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
In your Blueberry Lemon Quick Bread Loaf recipe I am just wondering about the quantities of dry ingredients:-
1 3/4 cups 265g plain white flour and 1 cup 220g white sugar – the quantity of cups to grams appears out. What is the correct quantity of grams please.
Hi Louise – yes those quantities are correct. Flour weighs less than sugar (just like 1 cup of feathers would weigh less than 1 cup of marbles) N x
Thank you so much Nagi. I’d better stick to grams othwise I’m lost. I am just starting a new websiteand yours is inspiring, thank you. Louise
I am no cook, but I absolutely love making your recipes, and the only time they don’t turn out is when I discover I made a mistake! Strange given they are easy to follow!! Your recipes feature heavily in my cooking, and are always super yummy (when I follow it properly) made your no peel roast pumpkins soup for the first time, and I was a huge hit- no leftovers!
Thank you Nagi for your recipes and for inspiring me to try new things.
Absolutely love your recipes
Sensible ,easy ,not too many ingredients and tasty
Thanks Nagi
I never failed with your recipe.
I was born in Japan moved to Canada. My family loves Japanese food. I’ve tried so many of your recipes and they loved all of them! Thank you.
your revcipes are a marvel, easy to follow and ingredients readily available, am moths here but am your number one fan.
I love your recipes. They are so down to earth. I love that it isn’t about creating a work of art, but just good food. I will just add that I have been cooking for over 57 years.
Nagi! So enjoying your posts and recipes- i have made many of them. I too love to cook, love my family and my dog. Cheers!
Enjoy you, your dog, & your blog immensely. Thank you!
Thank you SO much Lili ❤️ N x
You are a delight. Ive tried several of your recipes and everyone loved it. Thank you for sharing and gv that handsome dozer a hug. He is adorable.
Where have you been all my life????? Gosh, I am glad to have found you. I am a newby to your site (joined today) and want to try some recipes – miso eggplant is one and the other is the egg, ham & cheese buns – beautiful ! I tried to print these two from your ecook books but no luck!!! Any suggestions?
Love your no-nonsense approach to cooking! Have loved every recipe I have tried. Really enjoy the Asian stuff – the Mushroom Ramen especially! Hope you will keep bringing us great eats.
Thank you so much Claire, I really appreciate it! N x
Hi Nagi you are a goddess after many so so attempts with bread making this has turned out exactly as I remember bread from my youth thank you for your superb recipe 😘
Now onto your other recipes!!
Hi Nagi,
your “no knead rolls recipe” can this be adjusted to make a loaf of Bread and what would I have to do to achieve this. not had much luck in the past with bread so any help please……
Hi Nagi. Your recipes are very inviting and I love your no-trend attitude to food. I can’t believe as a Brit I actually checked the recipe for bangers and mash with a Japanese-Australian:) But your recipe sounds just like my mum’s and that’s good enough for me. Keep up the good nosh!
Waving from Alaska — WE LOVE YOU!! My mother was an awful cook. Fortunately I learned to read at 3 and those nifty alas dusty picture books on the bottom shelf in the kitchen had magical things called recipes and made tasty food. Oooooo
I love your blog and easy recipes! So far I have not found any recipe we don’t like. I even have my Nagi Food page on my Pinterest😊. I am a full time RVer in a 40 ft. motorhome so space is premium. Your recipes are so easy and yummy I can make them inside or outside and people will stop by and ask what I’m cooking that smells so good! You ROCK!!😍😁
Lucky stumble upon your blog & it is a keeper for me! Appreciate your simplicity & common sense & will continue following your writing & recipes. Thanx from Saskatchewan, Canada
Your quick noodle soup is the first time I have seen your blog. I like your approach and will definitely try your recipes. I have one question. Here in the US, Shaoxing cooking wine is easy to come by in my local Asian markets. It has salt added to avoid the alcohol taxes and is low grade, as are virtually all supermarket cooking wines. Almost every food article I have ever read disdains the use of cooking wine and says”if you wouldn’t drink it, don’t cook with it”. Aside from salt, it is the quality. Shaoxing seems to get a pass by everyone. I always wondered why. I spend the extra money and use drinking grade Shaoxing from the liquor store. At around $12, it is priced like an inexpensive wine. I think I would use sherry before that low grade cooking stuff. The cooking stuff is much cheaper. What can they possibly give you at that price? What do you think? Thanks.
Nagi, I’ve worked through a good two-dozen of your recipes so far, and your excited and lovely explanations for each are simply top shelf (that’s where the best wine is stored). The result is, as well. You are the cat’s meow — thank you. Damn, you are good.
Hi Nagi!
I felt I had to drop you a note to tell you how wonderful I think you are! I just recently found you on the internet, and have tried several of your recipes. They have all been so good! You are my new “go to” for recipes. Love your dog too. 🙂
Hi
I’ve made many of your delicious recipes over the last month or so and they’ve all been fantastic. Easy to follow, lots of great notes.
I’m not the most enthusiastic meal maker but I’m having fun with your recipes.
Thanks Nagi!
Thanks so much Su! N x
Hi Nagi,
Thanks for the delicious recipes as well as your happy smile which makes me happy.
A few years ago when my son who is 22 now went on the business of cooking which is his passion, I became upset. Instead as any mother, I wanted him to go for academics after graduating from highschool like her sister who got her undergraduate in science from McGill university.
Now, he is working as a chef for one of the best restaurants of Toronto, Alo. He has not got any education regarding the business of cooking. He doesn’t have any certificates nor diplomas.
I want to hear from you about my concerns if he is on the right path. At the same time, l want to get your advice for him.
Thanks again for giving your time and all the best.
Muazzama
I tried the French Onion smothered pork chops .It was good .The size of the onion was difficult as I think mine were too large and took longer to caramelize .I don’t find Gouda has much taste think I will try Monterey Jack I will make this again .
I love your recipes, full of wonderful flavor’s!