently my wife bought some thin sliced minute steaks that were frankly inedible, dry and tasteless. So I took four of them and used your marinade. Just couldn’t believe the result. This took mediocre to another level and has now opened up the possibility of buying cheaper cut. I have lived in Andalusia, Spain, for the past 40 odd years and although I have access to fantastic ingredients, exotic are not easily available. I often spend a week or so studying the cuisine of a Country and then teaching myself how to cook it. However as I say, when it comes to Asia I just cannot find the ingredients. Got lucky when I went through my Chinese phase, when I fell in love with Woks of Life recipes, and then spent a few weeks visiting local Chinese Resteraunts and takeaways, befriending waitresses and through them the cooks and found out that they bought their ingredients from a Chinese importer in Malaga just for commercial clients, however, in emergency situations ther was a very small shop in the backstreet of my local village that stocked the essentials. Found it and a genuine Alladins cave. Got everything from spices, wine, noodles, even chicken feet, ( great to throw a couple into chicken stock for that glutinous result ). Then spent a month cooking Chinese food every day, all dishes better than takeaways, but had to stop as wife begged me to choose another country. Anyway, Nagi, sorry to have rambled on so long, just happy to find a soulmate. Besitos, as we say in Spain. xxx
Hello Nagi
I have tried 2 of your recipes and they were both a big success. I love the layout of your page and both the recipes had a short youtube video that made it so easy.
Not sure what is different about your layout compared to others but it works for me.
Thank you
Do you have a receipe for chinese beef Teriyaki on stick
Hi Janet, teriyaki is Japanese – here is an authentic recipe https://japan.recipetineats.com/teriyaki-chicken/ The sauce can definitely be used on beef skewers 🙂 N x
Hi Nagi. I’m about to try your recipe for Seafood Spaghetti Marinara as that is what She who must be obeyed desires. I love the way you present your recipes and Dozer has won me. We have people coming to dinner on Sat and I’m going to spit roast a dead chook with potatoes in the coals. I prefer bush cooking. “She” has insisted chook be stuffed. Can you suggest a stuffing please. Mikey
Nagi,
I tried your meatballs, your salisbury steak! I must say, they were absolutely wonderful! I have tried many blog recipes and most are just ok, but you, I can trust! I know that your recipes will be wonderful each and every time! I love that you give suggestions and substitutions…..which is extremely helpful. Thank you Nagi and I am happy I found your blog! Keep on cooking! Take care of best friend Dozer, what a pal.
Patti (Tennessee, USA)