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 have just discovered your “recipetineats” do you have a published book of all your recipes, if so, how can I get a copy, from where?? and at what cost Eggs Benedict are a favourite
I don’t have one just yet Rob, but I do have one on the cards for next year hopefully! N x
Can hardly wait to try your whole orange cake ! Please sign me up for anything Nagi x. !
Do you have a good recipe for spring rolls and egg rolls?I want to make it. Haven’t found one that I liked yet. Preferably with meat like pork or chicken and shrimp.
I would like to sign up to receive your blog and postings on it. Thanks. Best,. John Hebert
Hi Kirt – you can find my spring rolls here: https://salesdock.info/spring-rolls/%3C/a%3E N x
Hello Nagi,
I,m interested in trying your Blueberry Cheesecake which looks delicious! I did notice though that the crumb base is not cooked prior to adding the filling…is that right? Look forward to hearing from you. With Thanks Sue
Hey Susanne, i made Nagi’s cheescake and you don’t cook the base, I crushed up granita biscuits with butter, tastes beuuutiful
Excellent recipes Nagi , alway something delicious to make , sweet or savoury you’ve got it covered. Many thanks.
Love your recipes . did the pork and the chicken .So delicious !!!! Will be coming back for all my recipes with you. Big hugs!!!!!
It is 1:30 in the morning. I found you an hour ago and couldn’t stop reviewing some of your recipes. Your description, pictures and thoroughness are second to none. I’ll be making your Chicken Parm and then work my way through other recipes. Excellent work
Going to bake your oven chicken this weekend. Often find my chicken breast dry, so hope it is as good and juicy as the reviewers say. Will let you know next week. Like what you have to say about food.
Thanks for all your delicious Nagi. Everything I’ve made has been terrific. I love the videos too. Big hug for Dozer
I’m enjoying all your receipts keep up the great work 🥰
My sister-in-law, Helen, recommended your blog and I’ve never looked back since! The recipes are fabulous and I had never heard of ‘velveting’! It has been an absolute game changer when it comes to stir fries! I also love the soup recipes and the zucchini soup
Is my favourite so far! Who would have know they could make such a creamy soup, and quite low calorie too! Off to velvet some beef!
Hi Nagi,
I tried your baked Apple Crumble for Thanksgiving dessert a few days ago. Due to COVID restrictions, we weren’t able to able to have family over, but I managed to give some to my neighbour and dropped some off for an uncle. They both called back the next day and asked for more. However, most surprising of all, was my 9 year old son who is not much for sweet things due to his food allergies, got up the next day and asked to have some for breakfast. It was that good…thank you. I’m looking forward to trying some of your other recipes. Thanks again.
Nagi, I didn’t really know how to cook a year ago. However, by following your blog, I soon became a fan of your honey garlic chicken and asian beef bowl. These recipes got me through grad school, and I can’t thank you enough!
I make stir-frys a lot but never had a sauce recipe. thank-you for “charlie”. this is a game -changer. jenny. xxxxxx
Hi Nagi! I’m so excited to try your chicken stay recipe! You inspire non chefs/cooks like me to learn how to do all these restaurant recipes right in our own homes. Thank you very much!
Absolute winners:
Classic Lasagne
Beef and Spinach Cannelloni
Asian Chicken Salad
Also a fabulous pork fillet marinade !
Thank you !
Thanks so much Anne, that’s great to hear! N x
Would love to try your recipes on cupcakes but there’s no measurements for them why
Love your recipes, Nagi. I know I can always trust them; they always work and are always delicious! Thank you!
Hi Maria – all the measurements are there in the recipe card – including directions. If you click the “recipe” button at the top of the page, you’ll head straight to the recipe.
Hi Nagi,
I have made so many of your recipes and loved them all. I’m going to do a month of just your recipes for dinner each night. Do you have any tips of what ingredients you use the most that I can stock up on to have ready in my pantry?
Oh, Happy Day! I found your page while searching how to “doctor up” store-bought Thai green curry paste. Thank you for the clear instructions. Delicious results!
Hey Nagi, discovered your recipes a few weeks ago and really looking forward to try some. I will need to go shopping to a get some basic sauces first (thnx to your article,have my shopping list ready) . Loved reading the about section, i am totally a no fad love eating person , but a bit health conscious too! Already tagged few easy recipes to try, I love cooking but fear baking, hoping to find something easy to overcome that too!