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
Is there anyway you could include pointers to vegaize some recipes?
I just made your crispy zucchini fritters – they were absolutely delicious with the Parmesan Cheese. That cheese is a bit expensive for a retired person like me to use too often. I guess since I grow my own zucchini I do save there. Just wondering if can I use another cheese. First time at your site but I will be back.
hi Naji gald to chat wit you the pork belly is fantastic only one question ..when i put THE left overs in fridge the top gets soft.how do i store it.in fridge thank you Rosa.i love the crispy of it
I’m really keen to know the meaning behind the actual name RecipeTin Eats. Had did it originate? The word RecipeTin???
Are you going to post a recipe for Chef JB’s terrine that you posted a picture of? I would love to have that recipe. Happy New Year Nagi, I’m making your sausage rolls for friends.
Twitch ad blocker is a helpful tool that stops ads from appearing when you watch live streams on Twitch, it prevents all those annoying ads from showing up in between, So it’s time to install the extension to broadcast live streams in a hassle-free manner.
Nagi-san😁, wonderful site, my wife uses your recipes alot, thank you. I was wondering if you would have a katsudon recipe.. that would be awesome.
Hi I wanted to let you know of a copyright infringement of your Tom Yam soup recipe at https://www.facebook.com/groups/554899051554425/user/100024052823846
fb user Jack Vardi – they used your photo straight from your site.
any German Christmas recipes
Please ignore my previous post. I have found the recipe on another site.
I cooked a prawn recipe using The Kimchi Company recommended by Nagi.
Now I can’t find it. Anyone remember this recipe.
Hi Nagi, I enjoyed your email. I am somewhat out of the cooking world (in, what is called in the US, a group home. Have a little problem and haven’t been able to cook (or stand for that matter). I am hoping that will be corrected soon, it has only been 3 years.
Anyway, I use to consider myself a fair cook and hope to get back to ot. Your recipes and tips will be a big part of it.
I need this info before Christmas. I bought Nagi’s cookbook for a friend for Christmas (I don’t even have one) and I would love to attach to the basket the must haves for so many recipes but I can’t find in my files. Can you send me it?
Hi Nagi, wondering if you have a recipe for panforte? I haven’t made it for sometime and can’t find my recipe and yours are always spot on! Thanks.
Hi Nagi could you please send me some recipes.
Take care and have a Blessed festive season
Yours sincerely
Sharmell
I live on a remote island in the Philipines and can only get ingredients on 6 monthly basis. Limited to what can do but I try and use more herbs and spices than normal. Mostly pork chicken seafood available. Beef lamb very rare to see. Will enjoy using your recipes. Thank you
G’day Nagi,
I read your recipe for
“Meatloaf Recipe” using an oven.
I just wondered if you have the same recipe in Microwave format.
Cheers
I have a questions about the chicken with creamy mushroom sauce. What would be the best way to make most of this in advance for when I have company? Can I cook the chicken and the mushrooms and then just add the cream and wine at the end?
I’m going to try Nag’s Coq Au Vin. She says rest it for 24 hours. Does it have to be refrigerated?
https://salesdock.info/christmas-cake-moist-easy-fruit-cake/%3C/a%3E%3Cbr /> Hi
I am enjoying preparing the Christmas cake above. The butter to sugar ratio seems a bit odd. I had to add additional butter to create a creamy consistency. Any advice most welcome.