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
Hubby and I really wanted something sweet tonight so I have your double choc cookies in the oven. Kids are asleep!
Can I just say you are my go to site weekly for dinner recipes and I also made the dumpling soup for dinner tonight. You are the best! Thank you x
I have followed your recipe yesterday to make Focaccia, Yummy yummy! My family finished it within half hours; must make it again and again. Thank you so much.
Just found your website looks great. I would like to follow you not sure how to do that
Cheers Maree
Thankyou for such great recipes! I live in the United States. I am doing your brisket recipe tomorrow. Did your prime rib recip this past Christmas. It turned out awesome!
All look delicious.
That’s great to hear Barbie – I hope you love the Brisket! N x
Hi Nagi. I was born in a small country in Eastern Europe, here I make your recipes in Hungary. Thank you for using our recipes to travel around the world in the evenings
Nagi I just want to say I made your mushroom sauce recently and topped it on pork chops. It was absolutely delicious. I have never been so satisfied. I didn’t try and do a heap of sides, just some simple steamed broccoli that a rolled in the remnants of sauce. Wow. Thank you, this sauce will stay in my collection forever!
I trust your judgement and your recipes. I will try everything on you make simply because it is easy, cost effective and tasty. For me that is huge since I am a chef myself. Most of my dinners comes from your blog. Well done!!! Keep up the good work!
Hi Nagi, I’ve used so many of your recipes. When searching for something new to make I always check out your website. I was thinking about “old fashioned” ground beef tacos this morning and bam! You have the perfect recipe. Thanks for sharing, you are very talented.
Hello Nagi,
I dont know how I came across your website but I just love it. I have tried a couple of recipes – bbq ribs (one of my faves) …and loved them all. Most of all, i love reading your posts … it is funny and makes me laugh out loud.
Thank you so much Nagi 🙂
hi Nahi, Luv your wholesome full of goodness recipes, and they are easy to follow as well. The videos are well edited too. Best of all, Dozer
I look forward each time to read about the next adventure in life. Bring a smile to my face all the time. If I am staying in Aussie, he would be buddies with my sometimes up-to-no-good dog! Such similar behaviour 😉
Years ago I had a mate who was from Europe (Hungary, Romania….somewhere around there. His last name was Nagi but he pronounced it ‘Noj’
How do you traditionally pronounce your Nagi?
I love your show.
Hi Nagi! Thank you Soul Sister! Your philosophy is the same as mine on so many levels. The only difference is that I kind of lost the joy of cooling the last two years. Your joy is infectious, however, for which I am truly grateful. Your recipes and videos are inspired and inspiring! I am going to make your Thai green curry and Asian slaw for my best friend’s birthday in two weeks and can’t wait! I’ve been scrolling through your site for an hour, with no designs on moving anytime soon! 😄. Big huge thank you for the lift! I’m so glad I found you! 🥰
I think RecipeTin would be a place to store your recipes.
What Icon do we use to upload the recipe to the RecipeTin .
Thank you
Making the BBQ beef short ribs tomorrow adapting to make Korean ribs with a premade sauce. I picked your recipe because it was so detailed and covered every facet that you will need to do some adaptation and I will be making more of your excellent recipes. Thank you so much for creating this passion of yours!
I have just put my parmesan crumbed lamb rack in the oven to cook. I have made the pea purée and the sauce to go with it along with roast veggies!! Can’t wait to see how it all turns out.
Nagi, how does someone in the middle of America get fresh, unfrozen prawns? I have read that all seafood is frozen on board fishing boats, and sent frozen to it’s final destination. ( In reference to Wonton Soup).
Hi Nagi,
Your recipes look and sound fantastic. I’m new to your post but believe me I will be using your tried and tested recipes from now on
That’s so nice to hear – thanks so much Agnes! N x
OMG! Have tried your recipes and the family had eaten well!!!!
Thanks for sharing your recipes💜💜💜💜
On your potato recipe use semolina flour what brand do you recommend ?
Hi Ann, any brand will work fine here 🙂 N x
Omg Nagi, you are my queen god of cooking! Love seeing your passion for cooking and of course your baby Dozer. There are so many recipes to choose from it’s the best.