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
Hey!
Just discovered your blog, and just want to tell you how amazing it is!! By far the most interesting, well done and entertaining site about food I have ever seen, huge congrats to you, love your talent!!!
Nagi,
Please don’t stop. I’ve cooked so many of your recipes, they are flavoursome, easy , and amazing. Thankyou . You give me the motivation to cook .
I’m gluten free. What flour can I use in the crisp chicken leg recipe?
Have you written a cook book?If so can it be bought in the UK?
Please let me know
Hi Nagi
I can’t thank you enough for your amazing tried and rested recipes. After a dinner my family will always ask us f this was a “Nagi Recipe” because it would always be finger licking good!!!
I look forward to every new recipe that you make, because I know for a fact that it will be awesome. The thing I love best is that you sometimes use those little cheat pre-made goodies to make life even easier! Thank you… I look forward to trying and eating all those wonderful meals. Not forgetting my love for dogs… DOZER my favourite golden retriever in the world!
Yours in deliciousness ❤️
Hi Nagi. I just wanted to say thank you for your amazing recipes- every single time I’ve used one of yours, the food is absolutely delicious! I particularly love your Asian dishes. My son is anaphylactic to dairy products, so it’s always great to find good dairy free recipes.
I’m home bound at present , so Ive got time to spend in my kitchen just love making your recipes.
Please tell me what to subsitute the rice flour in your brownie recipe as it is not available in South African supermarkets
Hi,
I’m from SA, and can find many Asian goods in Gorima’s! They also have an online service.
(stores in KZN and Jhb)
Hi Nagi, you’re an utter star. I love your website and blog- religiously trying new recipes all the time. In our home, our Christmas meal is all from recipetineats! This is my go to for a foolproof delicious meal that doesn’t compromise on flavour. Honestly, you and Dozer are the best! Really looking forward to the cookbook, I’ve dropped many hints to my husband to be that it’ll be out soon 🙂
More power to your arm Nagi. Yours is a sacred mission, done without BS, to just produce excellent food.
Keep it up!
Thank you Ken!! N xx
Do you do vegan recipes?
Thank you, thank you, thank you for your Reuben sandwich recipe.
I had my very first one in NYC at Katz Deli many years ago and have been on the hunt for one even half as good in Melbourne.
Can’t wait to make the pastrami tomorrow.
Thank you!!!
WAIT UNTIL YOU TRY IT!! I am so obsessed 🙂 N xx
Hi Nagi, is it true that no one in Australia cans? That is it basically an unknown art? (Ball jars, mason jars, preserving your excess garden produce)
Hi Tarre- I live in Melbourne Australia, and no, it’s not true that people don’t preserve the produce from their garden. Although I thinking freezing where possible might be a more common option, as well as making jams and chutneys etc.
My daughters now refer to you as my husband’s “celebrity crush” because he speaks so highly of you! He is the main cook in the house, but we all love your recipes, and my 11 year old budding baker had learnt some very useful skills from you. Very much looking forward to the cookbook!
Will the book be distributed in the U.S.? I need another cookbook as my Jewish grandmother used to say (translated from the Yiddish) like a need a hole in my head. From some perspectives it might be seen as a sickness — shelves and shelves of them, NOT to mention the thousands of recipes I have on paper and digitally, including of course, yours. BUT I am going to be one of the first to buy yours. The why is too much for a blog comment, but if I said there is only one reason I would fly halfway around the world to Australia, and it would be to meet you. I love your affect, your ethos, your recipes..
He’ll Nagi, I am so grateful for yr food Energy and enthusiasm
I had major food fatigue, then I came across you, and I have been uplifted
Thank you sooooo much
Please help ! I have made your pavlova recipe today and followed everything to the letter ! The first time left me with a totally soft mallow base which was so soft I couldn’t transfer to a plate -as this was for a family gathering I tried again -leaving it to dry out in oven for about 20 hours .Again the base was so soft separating from the hard top -the firm top was very thin and collapsed when I put the topping on 😫Could you explain what you think was going wrong ? The temperature was slightly lower than I have used in the past but the rest of the ingredients and technique the same -thank you
You are so refreshing! So now. I love to see behind the scenes because its personal without being preachy or self indulgent. Most importantly, the recipes in the tin are wonderful! Truly wonderful.
Just a big thank you, for all your lovely and tasty recipes, I have made quite a few.
Excited!!
Hi Nagi,
I have been a fan of yours for over five yrs. I love your recipes they Have lots of flavor. I cannot wait for the cookbook to come out. Have a great summer
Hi Nagi,
I have been a fan of yours for over five yrs. I love your recipes they have lists of favor. I did the Brined turkey with the gravy and it was the best Thanksgiving turkey dinner I’ve ever had. I always use that recipe for Thanksgiving and I cannot wait for your cookbook to come out. Have a great summer!