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 LOVE the way you teach us to cook. You break everything down so it’s understandable. Masterchef started me cooking again as I had become lazy. You have given me confidence in my cooking and I love you for that. I am trying to be frugal with money as I’m unemployed and following your recipes helps me heaps. I just wanted you to know as I’ve been following you for years.
Kindest regards
Dawn
Saludos a pesar que todavía no he comprado el libro de cocina, pero e tratado sus recetas y realmente son muy buenas ricas a toda mi familia les gusta gracias
So pleased I stumbled onto your website. Australian returning after an eternity in U.S.. Recipe books jettisoned. Your meals should suit me well. Will let you know how I get on.
Your recipe are the very best, Me and my family love them all,
I have only tried one of your recipes so far….it was fabulous! I plan to try many more.
What are your favorite mushrooms for your recipes?
Love your cooking, like to ask you have you tried AIR FRY cooking jet?
Thank you, Norbert
(from Muswellbrook)
shutup
Hi Nagi
Just a quick note to say I love your recipes. Love that you’re Australian, use Aussie measurements, are so down to earth and I’ve never been disappointed in any of your recipes that I’ve tried. You’re my go to recipe person.
cheers Eugenie
Can you share a great oxtail casserole recipe for winter? Preferably gluten free.
Does anyone else spend hours just hitting the Dozer button to see what he is up to! So adorable. The recipes are pretty good too! This has become my most used cookbook. Xx
I like you recipes but not the over use of exclamation marks. PLEASE PLEASE try to limit them because when they are used so much and so unnecessarily they lose their effect.
Your cook book is excellent but the lack of a proper index in a book at that price is a disgrace. Very frustrating.
Common John exclamation marks are great!!!!!
Get a life!
Hi,
I stumbled across your site through Instagram and the thing that attracted me first was your hands (and Dozer. I am a crazy dog Mum). I have childlike chubby hands and thought, this person has the same hands (sorry)!
I used to love cooking (and eating) and cooked all sorts of things for my husband till he passed 4 years ago. I am Japanese so introduced him to all sorts of Asian food and because of him, I learned how to cook roasts, make crispy pork belly and cook steak on the BBQ.
Since he has passed, it is only me so I lost the enthusiasm and stopped cooking. I couldn’t be bothered to cook for only myself and often ended up having crackers and cheese for dinner. My go to protein was boiled eggs and carrot sticks for vegetables.
Through your website, I slowly slowly start cooking again and now going through your cookbook, I have so many things I want to make it is full of post-it notes sticking out!
Thank you NAGI!
I feel the same about Nagi’s hands. It’s like watching my polish mother in the kitchen.
Someone mentioned hitting the Dozer button to see what he’s up to. How is that done?
I love dogs! I have a female English bulldog named Meagan. Just turned 4.
I thought it was about time to say a big THANK YOU because I use your website all the time. My father was a chef and I know my way around a kitchen. I am celebrated amongst my friends and family for my great cooking skills. But I never really branched out and made things like Vietnamese Noodle Bowls before I discovered your site. So thanks again, and I wish you much success, you deserve it! 🙂
Absolutely LOVE your blog. Thanks for posting.
jahash
I am a retired chef in NC, US. I love reading about you. Your recipes are amazing. Keep it up. All the very best.
Chef Guna 🙂
Hi, tried a couple of recipes , very nice. Will try more. Thankyou.
Thank you for the substitution recipe for crushed tomatoes that uses tomato paste. My husband cannot tolerate whole tomatoes, chunks of tomato or tomato seeds because of a childhood phobia. He will eat plain tomato sauce, sauces made with tomato paste and sun-dried tomatoes. With high inflation, using tomato paste rather than buying jarred marinara sauce will help my shopping budget.
Yes your book will be send to Holland!! I can’t wait!
Hi….my sister has your new cook book and made Restaurant Worthy Easy Prawn Linguine last night. She has a question…..It doesn’t say to use green prawns or cooked prawns. She made it with cooked prawns. PS….the recipe was delicious. Regards Anne.
hi
how can I turn your amazing spring rolls inro amazing vegetarian spring rolls?
(obviously take out meat is there anything else I should add?
thank you in advance