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
I really like all your recipes 😋 They are easy to follow and 99% tasty!
Hi Nagi,
Thank you for sharing your recipes and knowledge. I have favorited many of your culinary delights. Keep up the great work.
Cheers,
Caroline (Melbourne)
I hate cooking but have to do it.i will try your chicken with brown sugar seasoning. I cannot do math for pounding the chicken so I hope these turn out for me. I need foolproof receipies but this one looks delicious
Hi Nagi you have done it again. Just had the lamb Mongolian. Your recipes are so good.Thankyou.
Nagi you positivity and enthusiasm are inspiring and I’ve bought your book and love it
I must confess what got me hooked on your blogs was Dozer . He truly melts my heart along with the love you have for him . You both deserve the accolades and admiration of your many many fans and I know you put a lot of time and effort into your work 👏👏👏👏👏
I as happy to see the Gluten Free note on the Honey Garlic Chicken breast recipe about the flour, however, most soy sauces contain wheat unless you buy the Gluten Free ones.
Hi Nagi
I have followed you for many years now and your cookbook has been the vehicle that has enabled me to induct friends and family to your fine recipes.
We have family dinner once a week, on a week night with our best friends. They have three children and we have two. I started to introduce different meals using your recipes. This has now become a weekly competition – who can make the best dish. They did last week with your laksa. Insanely delish.
Family dinner nights the kids are eating things they would never normally try. It’s a big event in our week that the nine of us look forward to. A well cooked and tasty meal with the ones we love. Thank you Nagi for you and your food. You’re awesome xx
Hi Nagi! I am going to try some of your recipes. I was wondering if you have a curried goat/curried venison recipe per chance?
I lost a document that had several hundred recipes (including ones I created) and somehow deleted the entire things using Google Docs. I couldn’t remember how to make perfect basmati rice, but I knew how NOT to make it and I saw the mistakes I’d made on other web sites. As soon as I saw your instructions I knew I’d hit the jackpot!
I have looked at several recipes and am going to “join” you here regularly.
PLEASE don’t bombard me with lots of emails!!
I have unsubscribed from many sites for this intrusion. I’m really excited to try out many of your recipes.
Amazing recipes, each and every one I have made has been a keeper. But what i REALLY love is the ability to scale recipes AND have the ingredients measured in metric weight. An absolute winner. Thank You Nagi!! xx
Nagi, I am so excited to have just received your amazing recipe book from Amazon and delighted to find so many recipes that are simple to prepare and look delicious. I can’t wait to start cooking. I also appreciate your careful notes for each recipe, they are very helpful. This book is a gem. Thank you.
I love your cookbook, Nagi! O have ordered 2 from Amazon in Canada, only to be dissapointed when one book came damaged. It was loosely packed and moved around in transit that the corners of the book are caput! I should have ordered through you directly. Next time. I love your website and recipes! Keep on going, Nagi!
Amazon will send you a new one if you tell them it arrived damaged. Just go into returns, and there’s a place to tell them why.
nagi’s food is a hit and a deluxe devine
Pavla,
Send the book back to amazon and get it replaced. I usually call them and they offer a choice on how to handle your order.
Would love to see a recipe for Singapore chicken rice (Hainanese chicken). Love you !
yummy food
We watched your demonstration at Good Food and Wine show where you made Prawns, in Melbourne. We were lucky enough to try from your first shows batch.. amazing! Keep up your impressive work, we are trying more of your recipes this weekend! Leigh & Vanessa
Love following your recipes. Thank you, but how did you come up with the name Recipe tin eats?
Where can I purchase your cook book. I live in a small rural town on the Murray River and we have a small newsagent.
Hi Nagi, going to do the chicken & rice! You’re very pleasant & inspirational & a dog lover like me?! Looking forward to more good things, thanks!!
Hi Nagi!!! I’ve just happened upon your website and Amazing looking 1st Cookbook, looking up what Churros are, & recipes, as she Loves Mexican Dishes, & is receiving an ice cream maker for Next month’s gifting. I’ve been on a quest of researching, & monthly purchasing Everything from measuring spoons, to outdoor barbecue grills & actual outdoor Grills,& even the Best freezers, bc So much is now available to supply my Amazing Daughter with Anything & Everything I possibly can, for Her cooking journey, love, passion,& the same for frequently entertaining, that I had, but came from a different era that didn’t afford us all the foods & seasonings from around the world! I’ll date myself as a Child follower of Julia Child’s Beginning tv series in B&W, to her death, as well as The Galloping Gourmet-LOL! I’ve Always been a scratch cook & baker,& store bought garbage was generally a disappointing treat they saw others Loving in school, while Not All being that way of course! Nothing beats traditional home cooking & growing your own veggies, except having an arsenal of quicker & easy Great tasting recipes for busy people these days, & I’m Absolutely confident that your cookbook will be well worn, through the years!!! That brings me to the 2 questions, one of which your followers can answer as well as you-You have hardcover & paperback editions, which hardcover is Normally the more expensive bc of longevity of better protection & binding, but your paperback takes that slot-is there something Better about you paperback?
2nd-Would you consider an option of us sending you our copies, with an included return postage paid envelope or box? That’s something I’ve seen being done by some authors, as well as stocking Amazon, & other outlets with signed copies at a bit higher price tag,& lacking the personalization some authors don’t do anyway, bc of the wear & tear on carpel tunnel issues.I saw your mention of book tours, but as a disabled old lady, I’m very limited in outings,& know there’s plenty others in my shoes, so to speak! The few hours of research I did on you & your recipes, I really only needed minutes to conclude that you are an Amazing & Very Special addition to the world of cooking(Thank you btw, for quitting corporate life for your food passion!), which makes a signed copy even More special!!!
Thanks in advance to you, & anyone else answering my questions!!!
Sincerely, Cyn Grooms
Morning
Do you have any recipes with Rhubarb in it ?
Thanks a bunch
Bex