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,
I love your recipes! Thank you for sharing. Just for interest, what size cast iron pots do you use in your videos? 🙂
Hi Serene, mine are 26cm Chasseur pots 🙂 N x
Thank you! 😊
I love your recipes and videos. I literally come to your site every day for dinner ideas, and I always find something I can make that’s quick and delicious. Thank you. You’ve helped me save time trying to figure out meals and just making it easier.
Recipes look delicious.
Thanks so much Mary! N x
Hi Nagi,
I’m cooking your Meatloaf tonight. Does the oven temp require fan forced (if not specified).
Thanks from Melbourne!
The idea of baking ricotta IN a vessel is certainly interesting, as Ive always inverted a mini-ricotta ‘cake’ onto a baking sheet (on top of baking paper – for easy removal( & later presentation display)…it can be oiled –but really doesn’t even need that!
So on that score wouldnt YOUR lovely baked-IN-ramekin versions also be great turned-out/inverted, revealing their super-crusty outsides!?!
Nagi, I have been following you for almost a year without having written anything. I love you and your posts! I can feel your energy and passion in each post! I love it! Admittedly I love Dozer (just as much!) He melts my heart!! Can’t wait to make the cupcakes for my ‘Goddog’!!
Thank you Nagi, I just found your website last week, and i love it! I love that your recipes scale automatically and have the print option!
Question for you – when you measure in Tbsp – is that an Aussie 4 tsp Tsbp, or a everywhere-else 3 tsp Tbsp?
Hi Kirsten, I use a 15ml tablespoon 🙂 N x
Thanks 🙂
Hi Nagi, I used your strawber cheesecake recipe and it was great! I was wondering, would I be able to add melted white chocolate to this without changing anything else? Or would I need to alter the method/ingredients amounts?
Thank you!
Hi Josh, adding chocolate will affect the texture of it as it sets – I haven’t tried testing this sorry! N x
Hi Nagi,
Just wanted to drop you a note to tell you how much I love your blog and recipes (and Dozer too)!
I started my career as a chef and have ended up in Finance, so the opposite of you. I stumbled across your site about 12 months ago and now use it at least 2 times a week. 😊
Even better I have sent it to my auntie and she loves it too! However, the best thing is what you have done for my partner. Twelve months ago, he had to become his mothers full time carer which included cooking all meals. He could barely boil water as I always did our cooking. Well using your recipes, he has transformed into quite the fabulous cook, preparing breakfast lunch and dinner for is 80+ year old mum, there is nothing he won’t try to make if it’s on your site. Everything delicious and healthy and home-made. I am so proud of him, but truly grateful to you!
Keep up your wonderful work!
Vanessa
Today, I have come across your website :receipetineats and love all the receipt with video on. This will makes me more in love to cook new food!
Hi Nagi! I came across your site recently and your awesome recipes have become my go to dinner recipes. They are so tasty and I know they will work and be delicious. Thank you for the incredible flavours, clear instructions and your enthusiasm For food that comes through your writing/ it’s infectious 😀thanks so so much!
I love, love love your recipes.
Everything I have made from your page is Unbelievably delicious.
Thank you so much for your enthusiasm for cooking, keep it up.❣️
So glad I’ve run across your site… Saved it ages ago but just found time to peruse it.. thanks for s great job. Look forward to seeing your stuff again…
Hola Nagi, me fascinan sus recetas 🥬 y en especial el la Moussaka 😍 soy de República Dominicana 🇩🇴 y en mí país hacen mucho ese plato jejeje con un toqué Dominicano. Me gustaría que en lo futuro usted sacará un App para poder tenerla siempre conmigo 💓🤣
Nagi, I love your site!! Great recipes. I am allergic to shellfish. What would you recommend as substitutions for things like oyster sauce or shrimp paste (or any other shellfish based seasoning)?
Hi Tiffany, it really depends on the recipe to be honest. There is a mushroom based “Oyster” sauce which is the best sub – N x
i love youuuuuuu
This marinade for pork chops was outstanding! I used coconut aminos instead if soy sauce because that’s what I had This is going into my regular rotation!😊
I live in a Denver Colorado USA
I LOVE good food and recipes of all types! I bake sourdough bread once a week and will try almost any type of recipe! I also follow Michelle Tam of NomNom Paleo and she has some wonderful Asian inspired recipes😇
Great recipes. I would love to follow.
Just love all your recipes. Our style of cooking in our home in ireland
I’m a first time reader of your site and have found your recipes easy to follow and interesting. I would love to receive your blog. Thank you
Nagi, have you a recipe for good old fashioned pasties, as we have them in South Australia? Love your recipes.
Peter
YUM! One to add to the list! N x