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 searched the internet far and wide for a laksa recipe that could take me back to ordering a laksa from street stalls in Malaysia, and my god I’m glad I found this! Yet to have a bad meal when using your recipes- amazing! My bf and I are the #1 Nagi fans!
Recipes
Your website is wonderful …best for accurate & detailed recipes.
There is another website that I use for Japanese cooking here in the U.S. called justonecookbook.com. It has very detailed Japanese recipes and is also very friendly and enjoyable to visit.
Thank you,
Richard
Hi Richard, have you visited my Mother’s website yet? http://japan.recipetineats.com you’ll find authentic Japanese recipes here too 🙂 N x
Hi Nagi, I made the slow cooker pea & ham soup last week for a crowd & it was a hit! So simple & delicious I’m making it again for visitors this weekend. Will definitely be trying more of your recipes & will try & follow you when I work out how 😂
Forgot to send you the link https://www.mckenziesfoods.com.au/recipe/chocolate-brownie/
Hi Nagi
I have read a lot of the comments on various recipes and you have been asked for an alternative to EGGS.
Today I received an email from McKensies Foods who talk about their new substitute for eggs. It’s called Vegan Egg Replacer instead of eggs.
Thought you could let your followers about this new product.
Thanks for all your fabulous recipes
Enjoy your holiday in Tassie, it’s lovely over there.
Hi Nagi,
This is the first time I ever write a comment online. I just love your recipes. They are just simple and delicious.
I follow you on facebook and I love to see you cooking live. Would you consider this in the future?
Thanks
Natalie
I tried your Moroccan Lamb Meatballs it came out really nice. I do that myself also, just wanted share with you a variation. Instead of using fresh chopped onion, using golden sauteed onions makes it less watery and tastier for me. You can even use the lamb mix to create a Seekh Kebab (it will hold to skewer nicely). Thanks!
How do you stay so svelt and eat your cooking ?
Oh shucks – thanks Pierre! N x
Thank-you Nagi, for such refreshing recipes. As an Independent Consultant for Pampered Chef, I am always looking for new and easy recipes to try and share. Of course always giving credit where credit is due. Thanks again for making great recipes.
I made your beef burgundy. I’d saute the bacon first then the beef in the bacon fat and salt less liberally as a result.
Thankyou for such an easy and delicious recipe for Lamb Shanks in Red wine- this one is a keeper 🙂
You’re so welcome Susan, thanks so much for the great feedback! N x
Just found you and love your philosophy. My chicken is marinating in your Vietnamese marinade, can’t wait to grill tonight. Can’t wait to try other recipes. Anyone who loves food and animals is a friend of mine!!!
Hello I just wanna say thank you for your recipe fluffy vanilla cake I have try so many recipes and techniques and yours is the best I have sale so many cake thank to you
You’re so welcome Lory, thanks so much for the great feedback!! 🥰 N x
Hello Nagi,
My name is Louise. I am from South Africa.
I would like to congratulate you on a WONDERFUL blog. I love the fact that you explain things in detail. For us who did not have the formal training that professional chefs had it is of great value. I hate wasting food and ingredients when a recipe did not work out although you followed it to a T. Its the little things that you add and explain that really makes your blog great. Thank you so much.
Please keep on cooking 🙂
Thank you so much Louise, I truly love hearing feedback from my readers!! 🥰 N x
Thanks Nagi. You’re recipes are amazing. But how do u make a living from sharing free recipes?
Dear Nagi, I’ve only just found your website and all I can say is “thank you, thank you, thank you”. It’s fair to say that we’ve never eaten so well! I followed quite a few recipes in the last ten days or so and EVERYTHING was amazing!! Self saucing choc pudding, Black Forest cake (I can’t believe I actually made it!!), brownies, chili mac cheese, fish chowder, honey & soy chicken, cabbage salad…the list goes on! My husband and son are loving it (your fish chowder was described as “sublime”). The way you provide the instructions – I feel like I can’t go wrong! Thank you so much!
WOOT!!! Sounds like you’ve absolutely nailed these recipes Meemo, I’m so glad you’re loving them. Thanks so much for taking the time to let me know!! N x
Hi Nagi, I’m Pei ✌️🇹🇼
I was on a lengthy parenting leave since the end of 2020 until a month ago, and during the cold European winter months I was mostly home-locked with a new-born and toddler (on top of COVID/lockdown). This motivated me to pick up cooking as my latest hobby and I have been heavily relying on your recipes to inspire new dishes and ingredients. What a fantastic source of easy but delicious recipes, I am forever grateful. Cooking (and ingredient-shopping) has become a daily source of relaxation for me, which is also very much appreciated by the rest of the family. Thanks very much and keep up the good work!
Love your cooking, ALWAYS is fresh and tasty and easy to follow. THANKYOU XX
You’re SO welcome Joy!!! N x
Loved your recipes…just made the blueberry cheesecake, delicious!! Saludos desde Mexico. Have you been in Oaxaca?