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 thoroughly enjoy all of your recipes and I mean all of them. especially some that are sort of “out of the box” like your chicken stroganoff..fast, easy and absolutely delicious. I use rotisserie chicken from the markets which make your recipe even faster for an 85 year old guy that still loves to cook. Hats off to to you Nagi and goo luck with your new book. I hope you continue to post your delicious recipes on your site as you have in the past.. Good Wishes, Jerry in California
Oh Jerry you are a star! I hope I’m still cooking at 85!! I will be back to posting soon!! You keep on cooking! N x
Beautiful recipes delivered in such a humorous way. I read your recipes smiling and somehow feel the taste of the food as well. Thank you for these awesome recipes.
Awwww thank you Silviu!! N x
hi Nagi, first of all I wanna say thank you to you, coz your recipes are very useful for me, but for some reason I’m not able to watch your videos in china, is there any ways to see them? great thanks!
I have no idea Kevin! I suspect it’s something to do with your browser. N x
Just found your website! Am making a ground beef and rice recipe as we speak.
Our Gal Sal looks like exactly like your beautiful Dozer, but we were told she’s a yellow lab. Whatever Sal is she’s an awesome addition to our family. Looking forward to your cookbook in Lincoln, Nebraska.
Welcome Sandy! And hi to Sal from Dozer!! N x
Hi Nagi! Looked around but couldn’t find any directions on which pots and pans you recommend. Would really appreciate it! Am looking to invest in good stuff, not ready to fiddle with cast iron care list though. Or should I suck it up and go for it? For ex loved recipe for pork tenderloin with creamy sauce. The pan looks magic for searing and roasting!
How to delete the comment please? Found the link you shared for pans below.
I made the Artisan bread yesterday it is so good. The only problem is that the crust was very hard. Is it supposed to be or what did I do wrong?
It should be quite crunchy Roberta, but not too hard! N x
Hi Nagi. I have just made your quiche pastry and it was great !
But a question is how did you cut the sides of the pastry down on the sides of the salmon quiche. I noticed it on your picture in the recipe.
I am going to buy a deep quiche tin and want to cut excess pastry away.
Thanks. Pam
Made your lentil soup a couple of days ago for my Women’s club. They and I love it. One quick question: recipe shows six servings but does not state size of serving. Since I count carbohydrates, this is very important to me. Thank you in advance. Note 6 cups of broth were used and 2 cups of lentils.
Haven’t seen any emails from you until now. Can’t wait for the cookbook…your recipes and commentaries are wonderful!
I will be emailing again as soon as the book is finished!! N x
Books are tough. Hang in!
Hi Nagi, question. I love your recipes and site but when I go in to the site I regularly have to sign in and it’s quite frustrating. I use my phone mostly to follow your recipes. Any idea of what I can do to make the process a little easier? Thanks
Hi Julie – you should be able to browse the website always without signing in – you only need to sign in to use “My RecipeTin” to save your favourite recipes across all browsers. Which browser are you using on your phone? N x
Hi Nagi,
Hope your well. I haven’t received any recipes for a while and was just wondering if you’ve started them again. I know you stopped to concentrate on you book. I’m not sure I have done something to stop them. Anyway I really love receiving them. Can you please make sure I get the weekly email.
Thanks Alison
Just want to say that I have made quite a few of your recipes and they were all delicious! Going to try making Caramel Slice and hope the flaked coconut I bought will be okay. Can’t wait for your cookbook. I’m an author myself so I understand the stress of publishing but it’s exhilarating too. 😁
Woosh…all is well in “Nagiland”! Hurrah! I too was concerned and also wondering why I didn’t see anything in my in box from you for so long. I know your cookbook will be a smashing success and I do hope all of the kitchen expansion is complete. You are my go-to site! Thank you for sharing your knowledge and making the recipes so visual too! Happy St. Patty’s Day! (almost) Dozer needs a green derby hat but no green beer. ; ) My best.
Hi Nagi! I know its probably already been asked 1000 times but how do I preorder your cookbook?
It’s not available for pre-order yet…I will send out an email once it is so if you are on my mailing list you will be one of the first to know! N x
Hi Nagi, I was wondering what is the stainless steel frying pan that you use? I see it used in a lot of the videos and have been struggling to find a good one in Australia.
Hi Pete – check out my post on this here: https://innovate-pulse.news/recipetin-eats-essential-kitchenware/%3C/a%3E N x
Goodness! Just dying to make your meat pies ready for the start of the footy season! Once room has been made in the freezer, I’ll be trying the recipe. THANK YOU for making my mouth drool. X
Hello Nagi,
What have I done wrong? 🤔Have I unknowingly offended you?😢
For four or five years I have received your recipes (achieving great success), but since before Christmas I have received nothing.😭
What can I do to “re-enroll”? Your recipes have provided me with a culinary pinnacle which is the envy of my friends😅.
Dear Nagi … I neeeeeeed you!😂
I hope thatyour silence is not because of ill-health. Please stay Covid-free (and everything else!)
With all best wishes to you, and hugs to Dozer.
Ray
Hi Ray! I’m so sorry for worrying you 🙂 I’m just super busy with a cookbook!! I did a couple of posts about it 🙂 Here’s the last one I did (overdue for an update!!) – Thanks for caring – N x
https://innovate-pulse.news/making-of-a-cookbook-part-2-the-cookbook-vortex/%3C/a%3E%3C/p%3E
Hello dear Nagi, Thank you for your exceedingly prompt response. That was very special. I knew about the cook book, but, in the back of my mind, I thought that “normal service would be resumed” in January. I just didn’t want to miss out on anything😅.
I note that many people are awaiting your book; it’s a best-seller before it’s even printed😳👏 Ray xox
NRN/E (No Reply Necessary/Expected)
Best you are recipes so good I have pizza dough recipe you love I lave travelled the world for best pizza to tontino New York the best
Hi Nagi
I love your website, its the first place I go for inspiration and good tested recipes.
I am a Home Economist, Food Sylist and foodie.
Look forward to your cookbook.
I live in Vancouver, Canada 🇨🇦, will the cookbook be available here? If you ever need a food stylist, im here!
Thanks Darlene! So nice to hear that my recipes are making it at the professional level! N x
Nagi, I’m hoping you put your lamb rogan josh in your cookery book. I’m from an Indian background and cook a lot, but this was the best Indian recipe I have used by a mile. I couldn’t believe how tasty and succulent the lamb was.
Hi Nagi, just found you although I have been using your recipes for ages.Got the chicken stock going now!! When I Google for a recipe I inevitably end up with one of yours. Thankyou so much.