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
I’ve only recently found your website and would like to say that everything I have made so far has been amazing! Ingredients I never thought should go into certain dishes become the outstanding element that make the food incredible!
Thank you.
Magic,
I echo the rest of the responses! I usually just type in a recipe I am looking for and you have time and again been the best everything! Thanks so much, everything is yummy!
Hi Nagi,
Thank you very much for the joy and sharing of the wonderful food with your recipes.
I really love to watch your videos. They are so natural and authentic and most of all, I love to see your smile and laughter all the way through. I love your mother and daughter team too. It’s so heart warming.
Thanks again for sharing and the guidance and tips for all the recipes. Really appreciate and thumbs up to you! 👍
Thank you Nagi! So excited for your cook book. You have turned me into what I think is not a bad cook these days! All thanks to you. Very grateful for all your hard work. Every recipe is fantastic, never let down!
Nagi,
Absolutely adore your recipes and I was wondering when they will be in big W so I know how many I will be able to get them for presents and 1 for myself.
Greetings Nagi, I love mangos, and cheesecake. Attempting no-bake recipe. Will follow up w/ pictures and tell you how it turns out!
I had to chuckle when I read that you prefer to cook meat and such as opposed to baking – I am the same. I am going to try your slow cooker beef brisket recipe this weekend. I like that you use “homemade” ingredients – no store bought soups and such.
Thank you for all you do!
You don’t leave out the details and often those details make the difference in the secret of a good recipe. Appreciated.
Im just curious about the name of your blog, why “tin”?
Hi Nagi, I’ve been following you for some time now. I’m in Sydney for a couple of weeks and excited to try the Bourke Street Sausage rolls to see if mine (actually yours) will measure up to theirs. Thanks, Brian.
Hi Nagi,
Your Chili con Carne recipe is a winner! My family love it so do I. Thank you for sharing your recipe .❤️
Hi Nagi I am from Malaysia and I loved your recipes. It always turned out sooo good and yummy too. Do you have a cookie recipe that is very close to Byron Bay Sour Cherry Cheesecake cookie? This cookie is so yummy and delicious. Thank you.
Oh Nagi! When can I get your book in the UK? Any more news yet?! You’ve taught me so much, you’re my go to lady for every family meal I make!
Hi,
I love your recipes and make a few of them at home. My least favourite job in the kitchen is zesting lemons, you seem to be doing it really easily!
What brand of lemon zester do you use? I live in Melbourne so a brand available in Australia would help.
Thanks
Hi Nagi 😀
I am want to buy a good wok.. what should I look for? And do you have any Amazon or other places recommendations? I am from Canada. I’ve had a number of woks but the food eventually sticks or burns on the bottom .. many 🙏
Love your recipes Nagi . I would love a Bircher Muesli receipe that tastes like the ones you get when you stay in a hotel and they have it for breakfast beautiful and creamy I can never get it to taste nice,
Hi Nagi, I congratulate you on your brilliantly lucid and accessible blog. I found you via your roast shoulder of pork, recipe. I had never done this very well and it is now, needless to say, my go-to. Nice to see that there is life after law – maybe I’ll be brave enough one day! Cheers, Oliver
Hi Nagi,
Firstly I think I may be your biggest fan!
I am nearly 70 years old. Of Italian descent from the Aeolian islands .. so I love my cooking! It is in the genes!
I have been widowed for nearly fifteen years .. my joy lies with my grandchildren and cooking!
I am always looking for recipes with hidden veges and also being a type two diabetic foods that I can tweak to reduce the sugar and carbs.
I am sure there is a multitude of diabetics following you.
What prompted me to email now was that I received an ‘easy recipe’ in my inbox for a lemon dessert. Using only two ingredients. Lemon jelly and evaporated milk full fat!
I just made it using lite evaporated milk and diet mango and psssionfruit jelly!
It turned out great! I can have it for a snack with some fresh fruit.
Again, love your recipes and have tried a number of them. Favourite is baked fish with the Parmesan and panko crumbs. I tweak that a little too. Divine using snapper and salmon!
Wishing every success!
I love your Julia Child Quote!
Happy to find your site.
Hi Nagi, I have used you website for a few recipes now. Tonight I made the fish pie, wow!!! So tasty a moreish. You absolutely knocked it out of the park. Thank you for providing such fantastic recipies.