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
I would like to try your recipes.
Hi Nagi,
I love your blog. I have been trying to perfect the goan fish curry and have struggled with using the spices I would use at home.
But after 9 years I was able to enjoy my favourite meal of fish curry and rice using your goal fish curry recipe and all ingredients sourced from Woolworths. I never thought that was possible.
Thank you.
I am seventy three years old and love to cook and look forward to learning from you
Hi want to learn more from you
To cook good food not all people know that to cook good food, the mind should also be clean and I have seen your post and the recipe you have made is very beautiful, I sincerely hope that when I make these recipes, I will very happy i will definitely try it
I find your personality very vibrant, cheeky and down right funny. Very refreshing! As for your recipes, and I have tried quite a few of them, they are SIMPLY THE BEST (ok…I like Tina Turner). I cannot say enough how good they are. Well done to you!!
Hi Nagi, I just found your blog for the first time and I’m so glad I did. I made your Caramel Slice this evening and it was a big hit in our family. I love how you shared your reasons for doing things a certain way in the recipe – and your tips for what to expect when the cooking is underway. You are a gifted communicator. I’m very keen to explore your savoury recipes. I’ll be telling all the food conscious working mums I know about you – your approach is so refreshing and down to earth. Well done and blessings on you for this work. Lorna
Thanks Lorna! Always happy to help out the working mums!! N x
Hi Nazi. I am a retired chef and have been living with my best friends family (2 adults and 4 children, all under the age of 10) for the past 5 years. I do all the evening meals and I love your take on food. Fresh ingredients properly cooked. We are fortunate to have access to grass-fed beef and Heritage pork from local sources as well as locally raised poultry and fresh seafood, and we always have elk, venison pheasant and turkeys in the freezer from hunts. Your recipes have given me the opportunity to expose the kids to a wide range of cultures and flavors. Just had the Vietnamese Caramel Pork last night. Big hit wit the entire family. So THANKS for the inspiration, and keep it coming.
Hi Nagi, I just wanted to send you and an email and say hi. I love a lot of your recipes, my favourite I must admit is your salisbury steak, I love the gravy and everything about it! If someone is looking for a recipe I simply tell them, go check out Nagi’s website LOL I don’t know how many times I have gone on your website for various recipes and found what I was looking for. I am very thankful that you are now doing what you love because you are now sharing your love of cooking with many households all over the world. Bless you!
I am a Canadian living in VietNam which, as you know, has a limited variety of ingredients in the stores.
What I like about your recipes is that they are just not re-writes of other published recipes AND that they don’t contain some exotic ingredients like Kosher salt or Blue Foot or Black Trumpet mushrooms.
Just before the Curfews in Ho Chi Minh City/SaiGon I bought a air-fryer.
During the SaiGon curfew I collected data on about 8, 700 recipes. From this data it is easy to to determine recipe originators and recipe copycats.
From this data I determined most of your recipes were originals.
Finally, it is great to have recipes that are more than chili with everything!
I’ve tried recipes from other sites but only Recipetineats is tested and proven oh so yummy! Your website is my go-to for dishes that my loved ones will surely drool for! Keep them coming!
We love your recipies, every single one that i tried was lovely and we went back to every now and then. Thanks
I have wanted to try asian style cooking for years and finally bought a wok a few months ago. After several attempts I nearly gave up! Then I found your website and I am now in love with cooking asian food. I am actually getting restaurant quality meals at home! All the recipes are explained so beautifully and ‘velveting’ has totally blown my mind! Thank you so much! Love your work!
Hi Nagi!
I was looking into making a baked cheesecake and came across your recipe and thought I’d give it a shot. I’m just curious which biscuit you preferred for the base (Marie, Arrowroot, Nice or Digestives)
I generally use Marie biscuits, Tahlia, as they are easy to find but any of those will work. N x
Hi Nagi
I hope you are getting all your things done and still enjoying life with Dozer.
I made your rotisserie flavoured chicken and potato bake. It tasted good but the Parmesan/milk clumped and looked as if it had split. The Parmesan cheese was a 2 year old Parmesan Regiano, so wondered if you can guess what went wrong?
Looking forward to seeing your book. Good luck. Pam
Hi Pam…if you warmed the first half of the milk before sprinkling the cheese over the first half of the potatoes it should have melted rather than clumped. It could be the size of the grated cheese. I grate mine by hand with a microplane to guarantee it melts easily. See if that helps next time or get really finely grated parmesan from your shop. N x
Hi Nagi, I love your recipes, they always work and are super tasty. I’m having a little trouble with the lemonade scone recipe though, the Imperial is 3 1/2 cups SR Flour and metric is 525g. In my measuring table 3 1/2 cups is equal to 450g. Can you please clarify this? Thank you so much, Leonie
Hi Leonie…there are 150 grams in a cup of self raising flour so 3.5 cups is 525 grams! Thanks, N x
Oh so true Nagi, my profuse apologies, maths was never my strong point! Thank you, I’ll try again…
Hi Nagi, I recently stumbled across your Tube channel, now it’s our go too for recipes at our fire station. All the guys are cooking with your awesome recipes. Thxs again keep up the solid work.
This one made my day…love the thought of a bunch of our first responders eating and cooking my recipes! THANK YOU for all you do on the front lines! N x ❤️
Love you food we cook it all the time.
thanks for your great recipes.
Thank you so much!! So glad you are enjoying the recipes! N x
I love your blog, Nagi. I’ve been cooking all kinds of recipes from it the last couple of months and have had so much fun!!! So much good food, nomnomnom!!!
Thanks, Laura! You are very kind! N x
OMG, just been browsing through your site….OMG. I like the way you think girl!! I’m here in Victoria Australia and looking forward to trying out your dam good looking yummy recipes.
Happy cooking! N x