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 boyfriend and I stumbled upon your Instagram page last week. He’s obsessed with it. We made the quick chicken ramen for supper this evening ( we added extra veggies and doubled the sauce). It even met the teenagers approval. We going to make one of your recipes every Sunday! Excellent site and instructions. Thank you for sharing your passion for good food.
That’s so nice to hear Sandra, thanks so much!
Hi Nagi, I just tried to cook your vegetable curry, it was the bomb, like WOW 🙂
Came accros your site and read the feedback about this recipe, so I decided to try it. My husband said it was amazing. I haven’t browsed more on your site, I’ll be looking for more vegan recipe in there.
Thank you, cheers ^^
I’m so glad you loved it Lennie!!!!
read your slow roasted leg of lamb recipe today. Sounds fabulous. I buy new zealand lamb at Costco in Houston TX because of the quality and price but the legs are boneless. What temp is lamb for medium rare? Thanks
Hi Trish, It’s slow roasted so the temp isn’t applicable here as you’re slow cooking until the meat becomes tender and fall apart – N x
I Love your site!! I like to cook foods from all over the world, but have been intimidated with thai, asian foods. You make everything so simple and delicious. Thank-you from Cold Canada
Thanks so much Jackie!
Hi Nagi, a big thank you, my cooking has improved dramatically.
The daughter commented that my cooking is more adventurous than mums
That’s wonderful Grant!
I am making the eye of round that is marinated. Can I cook it in a pot with higher sides. I don’t have a skillet that goes the oven. Will it affect the flavor
Nagi, your recipes are incredible! Love the way you have made great food so easily accessible and achievable! My wife says she would rather leave the cooking to me since I started churning out some of your dishes! Thanks so much.
ps – dozer is one good looking fella!
Love your blog Nagi. So many amazing recipes! Your chicken teriyaki recipe got me hooked and just tonight I made your beef stroganoff.
I have adapted many of your recipes for my wife who is coeliac and they have all turned out great!! Added bonus that you’re a fellow Aussie so no converting the weights/measurements and your ingredients are always available! Cheers!
I love your recipes! I cook a lot and well,
; your recipient are easy to read, execute, prepare and enjoy! Thank you
Kerry
Thanks so much Kerry!
Hello Nagi, today i made quick asian beef ramen noodles, great recipe, just the problem was that i couldn’t get my sauce so nice and dark brown as you did, so what did i do wrong? I followed the recipe perfectly, maybe i didn’t caramalised it good enough. Taste was great so i gonna make it again, thanks for great recipes. So if you can tell me what i did wrong, thanks anyway greets Elly . i’m a great fan
Hi Elly, can I ask what kind of soy sauce you used? Sounds like it may need to just reduce slightly more to caramelise – N x
I used normal sojasauce, didn’t have dark sojasauce.thanks so much for your answer.
Today i made quick asian beef ramen noodles. It was very good. Great taste. But my sauce was not so dark brown. Maybe not caramalised enough. So what did i do wrong? I followed recipe exactly. Taste was fantastic .so i must have done something wrong. Maybe you can tell me what to do netter.lots of greets Elly
Hi Nagi I live in Malaysia ( Australian) and tried my hand at your Easy Chicken Curry and it turned out a beauty. Thank you and I will give some of your other recipes a shot.
WAHOO, thanks os much for the feedback David!
What’s the cost to subscribe?
Hi Angie, there is absolutely no cost to subscribe! – N x
Do you have cook books love your blog
I have one on the card for next year 🙂
Do you have recipe for beef with fresh chilli and ggarlic
I’m so glad to hear you’re publishing a cookbook Nagi, I am obsessed with your recipes and love getting your email each day but I want a proper cookbook, can’t wait 👏👏👏
Hi I’m be making the cottage pie once u sauté veggies and brown meat do u need to drain the fat from hamburger? Or continue with adding flour?
Fabulous!! 🥰
Love this blog ! My husband always liked to do the cooking . Now I am widowed but live with a man and we are both vegetarian apart from fish 😒We loved the roasted mushrooms and sautéed spinach and I am looking at your other recipes . An inspiring site for a reluctant cook !
Many thanks !!!
I am approaching retirement with more time to cook- love reading your recipes and have tried a few! Can’t wait for full retirement to really get going . Love your blog!
Thanks so much Sue!!
Your site is such an inspiration. It is very difficult to find truly tested and amazing recipes with clear instructions. I have tried several dozen of your recipes before commenting, and they are all 100% flawless. As a pretty experienced home cook, I generally change or alter something, or make notes on the recipe to try something slightly different–not once for your recipes. Thank you for sharing your talent with the world. I am stuck in Mid-West Indiana (the US), and it is hard to find many foods, but your recipes are so practical. Lamb meatballs? Out of this world! I also love your story and your commitment to good, quality, affordable food.
Hi Lisa! Reading this made my morning 🙂 Thank you for the lovely message! And hey – “stuck” in the mid west? No one is stuck ANYWHERE with the internet at our fingertips!!! Food of the world can transport us anywhere! ❤️ N xx
Love your blog! I will be going to the store to buy the ingredients for Parmesan Roasted Potatoes
Hi Nagi, I am making your mango cheesecake but worried about the jelly top. Have put 3/4 teaspoon of gelatine in 65ml of water as specified but it hasn’t solidified so worried that when I add mango flesh and lemon juice jelly won’t set?
Hi Caroline, just mix them all together and then pour onto the cake as directed, it will set beautifully once refrigerated – N x
Just found you on IG last night! Best food blog ever- great recipes and the ease and clarity of your steps are outstanding! Thank you
Thanks so much Belle!!
Can I have your recipe of firecracker chicken thighs.
Thank you
Hi Rae, you can find it here: https://www.goodfood.com.au/recipes/news/recipetin-eats-x-good-food-firecracker-sauce-20190828-h1hicd – N x