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
Hello Nagi!!
I am new to your blog and I want to really appreciate your creativity in cooking as well as writing!!! The detail is so fine and the humor is a treat 😉
I tried the blueberry muffins and they were a beauty!
A big thank you and all the best to you 🙂
HI lovely i so enjoy recipes as i have tried quite a few but i would like to ask a question. when you are doing a chicken dish to make it tender you put bicarbe on it and after 20 mins you wash it off and my the chicken is so tender well what i would like to know is can you do it with strips of beef to make extra tender like it does with the chicken can you let me know please .Thank you very much . IRIS.
Hi Iris, this method is called velveting – you can see all my tips here: https://promotown.info/how-to-tenderise-beef-velveting-beef/%3C/a%3E N x
Thank you NAGI for your help i do appreciate your help on my question.that i asked about . Look forward to seeing more of your recipes. Lots of love Iris and a big hug for Dozer. xx
Where have you been all my life? So glad I found you and Dozer, funny we also have a Labrador named Dozer 🤣
I am so looking forward to working my way through your recipes
BEST NAME EVER!!!! 🐶🐶🐶
You have been my best ‘discovery’ ever! I love cooking (and eating) and your recipes are excellent. I’ve had such great results – especially with your boneless pork belly roast. Wow! What a find!! The only recipe that has flopped (burnt on the bottom, Basmati rice still uncooked and dry as a bone) was your dump and bake fried rice and I followed it to the letter! Does it not need more liquid that 2 cups to the 1 1/2 cups of rice and a lower temp, not 200? I live in South Africa and I was so disappointed! What could have gone wrong?
PS I’ve also fallen in love with Dozer! I send him hugs and ear scratches.
Hi Nagi, you probably wont see this in time. I’m making your buffalo wings (I make heaps of your stuff…love your recipes) tomorrow for hubby’s work reunion. I need to take them somewhere 30 mins away. I’m fine with the blue cheese dip but how should I transport the wings? Should I just wrap them in foil and coat them when I get there? I’m doing 4kgs of wings, they’re drying in the fridge atm. I’ll cook them in the morning.
Hi Nagi,
Just found your website you’re food dishes look so good and delicious can’t wait to start doing them.
Best
Brian
Am going to try your recipes—seems have all the marks for life Today🥰
I found your site while looking for Indian butter chicken, and now I can’t stop reading & I STILL haven’t started cooking ! Its a good job my son is working late !! This is AMAZING, and I’m sooo excited to try your recipes .. THANK YOU !!!!
I only just discovered your website and love it.
I love cooking but since finding out I am lactose intolerant and fructose intolerant it’s been hard to get inspiration with my existing repertoire as I previously cooked a lot of Asian Style dishes with lots of garlic and onion.
I also now do not use any pre-prepared recipe bases or spice mixes as I need to know what’s in it.
Your recipes look delicious and are a lifesaver,, I just have to adapt some of them with garlic infused oil or Low FODMAP Garlic Replacer. Not to mention how thankful I am for Lactose Free dairy products.
It’s nice to get motivated about cooking again and is it possible to get some ideas for spicy/savoury snacks?
Stay safe and well.
Love to Dozer also
Hi Nagi, I will try the lemon Greek spuds, I’m in Vancouver, Canada. they sound so good.i can’t wait to try them.. I love your philosophy on cooking. flavor is the key, good flavor..I’ll try them soon, we hv a fingerling potatoe up here and not big, kind of yellow fleshed, one will make 2 wedges..delish spuds. I wanted to try it with them. Cook quicker as much smaller..so glad found your site.. can’t wait, keep ya posted. Your recipes look fabulous…thanks much. Sandra xo
Hi Nagi
Today I remembered how tasty were the Salisbury steaks served al NYU’s cafeteria when I was finishing my masters degree many yearscago…. Looked up your recipe and had all the ingredients needed! Made it in a breeze! Wow, they turned up DELICIOUS!!!
Will certainly follow other of your recipes.
Thanks!
That’s amazing Marie, thanks os much for letting me know!! N x
I discovered this website and I’m loving the recipes. They are delicious and easy to make. I also love the way that most recipes have a video as well. Thanks Nagi for great food inspiration.
Hi Nagi, As Melbourne went into our first lockdown last year, I was introduced to your website by a work colleague. I retired in August, just as we went into lockdown again and literally your website has saved me from steamed vegies for the rest of my life. I’ve discovered new and interesting recipes, honed my skills by doing all the prep before starting to cook (an old habit now broken) thanks to your easy to follow instructions and learnt new and interesting dishes. As I live alone, the sliding scale is invaluable as I can adjust it to suit 1, 2 or more meals (to freeze if needs be). So basically this is to say thank you for the most engaging, interesting and common sense way to cook. Thank you so much. BTW tonight I had the Beef Stew with Cauliflower Mash – so delicious.
I love your approach to food & life
Please add my name to your subscribers, so I can make your food for my French cousins when visiting… hugs
I’m excited … going to start following your recipes 🙂
Thanks Joanne, I hope you try them and love them!! N x
My family absolutely loves your recipes!
Any chance you can make chaffles & some fantastic topping ideas?!
Hi Nagi. Thank you for sharing all your wonderful recipes. Haven’t tried anything that didn’t turn out absolutely delicious!
Quick question though. I have a gas stove and cannot simmer on it (even on low, everything boils). I want to get an electric cooking plate. Any recommendations?
Hi Mona, not too sure with this one sorry – I have gas cooktops! N x
Love your no knead bread! Do you think it could work with gluten free flour? Would love a version for gluten free family.
Hi Tracy, yes it does! I’ve tried this for gf family members … the no knead recipe works perfectly with gf flour, and makes the fluffiest, most beautiful gf bread ever!! Please try it. 🙂
I used white wings gf flour
From a fellow Recipetin fan!
hi nagi i tried to make your apple crumble bar but it was so dry the pastry fell apart the thing i didnot do was melt the butter i mixed with my finger tips could this be the fault
regards
don
Hi Don – yes that’s the cause as it wouldn’t be as wet like when the butter is melted. N x
thanks for confirming my thoughts next time i will do the right thing
LOVE LOVE LOVE your recipes. Tonight it’s Mexican meatballs for a big family dinner party. I’ve taste tested one meatball and it’s wonderful. I’m adding the green Mexican rice. You have such great and “different recipes”