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
As I haven’t been getting your emails for a while I wondered if I may have dropped off list and so I have just signed up again. However then I saw your reply to Sean and want to wish you well with the hard work of producing your book. I look forward to having my Christmas gift conundrum solved.
X Leigh
Thanks Leigh!! You made my day! N x
Hi Nagi,
My family is thinking of starting a banh mi store and your blogs have been very helpful in sourcing ingredients! Do you know any suppliers for pink ham and the other cold cuts? It’s very hard to get a hold of names when you don’t have any connections to the meat industry. Many thanks x
Thank you, I love watching you as you cook yummy food. I have tried some of your recipes but I don’t think the food I cook tastes the same as yours:))
Hi Nagi (and Dozer). You’ve become my “go to’ website for international recipes. Would you consider doing a recipe for Mooncakes? I wonder if there’s a way to use ingredients that are more accessible to Australia (or in my case, the United States) and come up with non-traditional fillings.
Hi Nagi I am looking for quick chicken recipes. Thank you.
Just put “chicken” or “quick” in the search bar on my site Jillian and you will see a whole list of them! N x
We miss you! When will we be receiving your recipe emails and more Dozer!
Hi Debs! I miss being here too 🙂 I’m almost through a big piece of work for the cookbook! I hope to be back soon, albeit probably on a dialled back basis for a few more months yet. This cookbook business is much more time consuming than I anticipated! Thank you for this lovely message, just the perk up I needed this morning! N x
Hi Nagi
Following on from comments to you which I posted today for your wonderful palak paneer recipe, I just heard about your cookbook & am so excited for you. Cudos to you ! What an accolade. Can’t wait to see the finished product as I’m a bit of a recipe junkie!! Looking forward to hearing when it’s available.
Again thank you for your fabulous recipes which my whole family use, & for your fantastic philanthropic efforts!
G’day I haven’t been getting any recipe emails for some time and tried to re-sign but keep getting a website that asks for my credit card. Do I need to pay now?
Hi Sean – I am on a break from sending email recipes and posting while I work on my cookbook (see details here: https://innovate-pulse.news/making-of-a-cookbook-part-2-the-cookbook-vortex/%3C/a%3E%29. My recipes on my site are all posted for FREE so if you get a request for a credit card it’s NOT from me! Ignore it! If you were on the email list before then you still are – I am hoping to get back to doing some posting soon! N x
Hopefully I have signed up for your newsletter. I enjoyed reading about you and your thoughts.
Thanks Jan
Hi Nagi,
My Mum has made so many of your recipe’s and we’ve loved them all, thank you so much for sharing all the deliciousness with us 🥰
I’ve recently moved away from home and try to cook for myself every day.
I was wondering if you have any recipe’s for a hungry uni student, on a budget and living alone?
Hi Kat – check out my noodle recipes – very economical! Just put “noodles” in the search bar! N x
Hi Nagi I absolutely love your recipes do you have a book out that I can buy … thanks
Hi Shirley – I am writing a cookbook now that will be out in October! N x
Looking forward to it I love your recipes
Any ideas for diabetic recipes or converting yours?
Dear Nagi I can’t wait till you publish your new cook book
. I be one of the first to put my hands up to purchase it! I will throw 3/4 of the recipe books that I have out and cherish yours.
You have taught me so much and I really appreciate what you do.
love G xxxx
Hi Nagi, I have missed you. My computer crashed and now have new computer and new email. I have loved your recipes for years and love dozer. I am so glad to have you back on my computer after a long absence.
Janice Schwab
I just made this for dinner tonight and it was a big hit with everybody. Very easy to put together and delicious as written. Thank you from Pacific Northwest, USA for sharing your recipe.
Good Morning, I have just made your blueberry/yoghurt cake as it looks delicious. I followed your recipe to the letter, however mine took longer than 50 mins and it seems to have come out a bit stodgy on the bottom, I am not sure what went wrong. Any suggestions? I am in the UK. Thank you Lynette
Hi Lynette – usually if the bottom is a bit compacted either the oven wasn’t up to temperature when it went in or your oven runs cooler and it needs more time. You can try increasing the temp to 400F and see if that makes a difference in your oven. N x
I had problems with my computer. since it has been restored, i no longer receive your newsletter. Please send again!!!
Hi Eleanor – it’s not you, it’s me! See the details here: https://innovate-pulse.news/making-of-a-cookbook-part-2-the-cookbook-vortex/%3C/a%3E. I hope to be back posting and emailing later so watch this space – those of you on my mailing list will be the first to know!! N x
Like your site…yummy
Happy to see another creative cook that shares their ideas and loves good tasting food…not pretty food!!
im just learning how to cook on my own and need to eat healthier im excited to try new things
Thanks National for a quick and fabulous recipe. I made your cheese muffins in a hurry for today’s picnic. They were scoffed down straight away!
Sorry, Nagi
Autocorrect😬
I am looking for a recipe which uses very thin steaks, rolled up but stuffed first with layers of veg etc.