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
Wow I am really impressed with your transition from banking to a fully-fledged cook who churns out beautiful recipes on a frequent basis! Well done X
Thanks Michelle!
Thanks so very much for posting all these wonderful recipes.
You’re so welcome Mikki!
I’ve followed you for awhile now, and just realized you are my favorite! Every recipe is SO good! Looking forward to your blogs daily now!!
Thanks so much Janine!!
Thank you for such lovely recipes
I look forward to reading your blog
Thanks so much Pj, that’s so lovely to hear!
I am looking foreword to tasting your recipes as I only discovered you today
I hope you love them Barbara!
Hi Nagi tried to compliment you on another comment corner but it keeps telling me I have said that before which I haven’t but I adore your recipes Nagi and I have tried several all yum. Thank you
Not sure why that’s happening – but thank you so much!!
Congratulations on your interim home and on your upcoming cookbook! So exciting! Can’t wait to buy my copy. 🙂
Thanks so much Tammy!
I love watching you cook. You have such a beautiful and loving way about you and about you showcase your passion 💞🙏
Thank you so much Lisette!
I just want to say thank you so so much for these recipes, you have helped me so much with my cooking skills my husband and children also thank you.
I LOVE everything about your cooking so easy to follow
Please keep up the good work
My boyfriend and I stumbled upon your Instagram page last week. He’s obsessed with it. We made the quick chicken ramen for supper this evening ( we added extra veggies and doubled the sauce). It even met the teenagers approval. We going to make one of your recipes every Sunday! Excellent site and instructions. Thank you for sharing your passion for good food.
That’s so nice to hear Sandra, thanks so much!
Hi Nagi, I just tried to cook your vegetable curry, it was the bomb, like WOW 🙂
Came accros your site and read the feedback about this recipe, so I decided to try it. My husband said it was amazing. I haven’t browsed more on your site, I’ll be looking for more vegan recipe in there.
Thank you, cheers ^^
I’m so glad you loved it Lennie!!!!
read your slow roasted leg of lamb recipe today. Sounds fabulous. I buy new zealand lamb at Costco in Houston TX because of the quality and price but the legs are boneless. What temp is lamb for medium rare? Thanks
Hi Trish, It’s slow roasted so the temp isn’t applicable here as you’re slow cooking until the meat becomes tender and fall apart – N x
I Love your site!! I like to cook foods from all over the world, but have been intimidated with thai, asian foods. You make everything so simple and delicious. Thank-you from Cold Canada
Thanks so much Jackie!
Hi Nagi, a big thank you, my cooking has improved dramatically.
The daughter commented that my cooking is more adventurous than mums
That’s wonderful Grant!
I am making the eye of round that is marinated. Can I cook it in a pot with higher sides. I don’t have a skillet that goes the oven. Will it affect the flavor
Nagi, your recipes are incredible! Love the way you have made great food so easily accessible and achievable! My wife says she would rather leave the cooking to me since I started churning out some of your dishes! Thanks so much.
ps – dozer is one good looking fella!
Love your blog Nagi. So many amazing recipes! Your chicken teriyaki recipe got me hooked and just tonight I made your beef stroganoff.
I have adapted many of your recipes for my wife who is coeliac and they have all turned out great!! Added bonus that you’re a fellow Aussie so no converting the weights/measurements and your ingredients are always available! Cheers!
I love your recipes! I cook a lot and well,
; your recipient are easy to read, execute, prepare and enjoy! Thank you
Kerry
Thanks so much Kerry!
Hello Nagi, today i made quick asian beef ramen noodles, great recipe, just the problem was that i couldn’t get my sauce so nice and dark brown as you did, so what did i do wrong? I followed the recipe perfectly, maybe i didn’t caramalised it good enough. Taste was great so i gonna make it again, thanks for great recipes. So if you can tell me what i did wrong, thanks anyway greets Elly . i’m a great fan
Hi Elly, can I ask what kind of soy sauce you used? Sounds like it may need to just reduce slightly more to caramelise – N x
I used normal sojasauce, didn’t have dark sojasauce.thanks so much for your answer.
Today i made quick asian beef ramen noodles. It was very good. Great taste. But my sauce was not so dark brown. Maybe not caramalised enough. So what did i do wrong? I followed recipe exactly. Taste was fantastic .so i must have done something wrong. Maybe you can tell me what to do netter.lots of greets Elly