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 NEVER comment on any social media but you are the exception. Great site, great recipes, great food. Thank you
i have loved everything you have posted, that I have tried. i never leave comments on recipes, but I thought I would start with you because I appreciate what you do for me! lots of love form Canada
It’s always nice to hear from readers! N x
Hi Nagi, I love Asian food but am terrible at cooking it.
Can I buy Charlie anywhere in
Oz?
Hi Nagi! Just wanted to thank you for this wonderful bread recipe. I tried it tonight and baked without refridgeration because I was impatient and couldn’t wait to try it! Lol…It came out wonderful! Did the no-dutch oven method too…my husband loves bread and raved about it and he’s quite picky usually. Now I can whip up a batch anytime for preservative-free bread…I’ll try the fridge method next time. I can’t believe how simple it was…I never tried bread before because it always seemed so time consuming…thanks again so very much for sharing your simple but wonderful recipe!
So happy it worked well for you! N x
Hi what size Le Creuset pot do you use?
Hi Nagi,
Firstly I must tell you and Dozer that I am in LOVE with your Recipe Tin Eats. I have learned sooo much from you!! I never thought that I would send anyone an idea for a recipe improvement but here I am telling you my experience with your broccoli-chicken recipe. I found that when I par cooked my broccoli before adding it to my chicken by the time my chicken was warm , my broccoli was nearly mush ( I like it just slightly crunchie) so now when I make it just just make such my broccoli is room temp and is in small florets and then we are 100% happy with the results.
Also last night I made your puled pork w BBQ sauce and coleslaw for the fist time and my family thought I was the best cook ever. I had to tell them it was all your idea.
Thanks so much for teaching us all your happy tricks.
Sara, Cape Town South Africa
Thanks for so many inspirations; we love your insights. Here’s a wacky one for you, as a small thanks.
There’s a really old school way to transform a simple bratwurst. Remove the casing, flatten it and grill. It’s a bizarrely different critter than the grease-blistered tube. Works well without a bun. Just cuddle it up with some sauerkraut or roasted bell peppers and onion. Give it a try….and accidentally drop one for Dozer
Hi Nagi, Thank you for your many hours of creativity and wonderful recipes. My ‘go to’ site is your one for anything. I dont bother with taste etc anymore. I mean, they dont mention Dozer do they!
Good afternoon Nagi, I have tryed your Honey chicken, Potsickers and sticky date recipes, and they have all worked perfectly, first time. i just wanted to say thank you so much, for the detail in all your recipes it really helps me, and also how simple and easy they are. If you have a cookbook please let me know as i will buy one 🙂 thank you
Nagi – tried the slow cooked beef cheeks in red wine sauce. I used Coopers Stout. It worked! Loved that you gave details on the differing methods (stove top, slow cooker, oven etc) – so few people do that.
I agree poaching wine should be at the cheaper more robust end of Aussie wines. On a minor matter -I think you should talk to a ‘bloke’ – as you specify Merlot or Cabernet as robust wines. Most Aussie ‘blokes’ would disagree – and say Shiraz is more robust than Cabernet or Merlot.
I love your so many recipes on your blog. A few I don’t think I would try, I think that would be as with most people. Thank you!
Hi Nagi
I am from Canada
I love your recipes
I signed up for your emails but never received your free cookbooks
Thanks for letting me know
Jean
Hi, new to this website. How do you know what recipes can be frozen?
Hi Yvonne..I usually cover storage and make ahead in the notes on each recipe or you can check these out for inspiration:
Hi! Big fan of your recipes! Was wondering (and hoping haha) if you would try some Peruvian recipes (my partner is from Peru and they have the best food!) like ‘aji de gallina’ xx
Hi. I want to make your quick and Christmas cake. Is the cup size you use the same as UK cups or USA. Thanks
Hi Nagi , I want to make your Persian love cake but am a bit confused whether to use almond flour or almond meal as they are different . Regards Jan
Love your spirit and your love for your dog Dozer. People who love cooking and love animals are really special. Your recipes are fab. Many thanks
Hi Nagi, You have another fan. Last week when I was looking for a burrito recipe I found the one you created using refried beans and chicken. I’d never made a burrito before (and have a husband who loves Mexican food). The ones I made were perfect. Thank you so very much. I’ve been busy exploring your creations and your very fine website. All best wishes to you and Dover.
Hi Nagi, I tried your basic vanilla cake and it turned out very good, and now I do it every weekend, also being simple, made me understand the basics of baking a bit letting me do my own tiny modifications.
Thanks very much
My chocolate fudge cake did not rise at all. What could I have done wrong?