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 follow your recipes as my gold standard for all of my cooking. The recipes are well presented without all the ” long story line about the authors summer vacation etc, that most sites have”, Thank you … I do have a question. In the zucchini bread recipe can i sub out the milk for Oat/coconut milk, please advise …. rob in Ottawa Canada
Nagi. You are my constant go to recipe lady.
Your recipes are delicious and a pleasure to prepare.
I can’t manage without you!!!!!
Thank you.
Every time I go to find a recipe for any item there is always one from your blog and I go straight to it, every single thing i have made from your recipes has turned out perfect. thank you so much!
I am loving your recipes and advice
Love your recipes
Hi just wanted to say me and my partner have been making a lot of your recipes and theyre super easy and helpful for students too! tysm <333
Hi Nagi, I think you’re a good cook and I really like your sense of humour. You seem a nice person. God bless you.
Soo looking forward to getting your cook book but how do I pre order it?
Nagi do you have any idea of the cost of your book in the U.S. I have a huge number of grandchildren and great-grandchildren and wonder how many I will be able to afford to buy for them or just let the older ones pass it down as a family heirloom. lol
Hi Barbara, I’m in the same boat here in England, four children, two nieces and a goddaughter. I’m hoping the book will be out in time for Christmas here but might need to save up for then all.
Hi Nagi we are going to use your red velvet cupcake recipe for our RSPCA cupcake day fundraiser.
your recipe looks delicious 🙂
Love your recipes Nagi! They are my go to and I’m always recommending them to others. Full of flavour, easy to follow and have everything covered like substitutes, portion changes and shopping tips. Keep them coming 😊
Just to say thanks for all your wonderful recipes. Haven’t found one I haven’t liked. Just a home cook, but love to try new things. Thanks and kiss Dozer for me! Debbie
Hi Nagi
Just wanted to ask about printing your recipes
When I print the ingredients come out with strange measurements is this a problem on my end or yours
Leeanne I had issues too when printing out of Firefox but it prints perfectly out of Chrome. Hope that helps!
Hi Leeanne. I agree with Linda. I’m a library officer and we advise our customers to use Chrome as this works best for printing. Hope this helps. Don’t miss out on any of Nagi’s recipes!
Every single recipe I’ve tried is a keeper, full of flavour, thank you Nagi.
My husband and I are heading to the Northern beaches of NSW for holiday, do you have any recommendations for restaurants?
Blueberry season in northern Quebec and I’m happy to try your cheesecake recipe.
Hello Nagi, so nice to meet the person behind Tin Eats, I have been using your recipes for several months, so delighted to discover you live in my part of the world I made Beef and Guinness stew last week, thought I had died and gone to Heaven, it was so delicious , ate it for three nights and put balance in freezer in meal lots to have when time short. Great recipes, that are understandable for we living in the Antipodes, roll on Tin Eats and Nagi xx
I just finished Nagi’s recipe for South Indian eggplant curry. Alas, I just didn’t have all the ingredients so I improvised in so many ways that it could hardly be called “proper” but it was still delicious! Chopped fresh tomatoes, shallots, coconut oil, sharwood’s curry powder, cardamom pods, cumin, turmeric, coriander, and a little dijon mustard, and the last bit of vanilla almond milk creamer. So not like the recipe and yet, soooooo delicious! So, ingredients on hand, but other than that, I followed the recipe exactly! 😉 and if it tasted this delicious with my improvisations, I can only imagine if I had actually followed your recipe! 🙂
Nagi, I make so many of your recipes in fact we are on the smoked salmon and asparagus quiche tonight. You never fail your followers; keep tantalising our taste buds.
Thank You for all the Delicious recipes and sharing your precious Dozer photos.🌟
Hola, un abrazo
I made these muffins today and I’m a fairly experienced cook. However, I often cut corners, like not warming the eggs to room temperature, or using oil instead of butter, etc., but I followed this recipe to the letter, and these are the best muffins I’ve ever eaten! I’m trying the chocolate chip ones later today too! The grandkids will love them!
Hi Linda,
Which muffins did you make?
Sound great!