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, is there any chance you could update your recipes where required to include a wait/marinate time please. It would make meals so much easier to plan instead of having to resort to “at the last minute, plan B”. Yes, I do read a recipe from start to finish before cooking but first thing in the morning, ingredients only, and if I’ve got everything, that’s the plan, unless it says “here’s one I should have started yesterday”.
Thanks S
Hi Nagi –
I’m a huge fan of yours. I love your site, and I understand the need for ad revenue, but I’m pretty surprised that your newest ad (that can’t be X-ed out and covers a third of the screen) is for a tobacco product.
I sincerely respect you and your business, but this is a little…disappointing.
Hi Lora
The advertising content must’ve been added in YOUR country as it is illegal to advertise tobacco in Australia.
Hi Nagi, I stumbled across your site a few years ago and want you to know how much I love your recipes. You have changed my life. I am a good cook and love spice so you have broadened my cooking. I now have your book which is so wonderful.
Thank you for everything and hugs to Dozer ❤️
Nagi, Please sign me up again to recieve your recipes. Something has happened and I no longer get them. Thats a catastrophe, because you’re the life blood of my kitchen! I know I can always go to your website, and I have your cookbook, but I always look forward to opening my email and finding your new recipes. Bless you Nagi.
Received your book yesterday, Nagi. It is a beauty! Look forward to all your delightful recipes. Hugs to you and Dozer!
Hi Nagi, just want to say i adore all your recipies…and also your personality…..you are so joyful and simple….!
I just bought your book on Amazon , i love it, the pictures are also great…!
You are a fantastic person and of course Dozer is simply adorable…❤️
Keep on with your great work, you put sunshine in our life….🌞🌞🌻❤️
Christine , from Canada.
Hi, would you consider making a three sisters dish (based on corn, beans, pumpkin).? Thank you.
Hi Nagi, Please could you add my friend Stewart to your mailing list. He’s just getting started on cooking and would love to receive your fabulous recipes into his email account as I do! His email is sbowm2551@rogers.com Many thanks Jan
I don’t see any recipe for kuromame. I like the sweetness and taste from the ones in cans that i find at japanese markets. Would you teach me how to make kuromame?
How do I follow your blob? Just via email?
Potato leek soup was delicious.
hi nagi i once tried a beef recipe years ago and the beef was called popcorn beef very tender and little bubble like marks on it . any ideas on the recipe please… just love all you dishes yum.
Sorry I’m blind and misread this and don’t know how to delete old comments. Nevermiiind 🙂
Hi Nago. I love your recipes and the cupcake one is fabulous.
I’m fod map in my old age (75) and I tried your cupcakes with LoFod Pantry plain flour. They’re perfect.
I’d tried it on my all-in-together Butter Cake and it was fine.
I had only 11 cupcakes, either because I lost a bit of mixture in the tempering process (OMG, I’m all thumbs!) or the flour wasn’t bulky enough.
But the flavour and texture are wonderful.
Thanks Nagi.
Hi Nagi – we also had the most beautiful Golden lab – still in our hearts. One if not my absolute favourite is the Vietnamese Pancake.. Our Vietnamese go to here in Newcastle looks at me and immediately writes Pancake, even before Peter makes a choice!! Love Vietking.
I cannot express my gratitude enough for the content on this site.
I have two signed copies of your cookbook (just in case!) and you have taken me from hating to cook to loving it and feeling quite good at it – well done for taking the risk and making the change in your life!
I have to tell you – I made your beef wellington from you book for Christmas in July recently and it worked beautifully – amazing. As is everything I have made in the book (which is close to everything!) Thank you
Thank you for your recipes that novice like me can follow and duplicate on a professional level. Please instruct me on how to store many of the online recipes.
You can bookmark them and save or add to a new file in notes
Hello, Nagi! I have a suggestion for a meatloaf glaze—Chilli Crisp!
I mixed Chilli Crisp, ketchup, and a little brown sugar then paint it on the last 15 minutes of the bake! FANTASTIC!
My hubby said this is a 21st century meatloaf that needs to be our new default! 🤣
It would be a good note as an alternative glaze for any meatloaf recipe if someone loves a mega flavor boost!
Keep up your fabulous work!!
unable to purchase your book in New Zealand so I am sad