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, just wanted to say I love your recipes! Have made your gourmet crackers and pulled pork today 🙂 Happy New Year
Hi Nagi ,
I just read your blog and I think I like it and start doing your recipe . I’m a Filipino by birth but spent 30 years in Japan but now I moved here in WAshington State . My taste is more oriental and I’m used of the food in Japan and I’m adjusting the food here in the US but I would prefer food from my own kitchen freshly made but my recipe is so limited . From now on I would love following your recipe and thank you for sharing it more power ..
Hi Nagi,
I adore your recipes!
Can I use a 9″ springform pan for your blueberry cheesecake recipe?
Thanks so much!
~Sher
Hi Nagi
Congrats on the listings in Good Food top 50 recipes. Well done and well deserved.
Hey, Nagi! Just drop by to tell you that your savoury cheese muffin was one of my first recipes back in March and have been religiously baking it since then. Came across it from random Google searches. But I never realize you are the same person I followed on Instagram since last year until today!!
Hi, Nagi! Big fan of yours and have only today realized that you are also on the Northern Beaches!! I am a Georgia, USA transplant who’d never made a pavlova for Christmas, and, after 18 years of living here, decided to try it this year, as I had a little more time on my hands! I studied all of your tips carefully, and made not one, but two PERFECT pavlovas!! Cannot thank you enough for the recipe and your wonderful blog.
Susan
Collaroy, NSW
I am new to recipe tin eats. I made Chicken with Creamy Mushroom Sauce. It was a big hit with the family. The way you put together the recipes makes it easy to follow. I can connect with the method of preparing the dish. So tired of the routine, and looking forward to cooking more of your dishes in 2021.
I adore your blog! I made your Epic Chunky Beef and mushroom pie today! I made a few tweaks based on what I had on hand. But it truly was EPIC! I adore Japan too! I was lucky to spend about 7 months there with my job in 2007 🥰
I have made so many of your recipes, Covid lockdown has done one thing for my family, made me a cook, thanks to you 😘 I made a chicken thigh recipe a few weeks back that was a real hit but I cannot find it any longer. Thighs, mirin, sesame oil, oyster sauce, soy, brown sugar etc … throw it all in a pot and cook. Sooo good. ugh. I need to make it again. Help!!
Probably Thai basil chicken? You can use the search button on top right corner and do a search by ingredients, comma-separated.
Thanks, Nagi, for great recipes and the indexing of the recipes!
I loved your dog cake recipe my labrador turns 12 tomorrow and inwill make it for him . Very interested in your blog . Love you’re
So glad I found your blog. You inspire me. I once requested a specific recipe and you referred me to the recipe request page. I’ve not been able to find it. In the meantime I have a general cooking question. I have been cooking seriously for 50 years. I’m not a very creative cook, but armed with knowledge gained from my mom and grandma, along with good recipes like yours, I do produce some tasty meals. I have never understood totally what a “simmer” actually is. I read recipes that call for simmer, rapid simmer, true simmer. I will admit I am confused. Perhaps there are others out there. I was just wondering if you might consider addressing this sometimes. Your expertise with videos would be very helpful. Thanks for all you do.
Nancy,
Here’s the link to Nagi’s recipe request page 🙂
https://promotown.info/recipes-request/%3C/a%3E%3C/p%3E
-Gigi
Love your spirit and love your recipes!
Wishing you happy holidays!
Dear Nagi, So happy I found your blog and tried your fabulous lentil soup! You are a treasure and I am looking forward to so much more deliciousness to come. Thank you!
Nagi We LOVE your recipes here in the UK but I often have to smile when you comment that the weather might be too hot for a particular recipe as it’s usually when we’re in the depths of winter and there’s a frost on the ground. Hope you have a great Christmas and keep those recipes coming. Best wishes Trish
I particularly like your notes which are very informative, especially whether a salad can be kept /mixed beforehand or served up when ready.
I love your recipes. Keep inspiring us
Thanks so much Momphithi!! N x
Hi Nagi,
Thank you for sharing your love of food and recipes. You are my go to for all things editable and my family love you for it.
Merry Christmas, stay safe.
Love to you and your family x
Thank you for your recipes. I drool over the pictures and videos. Your instructions are so clear and the options you provide are extremely useful. My current favourite is the Salmon Quiche. It will be on the Christmas table especially as I can make it a few days before. Win, win.
Can’t wait to try the glazed carrots. I like the way you present your recipes. Every day ingredients and clear explanations and videos.
Nagi, you’ve become such an integral part of our lives, we’re thinking of you, your family, your work team and Dozer, of course, during this current COVID challenge. Hoping you all stay well and get through this! We Victorians are supporting you.
Thinking of you and Dozer in the current NSW covid outbreak. Stay safe. 🙂
Thanks Pam – we are all good here! N x