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 am in my 80’s and your
Receipes have put joy into
Cooking again. Thanks
Oh that’s lovely, thanks so much Helen! N x
Please let me know when you deep fry fish & chips together.
I have pre cooked chips ( light boil) then cooked in light beer batter.
Could read you program all day. Happy days. S.
Hi Nagi,
I really enjoy cooking using your recipes. They are clear, informative and tasty. Thank you for doing what you do!
Desiree
Thank you so much Desiree, I really appreciate the feedback! N x
I would love to see recipes for the air fryer. It’s too hot here most of the year for the oven.
Hi Nagi
Our strawberry growers are having to destroy crops and sell them super cheap so could you give a shout out to everybody and highlight lots of strawberry recipes so people can buy lots of punnets to help then please!
Oh no! I had no idea Alison!! N x
I have just made the baked pork chops with potatoes. It was delicious, and provided the stickiness and char as promised.
Our local butcher does free range pork chops, bone in, they were ideal.
Definitely a new favourite!
Thanks from Ireland!
Help! How can I best freeze grated potatoes for eggs in a nest? Cheers
Hi Nagi
I’ve cooked 3 of your recipes and they have all garnered 3 ticks out of 3 from my husbands! A rare honour. I did the Pulled Pork today and it’s outstanding. I added about 3 teaspoons of liquid smoke to your BBQ sauce and don’t think I’ll ever purchase a bottle of readymade again!
Hi Nagi – Just love your recipes & use them all the time….always go to your website when looking for a new recipe and actually have a file with only your recipes in it. Will certainly buy your book. Just love the way you give the extra tips & the video etc. all the best as you begin your next challenge.
And a big hug to Dozer.
Request for recipe books please
Please don’t change the way you do your recipes. I like the way you do the extra tips and information. I always go to your website and I will buy your cookbook. Can I have it signed by you and your cute little dog. We just had to put ours down. We couldn’t do anymore to save him.
I would like any of the recipes you have posted. I like some recipes with left over chicken. Korean flavours are great. Leave it to you
Val
Hi Nagi
I made this recipe but the sauce was too thin. My fault no doubt. I’m a lousy cook. The taste was really good. I’ll try again.
Part of learning to cook is seeing what works and what doesn’t, the best chefs made plenty of mistakes over their careers. Give it another go, if that doesn’t work out then you can try again! Don’t give up!
I am trying your Palova…it is in the oven now. I misplaced old recipe and always used a spring load pan and decided to try this one. I have it in a springform pan….was I supposed to do that?
Hello Nagi, I love your recipes. I love the fact that they work 100% of the time, that you have made them and that the COMMENTS are real. That is so important to me. I share them all the time with my friends with hungry teens 🙂 Thank you!
I checked your website for a Moo Shu Pork or Chicken and found a link for it under the 25 things you can use tortillas for but the link does not work. If you have one or could go on your list much appreciated. Absolutely adore Dozer and thank you, your amazing!
Hi Nagi, have just stumbled across your website today and WOW your food looks amazing, I’m so excited to try out some of these recipes! Just curious, what sort of cookware do you use when cooking – I thought it looked like cast iron? Do you find that works best in the kitchen? Thanks, Lauren
Hi Lauren, welcome! You’ll find all my kitchenware listed here: https://promotown.info/recipetin-eats-essential-kitchenware/%3C/a%3E 🙂 N x
Hi Nagi –
Wife and I are American and LOVE every single one of your recipes we’ve tried. We are addicted to your work!
How about a recipe for croissants? I know they are probably tough, but you can do it! We need your expertise.
Thanks for the great site and newsletter –
Jeff
I’ve had this request a lot Jeff – I might have to bump it up the list! N x
Hi Nagi
I’m going to give your ‘Best Vanilla Cake ‘ recipe a go for my grandsons 5th birthday cake. The family are all going off in either a Caravan or Camper Trailer to spend the weekend together to celebrate. I’ll be making the cake 3 days before I need it because I don’t want to trust the Caravan oven to do the job. Recipe sounds exactly what I need so fingers crossed. I’m also going to use your Vanilla Buttercream. Thanks Nagi
Hi Nagi are you able to publish recipes for jam and pickles/chutney
Nice idea Julie!! N x