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
Loved the book but what do the asterisks in the ingredients list mean?
Best cookbook ever. All your extras are great too. Have tried many recipes. Favourites so far are lamb shanks, vindaloo, Vietnamese shaking beef, Guinness stew and rendang. So many more to try.
Love your recipes. Everything turns out so well. Live you are from Northern Beaches, where I was raised. Thank you for this blog. Best of luck to you in everything you do in life.💕🥂
Hi Nagi,
I was browsing and came across your page and absolutely loving your recipes.
My daughter who is 18 years old loves to cook and hopes to open her own eatery in the near future.
Any advise for a young Chef?
I’m in the middle of making your Sweet potato/leek/cumin soup.
I grow ALL of my own veggies and love 🧑🍳 ng creative tasty, beautiful meals.
Hi Nagi, I want to make your lemon almond meal cake. I have a friend who doesn’t tolerate dairy. Wondering if I can substitute butter for olive oil?
I love your recipes, thanks for sharing them.
My wife introduced me to your blog. She said there is a video showing your lovely home in Sydney, but we cannot find it again. Can you direct me to it, please? Our daughter now lives in Sydney and we may move there, too. Thank you.
Hi Nagi, do you think the chicken ragu in your cookbook can be made in slow cooker?
My MIL bought me this book for Easter and in a week I have already cooked 5 recipes! Pork ribs, eggplant parmigiana, roast pork belly and the prawn linguine – so many winners. Thanks Nagi & Dozer
I made your slow-roast leg of lamb yesterday for Easter dinner and it was beyond words! It was only my third time to cook leg of lamb…the first two were ok..but this was over the top easy and delish!!! My husband said it melted in his mouth!
I love all your recipes
A fan
Coralie
Thank you for your website. Your brilliant recipes really fail safe and for me, indispensable!.
I would love to see make-ahead mid week dinners that can be frozen? That would make a huge difference to my week!
I’ve cooked many of your wonderful recipes and everything turns out divine; I encourage others to use your recipes as they are easy to follow and the results are great; Thank you for providing us such recipes. Bought your book and eager to start using it once it arrives!
I love your recipes and approach to life and food. What is the origin of the title RecipeTin eats?
Hey Nagi, I reckon your next adventure should be in an Australian version of the cook and the chef. You would be perfect in that role. x
Hi Nagi, I love your Dinner Cookbook. It is a coffee table book on my house. I love it and when friends & family come over , we browse through it and pic something we would like for dinner. Fabulous book! Hugs to you & Dozer
Hi Nagi
I just made your hot cross buns and they turned out perfectly. I was drawn to the recipe based on your philosophy on food and will turn to you for more advice.
Happy Easter.
Sarah
Hey Nagi,
So living in Morocco since August has been a bit of chore to get some ingredients for you r awesome recipes….
And my wife is kinda thinking that I’m falling into some sort of idol worship….cuz I’m on your site everyday!
But, I like the simplicity, quality and oh so good food that you come up with…..
So…Thank you…. 🙂
I am so so so impressed with your recipes and love everyone. I live in CYPRUS eastern Mediterranean Sea. But I cook so many of you recipes and everyone loves them. I have to DINNER book and ordered two from Australia that took months to get here, one for us one for my friend for Christmas. They got here March. Haha cyprus mail. Anyway she is 70 in July so guess what !!
I copied your recipe for the crispy chicken from your blog. in a small notebook, so I do not have to carry my laptop to the kitchen. Someone asked about Cornstarch and Cornmeal. You answered that they are the same. I am quoting what I found from the Internet: “In Australia, the names cornstarch and cornflour are often used interchangeably. Whereas in other parts of the world like the US and UK they are different products. In the US, for example, corn flour is finely ground cornmeal.” Another quotation: “Corn flour is a yellow powder made from finely ground, dried corn, while cornstarch is a fine, white powder made from the starchy part of a corn kernel. Both may go by different names depending on where you live.” And yet another one “Can I substitute corn flour for cornstarch?
This is very important. Cornstarch is a ‘starchy’ gluten free flour, whereas corn flour is a ‘protein’ gluten free flour. Therefore, they carry out very different functions in gluten free baking. That means that you can’t substitute cornstarch for corn flour, or vice versa.” and here is another answer” https://theloopywhisk.com/2022/01/15/cornstarch-corn-flour-difference/
Another flour I like for batter is Gram flour from India. I used it to fry my tofu and it was very crispy. but got soft when I ate the leftover at dinnertime, because the tofu is wet!
Thank you Nagi, for your recipes, and also for giving lots of people one good meal every day, I hope the containers are also reusable! Greetings from the USA—We are having strange weather here one day 10 C and another day 30 C! I am originally from Indonesia so I prefer Celsius to Fahrenheit! My mind is still counting in liters and grams and kilometer.
Best wishes and have a good day–you need some Indonesian recipe, let me know! Francine