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, I am a husband who just started cooking for the sake of my pregnant wife. I must say you site is the go to place for many of the dishes I cook. Thanks for the well prepared, well explained recipes, that is really easy to prepare.
Hi Nagi
I too am a Northern Beach girl and have recently discovered your website and I JUST LOVE IT!
Your recipes work and are not fussy
Are you planning to/ have published any books?
If so I want to buy it.
Bless you for sharing your knowledge and experience
Hello Nagi,
Your recipe for Battered Fish is simple and terrific! Really Terrific! I have made some changes because we all eat too much sodium in our diets; I either remove salt and lower it where I can (eg. used Low Salt Baking Powder). Also I have found a way to use an Air Fryer!
I cook each battered fish in 1 cup of 375F oil for 10 seconds on each side and than dry them on paper towels and freeze them on a cookie sheet. Then I freezer bag them for latter use. Air Fry what we can eat at 350F for 12 minutes (turning half way through), but keep an eye on them. They come out crispy & delicious. This way we can cook 2.2lbs (1Kg – check your recipe) at one time and eat them several times over the next month! Thank you for the great recipes. I will be using many of them but I will have to make some changes with no or little sodium/salt. I have a liquid substitute for Soy sauce that will allow me to try your Satay Chicken next!
Your recipies look delicious! I will definitely try them. Do you have a website or newsletter? Would love to sign up.
I hope that you and Dozer are well. I am expecting a huge apple crop this year so I looked at your apple recipes.
Do you think your apple tea cake recipe could be make with almond flour
Thank you for all you do
Hi! I like your recipes very much👍 I am very eager to try out your Goan Fish Curry but with a difference – as a dialysis patient, I need to stay away from tomatoes. Therefore, my Goan Fish Curry will not have any Tomato in it, only onion paste. I may increase the amount of coconut milk in it too..Of course, if you have a substitute for tomato, I would love to hear it..🙏🏾
Miss you girl, So glad you’re back. Made your chicken Moroccan tagine last night for guests. Just yummy! Thanks.
Hi Nagi
Please can you help me ?
I made your Southern Thai Turmeric chicken using chicken cutlets and it was bloody delicious !
I am wondering if I butterfly a whole chicken (1.8kg) how much more marinade should I make. And how long to bake it?
Thanks..Pam
Just cooked your Massaman Curry – delicious
I like your recipes, they work and taste amazing
Can you please make a vanilla slice. Thank You
I am trying the creamy sun dried tomato chicken , yum
Can’t wait.
I’m a mum of 3 very busy boys and work in healthcare, tasty nutritious food is really important to me. I love cooking and feeding family and friends. Recently I have lost my zest for cooking, but a short scrolling through your website has me back inspired and a list of new recipes to try.
Thank you for keeping my passion alive.
Also I can’t wait for your recipe book and rest assured all you efforts will be great appreciated. Waiting with baited breath. Thank you
Love to be able to find your recipes. Have you written a cook book?
I bought a couple of pounds of very thinly sliced pork butt/shoulder at the local Asian market. What recipe do you recommend for this cut? I think it’s too thin for some recipes… Thanks!
They are usually used for Hotpots. I would also use them in soups, just throwing the raw slices in the hot soup is enough to cook them.
Hi Nagi, if ever I am searching for a recipe on the internet I always look at several versions and ultimatley almost every time it’s yours that I go with. Your ideas and simplicity inspires me and everything always turns out great. I have lost count of how many times I have used your recipes, thank you
Thank you so much for your generosity in posting all your beautiful recipes. Have been following you for some years now and can’t wait to purchase your Cookbook, will also be getting extra copies for friends.
Some days when I need a bit of a lift I see the adorable pics of Dozer and my heart soares, would love to give him a cuddle. There’s nothing like the love of a dog 🧡🧡🧡
Have found Recipes Tin Eats are always good, Thankyou, think that you are a great cook.
I am a good cook , too.
Read through recipes ,when I need an idea, and 9 times out of ten, choose your recipes above others, as I can see that the ingredients and methods will work.
Results usually received well by my family.
Thanks , Nagi.
Ps ,How do you make a living from this?!?
Marigold😀
Hi from Colorado Springs… been following you for a while. Love your recipes and love your Dozer too 🥰. I have a yellow lab and his name is Joey
Hi Nagi- I love your blog. It’s the first place I go if I need a recipe. You might have answered this already but I can’t read through all of the almost 3,000 comments. How did you come up with the name RecipeTin Eats?
Hi Nagi & Dozer! 🙂
From NL-Canada
Such a sweet dog!
I can’t wait to start trying your recipes!
Love your selections!
Great Job!
Thank you so much! I discovered your YouTube channel & website while away from wife & kids (Europe) tending to sick parents in my hometown KC & working during Covid (in hospitals). I started with making ‘the mother of all stews’. I’ve made the broccoli fritters & world’s best broccoli next. I’m excited to work through your veg category. & coq vin. (When I took my Dutch oven of beef burgundy over with recommended potatoes to my niece’s for dinner with her in-laws, they were all confronted for the first time with the real deal.) Dad- & it’s a good thing- has passed on- mom’s not rolling alone in her challenges. My memories of this chapter of my life won’t re-play without your help discovering the recipes every kitchen fool should cross paths with in their kitchens. Thank you for your extensive content creation efforts- Jack