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
Hello Nagi from Canada…my question is regarding your ‘no knead buns’…one of the ingredients is ‘whole milk’…does that mean homogenized? Or will the 2% or Lactose free work as well? I’m really excited to try your method of bun making as my husband and I have been making different types…looking forward to yours. – Thanks Anne 🙂
Hi Anne, when I say whole milk I mean full fat 🙂 N x
We tried your recipe and they were the BEST ones we’ve ever made…thank you…will continue to use your no knead style…lovvvvee it 🙂
Hi Nagi
I discovered your website accidentally and I agree with your philosophy about food. I specialize in Chinese cooking and I have two kitchens at home, a Western kitchen and a professional Chinese one. I look foward to trying many of your recipes, Thank you.
I hope you try them and love them Jeffrey! N x
Nagi, my family and I are so grateful for your blog and all the delicious recipes found here! Your recipes have elevated my cooking skills and brought new flavours and cuisine to our table. You are amazing! Thank you from British Columbia, Canada.
That’s lovely to hear Shannon, thank you so much! N x
Hi Nagi, I love the few recipes I’ve tried so far. I tried to make the lentil soup and my lentils are still hard. I cooked x-tra and added more broth then finally put in a slow cooker overnight and they still aren’t soft. What am I doing wrong???
Hi Susan – that doesn’t sound right at all!! what kind of lentils are you using??
Hi Nagi, I accidentally read your blog and found it very interesting, will continue explore your tips on cooking time and creativity 😀 I also love food and baking I shall say ( well, only when I have time )
Hi Nagi,
Do you have a recipe for a perfectly moist white cake? All the ones I find turn out to be hard on the outside even if they are moist and fluffy on the inside. All your recipes are the best and I don’t want to look anywhere else.
Rachel
Like a vanilla sponge Rachel? x
Hello Nagi…do you have any recipes for Papapy ..perhaps salsa?…
Hi Willie, do you mean papaya? N x
Hi Nagi,
I live your blog! I first stumbled across the super crispy chicken wings which are now a regular treat for us. I’ve tried heaps of your recipes since and they are so reliable. Awesome site, delicious food and great inspiration.
Thank you!
That’s great to hear Claire, thanks so much! N x
Hi Nagi, I first made your vegetarian lasagne two years ago and loved it. Then I couldn’t find the recipe anywhere on the internet – I hadn’t taken note of your website. A few weeks ago, I was searching for it yet again and I found it. I made it tonight and we all thoroughly enjoyed it, even my 3 year old, who gobbled it up, despite not normally eating spinach, peppers or butternut squash (substituted for the pumpkin). Thanks for such a delicious dish!
Wahoo!!! That’s great Beth!
Hi I would love a copy of your book, do you sell this in the UK?
Hi Lisa, I haven’t released one just yet, but plan to in the near future! N x
You are my go-to blog for recipes and when I show off my cookings, I just tell them I got it from you! My printer is humming for all the wonderful recipes and ideas! Thank you…
Wahoo! I love this! N x
Hi Nagi, I love cooking, but enjoy trying new recipes, your You tube channel has really enabled me to do that, I love all your recipes as does my Fiance. The chocolate cake was incredible I made it for a Birthday celebration- keep the recipes coming, they are the best!! Thanks Helen. x
Thanks so so SO much Helen, that’s so nice of you 🙂 N x
HI Nagi,
Just wanted to drop you a note to say well and done and keep it up! I am loving your recipes and your comments, advice and writing style often make me laugh! I did the Oven Baked Crumbed Chicken last night and it was a hit with my 3 & 4 year old & husband too. And definitely congratulated myself on no messy fingers! Thank you so much, Phoebe
Hi Phoebe, Thanks so much for the awesome feedback! N x
Loving your recipes! Hint, hint,.. you might want to check spelling under possible oils for no yeast bread recipe. Girls gotta stick together 🙂
Hi Mari
I know the word your talking about, but when you look it up it is a type of oil strangely enough.
Hi Mari – I’m unsure what you’re talking about, can you be more specific? N x
Hi Nagi, loving your recipes , the bread and butter pudding was a great hit and I’m about to try the no yeast bread, we used to make a damper with butternut, bacon and onions to cook on our braai, keep well Sally , Frsnschhoek , Zouth Aftica
Sounds great Sally!! N x
hi i have tried a few of your recipes now, always a hit. I tried the lemon drizzle cake didnt rise very much though any hints why it might not have?
Hi, Nagi; i am not on Instagram but just had to say how much I enjoy your blog and recipes. And I am real picky but you hit all the right buttons in every way. Just made the artisan bread, unbelievable. sending good wishes from Houston, Texas.
Hi Sharon – the lemon cake with the glaze? It’s a dense cake as you can see in the pictures. It’s not supposed to be light and fluffy like a sponge 🙂 N x
Hi Nagi,
I hope you are well and healthy during this unusual and distressing time …
A GREAT BIG thank you for your blog with such terrific and cook friendly recipes have gone with a number of your Asian oriented ones and … they have been mouth wateringly wonderful, your instructions are so easy to follow and down to earth. Quite a number of your recipes have been become regulars and each and every time I plate up I get such appreciative comments AND empty platters are the norm. So, thank you ever so much for your terrific knowledge and palette!
Take care, look after yourself and those around you, and bless.
Warm regards
Geoffrey
Hi Geoffrey, thank you so so SO much for taking the time to let me know, I truly enjoy hearing what people think of my recipes ❤️ N x
I like your recipes so much. I am going to have to get a folder to start printing them out so I will have all your recipes together in one spot. Thank you for making things tasty, easy and quickly.
You’re so welcome Linda!! N x
thank you nagi
enjoyed butter popcorn
thank you nagi
i am trying the butter popcorn now i love your website i appreciate it thank you