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 Nagi Thanks to you i now cook great Food your recipes are very easy to make cooking enjoyable thanks a lot
You’re so welcome Irwin!!! N x
cooking pork tenderloin to 155 will be like shoe leather. cook to 140 let rest for 5 to 10 min and temp will be 145 – perfect
You forgot to mention your fabulous ‘DozerDog’. Love your recipes but we need more of ‘DozerDog’.
I just ran across this website and fell in love when I read the part about no cauliflower crusts! I’m making your meatloaf tonight, and expect many of your recipes will find their way to our table.
You will sooooo love the meatloaf. Leftovers great for sandwiches. A fav.
Hi Nagi, we love everything you do. Not a week goes by we don’t make a ‘Nagi’.
My 19yr old daughter loves to cook and has asked for a food processor for Christmas. Do you have any recommendations?
Hi Sharon, that’s so great to hear!! Take a look at this page, it should assist you https://promotown.info/recipetin-eats-essential-kitchenware/%3C/a%3E N x
Hello Nagi, how are you?
I am so happy to find your blog. I take care of a 96 year lady. She eats only soups by now. I have ran out of options and started teaching on google for some extra ideas.
Thak you so much for sharing!
Congratulations to you for being able to do what you love. You inspire me happiness with your recipes, I will try each of your recipes at home for my little kids and at work.
Please, take care, keep cooking and be safe❤
Hi Nagi, love love love your site, the cooking, the recipe, the updates with Dozer, and even the chubby (cute!) fingers in the food pic. It shows that it’s Nagi cooking, and she’s one of us!!
My doubt here, is what kind of oven do you use? Or which would you recommend for a home oven for making seriously delicious meals like yours?
thanks!
Hi Hung, thanks so much for the feedback!!! Ovens are a hard one – it really depends on the style of cooking you do most to be honest! N x
Hi Nagi, Thanks for all the lovely recipies. I’ve made a couple of them and received a lot of compliments. Good luck with your long lockdown! Greetings from South Africa.
Hi Nagi, I love your website. I always recommend it to my friends and every one of your recipes I have cooked have turned out perfect. Just wanted to ask if you have a recipe for sushi balls or Jumeokbap? I would love to try making them but I don’t have a recipe.
Can’t wait to try some of your recipes. You sound v interesting
Making your Swedish meatballs for the first time for company. Can I sub 1/4 cup maple syrup for brown sugar?
Also, do I need to turn the meatballs half way through or will they brown evenly on both sides? Thanks!
Love your recipes..
Congratulation on your launch of great food to those who are food compromised. You are the best.
Nagi: Now you just became a super super star!!! Congrats on your new venture!!
Thanks so much 🙂 N x
Love, love all your recipes – they just ALWAYS turn out!
Something for all the family, the meat eaters, the pescatarians and the plant based!
Hi…I really love your recipes….I have a very bad back so cannot stand for great lengths of time. Your recipes are quick easy and so so tasty…….making it possible for me to cook again. Thanks 😊
I’m so sorry to hear about your back Gillian, that must make life so hard! I’m so glad you’re enjoying the recipes though and can cook them! N x
Many thanks…keep them coming.
Actually do you have any for smoked haddock! 😀😀
Hi Nagi… just made the brocolli and potato soup and got 10/10! thank you for sharing your recipes.
Hi Nagi, You have been a lifesaver for a novice cook like myself. Cheers from the Inner West.
Thanks os much Graham – stay safe!! N x
I think I’m blogging…
Your recipes and and the natural down to earth way you sound.i think I like blogging. He he he
Very helpful.thank you.
Hi Nagi, I love to cook & I rarely use a recipe however, I have been making exceptions for things like your Beef and broccoli and several of your other Asian dishes. I was thrilled to learn about the velveting process & I-have used it several times with great success.
Today it’s going to be raining here so I will most likely be spending my day reading your recipes!
I’ve got my own version of your dog Dozer. She is a nine year old dog Golden Retriever we call Avaha (it means love!). She weighs in at a whooping 95 pounds!
Hi, I’m really trying to perfect the bbq sauce that is sold in the Chinese takeaway as I’ve never been able to buy anything that resembles it.