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,
I have two recipe books (18 recipes each). I am thinking about giving them away on my blog but also to sell them for $5 on my website. Would it be possible for you to tell me what app/website you used? Did you created the recipes with the fantastic photos and “round circles” -ingredients etc in canva? Thank you so very much. I am going to try some of your recipes and will continue to watch your blog.
Thank you
Christina Eadie
Would like to pre-order cookbook
Wish I had known you were in Tassie…..we could of caught up for a Coffee 😁💗💗💗💗
Blessings Elle x
Love your spirit. I am a professional chef, and I am a simple cook for the most part. I grow my own vegies and fruit, I love hosting parties with good tasty, vibrant food. I bake my own sourdough breads. The sourdough is 241 years old.
Love to keep in touch.
Slainte.
I am impressed by what you wrote about yourself and your attitude towards cooking good and easy and wholesome foods. I am going to make your flatbread soon!
Hello, please could you advise what ‘quidge the prawns’ in your paella re Opr means? We tried to google it & got obscene & explicit warnings which made us nervous! Might be a typo? One to fix perhaps?
Oh that’s a golden typo, lol. I think she may have meant squidge them into the rice, you know, like nestle them down. Hope you got a giggle out of it, I love a good typo.
How to bake a rhum cake with raisins?
Hi
Nagi I just made your carmel slice and the taste is super but it did not thighing what did I do wrong. I hate to bother you when you are writing your 1st cook book but if you can give me answer what I did wron I would appricate it. if you could tell me Love to Dozer
I love your recipes, I started with the greek lemon potatoes, moved on to the greek chicken and tonight tried the pork chops. Always easy and delicious. Thank you for sharing. With love from Canada!
Hi Nagi, As a recent house husband and at 57 an old bloke I guess, you have saved me more times than I care to mention. Love your food and my busy hard working wife gets to eat healthy and fresh food served up at home by me! xxx
I love your recipes! Even more now that I retired from teaching Special Ed all these years. I look forward to your emails/recipes. All that you have tried! You are the best! 🎶🎶❤️😎P
Hi Nagi! WOW! – Is for you.
I wish I lived next door to you so you could feed me your left overs.☺️ I love Dozer and perfectly named cuz I though he is the most stoic dog but now I guess he looks sleepy. I have never seen a pet with no emotion but I think I know why. – You are so super that you have enough – so he doesn’t have to.😁 I would really like to have your recipe for that yummy looking hunk of meat at the top of this page. I love beef and it loves me. Thank you sooo much for being You!!
Hi Nagi, I love your recipes. I am (from USA) based in the UK for many years now. You make your recipes easy to follow and your tips are great. What I like is the FLAVOUR that your bring to your dishes. Have not been disappointed yet. Can’t wait for the Cookbook. Love Dozer. xx
Hi Nagi, my sister and I are mega huge fans of you. Your cooking is amazing and inspiring. We love Dozer too, please give him pats and cuddles from us, woof, woof 🐶🐶 We can’t wait for your book to come out. Thank you so much Nagi, you make Covid and lockdowns bearable. Love and thanks from Di and Lisa xxx 💕💕🌻🌺💐🙏🙏🙏😍🥰
Aww I’m just like you Lisa, I LOVE Nagi! Her recipes are simply the best and she is my absolute go to for any and every meal I make! Doozer is also great entertainment 😍😍
Thanks Nagi, please keep you beautiful recipes coming 🤗
I WILL NEVER STOP!!! 🙂 N xx
Hi Nagi,
Such a great well explained website, love your recipes.just a quick question can I make the butterscotch self saucing desert be made the day before ? Tks
Hey Negi,
I love you recipes, they are really great and totally yummalicous
Hi Nagi
You are always me ‘go to’ when I’m searching for a specific recipe or browsing for something new to try.
And last week I discovered ‘velveting’. Oh my, what a discovery! The meat is sooo much more tender. Love it! And just now I learnt how to see if baking powder is still active. I’m learning from you every time.
Keep up the fabulous work!
Keep up the great work
Hi Nagi,
I just found your Pork Stir Fry and Green Beans…using the charred method of cooking green beans is a game changer for me …crunchy and tasty. I won’t go back to any other method. Am excited to find your blog and explore other recipes! The corporate world’s loss is our gain! Thank you for these recipes! Ruth from Massachusetts
Hi Nagi
I’ve been visiting your site for a while and I’ve tried quite a few of your fabulous recipes. So well described and easy to follow the way you detail the steps…. and they’re all a great success!!! Thank you. Tom
Hi Nagi. Just found this site and am currently simmering down the sauce for Chicken Fricasee. I know I spelled that wrong, but I’m making it right! I was going to use egg noodles for my starch, but I have a bag of freshly made mushroom ravioli. Definitely going to use that!! Love the recipe and happy to drink the “leftover” wine. Hahahahaha
Thanks again, and I did sign up for your recipe ebooks, although I would rather have an actual book. I’m old school!!
Thanks again, Kathleen