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 just wanted to say thank you for your beautiful cookbook – I bought two – one for myself and one as a gift this Christmas. I love the book and I know the gift of the book was well received.
Just discovered your website. Looking forward to following you and trying out your recipes. (Ellie, my yellow lab says ‘hi’ to Dozer)
hi does anyone have a copy of the lamb shank in red wine before it was changed in october ? many thanks
Hi, Nagi and Dozer,
Since I live in the States I am patiently waiting for your new cookbook to ship – ETA late February – but when it arrives I’m sure I will enjoy every page and try every recipe. You are refreshing in your writing and recipe preparation. Everyone’s time is valuable; we squeeze so many tasks into our short-lived life. Thank you for helping us get excited about efficient and delicious cooking again. God bless.
Hi Nagi, my mom was an Australian (hailing from Melbourne) and I have many recipes from her. Some of these recipes use the measurement “dessert spoon”. How much exactly is this? I asked her at one point and the answer was a something like a “heaping tablespoon”. If you could clear this up – thank you! 🙂
Hi Jade. I am an Aussie and a dessertspoon is two teaspoons (half a tablespoon). In the US, UK & New Zealand a tablespoon is equivalent to 3 teaspoons (15mls) but in Australia it is 4 teaspoons (20ml).
Here in the UK, and in Melbourne where most of my family live, a dessert spoon is 10ml. So it’s between a teaspoon (5ml) and a table spoon (15ml)
A dessert spoon is 10 ml or two teaspoons while a table spoon is 15 ml or three teaspoons.
I have a dessert spoon in my set of measuring spoons. It says 10ml on it. Also, when googling it says two level teaspoons (5ml per tsp) = one dessert spoon which is 10ml. 1 Australian tbsp is 20ml so if you were to do a heaped tbsp you’d actually be doing approx 3 dessert spoons.
I’m not the person you asked but I hope this helps.
It’s a heaped teaspoon ! As a tablespoon is larger than a dessert spoon .A dessert spoon is what you eat ur dessert /pudding with
Hi Jade, I’m in the UK where my Mym used this measurement regularly. It’s half way between a teaspoon and a table spoon 🙂
This is a request from my husband, who would like a recipe for buche de Noël
I baked the moist apple cake and strawberry cake today for a birthday celebration. Both recipes very easy and delicious. Thank you for sharing your gift with us.
We children would wake on Saturday mornings in a cloud of cardamom wafting in from mom’s kitchen. She would prepare on Friday night. It would rise overnight and bake in time for breakfast. I so miss her ‘Pulla’ . Can you replicate her recipe.
Hi
is it possible to show method for making for making curry pastes at home.
have been following you for three years, brilliant and so easy to follow.
thanking you in anticipation
Love all your recipes…and Dozer…I run a small kitchen at my local bowls club and I always look to you for inspiration when I am changing my menu….so thank you
We love your cookbook. Thank you.
Could we have some more salad recipes please?
Love your recipes as go to for most of my cooking. Would love to see some Khmer recipes especially Ginger Chicken and Fish Amok
My mouth waters every time I watch one of your cooking videos! 😉 Your recipes always come out delicious!
I tried to make the artisan bread in the dutch oven. It turned out very tasty but it stuck to the wax paper very bad. What did I do wrong?
Thank you! I love Asian food but, I do not like to eat out. Thank you for your tips and tricks.
The juiciest easiest roast chicken recipe in your book uses a CAST-IRON pot, is this essential?
Made the corn muffins for breakfast this morning. Quite delicious however a few questions.
1. What to do with the leftover creamed corn
2. Is there a reason for using plain flour plus baking powder opposed to s/r flour
3. My batter was very sloppy not at all firm like yours in video. Don’t know why. I’m not sure that this mattered because still delish. Just wondering though.
Love your recipes and video. Waiting for your book to arrive from booktopia. Xx
Could you make recipes for chia and frozen fruits. I find that my banana’s taste bad the next morning. Also what can I freeze and thaw overnight? Thanks!
Love love love your recipes, I can see a lot of sweat and tears have been put into each one of them and they are so tasty. Your new cookbook is not only visually beautiful but easy to follow. Congratulations you have inspired me to get back into cooking and I am redoing my spices and pantry staples, like flour, sugars, and sauces what basis do you always have on hand to create a good meal?
Everything looks delicious. I’m going to make my pork belly for New Year eve but it’s 4 kg, how long I have to cook it? Thank you and I love your recipes so much.