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 have seen that every person wants to express their feelings but they are not able to express their feelings properly in words but the content you have written in your post is very beautiful, it seems that you have expressed your feelings Has expressed. Hi, you are a person who writes a very beautiful post, in the same way, you keep writing new posts in your life, our best wishes are with you.
Question : I raise sheep and am serving lamb this weekend for a small fall gathering and the other for Thanksgiving extra. I have a 4lb shoulder blade cut and a 6.5 lb shoulder cut that has ribs connected to it. This is for introducing lamb too others. Im planning on doing your 12 hr method. super excited!!! Both cuts are by a friend butcher… Which piece would you serve to family? It will be served for Thanksgivng along with the traditional food. Both days are taste testing amounts. I cant wait but not sure both should be done the same way???
Your recipes are THE BEST! I didn’t realise until recently that you are publishing a book and I look forward to purchasing it! Thank you for sharing your art and skills.
I have tried to reinstate getting your new recipes to no avail, please help. Great site – delicious recipes!
Awesome recipes
Just love you and Dozer!!
Love the reciepes
Have friends cooking from your blog
I missed you
Happy your back
Cookbook and life….
Good enough is never good enough!
Loved the lemon chicken it was fantastic!!!
I agree with you. I like food that tasty!! I’m from Indonesia but I live in Hawaii😍😍
I have found you default! I look for a recipe and your site came up, quite a few times, now I just head straight there. We are in love with your Massaman Beef. Thank you so much for your dedication and love of good food.
I echo that!!!
I’ve maybe missed the info. Your upcoming book. Is it going to be available in the UK. If not will it be on line to be purchased. Can’t find anywhere for a general email question.
Hi Nagi
I just wanted to say thanks for your website. I’ve had so much fun making lots of your dishes.
What I like most is the easy way you explain how the dishes go together and your layout on your printable setup is just fantastic. Easy to read and follow. I now have the best recipe book anyone could have.
Thanks again
Keep up the great work
Phil Perth
Nagi! I love your recipes! It is always my go to page when I want to try something different. I love what you do and don’t stop making recipes! Will you do holiday recipes please!! Especially desserts? 😄😄😄
Hello clever Nagi. You have a gift for sussing out what many of us everyday people are looking for in everyday food: fresh, simple and nourishing. After 60 years of “good plain cooking”, I welcome your fresh, simple ideas, together with your smart, well thought out tips. Look forward to your cookbook next year.
Hi Nagi.
I wanted to send you a pic of my daughters birthday cake that I made from your red velvet cake. Do you have an email address I can send to?
Cheers
Hi Mieks – you can contact me via the contact form on the website! N x
Yah! As an Aussie living in NZ I have been trying to find traditional Aussie Christmas recipes and recipes and yours are perfect! Honestly, your recipes are so delicious and work out everytime. This blog is the best cooking blog I’ve found so far that caters to my Aussie/Kiwi tastes. Thank you.
Hi, I love your recipes what type of curry powder do you recommend for your chicken satays
Hi Mary – any curry powder that you like the flavour of will do. I have used Clive’s and Keen’s and also other specialty ones with success. N x
Hi Nagi, I absolutely love your page and recipes. You are gifted! I have tried many of them and love the end results.
Do you happen to have a beef liver recipe? With the rise in food contamination most of us have
Been affected by it and sometimes need to eat extremely healthy food and i can’t seem to find a good recipe for beef liver. Please share if you do. Thank you ^.^
I need recipies for 1. My husband passed away last year. My so has a feeding tube so he can’t eat by mouth
Hi Judy, I’m sorry to hear about your husband passing. All the best going forward.
I’ve been following Recipetineats for years, but only noticed recently that ingredients can be scaled down to suit serving sizes on the recipes. Helpful for a bloke who’s often cooking for one.
Scroll down to the recipe section where it states servings and that can be adjusted.
Hope that helps, and best of luck in your solo cooking endeavours!
Hi – what recipes you would recommend for batch cooking. I am a working mum and its difficult to always find time to cook during the week. Thxx
I was just inquiring as to whether or not you have stopped sending out your weekly emails. I so enjoy your recipes and have tried many of them but sadly I don’t receive them.
Jan
Hi Jan – I am taking a (temporary!) break to develop all the recipes for my cookbook that is being published next year. I will be back I promise! In the meantime there are over 1600 recipes on the website that you might want to try or follow me on Instagram or Facebook as my recipes post there regularly! N x
Was wondering the same. You are missed but we all send you best wishes for the book!