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 just made your hot cross buns and they turned out perfectly. I was drawn to the recipe based on your philosophy on food and will turn to you for more advice.
Happy Easter.
Sarah
Hey Nagi,
So living in Morocco since August has been a bit of chore to get some ingredients for you r awesome recipes….
And my wife is kinda thinking that I’m falling into some sort of idol worship….cuz I’m on your site everyday!
But, I like the simplicity, quality and oh so good food that you come up with…..
So…Thank you…. 🙂
I am so so so impressed with your recipes and love everyone. I live in CYPRUS eastern Mediterranean Sea. But I cook so many of you recipes and everyone loves them. I have to DINNER book and ordered two from Australia that took months to get here, one for us one for my friend for Christmas. They got here March. Haha cyprus mail. Anyway she is 70 in July so guess what !!
I copied your recipe for the crispy chicken from your blog. in a small notebook, so I do not have to carry my laptop to the kitchen. Someone asked about Cornstarch and Cornmeal. You answered that they are the same. I am quoting what I found from the Internet: “In Australia, the names cornstarch and cornflour are often used interchangeably. Whereas in other parts of the world like the US and UK they are different products. In the US, for example, corn flour is finely ground cornmeal.” Another quotation: “Corn flour is a yellow powder made from finely ground, dried corn, while cornstarch is a fine, white powder made from the starchy part of a corn kernel. Both may go by different names depending on where you live.” And yet another one “Can I substitute corn flour for cornstarch?
This is very important. Cornstarch is a ‘starchy’ gluten free flour, whereas corn flour is a ‘protein’ gluten free flour. Therefore, they carry out very different functions in gluten free baking. That means that you can’t substitute cornstarch for corn flour, or vice versa.” and here is another answer” https://theloopywhisk.com/2022/01/15/cornstarch-corn-flour-difference/
Another flour I like for batter is Gram flour from India. I used it to fry my tofu and it was very crispy. but got soft when I ate the leftover at dinnertime, because the tofu is wet!
Thank you Nagi, for your recipes, and also for giving lots of people one good meal every day, I hope the containers are also reusable! Greetings from the USA—We are having strange weather here one day 10 C and another day 30 C! I am originally from Indonesia so I prefer Celsius to Fahrenheit! My mind is still counting in liters and grams and kilometer.
Best wishes and have a good day–you need some Indonesian recipe, let me know! Francine
Hi Nagi. Just wanted to say thank you for creating this blog and sharing your knowledge. You are my go to when I have no idea what to cook during the week. Your hot cross bun recipe has my family thinking I’m a professional baker hehe 😉
What does Recipetin mean?
Love your recipes. Thank you.
The crispy salt and pepper tofu recipe was the first one I made from this book, and it’s wonderful! Its definitely going to be a repeat for me – unfortunately it might be a while though, because there are so many other recipes in the book that I’m dying to try! My SO wants to know how long I’m going to keep reading this book for, because for the last three evenings he’s found me pouring over it 😄
I made the amazing sausage meatball pasta from your book yesterday. (I always halve your recipes because there are only two of us and not huge eaters.) It was amazing and so easy. Definitely a regular from here on.
You are by far the best chef on the internet, I have tried so many of your recipes and they are so delicious it’s truly unbelievable…Thanks so much for sharing your recipes…Rita Harper
Hi Nagi,
Just browsing found your blog recipes are look yummy. I’m making saffron rice for Easter and let you know out come
Happy Easter
Rosie
New to you and your beloved dozer
I too have overly large chocolate golden retrievers
Fudge and Coco
Will be adding you to my food life
Ready to enjoy the journey
Hi Nagi
I have been asked to make a wedding cake for a young friend, so after some hunting and researching I’ve landed on your Red Velvet and Best Vanilla Cake Recipes- flavours chosen by the bride and groom. They are amazing cakes- I’ve been trialling them.
I love the fact I can increase the servings, but I found the cake pan size quoted in the recipes don’t correspondingly increase. It’s hard for me to gauge the quantity in relation to pan size. Can you help, please?
So excited! Your cookbook came last week. I love your blog and being able to get your cookbook is just pretty fun — thanks for all the great recipes — always so good!
Hello from mid Canada! Just got my cookbook on Friday. Yahoo’s! Love it! Can’t wait to try all the recipes. First one already half eaten. My family loves the Forever Chocolate Cake.
I watched the video of you and house tour. So nice to have a voice to go with my book. Help!
Looking for the Kitchen . Essentials list you mentioned. Already ordered a knife from Huusk!
Hi Nagi,
Love your site great recopies and your videos are superb.
One criticism you don’t have any recopies for Offal.
is this because youdo not like it?
Regards.
Phil
Hi Nagi,
I have been a loyal follower for many years. I have recently had heart surgery and need to reduce saturated fats and salt which sadly means no more butter. I would love you to create a few healthy recipes for me and everyone in my situation to enjoy. Love all the fabulous work that you do. Cheers, Julie x
Hi Nagi
When is your cookbook coming to South Africa? We need it.
Also can you please give us a foolproof recipe for doughnuts.
My son love watching Dozer in your videos!
Thanks
Rebecca
Nagi, I just wanted to say thank you so much for reminding me I love to cook. Virtually every dinner I make is from your blog or your cookbook. The cookbook was a present. It opened right away at the Death by Caramel cake, and I made this for my son’s birthday. He’s still alive, lol, and he was overjoyed with his birthday cake xx
Congratulations on all that you have achieved. I just purchased your book “Dinner by Nagi” as I wanted to give back. You are the only cooking bookmark I have, follow & recommend. So I thought to support you I should at the very least buy your book! Thanks for being such a wonderful human and contributing in such a positive way. Love your work!
Hi Nagi
Love your recipes and your beautiful dog.
I have just made your lemon, coconut cake and I believe you have missed a step in both the video and method. You state melt the butter, but at no stage do you mention when to add it to the ingredients. I am a old hand at baking and added it in with the eggs and sugar mixture, but this is definitively an oversight. Have a great day.
Are your comments regarding the lemon, coconut, almond cake? If so, Nagi instructs and illustrates to melt the butter in large bowl and allow to cool 3 minutes. Then begin adding eggs, sugar etc to the bowl. She never instructs to add the butter because the recipe starts with butter and then all the ingredients are add to it.
Hi Ruth, I noticed the same thing re butter. Luckily I noticed it still sitting on the bench just before putting cake in the oven! I added it then, and it did turn out yummy still😁
Hi Ruth
I made the lemon coconut cake too and is says after you have melted the butter, step 2 Whisk in all the other wet ingredients.