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 magi. Wondering I could make the sauce a day in advance
Hi Sharanya, for which recipe sorry? N x
Hello Nagi,
My name is Ronelba Blanco I live in New Zealand (originally from Venezuela) and would like to talk to get some advice regarding the leap you did to change from the corporate world to do what you love. I need to understand your current business model and learn from your experience. I hope you write back with some support advice.
Thanks for sharing your recipes for free to everyone! I have tried multiple recipes and I love that they all come out looking same as your pictures/ videos and tasting great! I also love the substitution section so I can make the most of what’s available at home. Thank you again!
Hi Nagi, I accidentally came across one of your recipes today and just LOVE everything I’ve read about you as well as the picture of your beautiful Fur-Baby. I will try one of your recipes tonight and look forward to trying more delicious meals from your site. Thank you for sharing so much of yourself and your love of food. You’re my kind of Chef!
Best, Christal
Made your chicken pot pie recipe, but made it in one large pie. It tastes absolutely gorgeous! This is a recipe that I will repeat regularly, especially now the colder nights are coming, plus my grandson loves chicken pie!
Gee Nagi, in this hard time we find ourselves all in, such inspirational , exciting, delicious recipes to cook . Absolutely Sensational!!!
The Mediterranean Chicken wad delicious. Thanks for the recipes.
Cheers
Lea
Hi Naji, one of the few good things that’s happened to me and my family during lockdown has been adopting your fabulous recipes and advice at least 4 or 5 times per week. Tonight, it’s slow roast Greek lamb with semolina coated potatoes and salad.
Thanks so much for your talent and contribution to my family’s happiness. Regards. Stuart (Roseville, Sydney)
I’m 84 not a good cook but like to cook simple. I know nothing about seasonings.
Just wanted to say how much I’ve enjoyed all of the recipes I’ve tried. I actually LOOK for your recipes now when I search for inspiration. Everything is easy to make and has turned out great so thank you
Hi Nagi,
Looking for some inspiration and I stumbled on your blog. Love the fact you live in Australia so know all the ingredients will be easily obtained (I detest cookbooks that are published in Oz but have ripped recipes from overseas and haven’t even bothered to modify them for Australian produce and grocery items). My mother has requested a long weekend of Asian cooking for her birthday so will definitely use some of your recipes.
PS. Reckon Dozer is a top name for a golden. My mum used to breed goldens and labradors. Lovely personalities although they are mobile garbage bins that will eat just about anything!
Hi Nagi,
I just wanted to say your orange cake is super delicious. My partner especially loves it. He is dairy intolerant and can’t eat yeast so this kind of recipe is perfect. I am making it again today!
Thank you,
Rebecca
That’s amazing Rebecca, I’m so glad it’s a hit! N x
Dear Nagi,
Your recipes have been a godsend during this recent Sydney lockdown. I just wanted to say “thank you!” I particularly like the Asian recipes. Keep them coming!
I’ve never been a meat lover but blessed to have carnivores in my household which means as they grow, the menu has to evolve too 😓. I stumbled onto this website and have tried the lamb roast and brisket recipes so far and boy oh boy 😋😋😋 (not forgetting the accompanying roasted carrots and crunchy potatoes). Nagi, you are the best at this and I’m very grateful.
I made the coq au vin & the spanakopita last week – delicious! You rule! Thank you for the joy you bring x
you’re recipes are the best simple easy to find ingredients and perfectly written instructions i always follow you thankyou
You’re so welcome Neda!!! N x
Nagi, thank you so much for truly delicious, reliable recipes. I’ve just made your artisan no-knead bread and it is stupendous. Best bread I have ever made. Husband seriously impressed! Love every recipe of yours I have done so far – many many to go!!! Lesley.
Every recipe i’ve tried from your website has been phenominal! Thank you!
I loooooove your website. I mostly follow the Chinese recipes, and those of the sister website, Japan Recipetineats. My wife is a highly sensitive coeliac and what would be super helpful is if you could indicate gluten free options. For most cuisines, this is easy but for Chinese food I am never sure with some of the more specific ingredients (eg cooking wine and mirin). Many thanks, Michelle
Please release a book!
Hi Cindy, take a look: https://promotown.info/big-news-the-recipetin-cookbook-tell-me-what-you-want/%3C/a%3E 😉 N x