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 just made this for dinner tonight and it was a big hit with everybody. Very easy to put together and delicious as written. Thank you from Pacific Northwest, USA for sharing your recipe.
Good Morning, I have just made your blueberry/yoghurt cake as it looks delicious. I followed your recipe to the letter, however mine took longer than 50 mins and it seems to have come out a bit stodgy on the bottom, I am not sure what went wrong. Any suggestions? I am in the UK. Thank you Lynette
Hi Lynette – usually if the bottom is a bit compacted either the oven wasn’t up to temperature when it went in or your oven runs cooler and it needs more time. You can try increasing the temp to 400F and see if that makes a difference in your oven. N x
I had problems with my computer. since it has been restored, i no longer receive your newsletter. Please send again!!!
Hi Eleanor – it’s not you, it’s me! See the details here: https://promotown.info/making-of-a-cookbook-part-2-the-cookbook-vortex/%3C/a%3E. I hope to be back posting and emailing later so watch this space – those of you on my mailing list will be the first to know!! N x
Like your site…yummy
Happy to see another creative cook that shares their ideas and loves good tasting food…not pretty food!!
im just learning how to cook on my own and need to eat healthier im excited to try new things
Thanks National for a quick and fabulous recipe. I made your cheese muffins in a hurry for today’s picnic. They were scoffed down straight away!
Sorry, Nagi
Autocorrect😬
I am looking for a recipe which uses very thin steaks, rolled up but stuffed first with layers of veg etc.
I don’t know how I found you but I guess I was looking for a Pad Thai recipe. Yours sounds great and I will try it. Then I read on and I totally agree with your philosophy towards food, diet etc and found other food pics that I’m eager to try. So thank you! Maureen
We miss you! Can’t wait for the book and for e-mails again! Stay healthy and happy, both you and Dozer!
Nagi! I happened across your site quite some time ago and am so in love with your recipes! They are simple and pack a flavour punch that satisfies every time :). Whenever I am looking for a recipe I know that what I find on your site will be absolutely fabulous and it always is! Thank you so much! Regards, Gaynor
I love your recipes. For someone who is trying to follow her passion, I just quit my job to follow what I truly love and that is cooking food for people. I look forward to learning a lot from you
I would to receive your recipes. I looks great ad yummy
Thanks Nagi, appreciate the update. Looking forward to getting your newsletters again soon. Take care
Wash your hands & let’s get cooking!
I don’t know how I found you but your food sounds amazing! You’re my new food coach! I am a good cook but sometimes you get tired of rotating the same recipes. Thank you Nagi!
Hi Nagi just wondering if you’re going to start sending your weekly newsletter and recipe again?
Thanks
Hi Allen – the draft of the cookbook manuscript is going out this week so I am hoping to get back to publishing very soon! N x
Thanks Nagi, appreciate the update. Looking forward to getting your newsletters again soon. Take care
Hi Nagi
I loved getting my weekly or daily email and am just wondering if your going to send them again
I look at Instagram., but only occasionally
And I often got your email and tried out the recipe
Now that the book 📕 is finished ( I think) will you do e mails again
Hi Tanya – the first draft of the book is going out this week to edit so I am not quite done – yet! I hope to be doing emails and posts again soon. If you follow me on Facebook and Instagram you can see daily links to recipes I’ve already published (over 1300!!) so you can try some new dishes! N x
will try the carnita recipe soon and let you know… looks beyond delicious !
Nagi,
Oh my days! Thank you for your blog! I stumbled across it a couple of years ago when I was googling for a recipe. Fast forward to today and the majority of my bookmarked recipes are Recipetineats! Your recipes are so easy to follow. I love that I can find all the ingredients at my local supermarket and on the rare occasion they don’t have it, you give alternatives. The best bit is, no matter what recipe I follow, I know before I even try it that the end result will be packed full of flavour and a joy to eat. Thank you for all the work you put in to your recipes. Big ear scratches and slobbering kisses to Dozer for his hard work being the official taste tester 🤣