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
Hello
I’ve just made your Thai Chicken Satay with Peanut sauce and am planning on making them for an event on the weekend but am thinking they are a bit spicy. Would you recommend reducing the amount of curry powder or red curry paste? I used Keens traditional curry powder and the red curry paste you recommended!
Thanks so much
Anne
You are my best teacher, Nagi. You made my cooking experience turned from frustrating into truly enjoyable. When you understand the chemistry behind each cooking process, it leaves fewer chances for a mistake. All the recipes I tried, I loved. I have been your fan for few years now and never ever met a better inspiration than your work
Hi Nagi, i’m new here, and happened to cross this page. I love to eat healthy but not so expensive foods. More on fresh salads and fish. Thanks
I appreciate the effort you put in your work. I’m an old man (76) but I like to cook and I have taught my son’s to cook.
Well done Bill! (and I would not say that 76 is old!!) N x
I used to get your recipe blog in my email periodically however, I haven’t as of late.
Hope everything is ok there in Sydney Australia.
Thanks B W
Hi BW – I am neck deep in development for my upcoming cookbook so am on a little break from posting – see the full details here! https://promotown.info/pressing-pause-feels-like-failing/%3C/a%3E Thanks for checking in…I will be back!! N x
nagi-chan, very very nice recipes indeed – I love the way you do and present your cooking: *****! greetings to oz and mata ne! G
Honestly, this is the ONLY foodblog I check almost avery day and with renewed joy. I do share your views on food (and food trends… 😉 ), though did not distaste some now and again gourmet stuff. Greetings from Italy! <3 <3
Greetings to you to Alessia! Thanks for your kind words! N x
Hi Nagi,
I’ve made quite a few things from your blog & they’ve all turned out brilliantly. We are now addicted to Thai fish cakes & our steaks are so much better with cafe de Paris butter (definitely using smoked paprika instead of curry powder). You make it all so easy & tasty. Thank you from two hungry & happy people.
Dear Nagi and Dover, what are your favourite recipes books that would make good gifts? P.S. I’m in Australia. Love you stuff 🙂
I haven’t updated this yet for 2021 yet Alice, but check out this list: https://promotown.info/best-cookbooks-2020/%3C/a%3E N x
Just start to follow you, love your blog and your cooking, just look at your Instagram too, amazing
I wonder if you can tell me how to make the crispy eggplant , I love this dish, thank you so much xxxMiMi
Oh Mimi you are going to have to wait for the cookbook for that one! N x
Have you published a cookbook that could be given as a gift? Also do you have any suggestions for low sodium versions of your higher sodium dishes?
Hi Marge – I am writing a cookbook right now due out next year! N x
Hi Negi, i have been cooking your recipes for few months now and i am really enjoying it. But, can I please request you to post a simple and yummiest “Kkanpunggi” recipe on your page?
We had this great Korean style Chinese restaurant in Auckland, NZ. I love their Kkanpunggi but due to covid they are not operating at the moment and i am missing my favourite food.
If you can please upload the recipe then i can cook it at home and enjoy my favourite food whenever i like.
I will be very thankful to you.
I want to print your post with procedures for mirror glaze for cakes, chocolate ganache, preparation techniques, etc. but I don’t see a way to print the article. I don’t use social media, so could you tell me how to print the article? Thank you, Cindy
Hi Cindy – you should be able to click File and Print in whatever browser you are in and it will print the whole post! N x
Hi Nagi, absolutely amazing recipes that work and taste great every time, Thankyou!
Hi Nagi, I prepared your Mac and cheese recipe for dinner. It was easy to follow, and quick.. The best Mac and cheese I have made… Thanks I will continue to follow your blog..
Just made your lamb marinade, nice & simple, halved it for 1 person.
Thankyou
I can I adjust a cake recipe to fit into a 17”x23” half sheet pan (not a jelly roll pan)
I’m so happy I found your website, I’ve used quite a few of your recipes. So easy to follow without two page lists of ingredients. I love your sense of humour as well, you’re an absolute star.
Dear Nagi, I absolutely LOVE your recipes ♥. They’re always delicious and fool proof 😋. I now keep a jar of “Charlie” – your delicious Chinese base sauce, in the fridge at ALL TIMES, and, ever since I tried your Beef Bourgignon I can’t make it any other way. I’ve always made Beef Bourgignon, and I thought mine was quite good 😅!!! But I had never tried marinating the beef, onions, carrots and herbs before, and that makes all the difference between an alright Beef Bourgignon and a Bloody Amazing Beef Bourgignon 😀 😋 😄 😊. Thank you so much Nagi for ALL your wonderful recipes. I’m glad you left the world of corporate finance to pursue your love of cooking – the world is a richer place because of your wonderful food. Love from Amanda Jones in Melbourne xox
Loved your Turkey breast in crockpot