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
Made a double batch of the chicken yesterday served with rice. Everyone absolutely loved it.. One batch was chicken thighs marinated for 30 mins and the other was chicken breasts (which I marinated with 1/4 tsp of baking soda as you suggested) for 3 hours in the fridge. Every piece of chicken was so tender.
Fan
Tastic blubery cake
So glad I stumbled across your site. Made the Quiche Lorraine recipe and it was AMAZING! Now I can make shortcrust bring on your Aussie meat pie recipe!
Your recipes are super easy to follow and your comical personality shines through them which make them exciting and fun! Thank you!! 🙂
Hello Nagi, I absolutely love your recipes. Thank you very much for this blog and FB. I have saved all of them and cooked many. Oh and Dozer is gorgeous
Just made the lentil soup. It was GREAT! And Easy! Half is in the freezer for a second dinner another time. This is my first time using your recipes. It WON’T be the last. Besides being delicious, the recipe was accurate and very easy to follow. Thank you !!!
Hi Nagi,
I find myself coming back to your site time and time again – I guess because your recipes are Aussie based I find them more familiar and easier to use.
I would love to see you put together a set of recipes devoted to salads (with no meat in them – not a vegetarian, but love some new ‘side’ salads).
I find I make the same ones over and over – ‘Broccoli/Fennel slaw’, ‘Asian slaw’, ‘White Bean Salad’ and ‘Italian’ salad (black rice, baby spinach, tomatoes, black olives and artichokes.) All great salads, but there must be other ones out there?
Give Dozer a pat from us!
Cheers
HI Nagi, I am a Greek dad who with my lovely daughter made successfully your delicious Moussaka. As a Greek Australian Iwas proud of your take on this Greek iconic dish… well done and yummy!
Thank you for the lovely message Jim! It really makes me so happy to hear that about traditional dishes 🙂 I feel the same way when I see excellent takes on classic Aussie grub and Japanese dishes! N xx
OMG, Nagi….. I tripped and fell into your flourless Whole Orange Cake and then put into permanent storage all my other cake recipes…. (not really, but carefully filed them away). Your flourless, Whole Orange Cake recipe now sits front and centre in the “ready file” on my counter. The recipe is ever so easy to follow and flavour delightfully refreshing. One does not need after-dinner “candy” to “cleanse the palate”. My guests ate the whole cake and asked for the recipe. What’s a girl to do? Like a polite Canadian hostess, I complied. Thank you Nagi for your expertise…
I love the tender relationship you have with Dozer.
My daughter Kathy has become a Nagi fan and loves your recipes as much as I do. Thanks for that marvellous quiche and bread to die for.
Yr recipes r yummy. Kust like u I too dislike dishes cokked with cream. I have been cooking for the last 41years. And i love cooking and trying out nee dishes. By the way i am frm Malaysia. Than you
Have been trying to find you asian mince and noidle where the receipe had housing, oyster sauce sugar and then you nested some dried noodles and added water . I have tried desperately but cant remember dish name please send receipe. Much appreciated. Mary
Hi Nagi, I have just discovered your “recipetineats” do you have a published book of all your recipes, if so, how can I get a copy, from where?? and at what cost Eggs Benedict are a favourite
I don’t have one just yet Rob, but I do have one on the cards for next year hopefully! N x
Can hardly wait to try your whole orange cake ! Please sign me up for anything Nagi x. !
Do you have a good recipe for spring rolls and egg rolls?I want to make it. Haven’t found one that I liked yet. Preferably with meat like pork or chicken and shrimp.
Hi Kirt – you can find my spring rolls here: https://innovate-pulse.news/spring-rolls/%3C/a%3E N x
I would like to sign up to receive your blog and postings on it. Thanks. Best,. John Hebert
Hello Nagi,
I,m interested in trying your Blueberry Cheesecake which looks delicious! I did notice though that the crumb base is not cooked prior to adding the filling…is that right? Look forward to hearing from you. With Thanks Sue
Hey Susanne, i made Nagi’s cheescake and you don’t cook the base, I crushed up granita biscuits with butter, tastes beuuutiful
Excellent recipes Nagi , alway something delicious to make , sweet or savoury you’ve got it covered. Many thanks.
Love your recipes . did the pork and the chicken .So delicious !!!! Will be coming back for all my recipes with you. Big hugs!!!!!
It is 1:30 in the morning. I found you an hour ago and couldn’t stop reviewing some of your recipes. Your description, pictures and thoroughness are second to none. I’ll be making your Chicken Parm and then work my way through other recipes. Excellent work
Going to bake your oven chicken this weekend. Often find my chicken breast dry, so hope it is as good and juicy as the reviewers say. Will let you know next week. Like what you have to say about food.
Thanks for all your delicious Nagi. Everything I’ve made has been terrific. I love the videos too. Big hug for Dozer