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 really love your new initiative to cook meals for the vulnerable. I’d love to see if something could work in my town, Orange NSW. Can you please tell me if there was a lot of red tape to do this? Thank you. I love all your recipes. My husband’s favourite is the stay moist apple muffins!
Hi Belinda, it’s a lot of work and organisation – we are still trying to get things organised here! N x
I am wondering whether you often feed the “homeless guy”” or were you joking. If so I find that very touching that you would think about someone like this and spare him some food. I love cooking.I found your recipe for chicken with plum sauce because I have a large bowl of homemade plum sauce I got out of my freezer. Tonight I’m having grilled pork chops with plum sauce and tomorrow the chicken with it. my husband made a couple of plum turn overs. We bought an air fryer. so far not overly impressed do you cook with one. I will be following your blog. kind regards Janet from New Zealand.
Geoff is a local who lives at the dog park and I take my dog down there almost every day. So I often take hot meals down to him! And coffee. And wine. Anything goes! N xx
I think that’s so kind of you ihave the same feelings..thanks
From what i’ve seen everything looks gorgeous. I do like cauliflower pizza though only if I make it myself, the store stuff had flour which to me messed up the flavor. Mine is just rice cauliflower, egg,and grated cheese, baked 10 min and add sauce & toppings. Had bariatric sleeve and have to watch the carbs and I tried it along with a ricotta cheese bake ( like lasagna without the noodles. Anyway would like to try YOUR recipes.
Forgot to add name
Sherri
I love your blog so much! I started off using it for some of my favourite thai dishes (maesri <3) but have come to follow many more of your great recipes. thankyou 🙂
Your meals look and read like they are wonderful. At 77, I have never blogged before. You are so truthful and full of life that I cannot resist your invitation.
I am Gluten and Diary free but I will adapt your recipes as best I can because they look and read like they are worth it. At 77, I have never blogged before. You are so truthful and full of life, I couldn’t resist your invitation to join your blog.
Hi Nagi, I am so glad I found your website. I love to find new recipes and my family is getting tired of eating fast foods during these days! I have already served my family two of your recipes and they loved them!! ME TOO! I printed all of the recipes I found and we had to go get more ink for my husbands printer!!!!! He works at home and I wanted to make dinners that were really good! That was your recipes. Thank you Thank you!!!! New friend, Sherry
Fabulous and interesting recipes. Easy to follow, no obscure ingredients, and so, so tasty! Huge thank you Nagi (and Dozer)!
Hi Nagi,
Just discovered your recipes and love them. Could you put a recipe for Sticky Lemon Chicken, like you get in a Chinese restaurant/ take away please? Pretty please.
Yum, great idea! N x
Hi nagi. Im aniza from malaysia. Can you teach me how to cook the rice that most of the middle east kiosk serve with chicken shawarmma at Australia. I went to perth 7 years ago. I loved the plain and tasty rice that they serve with chicken shawarmma or lamb comes with salads and sauce in set
There is nothing I don’t love about your blog & recipes. I especially appreciate the serving size adjustment. You are truly amazing and I want your dog!
Hi Nagi
Love your simple, easy, no-compromise-on-taste recipes. My daughter introduced me to you, and now I love her even more:-)
I love passion fruits, but can’t find your take on this. Any chance to include it in your next food adventure?
Many thanks and, take care
SL
In your beef stock recipe you state in one place the oven temperature should be 350º F and in another it should be 420ºF. Which is it?
Also, when might the fish stock recipe be published
Hi Nagi,
Would love to see your take on a carbonara pasta recipe 🙂
Hi Nagi,
I looooove your recipes, you are a staple in my house. I have 2 young boys and everything I’ve cooked has been a hit. The recipes are easy to follow and don’t have anything you cannot get from the supermarket, thank you for making good recipes easy to shop for 🙂
What are your favorite cookbooks?
Hi Nagi
You are a godsend and you are now my go-to for fail safe delicious recipes! Everything I have made is getting rave reviews from the family.
I saw somewhere the other day your tip about making plain flour into self-raising, but for the life of me I can’t find it again. Are you able to share again please (and maybe in the future consider putting a tips section in you blog 🤞).
Stay safe
AW
Love your soft no Knead dinner rolls and wanted to know if I can add cheese to it. It is so easy to make and everyone that I have given it to loves it.
Hi Annette, yes I’m sure you could! N x
Hi Nagi, made your spring rolls yesterday – delicious – but I had terrible trouble getting the bought pastry to separate. Any suggestions.
Hi Lin, depending on how old they are and brand they can be tricky to separate, all I can suggest is gentle hands and slide your fingers inpetween them to pry them apart, rather than lifting straight up and tearing them. N X
Hi im new in your website and its a great website for those dtarting to cook asian food
Hi Nagi, I absolutely love to cook having been taught by my Polish grandmother and have analysed the ingredients of dishes where no recipe was forthcoming or available !
I find your recipes easy to follow with great results each time. My favourite one to date is your recipe for Red Velvet cake which was my late daughter’s favourite. I made it for her anniversary and everyone who came to share it with us said it was the best cake they had ever tasted (and they were not being polite because of the occasion). So a massive thank you and it will always be centrepiece when we celebrate her life.
I like the recipes, however I find the quantities hard to measure. Possibly its that I cook for two and end up with annoying amounts like 0.4 cup. How does one measure that? Very annoying. Perhaps someone has a solution.
Hi Jacquie, if you’re using the recipe scaler, unfortunately all ingredients will scale and may be listed in amounts like this. Click the metric button and everything will be listed in mls and grams – which will be easier to measure. N x
Help where’s the metric button?
Fantastic. Cooked the spicy chicken mince last night, delicious, and will be making satay chicken tonight. I love your recipes, find them easy and quick to cook. Now the ingredients will be easier to measure. Thank you for the reply.