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, I will try the lemon Greek spuds, I’m in Vancouver, Canada. they sound so good.i can’t wait to try them.. I love your philosophy on cooking. flavor is the key, good flavor..I’ll try them soon, we hv a fingerling potatoe up here and not big, kind of yellow fleshed, one will make 2 wedges..delish spuds. I wanted to try it with them. Cook quicker as much smaller..so glad found your site.. can’t wait, keep ya posted. Your recipes look fabulous…thanks much. Sandra xo
Hi Nagi
Today I remembered how tasty were the Salisbury steaks served al NYU’s cafeteria when I was finishing my masters degree many yearscago…. Looked up your recipe and had all the ingredients needed! Made it in a breeze! Wow, they turned up DELICIOUS!!!
Will certainly follow other of your recipes.
Thanks!
That’s amazing Marie, thanks os much for letting me know!! N x
I discovered this website and I’m loving the recipes. They are delicious and easy to make. I also love the way that most recipes have a video as well. Thanks Nagi for great food inspiration.
Hi Nagi, As Melbourne went into our first lockdown last year, I was introduced to your website by a work colleague. I retired in August, just as we went into lockdown again and literally your website has saved me from steamed vegies for the rest of my life. I’ve discovered new and interesting recipes, honed my skills by doing all the prep before starting to cook (an old habit now broken) thanks to your easy to follow instructions and learnt new and interesting dishes. As I live alone, the sliding scale is invaluable as I can adjust it to suit 1, 2 or more meals (to freeze if needs be). So basically this is to say thank you for the most engaging, interesting and common sense way to cook. Thank you so much. BTW tonight I had the Beef Stew with Cauliflower Mash – so delicious.
I love your approach to food & life
Please add my name to your subscribers, so I can make your food for my French cousins when visiting… hugs
I’m excited … going to start following your recipes 🙂
Thanks Joanne, I hope you try them and love them!! N x
My family absolutely loves your recipes!
Any chance you can make chaffles & some fantastic topping ideas?!
Hi Nagi. Thank you for sharing all your wonderful recipes. Haven’t tried anything that didn’t turn out absolutely delicious!
Quick question though. I have a gas stove and cannot simmer on it (even on low, everything boils). I want to get an electric cooking plate. Any recommendations?
Hi Mona, not too sure with this one sorry – I have gas cooktops! N x
Love your no knead bread! Do you think it could work with gluten free flour? Would love a version for gluten free family.
Hi Tracy, yes it does! I’ve tried this for gf family members … the no knead recipe works perfectly with gf flour, and makes the fluffiest, most beautiful gf bread ever!! Please try it. 🙂
I used white wings gf flour
From a fellow Recipetin fan!
hi nagi i tried to make your apple crumble bar but it was so dry the pastry fell apart the thing i didnot do was melt the butter i mixed with my finger tips could this be the fault
regards
don
Hi Don – yes that’s the cause as it wouldn’t be as wet like when the butter is melted. N x
thanks for confirming my thoughts next time i will do the right thing
LOVE LOVE LOVE your recipes. Tonight it’s Mexican meatballs for a big family dinner party. I’ve taste tested one meatball and it’s wonderful. I’m adding the green Mexican rice. You have such great and “different recipes”
Hi Nagi, first i have to say I love all your recipes, especially beef and chicken stroganoff as well as all your Chinese dishes….Absolutely delightful. My question is instead of velveting and marinating my chicken thighs for chow mein dishes can i use cooked rotisserie chicken (thighs) instead and marinade them for a half hour or so before I put them into my oriental dish, eg. Chow mein , chop suey etc? Thank you,..Jerry in California
Bonjour!
I was a judge at the New York International Fancy Food Show for 16 years. Also attended Cordon Bleu.
I really enjoy all your recipes as they are exactly what you say they are—creative, enjoyable to eat, saves time and cost effective.
Hello Nagi I am a big fan of Chinese Special Fried Rice, Special Lo mein and Char kway Chao, but I can not produce that burnt/smoky smell/taste of the sauce at home.
Can you tell me what sauce the chinese are using to produce that burnt/smokey smell and taste of the fried rice etc.
Thank you
Hi Ernest, it’s not a sauce that creates the flavour, but the hot woks that are used to cook!! N x
So if its not the sauce then what? It could not be the vegetable that can produce that burnt/smell taste.
What’s the technique and at what temp.?
Thanks
Love the spaghetti bolognese which is why I came to your blog. Hope to try some more recipes shortly.
I hope you do and love them Lorna! N x
Hi Nagy, Absolutely LOVE most of your recipes and use as many of them as often as I can.
However, as promised your blog publishes measurements according to each countries setup. I, however am a dinosaur up in Canada where the system is metric, but the problem is that I’m close to 80 years old which means I was brought up using the Imperial System which I am completely comfortable with. Having to stop and look up a conversion from metric to Imperial can be a pain.
Is there any way I can set my browser to publish your recipes in Imperial?
Thank you very much for this! I found a great recipe for the dumplings already, but many broth recipes I came across lacked some flavor. This gave it perfect balance. It was lacking the wine.
Hi there Nagi &Dozer. Love your recipes. Trying things I’ve never heard of.
Can’t remember, have you published a book.
Much love to you both. Hope Dozer has settled in the new home. xxx
My go-to recipes are here! Thank you!
Re Carnitas: I have no idea why the pork would have to have a “rub” if it’s going to cook in a slow cooker for 10 hours. What is the difference if all the seasoninigs went in at once.