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
Hey Nagi.. Your recipes are always my number 1️⃣ go to!!
I recently purchased your cookbook and love it!
I know it’s most definitely going to be me missing something… but I’ve looked through the book a few times and cannot find the recipe for the chicken dish pictured on the front cover 🤦🏻♀️
Could you point me to the correct page please 🙏🏼 ☺️
Hi Nagi. Congratulations on the publishing of your cookbook. Your commitment to ensuring recipes work is appreciated as we know we can trust them. You have worked hard. Congratulations again.
What age is Dozer? Lately in his pictures He seems to have aged.
Hi Nagi,
do you have a reliable puff pastry recipe ?
Thanks, Pam
Simply Thank You for your recipes and instruction.
Hello 🙂
We just tried your General Tso’s chicken recipe tonight. My son, 17, wants to learn to cook some of his favorite meals at home and found your recipe. It was as amazing as it looks! Big win with the family.
Thankyou 🙂
I’ll be following you!
I am going to try battered fish with Ecuadorian shrimp for Christmas. Single male and didn’t want to do traditional. Website looks different in a good way from some other websites.
Hope you and Dozer have an amazing Christmas, Nagi. Your book out-sold Jamie Oliver by 3-to-1 – a testament to your passion and energy.
Off to top my mini pavs now. YUM!
Merry Christmas Dozerand looking forward to seeing you in 2023
Hi Nagi and Dozer, you are so cute..! I love your recepies and your look at life !!! I hope the New Year brings you happiness, peace and love..!
You are such a nice person..!
Happy Holidays Nagi ! 🎄🥂🥰
Hi,nice to meet u
I lived in C South Africa and moved to the USA. I made these pies all the time however the oven I bake them in at 400 degrees. is 350 degrees F not too low for the puff pastry to rise?.
I think your recipes and the way you explain them is absolutely fantastic. I would even go as far to say the best I have seen. I consider myself a good “pub ” cook BUT reading some of your recipes I think I will be going to a new level..KEEP UP THE EXCELLENT WORK
Hi there love your ideas so clever first time seeing this I love to cook so thank you
It’s so nice to meet someone who cooks and expresses their cooking like I do. I really hate to study a recipe and cannot find the exotic mushroom or seasoning that makes what it should be. Yours come out great as they are!
Just discovered you! Your recipes are exactly what I need!
Love your easy recipes Nagi and you furry friend.
What setting do you microwave the chickpeas at? High? Power level? How long? I’m referring to Greek marinated chicken pea salad recipe. Thx
Hi Nagi, I have bought three of your cookbooks for Xmas presents. My sister is an excellent cook and is a big fan of yours. I like the way you give the tips and explain why. I have learned a lot from your recipes and comments. TY Susan
Just ordered your new cookbook, I live in Newfoundland, Canada, my sister lves in Australia, I told her about you, now she is cooking all of your dishes and aiso ordered your book. I have to travel to see you both and get my book signed lol, wish you all the success in the world, keep up the good work.
Dean