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, Thank you for your many hours of creativity and wonderful recipes. My ‘go to’ site is your one for anything. I dont bother with taste etc anymore. I mean, they dont mention Dozer do they!
Good afternoon Nagi, I have tryed your Honey chicken, Potsickers and sticky date recipes, and they have all worked perfectly, first time. i just wanted to say thank you so much, for the detail in all your recipes it really helps me, and also how simple and easy they are. If you have a cookbook please let me know as i will buy one 🙂 thank you
Nagi – tried the slow cooked beef cheeks in red wine sauce. I used Coopers Stout. It worked! Loved that you gave details on the differing methods (stove top, slow cooker, oven etc) – so few people do that.
I agree poaching wine should be at the cheaper more robust end of Aussie wines. On a minor matter -I think you should talk to a ‘bloke’ – as you specify Merlot or Cabernet as robust wines. Most Aussie ‘blokes’ would disagree – and say Shiraz is more robust than Cabernet or Merlot.
I love your so many recipes on your blog. A few I don’t think I would try, I think that would be as with most people. Thank you!
Hi Nagi
I am from Canada
I love your recipes
I signed up for your emails but never received your free cookbooks
Thanks for letting me know
Jean
Hi, new to this website. How do you know what recipes can be frozen?
Hi Yvonne..I usually cover storage and make ahead in the notes on each recipe or you can check these out for inspiration:
Hi! Big fan of your recipes! Was wondering (and hoping haha) if you would try some Peruvian recipes (my partner is from Peru and they have the best food!) like ‘aji de gallina’ xx
Hi. I want to make your quick and Christmas cake. Is the cup size you use the same as UK cups or USA. Thanks
Hi Nagi , I want to make your Persian love cake but am a bit confused whether to use almond flour or almond meal as they are different . Regards Jan
Love your spirit and your love for your dog Dozer. People who love cooking and love animals are really special. Your recipes are fab. Many thanks
Hi Nagi, You have another fan. Last week when I was looking for a burrito recipe I found the one you created using refried beans and chicken. I’d never made a burrito before (and have a husband who loves Mexican food). The ones I made were perfect. Thank you so very much. I’ve been busy exploring your creations and your very fine website. All best wishes to you and Dover.
Hi Nagi, I tried your basic vanilla cake and it turned out very good, and now I do it every weekend, also being simple, made me understand the basics of baking a bit letting me do my own tiny modifications.
Thanks very much
My chocolate fudge cake did not rise at all. What could I have done wrong?
Hi,
I have two recipe books (18 recipes each). I am thinking about giving them away on my blog but also to sell them for $5 on my website. Would it be possible for you to tell me what app/website you used? Did you created the recipes with the fantastic photos and “round circles” -ingredients etc in canva? Thank you so very much. I am going to try some of your recipes and will continue to watch your blog.
Thank you
Christina Eadie
Would like to pre-order cookbook
Wish I had known you were in Tassie…..we could of caught up for a Coffee 😁💗💗💗💗
Blessings Elle x
Love your spirit. I am a professional chef, and I am a simple cook for the most part. I grow my own vegies and fruit, I love hosting parties with good tasty, vibrant food. I bake my own sourdough breads. The sourdough is 241 years old.
Love to keep in touch.
Slainte.
I am impressed by what you wrote about yourself and your attitude towards cooking good and easy and wholesome foods. I am going to make your flatbread soon!
Hello, please could you advise what ‘quidge the prawns’ in your paella re Opr means? We tried to google it & got obscene & explicit warnings which made us nervous! Might be a typo? One to fix perhaps?
Oh that’s a golden typo, lol. I think she may have meant squidge them into the rice, you know, like nestle them down. Hope you got a giggle out of it, I love a good typo.
How to bake a rhum cake with raisins?