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
Your recipes keep me in touch with home, I’m a second generation Singaporean. I’ve started giving you credit on my website and looks like there’s many more credits to come!!! Would love to hear from you.
love your recipes and you for posting. Thank yu for your kindness in sharing.
Visually I’m inspired and encouraged to try a recipe from your collection. What would you recommend a beginner like me try first?
Hi Nagi
How do I save your recipes onto My Recipetin Eats please
Hi Lee
When you open a recipe there is a red heart on the right hand side. Press that and it saves to My Recipetin Eats
Pam
See my reply to Elaine below.
I thought I’d reply but I’m just a lover of Nagi’s recipes! To save recipes, I just click on the heart that you see to the bottom right of the page. Then you should see it in the My Recipe Tin at the top of the page. That’s what I’ve done but there may be more to it!
I am interested in your recipes and would like to save for future use.
There’s a heart on the recipe and you just click that to save to My recipe tin. You have to log in to create a My Tecipe tin collection
Hi Nagi! Utmost adoration for you on many levels.
I was gifted a bag of fresh homegrown persimmons today from a lovely neighbour. Wondering if you might have any recipe suggestions? I’ve never cooked with them before. Thanking you in advance. Thanks for being an all round excellent human. X
If they are the Fuji persimmons, don’t cook them, eat fresh at any stage of starting to ripen (pale orange through to deep orange). Yumm
Hi Jillianda,
for a super speedy, super tasty snack or party finger food, I slice firm persimmons, put a slice of mozzarella on each and top with dukka. Absolutely yum.
Sorry, that should have been Jillianda and dukkah. 🙂
Nagi, your recipes are just amazing. The step by step guides and the photos in between are just fantastic. I’ve tried many of your recipes and they have worked perfectly. The flavour and the research behind the recipes shine through every single time. I can’t wait to try out more recipes by you. Thank you.
I’ve been following you for a while now, you certainty inspire me to follow my passion for cooking…..
Girl! When is the cookbook coming out?!?! Where in Sweet Sam Houston is the preorder link? I need!
Thank you soooooo much for your fabulous recipes. They are the only online ones I make that look like the pictures and taste as good as they look! Thank you
Hello! I googled a gluten-free chocolate cake and came across your recipe – so glad I did because it’s delish! We also live in the Northern Beaches, maybe we’ll see you round!
Cant wait to try. Just one question what is recipe for the cucumber salad in the photo? Want tompair it with that dish. Thanks 😁
Hi Nagi and Dover,
Thank you for giving me inspiration to cook again, your recipe site is my only go to pages now for everything I want to cook.
Dover always so cute and funny.
Hi Nagi, I just made your Beef Guinness stew and it was amazing, so rich and delicious. Love your recipes, always worth the time 🙂 Thank you, Barry
Please sign me up again, love your recipes
Jill
I would love to join on your blog and receive your recipes please.
Thanks so much
Thanks so much
I love your recipes and ccoking style I am a follower… Thank You
Hi Nagi. Thanks for your detailed recipes. I tried your recipe without trying in small batch. I usually try a recipe first because some recipes needs adjustments. But your Honey chicken was spot on. I have to multiply the recipe 8 times in my first try. The Sweet & Sour Pork was also good & I multiplied by 5. The sauce for me was overpowering in sourness so I added 1/2 c of sugar to balance the taste. Other than that the recipe was awesome. Thank you. Will try your other recipes. From Sydney with love❤️😋
I have just subscribed to your blog – but your recipes look delicious and the lovely comments are heart warming.
Cheers
Welcome to RecipeTin Anne – I hope you enjoy my recipes!! N x
Can you velvet beef to use in Beef Pho?
I look forward to hearing from you.😃
Just came across they all look delicious can’t wait just what I would eat