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 have one queston about ingredient mirin which is in some of your receipes. The only mirin I can find in the supermarket is mirin seasoning for cooking. Is this ok or should I be using straight mirin (I assume its alcholic). Thanks Carmel
I am just only here to give some love… I am mum of 4 & the kids struggle to try new things so
I bought both of your cookbooks, they are the bomb. On Tuesdays I’ve been picking a recipe out and making it..We call it “Try it Tuesday’s“ and we give it a go and 90% of the time it’s a hit. So I appreciate you and your team for making us step outside our (mainly the kids) comfort zone and try new things together.
You guys are really great, helping donate food to other people. Although I often read your content, I rarely comment. Thank you.
So glad I found your website!! I don’t “follow” any particular person or group, etc, but I will be following you 🙂
I was looking for a simple(but good/healthy) beef soup recipe and stumbled on your page.. YAY!!
Looking forward to searching and trying many of your recipes! I love what you create and Dozer is just adorable!!
Hello Nagi, I would love, love to make the Vietnamese Vermicelli noodle salad at home but the fish sauce dressing is so difficult. Would love to get some help from you pretty please!
Outstanding dish, will deffo make again thanks…
There is a Facebook page RecipeTin, is it genuine or a rip off? Looks dodgy to me
Is recipetin eats tonight a physical book please and if so where can I buy it in Australia. Thankyou
Hi Nagi,
I love love love your recipes. I know I definitely seek out your recipes more than anyones.
Stay blessed. 🩷
Nagi, You have replaced Martha Stewart on my very short Fantasy Goddess list (no one will ever replace Sophia Loren). Thank you very much for the ongoing culinary education you are giving me. Cooking and creating recipes has long been my passion, You are giving me much appreciated new inspiration and knowledge.
So glad you’re back!!! Both you and Dozer are my heroes. You both are so grounded on solid footage. It is always a pleasure to see your smiling faces. Much love and great success! Thank you for all your hard work! Thanks to your crew as well.
Dear Nagi,
Love your your book “Tonight”.
Made most of stir-fire in the book. Always goodEasy Crusty Artisan Bread .. I bake in a cloche use golden wheat by King Arthur.,,,Dick
PS: Charlotte says Hi to Dozer
I tasted your food and loved it. Thank you so much for helping many people with your kindness and caring for people. God bless you and your business.
Hi Nagi
I have made your satay peanut sauce which is so delicious but I found my grandkids will not eat it. They said it’s too spicy. Can you do a satay recipe that is suitable for children that is not spicy? when I went to my local Thai restaurant, they had the sauce that was not spicy but I have not been able to replicate it and they have moved away many thanks love all your recipes
Can’t believe it took me this long to find you and read about you. You exude joy and I love your cooking philosophy of healthy(ISH) meals and not following trends, Love it. You’ve got a new fan!
Your not cross buns recipe look delicious however you didn’t give the exact measurements for the ingredients and l surely want to try making them. Please advise.
Can you do a Nagi Banana Bread recipe, please ?
There are now 3-4 people on FB using your photo and Dozier and posting recipes. It is very hard to know if it is you or not. Unless they say something stupid like – you must comment to keep receiving my recipes. How can we knuw tge difference? Thank you, love all your recipes and details instructions.
Scroll down to the end of all these messages and at the bottom of this page you will find links to all of Nagi’s social media accounts via their corresponding logo. Your question made me look at the RecipeTin Facebook page I was following which is when I realised I was following an imposter site! Hence researching on here! So by clicking on Nagi’s social media links on this, her own, website you know they are correct!
Thank you
THANK YOU!!
Hey Nangi iam a Ugandan chef and I feel I to join you, your a good chef and I want you to teach me how to prepare various food ibeg will you.
Hey Nangi iam a Ugandan chef and I feel I to join you, your a good chef Will you
Made your fish gratin last night… I may have been a tad heavy handed on the Chardonnay, and I used Cod (which worked out beautifully)… it was without a doubt one of my favorite EVER meals EVER!!! The ingredients were few, simple, and cost effective… but it was the way that they came together to create a mouth symphony!!! Genius!
Hey Nagi!
I’m a year 11 student doing a research task on gluten free desserts and foods, I just had a couple questions that could help if you answered.
-What substitutes do you find work best to replace flour?
-What is your go to gluten free recipes?
-Is it harder cooking foods that are gluten free?
Thank you for your time, a reply would be most appreciated
Sincerely, Sophie.