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
Hello Nagi,
Thank you for your delicious and reliable recipes. I thank you and my family thank you. I had 4 adults stuck in our little house this year and your recipes helped. Enjoy your unexpected break. I have been preserving lemons from my tree this year. A jar is yours if you wish
I can’t believe you were at Bossley Park Dom’s Pizza!!!! You were so close to where I live and so glad you enjoyed nice pizza. There’s quite a few hidden eatery gems out west😁😁
In 50-plus years of eating and cooking laksa your recipe, which I made this last week, was THE BEST. (Though I have to admit that when I go to Penang again I’ll enjoy their somewhat sour laksa as well.) Thank you!
Looking forward to making your dishes. Simple and easy especially for a single person.
Every recipe loos scrumptious.
Hi Nagi, I loved your laksa article! I am British and live in London but was introduced to Laksa by an ex-girlfriend from Manly (I’ve visited the Northern Beaches many times and love it where you are). Laksa would also be my last supper meal. It’s just the best. There are a couple of very good places in London that I have a regular pilgrimage too but need to start making it at home. I love how the restaurants serving it in Sydney have disposable bibs to wear! I’ve managed to get hold of some Por Kwan paste here, which arrives in a couple of days. I will let you know once I’ve made it. Thanks for you inspiring guide! John
Hey Nagi, Greetings from Perth!
I have the kids coming over on Thursday, birthday dinner, and I’m cooking Beef ribs, your recipe. I will keep you posted.
Cheers
Hi nagi. The fruit cake is easy to follow. Thanks. I baked it in 4 rectangular tin foils for an hour and 15mins. I tasted it after a day in the fridge. I’d say it’s way too sweet for me and my mom. Can I reduce the sugar? Will it not affect the cake’s consistency?
Nagi! You are the best! Thank you for helping my husband and I make meals that melt our very souls. You are so reliable that anytime I have the urge to make something new I go to your site immediately.
Thank you for your generosity in sharing meals that bring us JOY. You are a world changer girl.
Much love,
The Dear’s
Hi Nagi!
Thanks for such cost-effective, feed-a-crowd recipes that are delicious and fresh! My family is growing and I love your site because your recipes are delicious (all three children under six eat happily), easy, and weekday friendly. I came for the carnitas and have been a reader ever since.
Thank you from Canada!
I am anxious to try your version of shortbread
Nagi, thank you for sharing yourself & your recipes with us. I’m a big fan <3
I've made your no knead bread twice already & your baked spaghetti, both of which were fantastic! Making your lasagna tonight, YAY!
Nagi, I had fun making your special Stir Fry sauce and using your Bi-Carb soda to soften the beef strips. When you said the beef would turn bright RED you weren’t kidding but it certainly was tender and the secret sauce was incredible. Now I am being asked to cook every night. Not sure if that’s good or bad. 🙂
Thank you for all your recipes, I will be busy all over Christmas. 🙂
Hi there, Nagi, you are my ‘go-to’ for the tastiest Asian recipes. Tonight I’m making massaman curry. It’s unseasonably cool today – so I’m taking the opportunity.
just made your lentil soup–straight out delicious–and the yeastless bushman’s bread too, what a great meal–thanks!
OMG! You are my favorite go to now! The Truly Crispy Oven Baked Chicken Tenders were fantastic and TRULY crunchy!
I love hearing this Roseann!! Thanks so much 🙂 N x
I’ve always been considered a good cook but then I got sick for a very long and couldn’t cook. I’ve been following you. My food was always midwestern us food. I’m ready to try yours. Slow at first but I’ll. Get in to it full swing.I live swf so I’m warm too.
Hi Nagi I love your website and always find so much inspiration and delicious recipes 😋 Thank you so much for sharing ❤
Have tried a number of your Asian recipes… ALL have been spot on! And I’ve made them many times over. LOVE LOVE LOVE. Best site ever – Thank you so much!!!!
I was wondering if you have any cookbooks I can purchase? If so which one includes the chicken and peanut sauce recipe? Thanks
Hi Gretchen, I don’t have any physical books just yet – but I plan on releasing one next year 🙂 N x