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 you recipes!!! I have tried a few now always soooo yum! And really enjoy following your instagram stories! kudos! Thank you loads! <3
Cheers all the way from Lebanon
x
Love your cashew stir fry, really tasty, thank you for sharing this information useful.
You’re so welcome Jenny! N x
Oh WOW! I simply adore you! Came here for your recipe of Garlic Buttery Chicken, and spent my last two hours just WOWing and droling! Everything looks ah-mazing, easy and affordable! I live in the Eastern Europe, and the recipes are not that easy to adapt here – e..g. what comes cheap for Americans is expensive here (chicken breast, for example, or cheese). But I found myself a delicious home on your blog! Count a fan from Romania!
Happy Easter from Canada. We ate your slow roast lamb leg yesterday for Easter dinner. All your personal notes anticipating issues really saved the day. Great success and fun following your experiences. Thank you, Nagy.
Happy Easter from NY State, USA. Love your recipes and live that I found your site. Thank you for sharing your knowledge and your beautiful puppy with all of us.
Happy Easter from Canada. The recipes look great and I look forward to trying them. Love that you avoid processed foods.
I have had a chance to try some of the Thai food (Larb Gai, Basil Chicken, and Satay with peanut sauce). OMG they were so delicious! Who knew that I could make Thai food? Thank you for your recipes. You have saved my family from dinner boredom.
Another Happy Easter from Canada.
Just discovered this blog; came for the chocolate pudding stayed for the dog.
I have just discovered this site, searching for a hot cross bun recipe, with not too much fuss and no nonsense. The buns are delicious with a great flavour, I omitted the orange peel, everyone loved them, both fresh and toasted for breakfast. Thank you
I’ve just recently discovered your site and so far so fabulous. I love the recipe notes and appreciate that you give credit to recipe origins (e.g. the crispy chicken wings, which I’m trying tomorrow night). I know korma is not particularly healthy, but I would love to know how you would make it. I’ve got a reasonable recipe, but I’m looking to improve upon it. Keep up the great work!
Can’t wait to try the recipes.
Good Morning Nagi. Just wanted to take the time to say a big thank you. I have tried many of your recipes (and now have my friends using them), and each one works out just as tasty and delicious as you said. The latest yesterday were the Hot Cross Buns. Shared them with my neighbours and friends…straight out of the oven!!! (After waiting the 20 mins I promise) SOOO GOOD
Again thanks…and Happy Easter to you and your family.
Very Kind Regards
Midge
The Hot Cross Buns have no oven temperature marked, Could you add that please. Trying them for the first time.
Hi Nagi, I am a Brit, living in Saudi Arabia. Realised that all the recipes I was choosing belonged to you. Learning all about US/other cups – might explain a few disasters in the past. Thanks for sharing.
Nagi I have been following your blog for quite a long time & I have to say everyone of your recipes that I have tried i love
Thanks so much Peggy, I love hearing this!! N x
Hi, Nagi! I’ve been using your recipes regularly for a couple of years now–last night I made your spaghetti bolognese and everyone gobbled it up–and it occurred to me that maybe I should leave a comment and tell you how much I love your site! I’m American, but I’ve lived in Japan and have visited Australia several times (I have dear friends in Sydney and Newcastle) and your site makes me feel at home and like you are probably a kindred spirit. 🙂 Thank you for all you do, and for all the amazing recipes! Give Dozer some pets for me.
Hey Nagi,
I cannot stop using your amazing recipes. Thank you so much. They are delicious. They actually WORK!!! They are easy to follow. We have wowed so many of our guests and friends. I even made my first cheesecake because of you, it was a massive hit!!!! Dozer is an added bonus as well. My husband is about to try your pork belly recipe.
Please don’t change anything you, dozer and your recipes rock!!!
Kindest from New Zealand
Thanks SO much Tracy, that’s so kind of you! N x
My daugther Lisa is using your recipes and I am her father. I love to cook. I am a former meat cutter by trade and Iwent to a restaurant cooking school 30 years ago. Ihope to use your site to see what you offer in recipes.
Can’t wait to try your lamb shank recipe. Is the oven temperature given for a normal or a fan oven please?
I love love love this food blog! And I’m so happy your from Sydney because I’m from New Zealand I can easily find the same ingredients in my supermarket x
I recently came across your site and I am excited to try new recipes. For the All purpose flour is it bleached or unbleached? Thanks
Hi Kemi, great question – we have unbleached flour here in Australia 🙂 N x
Hi Nagi
I love your recipes and I have made quite a few of them. Unfortunately I keep forgetting to photograph the finished product for you to see. But I assure you they have all been received with gasps of “Wows”. I guess the most Asked for has been the Blueberry 3 tiered cake which I have made on a number of occasions. So thank you!