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
Is it possible to make the Greek lemon potatoes day ahead? I am having a larger family birthday party and would like to do as much in advance as possible, Thank You very much, Bette
Hi Bette, I would cook up until step 5 and then roast fresh just before serving 🙂 N x
Hi Nagi – Thank you so much for you passion with cooking and sharing it with with us. I am single now after losing my wife and I am doing a lot more cooking. I enjoy it and I do it in honor of her memory. When I am in the kitchen I think of her. God Bless you….
I’m so sorry to hear about your wife Fred, she would be so proud of you in the kitchen, I bet you have amazing memories of her! ❤️ N x
Just came across your site
I was looking for the frying pan you use
Hi Kathy, check out my kitchen posts on all my equipment 🙂 N x
I love howk you cook the last recipe i tried was beef bourgenon.. your recipe out done Julia child, she woeld be so proud of you. That being said im a diabetic and wondered if you have any recipes for that food. Im having a terrible time trying to figure out something differant to eat that has a taste to it . Thank yuo for your time you put into this. Your an awesome cook
Lov all your recipes,luckily i like foods with certain flair from different cultures,tradition,ethnicity.
I would like to Subscribe to a recipe a week.
Hi Susan, you can subscribe to my newsletter on my homepage to the right of the screen, you’ll see a section 🙂 N x
Hi Nagi! This is my first time to visit your site as I’m looking for a nice bibimbap recipe. Just reading at your “About Me” portion, I could tell that you are my kind of food blogger! Maybe because I was able to identify myself with your passion for food and creating tastes and flavors that excite us. Looking forward to exploring your blog further and be inspired with your great recipes! Thank you! 🙂
Nagi, seriously, I just made your Mongolian Lamb and it transported me back to the 70s when all we had for takeaway food was the fish n chip shop and the local Chinese restaurant. Bloody brilliant! My husband couldn’t talk (and that is saying something). Well done you … keep these fab fun recipes coming.
Once the broth is made can I drink it
Hi Noel, which broth are you referring to sorry? N x
Hi Nagi,
how are you ,I like many of of your recipes. With the spice; coriander /cilantro, may I use coriander in powder form? What is coriander actually look like?
Thank you.
Hi Marian, it depends on the recipe really and whether dried/ground coriander is suitable in place of fresh – is there a particular recipe you’re looking at? N x
Powdered coriander (dried seeds crushed) is very different in flavour to fresh. I don’t think it’s a good substitute. If you can’t obtain or dislike fresh coriander, don’t use it.
Good Morning, I just realized that I have not been receiving any emails from you for quite some time, and I hope everything is good in your life. I look forward to reading all your recipes and have tried many of them.
Hi Fran, sorry you’re having issues – are they hitting your spam folder by any chance? N x
Nagi, I am absolutely thrilled with the 15 minute meals!! We are in strict lockdown here in Portugal (along with the rest of the world). As we have no restaurants open, I have gotten SO bored with cooking!
Both your 15 minute and 3 ingredient recipes are awesome!
Making the 3 ingredient peanut butter cookies today.
Thank you much, Victoria
I have been disappointed so many times looking at and trying sites like this but not this one. Everything i have tried has been spot on. Well done. Keep going.
Hi Nagi! I’ve been receiving your recipes via email for a few years now and you Never disappoint! I cook because I have too but your recipes make cooking so much more enjoyable! Thank you so much for all the wonderful recipes! You motivate and inspire us home cooks! 😊 We appreciate you and all the work you do!
Much love to you, mama and Dozer!❤️
I made your cottage pie and it was wonderful. In fact, I will be making it again Tuesday
Hi just wondering what kind of fish your use for the fish sandwich
Hi Amy, are you referring to this recipe: https://promotown.info/homemade-filet-o-fish-burger/%3C/a%3E ? If so, I mention it in the recipe 🙂 N x
Holy cow… Im an American living in Norway (been here 22 years). I miss the food we have over there, from Asian, to Italian, to Mexican, to Greek, and on and on… Im going to try your Honey Chicken tonight. I made orange chicken from another site, wife loved it, but your addition of seltzer water intrigues me… Well got to get cooking.
i am trying your chicken soup from scratch! i was unclear whether or not as to adding the whole garlic knob? the only thing i made a bit different was adding parsnips[ that german heritage] and a pinch of chili flakes. ps canadian too but born in germany! will let you know!
I have become a big fan of your recipes and your fun commentary Nagi! So refreshing and delicious recipes. Any chance you will be making available a paper cookbook? I am still a paper girl. 😋
Hi Nagi 🙂 Over the last couple of years my cookbooks have been gathering dust as more often I turn to my iPad for recipes. I’d save the ones I liked and let the others vanish into the ether. I hadn’t really paid much attention to the name of the website until recently I was filing my favourite recipes into an album. Of the 30 or so absolute winners, 17 were yours. No other website or blog was represented by more than 3 recipes. Your notes on substitutions etc are unparalleled. So from the bottom of this humble cook’s heart, I thank you. My family of vegetarians, carnivores coeliacs and fussy people thanks you. My greedy, well fed friends thank you, and my vegetable garden thanks you for not wasting the terrifyingly bountiful zucchini crop.
Most often prepared meal? Vietnamese Caramelised Pork bowl with Asian slaw. 20 minutes from start to finish.