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
My mother was a good cook and we were usually broke so she had some great ideas. Here is one recipe that we always loved and I am interested to see what you would do to change it.
The base is rice… and it is served with cooked onions, walnut and bites of beef served over the rice. We loved it as kids and called it pilaf (I was cooking before I realizes that when people served Pilaf, it was not Mama’s recipe)… Anyhow I make it with a tender beef, lots of onions and raisins that have been soaked… big bits of walnuts too… As I said, I would love to know how you might dress it up. Thanks for the insights and recipes. Alice
Sounds divine Alice!! I wish I could taste your mothers version ❤️
Wow is all I can say to the caramelised popcorn. I followed the instructions and it is absolutely perfect. Thank you
just love your recipes thankyou
You’re so welcome Margaret! N x
Absolutely love all your recipes Nagy. I live in NJ and really enjoy cooking. Your recipes are full of flavor, depth and of course love,
Would love an app for my recipe tin to easily access my saved recipes – just a thought! So glad I found you 😊
Hi Nagi
I am a first timer to your blog, but I plan to be back … many times!
This is day 3 of being off work due to our office closure because of COVID 19. I made the BBQ beef brisket and corn meal muffins from your recipes (though I modified the ketchup amount with tomatoes); I served them w mashed potatoes and coleslaw. It was a hit and that is saying a lot from my household of finicky eaters.
Looking forward to trying more recipes out in the days ahead!👩🍳
I want to join your blog and I think I subscribed but I’m not sure. We live in Florida and retired; that’s my excuse for not knowing how to join a blog
Am I on your blog?
Nagi do you have a good recipe for bread for sandwiches please. Can’t find anything in your recipes except the soda bread.
Nagi, you’re obviously a marvelous cook and teacher, but while I enjoy watching your videos, I can’t use them because they are loaded with sodium and sugar. I have high blood pressure and salt isn’t allowed. Sugar is bad because I’m diabetic. I’m a good cook but have to be careful about these ingredients. I wish you would devise some recipes for people like me. There are lots of us.
HI Charles, try Swerve as a sugar replacement, it leaves no bitter after taste and measures in same quantities. I just leave out the salt or reduce it and use the swerve and have had no issues with blood sugar control. It’s not cheap but it makes Nagi’s food so much nicer and you are worth spending a few extra $’s on, aren’t you ? Just google it for wherever you live.
Nagi you are so amazing!!! I love your recipes and your creative ideas.
Hi Nagi,
What a wonderful page Recipe Tin Eats is. I love your recipes, in particular the chicken biryani, and the cabbage salad that goes with it (have made it 4 times already!).
If I were to make a lamb biryani, what changes to the recipe are needed and what cut of lamb is best? Thanks in advance,
The simple meatball, how delicious.
looking forward to trying more of your recipes
I had never really learned to cook as I always worked until late and was too tired to cook by the time I got home. Then, I suddenly realised I wasn’t so young any more and still couldn’t cook!
I found Nagi’s website by chance, and have been astounded by the great meals I have since prepared.
Instead of finding ‘learning to cook’ a daunting and failure-riddled venture, I cannot believe how simple these recipes are to follow, with awesome instructions and how-to-videos, ingredients I’ve actually heard of, and truly amazing results.
Thank you Nagi for sharing your wonderful skills with the world at large, and for teaching me how to cook!!
Warm Regards
Christine
made your lamb shanks in the slow cooker. Not a big lamb fan because it’s usually too fatty – not this recipe. Tender, flavorful, fabulous.
Hi Nagi, I wonder why are you not taken away the tail of the prawns in your gorgeous “Garlic Prawns” recipe? x
Hi Louise, presentation wise it simply looks better with the tail on 🙂
You leave the tails on because that’s what you pick them up with. Simple.
Looking forward to trying several of your recipes.
I hope you try them and love them! N x
Just signed up with you and your Mum! Never done blogs etc before but I tried a few of you and your Mum’s recipes and they worked a treat! The tips I got have improved my cooking overall. I feel like a chef now! All the best to you and family from ours in tropical Cairns. Thanks, really!
Fantastic carmelized pork bowl!!! Wow, this has topped my list of favourites!
Woah what a compliment, thanks so much Kori! N x
Hi Nagi, I am so glad I found your site. I made your shredded beef and your garlic honey chicken recently and they were both hits at my home!!! Thank you because I always struggle to make dinner for my family. I can’t wait to try out more.
That’s awesome to hear, thanks so much HS! N x
Looking for your Pasta sauce made with Mutti Passata with Italian herbs garlic & ????. I’ve forgotten, please help.
Hi Paula, I use passata in a lot of recipes – is it a particular dish you were looking for?? N x
Love your website, Nagi !
Such great recipes, you are my go-to expert on super meals.
I am the cook in the house at age 82, and my wife loves what I serve. Thanks
.(.thanks to Doser too.. he is definitely part of the process.)
Thank you so much for the great feedback, I really appreciate it!! N x