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, I can’t believe there is just one person behind RecipeTinEats. It’s totally unbelievable you manage to put all these amazing recipes together on your own! I always compare recipes online and almost every time I end up making yours. Thanks to you my family thinks I can cook. Keep up the great work!
I started pretty much by myself for the first few years Nicola but now I have a team that helps me out with recipes. I still shoot all the photos and video myself and do the styling and develop recipes, but my chef and my testing team help out too!! And I have a rocking video editor! N x
Hi Nagi, I love all your recipes and use them every week, would love to buy your new cook book, please tell me where I can find it
Many Thanks
Matt
It’s coming out in October Matt! I will be posting as soon as I know!! N x
Thanks Nagi, can’t wait , your recipes are outstanding and will be the first to buy your cool book
Many Thanks
Matt Yard
I asked the same thing! Want to give it as family Christmas presents! This girl is for real! That sticky chicken made me keep coming back for more…and more…and bigger pants…
I asked the same thing! Want to give it as family Christmas presents! This girl is for real! That sticky chicken made me keep coming back for more…and more…and bigger pant…
Greetings Tin,
I am Imtiaz Khokhar from Lahore
Pakistan. A true Chinese lover I am. I just subscribed your YouTube channel.
I need you to guide me about usage of wine. What can I use instead of Wine and White Wine. Please tell the alternatives and comparative quantities.
Hello Imtiaz – in most of my recipes I put a substitute for alcohol in the ingredients list! And thanks for subscribing!! N x
Hi Nagi
If I search for a recipe online, and your website has a recipe for what I am looking for – its the recipe I will choose every time – your recipes never fail to please!
I also especially love how you explain the reasons behind certain ingredients/methods as it helps me to improve as a home cook.
Thank you for your work!
Awww thanks Katy! I work really hard to make my recipes easy and detailed so anyone can cook them! N x
Can we please have the Yorkshire pudding recipe? Pretty please
Your recipes are completely fantastic and you are the only person who has been able to offer solid advice on the vexing US/UK cream cheese problem! Thank you for it all!
All the little details are what makes the difference between a good dish and a bad one!! N x
Hi Nagi, I’ve recently discovered your website and I honestly don’t know how I survived this long without it. It’s now the first place I go to when looking for something to cook. I’ve tried three of your recipes so far and all have been a hit with my family. I’m a huge fan and looking forward to your book.
Welcome to RecipeTin Sara!! Enjoy! N x
Hi Nagi, I just wanted to say that I return to your blog time and time again. I’ve never had a fail with any of your recipes, they are always spot on which isn’t something I can say about other online recipe content. It really does appear that your recipes are tried and tested. I’m very much looking forward to cooking your lamb shwarma recipe for sunday lunch tomorrow here in the UK. Thank you for all your wonderful recipes and inspiration, I hope you have a wonderful weekend x
Just wanted to say the lamb shwarma was fantastic, three of us made the whole lot disappear in the blink of an eye!
I have tried 2 of your recipes recently and I feel that I want to express my delight. Millionaire shortbread and vanilla cake. Have tried so many different cake recipes and could never quite get that perfect balance between a light and fluffy spong and one that wasn’t too dry. I have found it at last with your vanilla cake recipe so thank you so much. Same goes for millionaire shortbread which were such a success. Easy to follow, fool proof, step by step recipes x
Thanks for taking the time to comment Claire and I am happy that you have enjoyed the recipes!! N x
Thank-you. (1st blog response ever from a bloke in his 50s.) The Shepherds pie recipe – great. Mongolian lamb, just like the restaurant around the corner from work 20 years ago. I really like the extra write-up/detail you provide to tell the story of the recipes. Looking forward to trying a few others. From sunny WA. 🙂
Nagi, I seldom post comments but your fried beans with minced pork is the most delicious ever. This is a beloved Chinese dish which I never got right until I read your contribution. Now my home cooked dish tastes better than what I can buy outside!
Awww thank you Helene! I am glad that you enjoyed it! N x
Love your recipes!! Would love to see you do a chicken and leek pie!
That’s a great idea Brandan! Thanks for the suggestion! N x
You have restored my confidence in the kitchen! As a mum of 4 kids under 7 cooking and coming up with dinner ideas was a dreaded thought. A week of cooking your recipes everyone is smiling including me! Delicious, easy, never boring and we’ve even saved money on groceries 😁 husband gives it the tick of approval too 😋
Thanks Nagi 👏 one very happy family here ❤️
Awww that’s great Sol!! Happy cooking!! N x
Hi, I really LOVE your recipes. They are so tasty and easy. I’m about to start the keto diet and will be doing it for three months to loose the weight i need to, do you have any recipes or recommendations for people making the keto food?
I don’t have any specific keto recipes, Irenie, but some of my recipes can easily be modified to cook as keto! N x
So glad to hear that a cookbook of your recipes will be available soon! I am nearly eighty but still enjoy cooking for my husband and myself, especially meals that are both quick and delicious!
Good for you Carolyn! It will be out in October with some new inspiration for you! N x
Nagi, I’m enjoying your blog, I’m a 79 year old Widower man with no real cooking training, so what I see here is a big help for my menus.
Thanks so much I’m bookmarking this page.
Gabby
Good on you Gabby for trying new things!! I hope you enjoy more of my recipes! N x
Nagi, I’ve made your baked wings several times to share with family and friends, and they are always blown away with them! I am making them again tomorrow, and I’m super excited. Now I’m ready to try making all of your other recipes! Thank you for sharing!
That’s great Julie!! Enjoy! N x
Tripped across your site searching for an Irish Soda Bread recipe. I am definitely going to try yours. Downloaded your video & copied the recipe.
At the bottom, saw your lentil soup plus the Irish beef & guinness stew. Those ingredients are on today’s shopping list to try this weekend.
Thank you for such a good site 😃
Louie
Wow! An Irish supper – sounds delicious Louie!! Enjoy! N x
Hi Nagi, I have been following you for a while and I must tell you that your recipes are amazing. I have made so many of them and when I make them, I post my picture to my family. I share your blog with them so they can try your recipe. You have been the best Chef I have ever followed, not to mention your simple-to-make recipe. Thank you so much for sharing with me. Be Blessed always.
Your recipes are divine! Thank u!
Awwww! Thank you Ricolene!! N x
I think there is an error in the sweet and sour pork recipe.
The batter has 2 line items of cornstarch/cornflour. Should 1 of the line items be white flour like in the recipes for honey chicken and honey prawns?
Fortunately I caught this possible error prior to making. Love your recipes!
Hi Dawn – the recipe is correct as written. You use the first bit of cornflour for mixing in to form the sticky outside and the second bit to coat just before frying. I don’t use flour in this one at all – the coating wouldn’t be as crispy! Enjoy!! N x
Nagi so glad you’re back, missed you and Dozer.
Can’t wait for your cookbook 😃