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
Well hello.
I just went to your site. I liked. Then I saw you acknowledged a well renowned cook David Thompson. Kudos to you for respecting your mentors.
Nagi,
I can’t say enough good things about your lemon cheescake, its my new very favourite. I would love to see other cheesecake recipes made similarly with the low temp method…I so appreciate skipping a water bath and springform pan!
I also wanted to say the photos in your book are stunning and I love that there are so many! So many times cook books give small photos or only one for every 5 or so recipes.
Definately a keeper!
Holly
Hi Nagi
I always look forward to your emails & enjoy your recipes
In one of your past emails you had a link for temperature probe and I would like to purchase one
I lost the link & wondered if you could please re send
Thanks
Anna
Hi NAGI, I AM A 70 YEAR OLD COOK FROM PAPUA NEW GUINEA . AND I WOULD LIKE TO LEARN A FEW RECEIPES FROM YOU.THANKYOY
Hi Nagi, Tonight I cooked the Italian Pork Sausages with Orecchiette pasta. It didn’t cost very much or take too long but I’m very proud of having made such a professional looking meal. It tasted delicious & my husband Noel & Springer Spaniel Pepper loved it. Thank you very much for sharing your recipes with us. Sandra
I want to make a recipe from your Dinner cookbook but I don’t own a metal 9 x 13 pan. Why can’t I use glass for the Magic Baked chicken Fried Rice? Thanks
Hi Laura,
I have personally made the version without chicken in a ceramic roughly 9×13 and had perfect results. It might be that Nagi had better results in a metal pan when trying both?
I personally wouldn’t hesitate to make it if you only have glass/ceramic.
Hi, I really love the dog treat recipes and hope that you could create more. My dog loves them! He might be more greedy than Dozer…
Enjoyed your pasta and mushroom recipe.
Hello Nagi,
I am so excited to try your Pho recipe for my son who just graduated from a demanding program!
I live in Sheridan, Wyoming, and having a difficult time finding star anise and cardamon pods. Is there a substitute that I can use for the spices? I read that Chinese 5 spice is a substitute for star anise, but I’m not sure of the amount of ground spice to use in place of star anise and cardamon pods. Any help is appreciated. Thank you!
Love your work Nagi! you’re our go to for all cooking related recipes and tips 🙂
Chinese five spice is a combination of star anise, cinnamon, fennel seeds, peppercorns and cloves.
You’d likely find star anise at any Chinese/East Asian super market as it is a staple there. Cardomon pods can be found any Indian/west Asian supermarkets as it is also a staple there too.
You can substitute five spice but it depends on that you are going for as it is a mix that makes a specific flavour and it doesn’t have cardomon pods.
I can’t find the recipe for the green beans with a mountain of Panko. My dog loves to lay near the kitchen and watch me cook, and I love having her there.
Hi wondering if you could suggest what to serve with the Christmas baked salmon? I’m doing a dinner party for 8 on Saturday night but unsure what to serve with it.
Many thanks Carol
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Every recipe has been amazing!!!
Thank you & keep it up!
Love your recipes. I know that whatever I try will always be successful.
I was looking for a particular recipe online and came across your website. The recipes are fantastic. I am excited because your food will appeal my very fussy adult daughter who I hope is inspired by your beautiful recipes
I am loving your recipes. I do like your notes as although I do love cooking it gives me ideas of what to substitute and things that I can leave out. I also like the videos. Great recipes, easy and economical.
Last xmas I tasted your whole fish recipe for Christmas and it was simply beautiful. I would love to see more recipes by you. i would really like to see more of your recipes and your newsletter Thank you, Sandra
Hi Nagi,
Paulo here love all you are doing and I am a big fan!!! I have your book and it’s my bible. I would love to meet you and your team and offer my services. I work with select fresh providores and we supply everything fruit and veg fresh and processed. Would love to come see your new kitchen at Ryde congrats to you and your wonderful team. Please allow me the chance. Your my idol and big fan would love to help out.
paulo@selectprovidores.com.au
0473 224 606
Truly enjoy your book and online recipes, keep it up!!!!
Hi Nagi:
Made one of your Bangers & Mash recipes,
WOW ! what a smash !
Terrific flavor ..
Many thanks
Ron K
I haven’t tried your Beef Stroganoff recipe yet but it looks delicious. I plan on trying it today.