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! I chanced upon your site while looking for pumpkin soup. Wish I saw it sooner as your video showed it was easier to do. I’ll be trying your Chicken and Rice soup this week. Your love for food shows itself in the words you use in your recipe. Hello from the Philippines!
We hear of the fires. Hope you, Doser, and your family are safe. We love so many of your recipes. You all are in our thoughts and prayers.
Thanks so much Gwen, thankfully the fired aren’t near me – N x
Hello Nagi,
Thank you for your generosity in posting such awesome recipes! What a gift to the rest of us who love to cook and eat great food.
Thank you so much Penny!!
Hi Nagi. I have been saving your recipes and trying them for a very long time now. I am very good at making pies of all kind and I just made you fabulous sausage roll recipe and the strawberry cheesecake for friends at Christmas. I want you to know that you are my go to girl for all my recipe related questions. I have had to get separate ring binders to keep your recipes easily at hand. Do have a wonderful new year and give Doser an extra hug from Canada. All the best, David.
Hi. Im from south africa and was looking for a peanut sauce and found YOU. I browsed through some of you recipes and wow! It looks great. I think Im hooked without even tried one.
Thanks so so SO much David ❤️
We are so worried about you and all those who live in the Sydney area. Our Canadian Broadcasting TV News carries news of the fires all across Australia, and of devastation we can hardly comprehend. We hope that you are safe and out of harm’s way, Nagi.
This looks simply delicious. Would like to print it easily, without all the photos. Is it possible?
Hi Mireille, click the print button in the recipe card and you’ll pop with a perfectly printable version of the recipe 🙂
I click on “print” and choose “custom” and select the pages I want to print.
what can I use instead of oyster sauce as I have a shellfish allergy? Thank you
There is a vegetarian “oyster” sauce available that’s based on mushrooms – the perfect sub 🙂
I also have a shellfish allergy and usually use hoisin and soy (in a 1:1 ratio) to replace.
Your caramelized pork is about to go downnnnn! I cooked it earlier this year, and kid you not, I cried when I first tasted it. It was amazing!!!!! So I’m going to cook it up for New Year’s Eve and savor every moment of its caramelly goodness! By far, one of the best things I have ever cooked and eaten!
Your caramelized pork is a out to go downnnnn! I cooked it earlier this year, and kid you not, I cried when I first tasted it. It was amazing!!!!! So I’m going to cook it up for New Year’s Eve and savor every moment of its caramelly goodness! By far, one of the best things I have ever cooked and eaten!
Hi Nagy, I’ve just discovered you site accidentally whilst looking for Singapore noodle recipe. Your dishes look great, & I can’t wait to try some of them
Thanks so much Graham!!
Omigosh! You have got to try Nagi’s version of Hainanese Chicken! It’s under Foolproof Poached Chicken with Ginger Shallot Sauce! It’s so easy and super delicious! I’ve always wondered how to poach chicken and Nagi’s easy strategy works every time! Super juicy chicken!
Thanks for the butter recipe Nagi, I’ve got it down. You share my food philosophy, life’s too short to go without…especially flavour. I use your recipes all the time and love your food, I love how you can increase serving sizes and you do the measurements.. great idea! x
Hi Nagi
I’ve been using numerous recipes from your blog and we love your recipes
It looks like you lost a fair bit of weight – you’re looking good!
How did you do it without sacrificing delicious food?
Warm regards
Florence
Thanks so much Nat!
Hi Nagi, hope you enjoyed Christmas! I need to contribute Moreton Bay bug tails for a family gathering and thought I would do them grilled. Can you help me out suggesting a butter or something to drizzle over the top? is a chilli butter going to work?
PS Finely chopped chilli would also be awesome in the butter but we have anti chilli people in our fam so we didn’t add it! N x
Hi Nat! We had Morton bay bugs for OUR Christmas Day lunch!! We grilled them on the barbie to cook them just lightly brushed with butter, salt and pepper. Then we served them with a garlic-parsley butter. So for every 100g of melted unsalted butter, add 2 minced garlic cloves, 1/4 – 1/2 tsp salt (make this to your taste, just add at end) and 1 – 2 tbsp finely chopped parsley. I like to make this at least 20 minutes in advance – even the day before – to let the garlic flavour really infuse into the butter. If it hardens, just melt in microwave – but do it until JUST remelted because it is prone to exploding! I literally do 20 seconds then 10 seconds increments until JUST melted, then I stir to finish melting. Enjoy! N x
Hello magi,,,well my wife passed, and I cant cook for u know what. It’s hard to shop and cook for one. My spaghetti though,, ( she showed me ) she’s Italian, actually related to yankee Joe DiMaggio. But making ghetti ,well like I said ,,hard to cook for one and don’t really want to eat ghetti for 5 days. In dire need of quick 1 dude meals. I swore off fast food trash 6 yrs ago too… HELP!!
Hi Richard – I’m so sorry to hear you lost your wife. I bet she was an amazing cook. I’m going to make a special collection of Easy Recipes for One and will drop a link here for you when it’s done. N x
I am so impressed with a wide range of your recipes. I think there has only been one that was a little too hot for my tastes. Having said that the rest of the family loved your Asian Chilli prawns. Keep the hard yakka up I love you..
Hello Nagi! This is so random as I found your recipe for a vegetarian vietnamese noodle bowl and saw Dozer on the page! I am Flynn’s mum… the retriever who used to board a lot with Carolyn and would play at the beach with Dozer. What a crazy and small world it is. Hope you are well xx
Aww Flynny!!! Hope he had a grand Christmas 🙂 He’s so much fun! He and Dozer always had a blast together. Merry Christmas Fiona! N x
just trying your carrot soup will let you know how it goes
We arrived home from a Melbourne trip after 8 pm on Christmas Eve and had just enough time to pick up some perishables from IGA for the next day. I grabbed your Oven Baked Chicken Breast recipe at random, modified it slightly (no garlic powder but I had a tube of crushed garlic so I let some soak into the oil) but otherwise followed it to the letter. It was delicious.
Hi Nagi. I’m was a professional chef, am now a mum and “ home chef”. I love your recipes as I sometimes get stuck in the rut of cooking the same things on rotation. I love your recipes because they are different and most importantly they taste brilliant and always work. So thank you.
I just discovered your page I am so glad I did !!!!! Barbara
Nagi, I am so happy to find your blog! I too love to cook and every recipe of yours I have tried has been outstanding!!!!!