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 tried your butter chicken recipe and OMG, I can’t believe I made something so so so delicious! I am a fan and will now will looking at your website more often! (We also paired it with the cucumber mint yoghurt salad you recommended. My naan flopped though but that was my fault for using a completely unsuitable flour (My kids still ate the flop anyway!). Thank you!!!
Love all recepies.
Recently discovered borrato cheese & I love making different dishes with baked tpomatos & basil sauce.
Hello, Nagi! Thank you for your wonderful recipes. I am one of your stubborn old cooks that uses recipes more as a guide. I really appreciated your Potatoes Dauphinoinse recipe and how it improved on the Julia Child recipe. I’ve also tried a number of others including duck fat fried potatoes, which works wonderfully in a cast iron skillet on the stovetop (or even over a fire!). I am looking forward to trying more recipies! Cheers to you and Dozer!
Not sure if I love your food, Dozer, or you more but all three always put a smile on my face when I visit your site. Thank you for being so concise with your recipes.and everything you make is delicious when I reproduce it with Remi for my dog sou chef since Dozer can’t be here.
Love ya!
I just came upon you on random search. I had to sign up as your recipes look amazing 👏 & your wonderful dog to.
I look forward to many happy cooks thank you.
I live in Englad & many family connections with Australia, especially Sydney.
I am suffering from rather serious health issues and unfortunately struggle to cook complex and time consuming recipes but that never stops me enjoying beautiful recipes like yours.
Looking forward to many more wonderful recipes from you.
Hi Nagi. I hope all is well with you and Dozier. I am not receiving your emails anymore, since May, and I am wondering why? Will you please send me an email to inform me of why this is happening? thank you.
I also have fallen off your mailing list.
Love your work and recipes.
Sandra
Hi there, I too seem to have fallen away .. I don’t get recipes anymore either … what to do please?
Pa
Wellll, tried your One Pot Cajun Beef Pasta. It was excellent. But new to cooking, I didn’t have the Cayenne pepper so I went out with my shopping list, wrote down what the recipe title states, Cajun. I found that the taste was fantastic, then found out that I should have had cayenne instead of Cajun. Woops . I didn’t do your recipe justice but it did taste fantastic. Not sure I want to buy the cayenne pepper after all. Thanks Nagi for your personal effort to get recipes right. Looking forward to seeing your newest recipe book having bought myself your first book, and my daughter one as well. Everything I have cooked of yours has been great.
I made French fries with your method and they were the best fries I have ever eaten. Incredibly crispy on the outside and fluffy on the inside. So I mentioned your site on my own (makeadish.net) because you taught me how to make them! I have learned a lot from your recipes! Thank you!
I’ve only just been alerted to you and so far so good, love what you are doing, I’ll be following your dishes with envy
Love your practicable approach to creative taste inspiring recipes.
never fails to impress , thank you
I miss receiving your recipes and seeing Dozer on my emails. Please don’t forget about me , I love your news, thank you, Rita Gatz
Hi Nagi!!! You’re obviously very popular with your fans!! For a very good reason! The one recipe I’ve tried so far (Gai Yang Grilled Chicken)🐔 was simply superb!!! And that’s an understatement!!! Question: Is there a way to make it well without the heat?? That is less or zero chiles?? I know that’s probably a “sin” but my mother can’t tolerate ANY hot spice and I want her to try this!!! I know you’re super busy but maybe could one of your staffers help to respond?? I would so appreciate that!!! Thank you! Thank you! Thank you, Nagi!! You’re the BEST!!! ❤️ Kim!
I want to cook Pistachio Cake but I don’t want to eat too much sugar. Can I use allulose to replace sugar?
you are my favourite online chef … whenever i see your smiling face on the recipe i know i’m on the right page
thank you
Hi Nagi
If you ever come to NZ, we would love to host you!!! Our friend just loves you and talks about you as if you are her friend…she is such a foodee and has put us all onto your amazing recipes!! Please let us know if you want to come to NZ, we would LOVE to have you!!
Hi Nagi,
I have been using your recipes for a while now, and I love most of them.
But I was disappointed that your beef stroganoff recipe didn’t include garlic, tomato flavour or white wine!
I tried it your way and the flavour was truly disappointing.
Is there a reason why you left these key ingredients out?
Could you please let me know what the Chinese rice paper is that you used. Living in the UK I’m finding it difficult to find the wrapper for wafer. Wrapped Prawns. Thank you.
I absolutely love your recipes.
They are made with simple ingredients, clear directions, great tips and so much love.
Thank you !
Good morning .. quick question plz. The Kyoto salad dressing .. how long will it keep in the fridge?
Thanks Donna
Hi Nagi- chan! I have been looking at your website for nearly 5 years when I need ideas what to cook and bake for my family. I just picked one fish recipe for tonight.😊 All of your recipes I tried were so good and have so much useful information in details. It’s really impressive how much effort you made. You are the best! 👍 It took me 5 years to say thank you. ARIGATO!!! I’m looking forward to more of your recipes to come in the future.
Take care!!!😉
Mayumi