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, I have only just found your site because I defrosted my freezer and had lots of mince beef to use up. Decided to make meatloaf but hadn’t made it in years! My 20yr old daughter asked what it was! Your recipe is Amazing, thank you thank you! Now I’m clearing out the fridge (what else to do in a pandemic, when you’re stuck at home?). Vann
Can you help me use up leeks,2 fennel and a Savoy ( and a half) cabbage?? Any ideas would be appreciated!! Thanks!
I made one of your shepherds pie recipe and everyone loved it so delicious. Looking forward to cooking more so glad I found your recipes x thank you x. Now I am a goddess in kitchen 😘
How dare YOU!
I discovered your recipes a few months ago. Our lives are changed forever! Thank you for helping me become a better cook because of your recipes! We have tried many of your recipes and have not found one we haven’t liked. Many repeat performers! Absolutely love them!
I discovered your recipes a few months ago. Our lives are changed forever! Thank you for helping me become a better cook because of your recipes! We have tried many of your recipes and have not found one we haven’t liked. Many repeat proformers! Absolutely love them!
I love hearing this Sandy, thanks so so SO much for the great feedback!! N x
Just wondering if I can use whole wheat flour in your “no knead” artisan bread recipe?
Hi Carole, I mention the use of wholewheat flour in the recipe notes 🙂 N x
Your World’s Easiest Yeast Dough recipe is the best! I have converted it to sourdough by substituting 1/2 of the yeast. If I wanted to add softened dried fruit to this recipe, when would you suggest adding it?
That’s great to know Lee Ann!!! I would just add any fruit to the dough when mixing 🙂 N x
Hi Nagi
Love your recipes, just the best.
Marg
Thanks so much Marg 🥰 N x
Hi Nagi, I made your seriously amazing lentil soup, my first. I like it, it’s a bit lemony. Thank you. I shared your website with my friend in Arizona, I’m in Florida and look forward to trying more of your recipes. I do cook on the healthy side and don’t eat much meat. I just wanted you to know I’m a new fan of yours.
hi
Thanks so much Sheryl, I’m so glad you found me!!! N x
Love, Love all your recipes. I have a list of must try recipes now. Thank you!!!!
Thanks so much Sonia! 🥰 N x
I have just discovered this site and I’m so keen to try so many recipes. They all seem delicious and easy. One question though, With oven temperatures should I use the rule of 20° less than stated for fan forced ?
Just discovered your web sight and can’t wait to try several recipes during this difficult time of covid. Discovering new dishes will be wonderful for our small “pod” eating together. Thank you!
Nagi,
If you continue to allow Dozer to play with Kongs, PLEASE make sure that there are at least two holes in the toy. If there is only one hole and the dog blocks that hole with their tongue, they can set up a vacuum, can’t get their tongue out and end up with horrible injuries. Simple remedy: Drill a couple holes into the sides and bottom of the Kong or any similar toy. (Sorry to be a downer, but Dozer is tooooo precious.)
Hi Nagi I just discovered your website. While looking for a simple recipe for eggplant.. I am going to try your method to brown them in the oven. Not a fan to deep fry them. Thanks for sharing looks like you have got another member to your fan club. G’day from WA
Hi Nagi, I have just discovered you while looking for a lentil recipe. I love your energy and you look at cooking as I do. You are my new go to, thank you
I caught a wild hair and brought some rather expensive lamb shanks from the Air Force commissary. I have never cooked them before.The expiration date was coming due to use them. I got tired of worrying about wasting (no way!). So, it’s 1 am I am trying your recipe. I didn’t have bay leaves.
It’s in the slow cooker…
Hello! I saw your post and wondered how the lamb shanks worked out…
I just wanted to say I just found your website and reviewed some simple recipes…and I look forward in trying them out.
Thanks
I hope you try them and love them Ken! Enjoy! N x
Just made my first batch of you no knead yeast rolls. They turned out so perfect. I’m doubting the recipe for thanksgiving. Now I’m wanting to try some of your other recipes. Thanks for sharing
I just discovered your website. I really am happy to have found it. I am pretty excited to try out some of your recipes. I really like the way you communicate. It’s a rare and unique thing. You make a clear effort to pass your knowledge on. Please keep up the great work. Thanks for putting yourself out there.
Aloha from Maui.
Hi Nagi I love your passion for food. Thank you for sharing all your tried and true worked out recipes. I enjoy cooking them and Most of all my husband and I love eating them!
I was wondering if you have a list of pantry staples for we now retired and get the pleasure of being snowbirds here in the US. I try to keep things to the essential so I don’t leave to much to expire when I’m somewhere else for six months. Thanks for you help.
My two Filipino co-workers recommended that I try making Adobo. I have just found your Chicken Adobo recipe which is just as they described. I am going to cook it, can’t wait!
I’d love to know what you think once you try it Karen! N x