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
Just want to join you mailing list daily.
Hi Nagi,
I purchased your cook book and LOOOOVE it.
Just a quick question., page 242 Chinese Noodle Soup. The 1cup of shredded poached chicken (which I know how to do) say to see page x.
I can not find page “x” in the book?!?
The Roman numeral pages are usually at the beginning of the book.
Hi, Nagi. I just found your blog and am adding a link for your garlic bread to my Monday post. I want to make the marinated fish tacos – yum!
And, with your permission will use a photo every so often with the proper links back to you.
Hi Nagi, learned of your blog by accident in the food section of The Age (I’m in Melbourne). I am not a great cook (that’s an understatement) and have quite a few cookbooks where the quantities are just wrong and I don’t know enough to fix the problem. Your blog and cookbook (bought it at Xmas) are fantastic. Have made quite a few of your recipes and they are all AMAZING. My kids can’t believe what’s going on! Latest I made yesterday was Glass Noodle Salad with Lime Cashew Crumble. Divine and my kids are wanting more. I love your notes and all the explanations, I’m big on explanations. Thank you for your work, you deserve to be a huge success. x Cynthia
I was wondering why I stopped getting your emails
Just to help (because you’re awesome and I’m jealous over you to have everything right!): The grammar in this sentence is wrong. “The recipes on my blog draws on influences from my travels” Draws should be draw. (Nouns of course must agree with their verbs in number, the noun which is the subject of the sentence, not necessarily the noun closest to the verb, which is where it gets tricky. Recipes draw not recipes draws.).
PS – No need to post the above comment! It’s eyes only!
Making orange cake, boiling for 12 minutes at a time3 times. Cut 1 orange still white the second is boiling for 20 minutes. I like to know if still the white there could I cut the peel just use the orange. Live in Toronto. Please give me answer.
Jill & I have bought your cookbook Dinner & so far loved your pizza recipe.I reckon your Pizza base using Turkish bread is the best pizza base.My whole family love your story and follow your blog.I am spreading the word to family and friends how good and easy your recipes are.I am half Chinese & Sri Lankan and born in Malaysia.However I have lived inSydney for over 53 years when my parents migrated to Sydney in 1970.We ex Malaysians live to Eat.Looking fwd to hear from you.
Hi
My sister recommend me to you as she loves your recipes. I’m looking forward to trying them.
Also, I love your dog. I have a mad Cocker Spaniel. Lol
Maria 😀
Hi Nagi, I just love all of your recipes, they are my go to for no faff instructions tasty food. Is your cook book available in the uk? All my love Sarah x
I love your no knead bread, I have turned many family members in it, any time I make a stew, chilli or spaghetti this is my bread. Thank you!!!!
Have been using your website for recipes for a few years now! My go to!
I received your recipe book for my secret Santa gift this year and was absolutely stoked! Thank you for your easy, delicious, fool proof recipes Nagi!
We now use the book to plan our weekly meals and grocery shop <3
Yes PLEASE all recipes in metric units! Grams of ANYTHING solid!
Also, since one milliliter of water (and milk and stock etc) weighs one gram how about weighing liquids? Of course this does not apply to oils, but the recipe can easily be adjusted to compensate for the lower density of oil. Hence, most cooking oils have a density of ~0.92 grams per millilitre so a recipe calling for say 100 ml of oil would instead read 110 grams (100 / 0.92). Hardly quantum physics!
Please have a think about this.
Regards. Ken
The current system is not quantum physics either.
Hi Nagi,
I just wanted to say thank you for your beautiful cookbook – I bought two – one for myself and one as a gift this Christmas. I love the book and I know the gift of the book was well received.
Just discovered your website. Looking forward to following you and trying out your recipes. (Ellie, my yellow lab says ‘hi’ to Dozer)
hi does anyone have a copy of the lamb shank in red wine before it was changed in october ? many thanks
Hi, Nagi and Dozer,
Since I live in the States I am patiently waiting for your new cookbook to ship – ETA late February – but when it arrives I’m sure I will enjoy every page and try every recipe. You are refreshing in your writing and recipe preparation. Everyone’s time is valuable; we squeeze so many tasks into our short-lived life. Thank you for helping us get excited about efficient and delicious cooking again. God bless.
Hi Nagi, my mom was an Australian (hailing from Melbourne) and I have many recipes from her. Some of these recipes use the measurement “dessert spoon”. How much exactly is this? I asked her at one point and the answer was a something like a “heaping tablespoon”. If you could clear this up – thank you! 🙂
Hi Jade, I’m in the UK where my Mym used this measurement regularly. It’s half way between a teaspoon and a table spoon 🙂
It’s a heaped teaspoon ! As a tablespoon is larger than a dessert spoon .A dessert spoon is what you eat ur dessert /pudding with
I have a dessert spoon in my set of measuring spoons. It says 10ml on it. Also, when googling it says two level teaspoons (5ml per tsp) = one dessert spoon which is 10ml. 1 Australian tbsp is 20ml so if you were to do a heaped tbsp you’d actually be doing approx 3 dessert spoons.
I’m not the person you asked but I hope this helps.
A dessert spoon is 10 ml or two teaspoons while a table spoon is 15 ml or three teaspoons.
Here in the UK, and in Melbourne where most of my family live, a dessert spoon is 10ml. So it’s between a teaspoon (5ml) and a table spoon (15ml)
Hi Jade. I am an Aussie and a dessertspoon is two teaspoons (half a tablespoon). In the US, UK & New Zealand a tablespoon is equivalent to 3 teaspoons (15mls) but in Australia it is 4 teaspoons (20ml).
This is a request from my husband, who would like a recipe for buche de Noël
I baked the moist apple cake and strawberry cake today for a birthday celebration. Both recipes very easy and delicious. Thank you for sharing your gift with us.
We children would wake on Saturday mornings in a cloud of cardamom wafting in from mom’s kitchen. She would prepare on Friday night. It would rise overnight and bake in time for breakfast. I so miss her ‘Pulla’ . Can you replicate her recipe.