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 today received my copy of your book that I got through Amazon, and so far I’ve only made it through your introductions and up to the “How to use this book”. I had to let you know how pleased, and impressed, I am at the concept, structure, and of course [no doubts] quality of what is to come in the following pages! It’s a beautiful book (heavy…!), fantastic photography, and I must say I love the how-to video (and music!). I am very anxious to get started exploring this massive feat you have accomplished, but before any of that I wanted to say CONGRATULATIONS. You have plenty to be proud of. It is beautiful.
Thank you 💕
I’m so glad I discovered reciperineats! This is now my go to website for planning meals, and dinner parties. Love the simple recipes and ingredients. I’ve got the book as well and got a copy for my 20 year old for Christmas. And my dog loved the doggie birthday cake for her birthday!
Have cooked lamb over the years including whole baby lamb with mixed results. I have yet to wow my difficult family. They are Asian and it’s not part of their cuisine. I have a good looking leg and ran across your recipe for slow cooked. Thinking of trying a dry rub first and finishing with a sauce at the end, possibly something with hoisin. Any thoughts would be appreciated.
Greetings Nagi,
I picked your food blog based not only on your recipes but especially because you include your dog on your food blog with lots of pictures. I LOVE that!
I got my book! I am so excited, now I am going to have to sit down & carefully go through it & choose my first dish to make. My only problem is, I am hungry NOW!!!
Hi, I just wanted to say thanks to those who answered my question about what a dessertspoon measurement is. There were several comments, but I can’t find the thread. Thanks to Nagi for publishing! Jade
Hi Nagi
Finally received your cookbook today in USA. Yay! Love the recipes and pictures! I didn’t receive the free gift with my preorder though.🙁
Hi Nagi,
HELP!!!! …please! I have a real problem, everyone tells me I can’t mess up rice or pasta or roast potatoes… I can!!! I can do the mains (sometimes) and it’s a good meal but I mess up the the rest. Is there a rule to making these well?
Me too! I’m in Tennessee in the US. My cookbook finally arrived today and I am SO excited to dive into it! LOVE it!! Thank you Nagi for all your hard work and perserverance in making this wonderful treasure! <3
YAY—Today is the day I’m going to FINALLY get your cookbook here in Arizona. Just listening for the Amazon truck to come around the corner!
Received your cookbook today – Toronto, Canada
Big mistake flipping through the book – I wanted to make and taste everything right away.
Looking forward to actually making some of the recipes.
Illinois Just received your cookbook today…I’m gonna totally fangirl on you. It is BEAUTIFUL! I have been cooking my whole life, but found you during Covid when wanting to make some different items. Boy did you deliver! Several of my favorites made it into your book. Thank you for your choice to do this, I wish you much success. R.
I love what I have seen on your site.I am putting on your Mexican shredded beef tomorrow. It sounds great and I will let you know how we like it!I have found a lot more I want to try! Thank you for sharing!
I found your recipe for the World’s Easiest yeast bread recipe, Artisan, no knead. It is absolutely amazing & so simple & I no longer buy bread!
Thank you for this recipe!
I just got your cookbook here in Columbus Ohio! It’s georgeous! I’m going to be late for work because I can’t stop reading it! Can’t wait to start cooking…😁😋
Nagi,
Iv’e been loving your recipes and healthy fun approach to cooking. Especially your Guinness Beef Stew, its soo succulent and delicious!
Keep sharing the fun
Hi would love it if you posted a recipe for laab or should it be larb Thai salad., I love ordering this at my favourite Thai restuarant however would prefer to do my own. Many thanks Janine
Your egg sandwich opens to the lamb leg recipe !
Hi Nagi,
Nice to run across your blog. OMG, you are right…Your dog bears an uncanny resemblance to you !… For my part I only wish I was half as pretty as Roxy, my Boston Terrier.
I am making your lamb shank recipe today….smells good.
Loving your recipes. I would really like to know the answer to two questions:
1. Why the name ‘RecipeTin Eats’? I initially avoided your recipes online because I wrongly assumed they were food from a can.
2. What is the recipe featured on the cover of your DINNER cookbook?
Hi Gi.. just looked for chicken fricassee in her Recipetin eats area and that one is the one I made ages ago… it’s absolutely delicious, but no mention of potatoes !