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!! Just found you today, looking for a chicken fricassee recipe. I’m making yours later this week. I read the “about me” section and smiled all the way through. So now, I must go read all of your savory recipes. None of the baking though, I’m cursed in that area. So glad I came across your site.
Hello I am new to learning to cook dishes that are seasoned and taste well. I have been successful at cooking two of your recipes this far. The street corn and chow neon. My problem is because I am not a cook by nature I have to run around and get all these ingredients. What are some tools, food, spices, and ingredients do believe a good or beginner cook should always have in the kitchen?
Hi Suz – here are a few links to my guides for basic equipment and Asian pantry ingredients! https://promotown.info/recipetin-eats-essential-kitchenware/%3C/a%3E and https://promotown.info/asian-market-grocery-store-shopping-list/%3C/a%3E Thanks! N x
Hi Nagi. Thank you for sharing your recipes. So many have become a stable in my repertoire. Cooking for a family can be tough. I would love to read a blog post on your favourite cookware (must haves for the kitchen). Thanks
Here you go!! https://promotown.info/recipetin-eats-essential-kitchenware/%3C/a%3E and https://promotown.info/my-favourite-kitchen-knives/%3C/a%3E N x
Dinner party coming up I’m making your caramelized carrots to accent my centre pork loin roast with a gorgeous rub. Results to follow….thank you
Canadian
Hi Nagi i would like to thank you for your vanilla cupcakes recipe 😋 it’s taste amazing and extremely soft, if I may asked how to double the ingredients and am looking forward to try more of your recipes, 😘😘.
You can double this one as long as you have 2 pans to bake all 24 at once! Use the sliding scale on the recipe to double it! N x
Thank you so much 🥰🥰 Nagi
Hello Nagi!
I enjoyed to read your blog and also tried some of your beautiful recipes.
Thank you for sharing and good luck!
Just a quick hello Nagi. Missing you and so looking forward to your cookbook.
Wonderful recipes, very motivated to try many of them
Hi Nagi! Hope you are well?
Your recipes are truly the best. Before I cook anything I’m not so familiar with I check to see if you’ve got a recipe for it, especially love your curries! Can’t wait for your cookbook ☺️ All the best, Joel
It’s coming along Cheryl! N x
Hi Nagi, just wanted to see if you have finished your cookbook and when you will resume sending weekly recipes via email.
Love your recipe ideas and can’t wait to see more,
Regards Maylene
Hi Maylene – I’ve finished the first draft but we are still testing to be sure all the recipes are perfect and we have to do all the photography so there is still a lot of work to be done! I hope to start doing some limited posting soon! N x
I thank you wholeheartedly Nagi ! Even a bachelor can now cook something actually edible….and incredibly tasty…
Hardest part is deciding which one is next
Have a question. I am having problems with my bottom crust. Too hard and dry using crockpot method on the bread. Love the texture but bottom crust too hard. What am I doing wrong. Thanks Jimmy
Dear Nagi, I feel like the Cooking Angel led me to you! My Mom was a professional cook. I will be a fan of your cooking site forever and only now will I be able to part with the 1,000 cookbooks my Mom left to me!! I only want to buy your cookbook. Thank you dear Nagi.. I am honored to have found you. Please let us all know the title of your cookbook{s]
Hi Nagi! Would you do a Sourdough bread recipe? I think you would be the perfect one that can write & explain it very well!!! Thank you!
Nagi, my husband and I have just cooked your sweet n sour chicken, an easy recipe to follow and the taste was amazing. Thank you
Hi Nagi, I’ve been a long time lurker but never bothered to get in touch until now. As a fellow Aussie who has previously spent nearly 20 years living in SE Asia and travelling the world, I discovered your website quite by accident when seeking out how to replicate some of my favourite Asian dishes to cook at home and have never looked back. Authentic, flavour packed and most imortantly, simple recipies with ingredients easily accessible here in Oz, metric and imperial measurements, footnotes and alternative ingredient recommendations are all immensely important to me but sadly overlooked by so many other folk posting recipies online. It was the steamed fish with ginger and shallots for dinner tonight following your recipe which went down a treat with the family and prompted me to get in touch, I ask one simple favour….what is the best way to pronounce your name? Does it sound like Naggy, Nargee, or some other alternative in our basic Aussie vernacular? I just want to be accurate when recommending your recipies to friends and family. Love your work! Cheers, Andy.
Thanks for taking the time to write that Andy – sooooo nice of you!! For the record, it’s pronounced Nah-Ghee like “nah, I’m not heading home from the pub until later” and Ghee like the clarified butter that I love so much!!! (but you bet I get all sorts of crazy variations!!)… I won’t even attempt to spell out my last name phonetically 🤣🤣!!
Nagi, I have also thought I had dropped off the mailing list. Phew so pleased I haven’t. I love your recipes and some of them I have done to death because they are so delicious. Can’t wait for the cookbook. Can they be preordered? Thank you for helping me be a better cook.
Pre orders aren’t open yet – I am still writing it!! You will definitely get an email once it’s ready to go! N x
Hi Nagi
Guess what ….. I just found out that you can buy meatball makers on eBay….
Really?/!! Do they work?? N x 🍝
I too was afraid I was dropped from your email list. I miss you and Dozer. Good luck completing your cookbook. I can’t wait for you to be in touch with all of us!
I’m so glad to read that you’ll be back to blogging soon (sort of soon?) ! I think I’ll sign up again for your blog, just to be safe. I’ve missed you.
Hopefully soon! I promise no one has been taken off the email list! Keep trying recipes though! You can search by ingredient on the website and I am sure you will find something you haven’t tried before! N x
I just stumbled upon your site, looking for dipping sauces for shrimp. I stayed for the Vietnamese Shrimp Rolls and Shrimp Noodle Salad. It’s still cold here in North Florida. I’m looking forward to Spring and lighter, veggie-packed fare. Do you have a cookbook?
Hi Jane – Welcome to RTE! I am writing one even as we speak! It’s coming out in October! See more details here: https://promotown.info/making-of-a-cookbook-part-2-the-cookbook-vortex/%3C/a%3E N x
Hi Nagi, I don’t remember how I stumbled upon your recipe blog, but I’m so glad I did! This past weekend I made your soft dinner rolls, what a hit!! The rolls didn’t turn out uniformly, but it didn’t matter, taste and easiness of the recipe made up for it. I’ll be filing this recipe in my favourite breads/rolls recipe file! Thank you 😊
Hi Angie – I am glad you liked them! One chef’s tip for uniform rolls is to weigh the balls of dough so they are all fairly equal (even huge bakeries do this!) and be sure to roll into a nice shape. N x