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
Becareful not to get sued using these recipes. This cook is a bit touchy
Dear Nagi, I have been your supporter for over 10 years now. I was mortified to read about your current battle but didn’t send an email to you. I just wanted to add to all your other wonderful supporters, my voice. You absolutely did the right thing. Judy
I got your back Nagi! I know you are the real deal, authentic in all you do. I have been using your recipes for quite some time. Keep doing you!
https://www.boston-consultants.com/study/denmark
https://www.boston-consultants.com/study/uk
https://www.boston-consultants.com/study/australia
https://www.boston-consultants.com/study/hungary
HI Nagi! I literally just came across your blog while searching for kabob recipes this afternoon. I must say, you got me with your palpable sense of humor and simplistic yet seemingly refined approach to food. I love that you are following your passion; I look forward to trying your take on the kebab kabob…lol
thank you! Tracy
Nagi,
Love your recipes, you are our go-to person for trying new things.
I know it is a bit tough for you right now, but good on you for calling out plagiarism.
Big hug and keep cooking!
Rick
Adelaide
Have you ever copied someone else’s recipe, tweaked it and then called it your own, Nagi?
You are the one that plagerise the recipe from Brook,she was using it first,your just jealous scum,go back in the gutter were you belong
Get over yourself, you probably plagiarise some ones else recipe. You are not the only one to make that product.
Having just read “The Woman Who Fooled The World” about Belle Gibson, this smacks to me of yet another Penguin publication that they didn’t bother to fact check. Good on you Nagi, don’t let them get away with being lazy and drinking the influencers Kool Aid xx
shut up moneky
I am very disappointed to see the plagiarism of your recipes.
I support you and far to often this type of thing happens with no consequence.
Andrea
Hi Nagi,
I’ve been using your recipes for many many years, because, it is evident how much work you put into to 1) testing 2) writing clear instructions and 3) using mixed media so aspiring cooks can do so with ease and joy.
I am supporting you and cheering you on from CA.
Much love to you and sweet Dozer
one of the lousy things about social media is the introduction of “so called influencers” what are they actually,they loll around 1/2 naked ,pouting and are mainly full of hot air and as has happened to you, other people’s hard work which they “fiddle ” with a little and make a lot of money. Whom so ever is Influenced by these, I feel sorry for., they are 7 day wonders with no ethics. we support you all the way xx
Hi Nagi..I found your website some time ago and want to say thank you for all your recipes and the hard work do. I have tried many of your recipes and have found them easy to follow and they always turn out great. I also want to say especially thank you for the boiled egg recipe. I have never. Been able to peel them before no matter what method I tried. I’m sorry to see the issues you are going through at present and hope there is a satisfactory outcome.
Hi Nagi,
I can’t thank you enough for the wonderful recipes that you provide freely. They are truly inspiring and easy to folIow. I am very disappointed with the influencer who has stolen your recipes. You are a true ambassador for all the charitable work you do and for funding it out of your own money. There are no words to describe the greedy actions of this influencer and publisher, Let us hope that decency prevails and that you are able to continue with your good work without any further distractions. Lots of hugs to you and Dozer at this distressing time!!
Hi Nagi, hope this meets you well. I have heard of your disgust at Brooke’s Cookies book plagerism. I think I could share with you my experience Nagi. I had the same experience with plagerism of my Cupcake Cookbook and Penguin left me high and dry. I can speak to you how I won against the Plagerer and had all my costs fighting her met by the guilty party. She was also ordered to get her books off the market and can never have them published and put back into the market again. My name is Jen and you can call me on 0457 095 839 or email me. Take care Nagi, you are amazing and genuine. X
I totally support you.
I am so sad you are going through this- very unfair. Stay strong we are all behind you.
Dear Nagi,
Would love you to find a recipe for Buddha’s Delight (Vegetarian Lo Han Jai). Your recipes are amazing, heart warming and wonderful to share with family and friends.
I look forward to using your recipes. Thank you
Hi all, just wondering if there is somewhere on the website where Nagi lists the pots, pans, trays etc that she uses? I’m not a real cook, have been just buying what’s on special for years when a pan or tray is ruined or warped, but would like to splurge for my bday and buy one really nice pan. Like the one in the chicken fricassee recipe. It looks amazing and the right size for a family of three adults. Thanks!