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
I’m so thankful I found your website. I’m becoming such a fan. The first recipe I made of yours was the Christmas salmon. OMG!! It just knocked the socks off of everyone. The I made the Cabbage & Carrot Thoran-style Indian Salad just because the colors were so beautiful and I’m trying to use different flavors in my cooking. Agan it was soooooo delicious and I don’t even like cabbage!
I’m going to try your Shaksouka recipe next.
Love , love your site. Once in awhile it might help to show a basic cooking technique…. you have some beginners out here… for example… what is a good way to dice an onion, what knives do you use..?? Your recipes are great, an educational component would put you over the top in my opinion!! Keep up the good work!!
Hey Nagi,
I also grew up in Australia and have now been living in Germany the last 5 years. We’re in a pretty tight lockdown now for the last 4 months and your recipes have been both keeping me sane and also killing my ever-lasting homesickness for Australasian fusion and new generation flavours!
Big thanks from Berlin! <3
I have cooked home grown grass fed slow roast lamb, shoulder and leg on 4 occasions. Always a winner. Thank you. Now for the beef recipes.
Just to let you know! Whole family is now baking your “no knead” breads. Real enjoyment!!!!! A real treat for a final touch to weeknight dinner. Experimenting with artesian loaf using malt barley syrup and another with onion powder. YUM and soooo easy. Keep the recipes coming. THANKS SOOO MUCH
I’ve always been a foodie cooking since I can remember. your blogs are my continuing education.
Thank you so much.
Thank you SO much Wayne, that’s so nice of you! N x
Hello, I love, love, LOVE! Your recipes, my family would like to swap us over and be your test subjects, sorry doggy, looks like you’d end up with a poor second following rather than creating.
Anyhoo! My reason for linking to you is to ask if you’d used Sumak in any recipe?
Keep cooking up a storm!
Marianne and co x
Love your recipes … thank you Nagi.. happy days ..
Thanks so much Kerry! 😘
I’m always using google to search for new ideas for meals – especially if they’re budget friendly! I pretty much always cook almost everything from scratch. In my searches I repeatedly found myself landing on a recipe from recipetineats.. These days – I usually just come straight here! Thank you for what you do x
Oh that’s amazing to hear Cath, thanks so much for taking the time to let me know, I love hearing what people think of my recipes 🥰
I usually go to SE Asia every winter (I live in freezing Norway) but because of the travel bans nowdays I have not been able to. So the idea was to bring SE Asia into my kitchen and then I came across your site. A month and a half later I have tried quite a few of your recipes (at least 20) and unlike before I actually look forward to cooking now. Your recipes are easy to follow and I really appreciate that you mention substitutes. Not all items are easy to get here.
Thank you for making my kitchen and our stomachs so happy 🙂
Your dishes sound and look delicious.. going to try some of these recipes!! Thank you for sharing!
Hi Nagi!…
I was delighted to just now discover your website… was about to logoff Pinterest when your scallion recipe popped up. Checked it out, but too many steps for me… unlike you, my favorite place is outside gardening/landscaping. But still, that photo logo of you with such a genuine happy smile is what drew me in… then not only that, but when I saw you with Dozer (Goldens are my favourite!) it was a no-brainer that I would read more and discover other ‘real’ recipes I’d given up hope of finding. Have not yet read through them, but will be particularly interested in your Lo Mein Noodles… always my choice at Ling & Louies. You live in Australia with all the wonderful koalas I so adore… I have a cousin in Canberra. Stupid in technology, it’s beneath me just how you can make a living from a blog? I’ve had such desire to tackle one for my line of loves, animals. But getting back to you, it’s clear you are one of those very few I will keep on my radar and bookmarks! Bx
Hello Nagi! So happy Dozier is doing better. A couple of questions about profiteroles – if i make the shells i advance and freeze them, do I heat them from frozen, what temperature and how long? If I make them early in the day (to have that night) can I simply leave on sheet pan in a cool basement?About the cream – should it be cooled before refrigerating? I’m confused about the 1/4 cups of sugar, it’s listed twice – so I mix 1/4 into cornstarch and the remaining 1/4 into the hot milk? MANY THANKS!!
Hello, I am not getting anything from your site, is it because of covid, I am really missing your recipes and pictures of your beautiful, beautiful baby (dog)
since lockdown i struggled to find my mojo in the kitchen.. then I found you!! been inspired to try a new receipe every week. Cant find all ingredients in my local shop so substitutes are a major plus, cheers NagI from the UK,
Oh that’s great to hear Wendy, I’m so glad you found your mojo!!! N x
Been using different recipe on internet about Chinese Fried Rice but it doesn’t taste close to fried rice bought in Chinese restaurant Then I see your website, tried your Chinese fried rice recipe. It’s great and thank you so much. Now I’m looking at your other recipes (cashew chicken next). I’m a guy just learning more about cooking.
Hi Nagi, I have been cooking your receipes and they have all been fantastic. I had no idea that you live in Sydney, I thought you lived in USA, don’t know where I got that idea. Would be amazing to meet with you and have a food conversation. If you ever need a hand all you have to do is ask. I will do it for nothing. Stay safe,
I made your recipe for lentil soup. I have been a vegetarian for 40 years so I look for meatless meals.
During Covid-19 isolation, now a full year, as my husband and I are both in our seventies, we have been totally isolated.
My sister’s birthday is today, I am not running around shopping, so I used your recipe for an easy and healthy lentil soup. I did have a homemade roasted vegetable stock in the freezer that I used.
Maid this wonderful lentil soup for my sister’s birthday present.
We drove by, and I left two containers of the soup on her porch.
One for today and one for another day that my sister doesn’t feel like cooking.
Healthy and delicious.
Thank you
Oh that’s so lovely of you Turid, food gifts are the best gifts I think!! N x
The gravlax is awesome!
Thanks so much Gloria!! N x
So glad I have found you.
I am in love with what you are doing and with Dozer.
Thank you!!