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 don’t know how you can call the recipe for chocolate custard cake a time saver “just b4 boiling”and “don’t let it stick” weighing ur egg yolks! I gave up reading it
You use a lot of wine in your recipes- what can I use to substitute it? I don’t drink white and it would go to waste. And and non-alcoholic is just another waste of money.
I do drink red but wouldn’t be able to drink a bottle alone before it went bad. So I am in a bit of a conundrum. Any assistance would be great.
From a beer drinker and husband who has never had a sip of alcohol before. (I have no idea how we are married 🤣)
I took out alcohols too in the recipe as I’m cooking for the little one as well. Usually I just put more stock to make up for that loss in flavour. I’m not a food critic but Nagi’s recipes still taste good even after I opt out the alcohol bits 🙂 Good luck!
I wanted to make Beef Stroganoff for dinner but have been unwhelmed by my previous attempts. The Google goes were kind and your recipe came up. It was fantastic! I did add a pinch of dried thyme and worstchestershire sauce but those were the only changes. Even my husband that doesn’t like cooked sour cream enjoyed it.
I must have enjoyed the One Pot Beef fried rice so much that in my previous comment I said it was from your Dinner Cookbook, but it’s from the Delicious cookbook.
Hi Nagi, wonderful books, I have two now, I too live in Sydney, 5 years ago my lovely brother passed and i completely stopped eating, just as it slowly returned Covid came, and away any appetite went, Then an epiphany, your book for my Birthday, 2 in fact, and I cannot stop cooking, feeling so inspired Nagi, I turn around in my Kitchen and you are there, thank you so much, from my heart, and never stop cooking Nagi our friend!!! Genevieve
I was finally able to get your cookbook Dinner a few weeks ago. I just made the one pot beef fried rice. Hubby and I could not stop eating it! It’s so delicious. Can’t wait to make more of the recipes.
Just discovered you by accident. Just my sort or recipie, fast tasty, simple and exciting. Can’t wait to start cooking. Love your whole approach. Normally just look at recipie and ignore the rest but not with your site. Read everything. Thank you.
Is this your fb page?
https://www.facebook.com/share/1DUXXStEjp/?mibextid=oFDknk
It just doesn’t look right.
Found your recipes today when trying to find a quick recipe for cooking chicken that I didn’t have to stay by the stove all the time. Enjoyed your baked chicken and rice and so did my husband. I plan to try some of your other recipes in the future.
Found your recipes today when trying to find a quick recipe for cooking chicken that I didn’t have to stay by the stove all the time. Enjoyed your baked chicken and rice and so did my husband. I plan to try some of your other recipes in the future.
Love your blog Nagi. If I want to make something I look up Nagi and see what she says first! 👩💜
Your no knead bread!! I was always afraid of making bread & you made it easy. So delicious. I continue to tweak the recipe & it continues to get better all the time (ie adding sautéed garlic, or herbs, seeds, etc)
I thank you and all the friends I’ve turned on to your bread, thank you x
Will you please put the recipe videos on your website instead of just YouTube? I like seeing the full photo online and adding it to my personal cookbook of favorites. I also like that I can search items by ingredient, and more options pop up when your cookbook’s (that I own) options pop up too!
What is your show called on YouTube
hi i just read your website and i can not whit to make so good food and by the way my name is jamaela i am in 7 grad and i am 13 years old
I love your recipes! I have purchased both of your cookbooks. I don’t say this often about many people that I follow, but I would love to meet you some day and sit and discuss and share recipes. You are truly and inspiration. I learned to cook from my Grandmother and mother starting at the age of 4. It is a hardcore passion of mine. I would love to learn more about how you changed careers – which is something I am pondering. Thanks for reading.
Pamela Newcomer, Deltona Florida
So glad I found your website (I was looking for a lentil soup recipe). I need to cook fast, fresh, tasty dishes and believed I have found what I need. Thanks so much for all you do !
Hi Nagi!… I have been cooking your recipes for quite a while and I have yet to write and say a BIG thank you because I love them! I love your recipes, always yum and I enjoy your little comments at the bottom – today I was looking at French Toast in prep for family at Christmas – the Americans use flour??!! Can you believe it – yes we can – it’s like a pancake French toast ugh!! So I jumped in to see what you thought was a good French Toast (YES Brioch!) and afterwards scrolled down to some of your other recipes and it’s only 9.40am and am salivating over your garlic chicken and your Korean glass noodles!! HAHA! I love your recipes xxxx keep at it. You are appreciated.. have a lovely Christmas Nagi
Hi Nagi and Dozer,
Will you be coming to Brisbane anytime soon?
Sarah
Ps. Love your new book. 🙂
Just made your Frittata and it has come out beautiful.
Will try a lot more of your recipes, thank you
Nagi, we follow your achievements and recipes; bought 6 ‘ Tonight’ to give to family n neighbours. Sent photo your abc tv interview to Jess enroute Rome to NY. You are achieving with humility n excellence, and taking us with you..Love to Dozer n you. Col col.
Hello Nagi,
I was looking for a stir fry recipe and came across your site. I am making pepper steak I am using you stir fry sauce,
I cant wait to try it!!! Your cook book looks good . Love your dog.
Thank You