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
Love your recipes. Have never had a failure with them, and the fact you’re a Sydneysider is a bonus! One question though – are you using an Aussie tablespoon (20ml), or a rest of the world tablespoon (15ml)?
Hi Wendy, that’s a really good question. The short answer is – I use 15 ml but in the vast majority of my recipes, it does not matter if you use 20ml or 15 ml. BUT if it does matter, I either specify as such or I say 4 tsp (which is 20 ml) or 3 tsp (which is 15 ml) instead (because teaspoons are more standard across the world). 99% of the time it’s baking recipes where it matters. Or where I use a very strong sauce like dark soy sauce. And in those cases, I always cater for the difference.
And in case you are interested, the long answer is: Historically, the standard Australian tablespoon has been 20 ml but it’s 15 ml in just about every other country in the world. There is no law that dictates this. But interestingly, nowadays, more and more chefs are (according to professional chefs I know) using 15 ml as the standard. Plus I’ve noticed that most kitchenware stores sell more 15 ml tablespoon measures than 20 ml measures! This is an area that I took a keen interest in when I first started out food blogging because I was worried about the difference affecting my recipes. So even to this day, I always have a look when I’m in kitchenware shops!
Hope that helps! – N x
Hello Nagi.
Your food and smiling face bring back very good childhood memories.
Arigato Gozaimasu
I found you serendipitously – and now I’m a big fan! I look forward to your recipes and explanations and videos and gorgeous photos – and Dozer photos! 👏👏👏 You are helping me enjoy cooking again. ❤️
I would love your cookbooks:)
Love your recipes and creativeness
Love your recipes Nagi I’m so glad I found you too. No frills, no bull, no fake, no tasteless. Perfect. My kinda eating food.
Love your No Knead Artisan Bread .. make it all the time.Plus many more recipes!! Do you have a recipe for no knead gluten free bread??
I don’t just yet sorry Beryl!! N x
Would love a gf version
Love your recipes Navi❤️❤️❤️❤️
Thanks so much Susan!! N x
I love your recipe ！！！！
OMG, Nagy!!! I just cross by here and found your blog. It is unbelievably cool! And you are so awesome! I’m so glad I found you!
Thank you Nagi, you brighten my day, both with your recipes and “Life of Dozer”
Just viewed you recipe for “smashed potatoes”,trying this weekend, sounds great ! Other recipes sound good ! Thanks from 71 year old guy from Pennsylvania who likes to cook !
I need a Gf that can cook as good as this.
I just love so many of your recipes with excellent instructions, videos and tips!! I particularly love your “to take this somewhere” comments and “make ahead” instructions as I find these super helpful. A very big thankful for all the work you put into your site and recipes, helping us to prepare and cook fabulously!!
Nargi, you are amazing!! Helped change my cooking from zero to hero. Your chillie is the best I’ve ever made. My family are so greatfull I found you.
Hello Nagi, I came across your All purpose stir fry sauce and I really like it. How do I follow you and see more of your recipes?
Hi Cam, if you want to subscribe to my newsletter, you can sign up on the right hand side of the website. It’s completely free, no obligations and you’ll also get my 3 e-books free of charge! N x
My best friend lives about 300 miles away from me, but we love to share recipes. I’m going to make your meatloaf but wondered if I can only make a half of the recipe? I have 2 small pans that I thought I might use to bake the 1/2 loaf so that each pan has 1/4 of the recipe. My question is how long should I cook the small loaves? I don’t want them to burn or dry out. What do I look for to make sure they are cooked? Thank you so much. We both live in Texas!
I have fallen in love with your Baked Fish Lemon Cream Sauce. My daughter Katherine, the family food critic love it!
Going to try the blue berry cheesecake 😋
I was so excited when I saw the recipe for the Artesian bread, I have always wanted to bake bread, well I did and can’t stop making it, it’s so easy and so much cheaper than store bought.
Your General Tso’s chicken is just amazing. I am working my way through your recipes, and all that I have tried have been gorgeous and very easy to follow. However the General Tso’s chicken – OMG I could eat it every day ❤😋