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, first i have to say I love all your recipes, especially beef and chicken stroganoff as well as all your Chinese dishes….Absolutely delightful. My question is instead of velveting and marinating my chicken thighs for chow mein dishes can i use cooked rotisserie chicken (thighs) instead and marinade them for a half hour or so before I put them into my oriental dish, eg. Chow mein , chop suey etc? Thank you,..Jerry in California
Bonjour!
I was a judge at the New York International Fancy Food Show for 16 years. Also attended Cordon Bleu.
I really enjoy all your recipes as they are exactly what you say they are—creative, enjoyable to eat, saves time and cost effective.
Hello Nagi I am a big fan of Chinese Special Fried Rice, Special Lo mein and Char kway Chao, but I can not produce that burnt/smoky smell/taste of the sauce at home.
Can you tell me what sauce the chinese are using to produce that burnt/smokey smell and taste of the fried rice etc.
Thank you
Hi Ernest, it’s not a sauce that creates the flavour, but the hot woks that are used to cook!! N x
So if its not the sauce then what? It could not be the vegetable that can produce that burnt/smell taste.
What’s the technique and at what temp.?
Thanks
Love the spaghetti bolognese which is why I came to your blog. Hope to try some more recipes shortly.
I hope you do and love them Lorna! N x
Hi Nagy, Absolutely LOVE most of your recipes and use as many of them as often as I can.
However, as promised your blog publishes measurements according to each countries setup. I, however am a dinosaur up in Canada where the system is metric, but the problem is that I’m close to 80 years old which means I was brought up using the Imperial System which I am completely comfortable with. Having to stop and look up a conversion from metric to Imperial can be a pain.
Is there any way I can set my browser to publish your recipes in Imperial?
Thank you very much for this! I found a great recipe for the dumplings already, but many broth recipes I came across lacked some flavor. This gave it perfect balance. It was lacking the wine.
Hi there Nagi &Dozer. Love your recipes. Trying things I’ve never heard of.
Can’t remember, have you published a book.
Much love to you both. Hope Dozer has settled in the new home. xxx
My go-to recipes are here! Thank you!
Re Carnitas: I have no idea why the pork would have to have a “rub” if it’s going to cook in a slow cooker for 10 hours. What is the difference if all the seasoninigs went in at once.
Thanks Nagi, my partner and I love your recipes and have been cooking them non-stop for the last couple of months, especially during Sydney lockdown. What brand ceramic pot do you cook with in your videos?
My 12yo daughter has embraced baking in lock-down. When I asked what recipes she was using she said “Mum, there’s this one that always has the best recipes” not realising that most of what I cook also comes from RecipeTin Eats. So nice to have an accidental mother-daughter bonding moment over our mutual love of food and your wonderful recipes!
This has made my day – this is amazing Pam!! N x
Hey Nagi, i just wanted to say your recipes are awesome!!!
My girlfriend and i have been trying heaps of your recipes during lock down and prior.. we also tried some other websites, but now we don’t bother and go stright to your recipes because they are simply 10 out of 10..
Keep doing your thing girl!!
And i will keep on eating my way through all of them.. Thank you
I love hearing this Antony, that’s awesome!!! Stay safe! N x
Whenever I get stuck for something to cook I first try RTE. It was great to read all about you and your background. If I was younger I would apply for the Kitchenhand position!
Just discovered your lovely blog. Really enjoyed the first recipe I tried–pasta with zucchini sauce. Looking forward to trying more if your recipes
Love your recipes and your dog! Embarrassing question – how to pronounce your name? Thanks!
こんにちは！Another Japanese here living in western Sydney! Love just watching your cooking!!! Keep it coming!! Stay safe !!
Thanks so much Nori – I hope you’re staying sane in lockdown! N x
Hey Nagi
I looked at your video for the BBQ Spareribs I was wondering how you get that glossy sheen for your sauce. I make my own BBQ sauce also but it doesn’t have that glossy finish.
Hi Nikki, are you saying you make this sauce and you don’t get the glossy sheen? Or you make your own recipe – if it’s the later, I can’t answer unfortunately as I don’t know what’s in your recipe – N x
Hi Nagi
I was wondering if you going to show us my favourite curry recipe.
It’s called Malbari, although it seems to have various ways of spelling at different restaurants.
Love your recipes, will try the Vindaloo next weekend.
Sounds like a great idea Pam – I’ll pop it on the recipe request list! N X
Hi Nagi, When in want to cook something income straight to your recipes. I have made many of your dishes and NOT one has ever disappointed me. Thank you for sharing your beautiful passion! x
Love your recipes Nagi I will get my daughter in law to sign up as well she’s Japanese both my son and she love japanese food as they have spend a few years living and working there I would like to get your mum’s recipes as well. Thanks
Would like to get weekly recipes from this site
Hi Mary, no worries! You can sign up to my newsletter – I send out an email for each new recipe which is currently 3 times a week! Here’s how to sign up -> https://bit.ly/2TNTORF