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
My daughters now refer to you as my husband’s “celebrity crush” because he speaks so highly of you! He is the main cook in the house, but we all love your recipes, and my 11 year old budding baker had learnt some very useful skills from you. Very much looking forward to the cookbook!
Will the book be distributed in the U.S.? I need another cookbook as my Jewish grandmother used to say (translated from the Yiddish) like a need a hole in my head. From some perspectives it might be seen as a sickness — shelves and shelves of them, NOT to mention the thousands of recipes I have on paper and digitally, including of course, yours. BUT I am going to be one of the first to buy yours. The why is too much for a blog comment, but if I said there is only one reason I would fly halfway around the world to Australia, and it would be to meet you. I love your affect, your ethos, your recipes..
He’ll Nagi, I am so grateful for yr food Energy and enthusiasm
I had major food fatigue, then I came across you, and I have been uplifted
Thank you sooooo much
Please help ! I have made your pavlova recipe today and followed everything to the letter ! The first time left me with a totally soft mallow base which was so soft I couldn’t transfer to a plate -as this was for a family gathering I tried again -leaving it to dry out in oven for about 20 hours .Again the base was so soft separating from the hard top -the firm top was very thin and collapsed when I put the topping on 😫Could you explain what you think was going wrong ? The temperature was slightly lower than I have used in the past but the rest of the ingredients and technique the same -thank you
You are so refreshing! So now. I love to see behind the scenes because its personal without being preachy or self indulgent. Most importantly, the recipes in the tin are wonderful! Truly wonderful.
Just a big thank you, for all your lovely and tasty recipes, I have made quite a few.
Excited!!
Hi Nagi,
I have been a fan of yours for over five yrs. I love your recipes they Have lots of flavor. I cannot wait for the cookbook to come out. Have a great summer
Hi Nagi,
I have been a fan of yours for over five yrs. I love your recipes they have lists of favor. I did the Brined turkey with the gravy and it was the best Thanksgiving turkey dinner I’ve ever had. I always use that recipe for Thanksgiving and I cannot wait for your cookbook to come out. Have a great summer!
Hi Nagi
I discovered your wonderful blog quite a few years ago and all I can say is big win for food lovers – total loss for financial world!!
I introduced my sister and many friends to your blog and we’ve never had a recipe failure!! Heartfelt thanks to you for all your finesse, time and care in sharing your wonderful recipes with us all!! And then there’s Dozer!! What a treat he is- always his antics puts a smile on my face🥰
Thankyou Nagi & Dozer
Hi there Nagi,
My sister is madly in love with your recipes and has converted me too! Could you add me to your mailing list please?
Made your garlic prawns last night 😊 the family were moaning in joy lol. Tonight I’m doing your chicken Donner Kebabs. Thank you so much for teaching me how to cook good….great food.
Hi Nagi,
I have been using your recipes for years and love them.
My husband has just given me a Thermomix for my birthday and I was wondering if you have any recipes adapted to be cooked or prepared in one.
Thanks again Nagi for all your great recipes and all the time you put into testing and providing them for us.
I’ve never heard of a Thermomix before ! So I looked it up and I just wanted you to know I learned something new today !.Thanks!
Hi hi I use your recipes a lot, I just made Indian butter chicken for a little dinner party with homemade Naan breads (also from your site)…. My guests loved it… It´s lovely to know a site like yours…. Keep on doing this amazing work and thank you for your site… It is wonderful
I would like to join your blog.
Hi Nagi, Found your website when Googled Cold Vietnamese noodles. I’m a foodie and Registered Dietitian/Nutritionist near Houston, TX. Looking forward to cooking more of your creations.
Hi Nagi, I’m having friends over today and am doing your Massaman lamb shanks and apple crumble. Both I’ve done before with great success. Thank you for your website. I love your videos and the notes and it’s now my first stop for ideas and recipes.
Hi, I am a husband who just started cooking for the sake of my pregnant wife. I must say you site is the go to place for many of the dishes I cook. Thanks for the well prepared, well explained recipes, that is really easy to prepare.
Hi Nagi
I too am a Northern Beach girl and have recently discovered your website and I JUST LOVE IT!
Your recipes work and are not fussy
Are you planning to/ have published any books?
If so I want to buy it.
Bless you for sharing your knowledge and experience
Hello Nagi,
Your recipe for Battered Fish is simple and terrific! Really Terrific! I have made some changes because we all eat too much sodium in our diets; I either remove salt and lower it where I can (eg. used Low Salt Baking Powder). Also I have found a way to use an Air Fryer!
I cook each battered fish in 1 cup of 375F oil for 10 seconds on each side and than dry them on paper towels and freeze them on a cookie sheet. Then I freezer bag them for latter use. Air Fry what we can eat at 350F for 12 minutes (turning half way through), but keep an eye on them. They come out crispy & delicious. This way we can cook 2.2lbs (1Kg – check your recipe) at one time and eat them several times over the next month! Thank you for the great recipes. I will be using many of them but I will have to make some changes with no or little sodium/salt. I have a liquid substitute for Soy sauce that will allow me to try your Satay Chicken next!
Your recipies look delicious! I will definitely try them. Do you have a website or newsletter? Would love to sign up.