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 made your Red Velvet Cupcake recipe lst night, they turned out fabulous. I am goin gto make your chocolate Cupcakes next. Also I love the explanation you give with your recipes. Keep up the good work
Hi Nagi, thank you so much Yesterday I’ve made your lentil soup recipe yhoo it was so delicious 😋 thank you.
Ii always look for your uncomplicated recipes , I am a grandma & loves cooking ,
My task is to make sure there is hot meals for the family to come back io in the evening.
Mon-Friday .
Weekend daughter & budding chef grandson will take over
nagi i love u sm
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 ❤️
My mouth waters at “Baked Buffalo Wings – ULTRA CRISPY!”
In a convected oven, do you need to (1) use lower and upper racks and/or (2) adjust temperature.
Actually, I’ll try setting temp lower by 25 degree Fahrenheit, as many recipes suggest.
Re your comment about raw eggs being in mayonnaise etc they are pasteurized making them safe to eat. It is not recommended to use raw eggs unless the carton specifically is marked with a p. I was so looking forward to trying the carbonara but am having second thoughts.
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.
May I subscribe to your blog? I just found you.
Received your book yesterday, Nagi. It is a beauty! Look forward to all your delightful recipes. Hugs to you and Dozer!
Hi. Love your food. Bought your cookbook at a local store here in NZ. I’m cooking up a storm. Thank you.
It’s just started asparagus season here in NZ and I’d love it if you could do a few asparagus recipes
Hi Nagi, I love your site, with two 14 year old boys, a 15 year old boy and my now brain injured 23 year old boy I love your wholesome recipes that fill their tummies. My fave recipe is your Greek lemon potatoes – I have the leftovers for lunch (if there are any) and your slow cooker beef casserole. I am going to do the pot roast this weekend. I like cooking that is actually cooking and not too complicated and quick and easy, I enjoy cooking after work and giving my sons healthy, filling food, you are awesome x
I tried your quick cheese bread no knead and my two boys and I loved it! It’s so easy and yummy. We tried it because of a science experiment where our supposedly healthy bread wouldn’t mold!!! Thank you! I can’t wait to try more recipes. You are a fabulous editor and I really appreciate all of your notes.
JUST FOUND YOU; PICTURES ARE WORTH 1000 WORDS. MAY I HELP A BIT WITH MONEY TO FEED THOSE IN NEED. TKS, MICHEAL OH, I WILL START USING YOUR RESIPIES!!!!
Nagi, I love your site and try as many of your recipes as I can.
Pastrami in the crock pot is the best so far. Just saw a video of you anad heard yur voice for the first time. Guess you’ve been in AU for a long time, but just sounds a little off knowing you were born in Tokyo. no offense…love it . But the best part is always seeing that beautiful puppy following you everywhere, every step. Love, Dozier
I am excited to try your recipes and so glad I found your website.
I would like to receive your recipes and blog. I live in Coastal Alabama near the Gulf of Mexico and have access to fresh shrimp and Gulf fish. Your recipes would be interesting to use with the catch!
Hi Nagi, I just love your smiling face, positive attitude to life, cooking and how you share all your recipes for free. Plus Dozer must find it hard with all the wonderful aromas in your kitchen. God bless you both.
Hello chef, I cooked your rack of lamb and it was awesome. Don’t know how many I have cooked so far, but everyone raves. Please add me to your newsletter. Keep experimenting.
I love your blog. I’m always looking for ways to cook easy health meals
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.