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
Do you have a newsletter
Brought your No Knead Soft Dinner Rolls to Thanksgiving lunch and they were a hit!
I was visiting recipetineats for a while before I realised you were here in Australia. So proud of you for your success. Go Nagi!
Where can I buy your book, Linda
Hi Nagi
I am in love with all of the receipes so far I have made of yours. I have even bought my adult children your cookbook for Christmas too.
Just wondering though, do you have any relish recipes, especially caramalized onion or tomato relish. I would love to try yours.
Thanks in advance
Lisa
Hi Nagi,
Question re: your standing Rib Roast (Prime Rib) recipient. I’d like to add ox tails to the garlic & onions in the roasting pan for extra flavor. First, thoughts on that? And second, would you recommend I use a rack or keep the roast on top of the garlic, onion and ox tails?
Thx!
Hey Nagi,
In the new feature of website I cannot add recipes to my favs anymore or is it me? Thanks a lot
Why do I need to submit my credit card info to receive your information???
I’ve never had to pay to receive Nagi’s newsletter, are you sure you didn’t accidently try to order the cookbook?
Hi Debbie,
I’m not affiliated with RecipeTinEats, but I saw your comment while reading the website and thought it might be worth responding.
Signing up for the newsletter doesn’t require a credit card as far as I can tell, and so it sounds surprising that you’ve been asked for those details.
Perhaps Nagi or someone else from RecipeTinEats could say for sure, but I think that you should be cautious and triple-check that the credit card request isn’t some kind of scam before providing those details.
Regards,
James
Been a recipetineats fan for ages. I was given the cookbook by a work colleague as I am always saying “we cooked this… last night”. We are day 7 of meals directly from the book and as always every meal has been sensational. Thank you.
When are you coming to Perth? We can hardly wait! Liz
Hi Nagi,
I have had your new cookbook for a few weeks now and already made 5 of the new recipes, which are fantastic.
My question is how do you cut carrots so finely ? Surely not by hand !!
I just received your new recipe for Firecracker Beef and carrots re super thin !!
Pam
My 10-year old daughter loves cooking with me and tonight we made your Chicken with Creamy Sun Dried Tomato Sauce for dinner. It was an absolute hit! We love your recipes!!! Thank you.
Nagi, I just assumed you were American! Yours is one of my favorite cooking sites. Thank you for all your work. Your recipes are always thoroughly enjoyed by my husband & child. 💕from a 🇨🇦 in 🇦🇺
Your recipes are amazing. Thankyou for sharing
We love your Asian Chilli Garlic Prawns! So great. Then I saw 2802 mg sodium per serving, that can’t be right. Is that per recipe for 3 people?
What beautiful foods!!! I probably need to substitute gluten free flour and nut milk of some sort. I really really want to make your frostings. Is it possible to do ingredient swaps?
Love your cookbook which I received last week. I’ve already used it a lot.
Always love new recipes to try
I haven’t tryed your recipes yet but i am going to tonight. I am going to make the chicken that makes it’s own gravy. I am actually excited for dinner. I woke up not having an inkling of what to make with nothing in the pantry and a sink full of dirty dishes. Thank you for making my day brighter by not having to think fruitlessly all day about what to make that is going to be very blah.
Hi Nagi I would just like to say that I really enjoy your cookbook book I purchased an Autographed copy from Gertrude and Alices bookstore I have only been cooking since I retired two years ago I discovered your website and have never looked back ( I use your recipes around 4 times a week and have never had a failure. I love the QR code in the recipe book that shows how to make the dish. The only thing is there are only two of us and the thing that attracted me to your website was the way it can change the quantities to suit the number of people I am cooking for. Unfortunately, the book cannot do this so when I clicked on the QR code I was hoping that It would happen there, unfortunately, it doesn’t. oh well, I suppose I can’t have everything. But thanks again for a great Book and your fantastic recipes.