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
Nagi.
You are sacked. Sorry, SACKED. Your recipe for duck confit is terrible.
First, if you dry cure the duck legs in salt for 12-24 hours they become very, extremely, too salty. Try it and see.
I washed the legs carefully after the cure, but now the final product only tastes of NaCl, and the residual fat is too salty to be useful for anything else other than blending in with additional unsalted fat.
How could you?
Next up, (not part of my complaint) the green herbs can just be added to the duck fat pre cooking. This would make for excellent roast potatoes. If the fat were not so salty,
Lastly, the crisping of the duck skin.
>Crisp skin: Roast duck for 40 minutes in a hot oven (240°C / 465°F (220°C fan)<
40 minutes? You have not tested this, have you? The duck is burned and inedible after 15 minutes,
Your dog is cute. For better results, get him to submit your recipes from now on,.
Respectfully, Geoff, the Duck Confit recipe is from a Michelin restaurant trained French Chef who works with me on classic recipes such as this. He has made this at restaurants far above my pay grade, and for clients in their own homes. This has been tested thoroughly by myself personally, with and without him present to check the results, and the recipe works and is an excellent Duck Confit recipe. Far better than most you will get even at fine dining restaurants, and in fact, it is far LESS salty than restaurants with far BETTER herb flavour infused. If you actually tried this recipe, you would find that 40 minutes IS the correct roasting time for golden skin, and if you tried pan frying it you would know that roasting yields far superior results. The only thing I’m afraid we agree on is that my dog is cute. – Nagi
Great recipes, I can’t thank you enough.
Do you have a cookbook that I can purchase
Hi Patricia – my first cookbook is coming out in October 2022! N x
Hi Nagi and Dozer, I’ll be back,
Hi Nagi. Should I use the cups or grams measurements for your Vanilla Cake recipe? Because I weigh 2 cups AP it’s not 300g. I’m so confused
Hi Anna – follow the weights as I have written them as that is how it was tested. Weights are always more accurate when baking and cup sizes can vary so your one cup can be different to another person’s one cup. N x
Hi Nagi
How do you manage to get such nicely fried chicken in your photos. Mine tend be anemic.
Lots of practice!! (and always checking the temperature is correct when I put the chicken in the pot each batch!!) N x
Hello,
I love your site an so recipes. Haven’t heard anything via email in awhile. Hope everything is okay?
I am writing a cookbook!! I will be back soon! https://promotown.info/making-of-a-cookbook-part-2-the-cookbook-vortex/%3C/a%3E N x
Hi Nagi
How long until your cookbook? Can’t wait. (I have your flourless chocolate cooling in the kitchen now – a birthday cake for a friend tomorrow)
That’s great,I was about to ask the same thing as Brian…can’t wait for your cookbook 😊hope your Reno’s have finished and you and Dozer are settled x
Thank you Nagi, for all of the wonderful recipes which are my go to. They are easy to follow and never fail. ❤️X
I used to get your emails but something must have happened when you were doing reno’s as that’s the last I had – hope you and Dozer are now settlers – Irene
Hi Irene – I am working on a cookbook so not sending email posts right now! You will get them again as soon as I start posting. In the meantime just search any of the 1300 recipes on the website for inspiration!! N x
Nagi, your Recipetineats site has become my goto page to find delicious healthy meals for myself, and for when I entertain. Thank you heaps. My health is improving eating healthy nutritious portion controlled meals, guided by your site.
Hope you see how much we are missing you and Dozer. Waiting for the best cook book ever . Stay safe and don’t work to hard.
I no longer get my Nagi e-mails. Same happened to a friend of mine. Please put me back on the e-mail mailing list so I can continue to receive great recipes. Thanks!
Everyone is still on the list!! I am just not emailing as I am writing a cookbook due out in October! https://promotown.info/making-of-a-cookbook-part-2-the-cookbook-vortex/%3C/a%3E I hope to get back to posting soon!! N x
I’ve been receiving your newsletters for approx 8 or more years, but somehow since the first of 2022 I haven’t gotten any from you ….so today I signed up on “never miss a recipe” hopefully I’ll start getting them again miss you and Dozer
Everyone is still on the list Jeanne!! I am just not emailing as I am writing a cookbook due out in October! https://promotown.info/making-of-a-cookbook-part-2-the-cookbook-vortex/%3C/a%3E I hope to get back to posting soon!! N x
Hi Nagi, I love your recipes, and have been following and cooking. Would you please be able to share gluten free recipes please. Thank you.
Hi Nagi. Your recipes are just the best! So clear and easy with delicious results!
Can you help please? I’m going to be on a team cooking for a food van serving homeless people and wonder if you have any recipes for large numbers? I know you also do this sort of cooking and would be able to help with ideas. Thanks so much for your generosity in sharing freely with everyone. ☺️
Hi Nagi, Firstly just want to let you know how much I love your recipes! Apart from them been entertaining and enlightening, you seriously know what you are doing and you do it well. I have led many friends and family members to your blog so please keep them coming. Finally, once you complete your recipe book can you look into creating a RecipeTinEats App? Seriously, it would be next level! Today I cooked and shared your Marinated Roast Beef with family – what a hit it was. Thanks for all the cooking triumphs thus far. Emma
Kia ora Nagi!
I found your website a year or so ago, I stumbled upon the honey butter roast pork recipe and it was amazing!
I have since come back for a fried chicken recipe and have just spent the past hour saving so many recipes that I want to cook/bake for my wife and I!
Love to see your love for food and cooking, its contagious.
Blessings, from New Zealand 🙂
Hi Nagi, just discovered your superb website today. Greetings from Scotland. I’m dying to try out some of the Vietnamese recipes as I’ve just come home from Melbourne, where my daughter lives, and love going to the Springdale area and experiencing the flavours of the Vietnamese market there.
Welcome Brian! Just type “Vietnamese” into my search bar and get started! Is it hard to find Southeast Asian herbs in Scotland? N x
Not too difficult Nagi. All imported of course but mostly freely available in supermarkets and Asian food stores. Lots of them in Glasgow.
The chocolate brownies! They’re literally the best thing I’ve ever tasted – let alone made myself – let alone so easily and with straightforward ingredients. They’re so decadent tasting you would never guess they’re so simple. These are a huge hit for ever I’ve ever made them for and my forever go-to when I feel like a real treat. Thank you for the brilliant recipe.
Nagi- you are the best!! Your recipies are always spot on. Keep them coming