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
Received your cookbook today! It’s absolutely beautiful! I love the QR feature to view the recipe video! I can see all the work that you put in! Thank you so much! I just love it!
Love ya!
Stephanie
SO EXCITING! Hot off the press, my stunning recipe book was just delivered.
CONGRATULATIONS Nagi –
“DINNER” way exceeded expectation!
A huge fan, I have enjoyed being part of the journey with you and can’t wait to start cooking!
Dinner cookbook was just delivered! Very excited!!!
I just wanted to say Happy Thanksgiving from Canada and tell you how much I appreciate you. I never liked cooking because I felt it was too complicated and my life is so busy but I now have a new house with a beautiful kitchen that I love spending time in. However I was still faced with the issue of not knowing what to make and not knowing how to do it! One day while searching for quick dinner receipts I stumbled upon you and my life changed. Your recipes are amazing, align perfectly with my food preferences and are easy to make thanks to your amazing guidance. This blog is so well done, it’s like having the best cooking lesson every day! And I love Dozer! I have a Finnegan lol.,,,,he’s my little 8 month Havanese puppy!! Anyway I sincere thank you from a total strange on the other side of the world whose life you make better every day!! ♥️
Hi Nagi, I made your lamb kofta recipe last night. Totally delicious and I had everything in my cupboard already. I made simple rotis last night but will be doing your flatbread today for the leftovers!
Hi, I am still loving your recipes and regularly cook something from your website.
Sitting with a slice of chocolate cake, so dark, and moist and delicious.
I didn’t bake it in 2 rounds, I used 1 large baking dish. I am so impressed with it. I didn’t ice it, I don’t really like icing, and butter is getting expensive!
We love it with ice cream, or whipped cream. But I am dreaming of hot custard to warm up with. We’ve had a lot of wind and rain this week and I’m craving comfort food.
Looking forward to more delicious food, Dot
Made your CinnamonSwirl cake -everyone loved it.
Hi Nagi, love your recipes, can they be adapted for an air fryer oven.
I’m wondering that too. Especially. The oven baked garlic chicken…
Hi Nagi, I really love all your recipes and look forward to your posts every day.
I would like to order your cookbook but not sure how to go about it. I am in Italy and wonder is it available on Amazon or is there another way?
Thank you for making our days brighter
Hi Anusca the cool book is sold through Amazon it is well worth getting such a beautiful book and fantastic recipes.good luck.
Rhonda
Love the corn fritters, thankyou so much. How long can they be kept warm in oven after cooking ?
Hie Nagi
This is my first time to visit your website and am thrilled. I am a Zimbabwean from Africa and have enjoyed good stay in NSW . I was looking for a tasty roast cheese macaroni recipe and I came across your quick recipes. I have fallen in love with what I read and am going to prepare a 30 min recipe of mince spaghetti and some herbs.
Hi Nagi ,I am from Malta.My name is Antonia.Thanks for sharing your recipies.
I want to see more reciepes from you. Could you please make a reciepe that are low in carbohydrates. I will appreciate it more. Thank You So much.. From the Philippines.
Re Thai Fried Rice Recipe – do you have to defrost the shrimp first before cooking? Need answer today October 1 by 3:00 Pacific Standard Time.
Thanks
Love,love,love your recipe’s, your style of cooking..every one I have done is “EXCELLENT”. Oh and by the way , there is nothing wrong with using selfie ,impromptu photo’s they are always the best.😊
I never thought I would follow a cooking blog and then I made your Vanilla sponge cake! Perfection!
I have just found your site and cannot wait to get started, your recipes look easy and sound most tasty, I am a widow and find I often make far too much or not suficient these days, can I freeze most of the recipes can you please advise me, I have found it irritating to waste food, thinking you in anticipation Regards Jean.
Hi Nagi,
You made me fallen in love to cook .All the recipes are very well explained and videos are top notch .One of my friend is leaving to India from Sydney on Oct 12th .Since I live in India ,I have asked her to order the book on Amazon .Can I get it on prior if I share her address on mail ,so that I don’t miss on this amazing book .
Hi Nagi,
I have used many of your recipe, and loved all of them. Recipetineats, is my first search page when I want to do something tasty.
I cant wait for your cookbook!
Hope it reaches us here in South-Africa
Hi Nagi,
Since I discovered your delightful food stories I have made many, to the great pleasure of my family.
I like the look of today’s idea, the chicken rissoles.
However, I’m old fashioned and like to make my own mince as I prefer genuine free range meat from a specialist butcher. I will buy a whole chicken for the rissoles, and mince whichever parts of it you consider best for the mince in your recipe. Might I need two chickens? I buy Saskia Beer, or Nomad, in South Australia.
Many thanks, Linda