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 wondering if have done a low calorie cookbook
Hi nagi wondering if have done a low calorie cookbook
I received your other book for Christmas and am loving it
Navi said to use coconut milk with 50% coconut extract. Can not find. What brand does she use.
Why don’t your recipes print- I just a blank page?
Nagi what is the brand of your black frypan you use to cook everything in please .
Thankyou
Hi, Nagi
I just came across your Vanilla cake and the detail you put in your explanation convinced me into trying it. Also, I loved reading how you referred to the “vulnerable” people, I thought it was so considerate. I also love that you give your measurements in grams. I will be following you.
I just returned from 2 weeks in Vietnam and stumbled on your website when searching for an authentic Pho Ga recipe. Your recipe was easy to follow and I found star anise, coriander seeds, and rice noodles at a large Asian market chain here in Los Angeles. I made the soup a day in advance and reheated it to serve last night. DELICIOUS! With the addition of the herbs and seasonings just before eating (I also added chopped fresh ginger), such beautiful bright flavors brought me right back to the many mornings I had chicken pho for breakfast in Vietnam. Thank you for publishing such an easy and delicious recipe – I’ll be checking your website for more cooking inspiration!
I just made your no-stir risotto and it was the BEST I’ve ever eaten. How did I live to be 68 and not know I could bake risotto and not have to stand there stirring it for 45 minutes? Thank you, thank you, thank you for sharing your knowledge and passion!
Hi , just wanted to say happy new year. Looking forward to alll you have to offer for 2024. You’ve never disappointed yet and are my first go-to when I am cooking. I have a hubby and 2 sons (27+24) who also approve of the results. Love all that you do and everything you bring to our world. Thank you from the bottom of my heart. ❤️
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Hi Nagi , My friends and I have been following you and cooking your wonderful recipes for years now. We all have copies of your book as well. We just adore the handsome Dozer’s antics as well. We are having our annual girls trip away this February which we have been doing now for 30 years and we were wondering if you could give us some tips of where to eat and what to see and do in Sydney. Much thanks and you look lovely in that blue dress xx
As someone who loves to cook and try food from all over the world, especially when it is for scratch cooking, gotta be good so I am going to check on more. Have a great week.
I just found you via one of your recipes and I’m so grategul ! I will definitely be trying more!! Ty for sharing not just your recipes but your backstory … how inspiring ! I I hope you and Dozer have good health and continued success 😊
I love all the recipes that I have tried so far, they are becoming family favourites. My children are even convinced that they like lentils due to your amazing Dahl recipe. Quick question, the savoury muffins – how would you adapt to being eggfree? We have an egg allergy but would love to make these for school lunches.
Please come to Mulgrave, or even Frankston when you come to Melbourne <3
Hi Nagi, All your recipes are the best! When I search for any recipe and see yours as an option, I always choose yours 🙂
So do I!! Your recipes are the best Nagi!!
Hi Nagi I simply got to marry you
I do the same. I always choose tin eats.
I just tried the chicken Frances’s. I’m a fan!
Hi Nagi. I have a question. I love the BBQ recipe that is used for the slow cooker brisket. It’s the best and everyone loves it (and the brisket of course!). I noticed the BBQ ingredients for the pulled pork recipe are different. Is there a reason or can I use the brisket BBQ recipe for the pulled porK?
I tried the brown sugar chicken. Roasted and Yummy! Thank you. Very easy.
Hi Nagi, i tried your Worlds Easiest yeast bread receipe and I loved it!
The exterior turned out crusty and beautiful!.
The inside dough was a little ‘dough damp’ although still fluffy so want to ask if there’s something I could have done different.
I didn’t have a dutch over so i used the Corning bake dishes with the glass lid.