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 make blueberry and chocolate chip muffins every Sunday to eat for week I use 1 recipe and half it to get 12 small blueberry and 12 chocolate very good plus use Whey protein powder in them
Amazing food always! I follow you on Insta and always inspired by your cooking! Thanks for sharing
I enjoy your site and your recipes. However, here in Israel I often am not able to find some common ingredient’s. Do you have recipes for Hoisin sauce and Worcestershire sauce? I can buy but not use (religion) oyster sauce so it is not an option. Thank you for your time
Eleanor
Hi, I was at my parents and tried the tenderloin pork recipe with garlic and honey, your instructions were perfect and it turned out delicious, my Mum loved it so much she wanted to try it herself so i sent her a link., thank you Nagi, love to Dozer he looks loved and loving
I am glad you all liked it Andy!! N x
Must say am impressed and so is the Fam. Knowing your tastes now(I love strong flavours) sometimes I do a cheeky tweak but not often. LOVE your blog and recipes thankyou so much!
I am happy you are enjoying my recipes Philippa! N x
Your recipes are so easy to follow and everything that I’ve tried has been so good. Honestly, even though I am Korean your Korean food looks so much better than mine does. Haha. 🙂 Thank you so much!!
I cook everything from scratch for my family, and have always found your recipes reliable and delicious. The explanatory notes in particular are excellent! You’re always my first port of call if I’m looking for a guide to something, so thank you!
Oh wow Justine! That is so nice of you to say!! N x
Nagi I think you better check out this one and see just how popular your recipes are. Mum’s who cook & Bake.
https://www.facebook.com/groups/308017262940338/permalink/1320228938385827/?comment_id=1320404171701637&reply_comment_id=1320412391700815
Hi Nagi! Thank you for all your wonderful recipes. Have cooked nothing but your food for about 2 years. Your videos mean there is no excuse not to try something new! Had a cracking mexican casserole tonight. Can’t wait for the cookbook
Your Spanakopita recipe calls for 220 degrees for 25 min, every other recipe (many) says 175 to 180 degrees for 45 min to 1 hour. Which one is right?
I do mine at 220 for 25 minutes to get the pastry super crispy! N x
I have become addicted!
I always tend to do my own thing with a recipe – substitute items and remove the ingredients I don’t like or can’t have [onion and avo].
Your recipes are super easy to follow and I love the notes and substitutions for each recipe. Also, love the interactive servings meter [I cook for a large family so it means I don’t have to calculate the double or triple equivalents].
I am happy you are enjoying my recipes Alice! N x
I used to receive your emails re you and dozer but not received any since you started your renovations
I am taking a break from emailing Marianne until I finish writing my cookbook! I will be back to it sometime soon I hope! N x
Will you announce when your book is ready?
Absolutely! 🙂 N xx
Oh Nagi!
Such simple, tasty and honest food, thanks so much. Did the Pork Ribs with Sticky Barbecue Sauce, Avocado Salad and Garlic Bread last night, had some neighbours over to share.
Not much talk around the table after serving, everyone to busy eating and making ‘pleasure noises’!
Take care, thanks for sharing your passion for produce and the food that can evolve from that.
YOu are very welcome Billy! Thanks for writing to me! N x
Please let me know when I can buy your new cookbook. Can’t wait!
It’s coming October 2022!!! N x
Just found your this on a web site. I have been looking for easy and different recipes. I live alone so I eat some recipes and share some with neighbors. I will be looking for your cook book in the fall.
Welcome to RecipeTin Virginia!! N x
When and how can I get your cookbook. Also What does it cost?
It’s coming in October Darlene – I don’t have a set price yet!! N x
So glad you are back – missed your emails , recipes and of course Dozer!
Hello, your red curry chicken looks corrrrrrrect. I like how you make it and the way you provide options. I’m gonna do it here soon. Will let you know how it turns out. So happy for your life near the ocean. I also live near ocean here in Florida. Love the water. Paul
I love your recipes and they now appear at lest 3- 4 times a week on our table.
I seem to have fallen off your email list. And although I follow you on Facebook I haven’t seen a post lately. What’s happening???
I am writing a cookbook Patti – if you were on my email list before then you still are! Read more about it here: https://promotown.info/4-month-catch-up/%3C/a%3E N x
Hi Nagi, I came across your website some time ago and made a few things, awesome. We’re vegetarian but I have adapted so many of your recipes to suit(God bless TVP) I enjoy your blog and I LOVE Dozer. Good luck with your book, I think your photography is outstanding.🥰
Thank you so much Lyn!! N x
Glad to see you and dozer back on i miss some of your recipes
Can I say, I love how you love food. I too am a former corporate banking person who is slowly trying to move into food( I cook Friday night dinners for families in my area Upper North shore, Sydney.). I just want to say your story and your passion are truly inspiring 🙂.
PS I have tried so many of your recipes, including indian, and they are top notch. Your website is my encyclopaedia for recipes, as it must be for so many of us. Wow what a legacy you will leave!.
Can’t wait for the cookbook.