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
very refreshing presentation that seems to go instantly into my head leaving me feeling “Can Do”
Cheers
lx
Just perfect! Every recipe has exceeded my expectations (this never happens) and I truly appreciate all the extra bits of information you add, so very helpful – So wonderful – THANK YOU!
I love your dog and your wonderful dishes.
Keep up the the great website.
Yours truley Allan
Thanks so much Allan!!
Relieved to hear you, Dozer and my Australian family are all safe. Feel so helpless over here in the UK. Please can we hear more about the new house?
Hi Nagi,
I really love your of cooking style. Just wanted to drop a line and thank you for your beautiful work. I hope one day I also make a living doing what I truly love – creating and sharing my favourite recipes with people from all around the world.
Nagi, your recipes are the ones I go to every time! They are fabulous. Thank you for sharing these with us!!!
You’re so welcome!
Hi Nagi I really enjoy watching your videos thanks for inspiring me to do some new recipes hope you are doing ok with all the fires
Hi Nagi, happy New year to you. I was very glad to hear you’re ok and safe, so sad what’s happening in Australia. I’m still very happy with your recipes thanks
Thank God you and Dozer are safe, my heart is breaking for all people and animals. I am praying that this monster fire ends soon.
I am devastated and I wish I could help more than just praying.
Be safe,you’re both in my thoughts and heart.
Thanks so much for thinking of us ❤️
what is the best method to cook chicken thighs for fried rice?
Hi Maxine – try this recipe: https://innovate-pulse.news/chicken-fried-rice/%3C/a%3E%3C/p%3E
Nagi – please update all your readers and let us know you and Dozer are safe. The pictures in the news are simply terrifying. Praying for you all.
Thanks so much for thinking of us Amanda, I’m on the coast and away from the fires ❤️
Hope you, Dozer, and your family continue to remain safe from the risk of fires. US news coverage has been nonstop of the horrific fires.. Stay safe.
Hi, Nagi! I chanced upon your site while looking for pumpkin soup. Wish I saw it sooner as your video showed it was easier to do. I’ll be trying your Chicken and Rice soup this week. Your love for food shows itself in the words you use in your recipe. Hello from the Philippines!
We hear of the fires. Hope you, Doser, and your family are safe. We love so many of your recipes. You all are in our thoughts and prayers.
Thanks so much Gwen, thankfully the fired aren’t near me – N x
Hello Nagi,
Thank you for your generosity in posting such awesome recipes! What a gift to the rest of us who love to cook and eat great food.
Thank you so much Penny!!
Hi Nagi. I have been saving your recipes and trying them for a very long time now. I am very good at making pies of all kind and I just made you fabulous sausage roll recipe and the strawberry cheesecake for friends at Christmas. I want you to know that you are my go to girl for all my recipe related questions. I have had to get separate ring binders to keep your recipes easily at hand. Do have a wonderful new year and give Doser an extra hug from Canada. All the best, David.
Thanks so so SO much David ❤️
Hi. Im from south africa and was looking for a peanut sauce and found YOU. I browsed through some of you recipes and wow! It looks great. I think Im hooked without even tried one.
We are so worried about you and all those who live in the Sydney area. Our Canadian Broadcasting TV News carries news of the fires all across Australia, and of devastation we can hardly comprehend. We hope that you are safe and out of harm’s way, Nagi.
This looks simply delicious. Would like to print it easily, without all the photos. Is it possible?
I click on “print” and choose “custom” and select the pages I want to print.
Hi Mireille, click the print button in the recipe card and you’ll pop with a perfectly printable version of the recipe 🙂
what can I use instead of oyster sauce as I have a shellfish allergy? Thank you
I also have a shellfish allergy and usually use hoisin and soy (in a 1:1 ratio) to replace.
There is a vegetarian “oyster” sauce available that’s based on mushrooms – the perfect sub 🙂
Your caramelized pork is about to go downnnnn! I cooked it earlier this year, and kid you not, I cried when I first tasted it. It was amazing!!!!! So I’m going to cook it up for New Year’s Eve and savor every moment of its caramelly goodness! By far, one of the best things I have ever cooked and eaten!
Your caramelized pork is a out to go downnnnn! I cooked it earlier this year, and kid you not, I cried when I first tasted it. It was amazing!!!!! So I’m going to cook it up for New Year’s Eve and savor every moment of its caramelly goodness! By far, one of the best things I have ever cooked and eaten!