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
Hi Nagi, from New Zealand. Really enjoyed your pumpkin soup and Crispy Beer Battered fish, and can’t wait to see what other simple but very tasty recipes will come for me to try. Best wishes
Love your recipes. Can’t wait for your book
Hi nagi I have not received recipes since October last year I really miss them
Regards Ian spencer
Hi Ian! I’ve been buried in the land of cookbook creation 🙂 It’s completely absorbed me, I found I wasn’t able to split my focus between cookbook and new recipes so I decided to put a hold on the website until I finished it! Getting closer – I’m at photos now! N x
Hi Nagi,
Same here – I thought I lost you which is terrible since you are my kitchen inspiration. Now, I am just curious what will come next. xx Kathrin
I love your blog, and thrilled that you creating a book. Your mushroom gravy will top Dario Cecchini’s “Cosimino” (a fantastic meatloaf based on an old Tuscan recipe) for today’s Sunday lunch. Thank you!
THANK YOU, I am REALLY looking forward to trying out some of your recipies 🙂
Hi MT, don’t wait for the cookbook to try the recipes. Dive into Nagi’s website. There’s heaps to try there & there’s some great free ebooks. My personal fav is the Big Flavour one. Good luck. I can honestly say that there isn’t one recipe I’ve tried from Nagi that has failed & im nothing special at cooking. Just love it & love that I have found my ABSOLUTE go-to source for cooking inspiration & guidance 💖
So far; we adore the Biryani, love the doggo cake (added thin slices of dog sausage used in training) Big big fans of veggie burger, better even than the not bad Beyond Meat burger. Teenage son agrees too. Really like the smoked sausage and rice as a quick meal. Love from the Netherlands, hope all is well, considering.
Thank you Anita! You have been doing a lot of cooking!! N x
you are on top of your game
Just amazing.
Simple is doable
Hi, Nagi!
Thought of you especially after hearing about the terrible weather in Sidney. Hope you are well and kicking. Waiting for your returning :). XX Mireille
Thank you for checking in – it was crazy up here- floods everywhere but luckily I only had a few small leaks – nothing major like many people so I count myself very fortunate!! N x
Glad tó hear that. Take care! Hi to Dozer 🤗💐
I love following your recipes and reading your blog & social media posts. I’ve been long curious to know what RecipetinEats mean?
A recipe tin is a metal box to keep your recipes in (it’s what we call it in Australia). Originally I started this website as a way to save the recipes that my mother cooked for our family – thus it became a “recipe tin!” It kind of evolved from there! N x
Look at these recipe tins, Jen :))
https://www.google.com/search?q=recipe+tin&client=firefox-b-d&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjgpIK07b32AhUigf0HHW0nAc4Q_AUoAnoECAEQBA&biw=845&bih=563&dpr=1.5
Dear Nagi, I looked forward to receiving and cooking your fabulious recipes for months. Now nothing arrives at all. Help, please
Hi Julie – I’ve taken a break from emailing and posting to write a cookbook! You are still on my list and will get emails as soon as I start writing again!! N x https://innovate-pulse.news/making-of-a-cookbook-part-2-the-cookbook-vortex/%3C/a%3E%3C/p%3E
Hi Nagi, just found you today and excited to read more about you and to try your recipes. You’re making me smile and you’ve inspired me already, Cheers, Chris
Welcome Chris!! Enjoy your cooking! N x
I do not have any Pablo bread crumbs for the McDonalds fish filet sandwich. Can I use regular ones?
Hello. First place I look. Always. Straightforward explanations of what makes a difference and what doesn’t, perfect! But I pdf the recipes cos ads make the recipe web page jump around. Is there a “buy me a coffee” option cos I’d like to contibute.
Nagi.
You are sacked. Sorry, SACKED. Your recipe for duck confit is terrible.
First, if you dry cure the duck legs in salt for 12-24 hours they become very, extremely, too salty. Try it and see.
I washed the legs carefully after the cure, but now the final product only tastes of NaCl, and the residual fat is too salty to be useful for anything else other than blending in with additional unsalted fat.
How could you?
Next up, (not part of my complaint) the green herbs can just be added to the duck fat pre cooking. This would make for excellent roast potatoes. If the fat were not so salty,
Lastly, the crisping of the duck skin.
>Crisp skin: Roast duck for 40 minutes in a hot oven (240°C / 465°F (220°C fan)<
40 minutes? You have not tested this, have you? The duck is burned and inedible after 15 minutes,
Your dog is cute. For better results, get him to submit your recipes from now on,.
Respectfully, Geoff, the Duck Confit recipe is from a Michelin restaurant trained French Chef who works with me on classic recipes such as this. He has made this at restaurants far above my pay grade, and for clients in their own homes. This has been tested thoroughly by myself personally, with and without him present to check the results, and the recipe works and is an excellent Duck Confit recipe. Far better than most you will get even at fine dining restaurants, and in fact, it is far LESS salty than restaurants with far BETTER herb flavour infused. If you actually tried this recipe, you would find that 40 minutes IS the correct roasting time for golden skin, and if you tried pan frying it you would know that roasting yields far superior results. The only thing I’m afraid we agree on is that my dog is cute. – Nagi
Great recipes, I can’t thank you enough.
Do you have a cookbook that I can purchase
Hi Patricia – my first cookbook is coming out in October 2022! N x
Hi Nagi and Dozer, I’ll be back,
Hi Nagi. Should I use the cups or grams measurements for your Vanilla Cake recipe? Because I weigh 2 cups AP it’s not 300g. I’m so confused
Hi Anna – follow the weights as I have written them as that is how it was tested. Weights are always more accurate when baking and cup sizes can vary so your one cup can be different to another person’s one cup. N x
Hi Nagi
How do you manage to get such nicely fried chicken in your photos. Mine tend be anemic.
Lots of practice!! (and always checking the temperature is correct when I put the chicken in the pot each batch!!) N x
Hello,
I love your site an so recipes. Haven’t heard anything via email in awhile. Hope everything is okay?
I am writing a cookbook!! I will be back soon! https://innovate-pulse.news/making-of-a-cookbook-part-2-the-cookbook-vortex/%3C/a%3E N x
That’s great,I was about to ask the same thing as Brian…can’t wait for your cookbook 😊hope your Reno’s have finished and you and Dozer are settled x
Hi Nagi
How long until your cookbook? Can’t wait. (I have your flourless chocolate cooling in the kitchen now – a birthday cake for a friend tomorrow)
Thank you Nagi, for all of the wonderful recipes which are my go to. They are easy to follow and never fail. ❤️X