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
I think you’re an idiot and a jackass.
Thanks,
Jimmy Balls
I have never come across your recipes before until now. WOW, I made the Guinness Irish Beef Stew. It was absolutely delicious and very easy, except finding Guinness on St. Patrick’s Day. I’ll know better next times to get it early. I’ll definitely be visiting your website for more recipes in the future. Thank you.
Hi! Where did the name RecipeTinEats come from?
I know how busy you are but I’d like to ask you to consider giving the Recipe Tin Eats treatment to a Bee Sting Pastry (Bienenstich) like the one on http://www.projectpastrylove.com. It’s a special occasion treat that is so delicious.
I think you’re an idiot and a jackass. Also your last name is stupid.
Thanks,
Jimmy Balls
I don’t think you’re an idiot and a jackass.
Thanks,
Jimmy Balls
Maybe not… *woof*
@Pat Rolt I totally agree. There used to be a bakery near work that did the best bee stings but they have gone and the menu of the new owners does not include bee stings,
Projectpastrylove, what a great name!
Oh yes please!!!! A bee sting recipe would be awesome. By far my favourite bakery item. It’s so hard to find an exceptional one to buy, let alone recipe to make
Just love everything you do.
I love all your recipes and was so pleased to be able to buy your books in the UK. Your videos are brilliant and so encouraging. Can’t believe that we are actually in Sydney at the moment. Hope you are having luck with finding your assistant and getting that chill out time that you and Dozer deserve.
I live in Singapore
N
I came across your recipe by chance
I love cooking Spore chilli crabs n by chance , I was introduced to you
Thank you
How do I send a recipe for Guinness stew to a friend in Italy
Greetings from California. Have tried multiple recipes from your site. I now buy Dijon in the large jar, always have heavy cream in the fridge and buy Parmesan by the block and grate as needed. Your recipes, videos and notes really make it easy to succeed.
I am sure you and your devoted fans know that in the US the price of eggs have skyrocketed. Any chance you can add in your recipe notes if you have tried with any egg alternatives. I have been reading up on alternates using chia seeds, yoghurt, sparkling water, etc. However, most say replace for only one egg. I always read comments for each recipe, so I do look for others that tweak for allergies. I personally find a lot of things overly sweet, and have never been disappointed when someone comments on the sweetness and reductions.
I know you are taking a break. Self care is important. But more important is learning that you do not need to do everything yourself. That’s a very difficult lesson to learn. Best wishes to you and your furry bestie.
Hi Nagi, your recipes are amazing! We love everything we have tried so far. Do you have a recipe for beef madras???
Hi Nagi, would you make a Sri Lankan Kottu recipe?
Nagi, I was excited to find you. Despite thinking I had read the recipe through, when it came time to make the batter, I could find no amou8nts to use. If they are there , ZI couldn’t find them. I was trying to make Pineapple Upside Down Cake. Please respond…… your site looks great.
Your info is the most informative that I have ever read and I read many recepies you are the best I’m going to follow you from now on thanks. Nagi
I am so happy that I found your recipes. We’re getting ready to eat the 36 hour pulled pork and it looks amazing and my house smells so good. Can’t wait to try more. Thank you so much
Hi Nagi! I ended up “recipetineats” so many times during my research for my family meal plan, not intentionally. I just picked the one which looks good to me and so many times, “Ah Nagi again!” I love cooking and I have a good guess of how the recipe will taste at the end when I look at the recipes. I have cooked so many of your recipes and I love it every time. Just wanted to say hi and thank you. from your fan:)
Dear Nagi,
I found your website during 2020 covid had just hit the US. I was at home scared with many asthma problems, did want to go out often for the sake of keeping my isolated. You taught me how to create home cook meals from scratch and only going to the store once or twice a month. I am still here five years later following your recipes. Purchasing two cook books and many internet recipes. I have not had an allergic asthma attacked in three years and returned to work in 2021 full time and is healthy as I can be. You can take credit in saving my life. Thank you for your hard work and the time put into this website, if you come to the states I will be at that book signing for sure…NY, PA, NJ. Sincerely, Belinda
Is your food photography book still available for sale?
Hi Nagi and RTE Team,
I hope this finds you well and the forwardness of my honesty doesn’t hinder my chances.
My name is Abi Kesby-St Clair and I have submitted an application for the assistant role on Seek. However, I didn’t attach my cover letter.
I may or may not have (😳) sent this to the RTE Instagram page the day I applied with the hopes that it was seen before the impending ‘yes or no’ email.
I am shamefully aware that this detail (or lack thereof) may highlight me in bright red but I wouldn’t forgive myself if I didn’t at least try to prove how right I am for this role. Hopefully in an endearing way..
I am a fellow people pleaser and miss being passionate about my day.
I am the Head of Retail for a coffee Roastery and run a cafe in Hunters Hill (Lots of steps). We have created a warm community with 90% of the customers regular and known by name. And coffee order. It is a privilege being able to befriend so many new people and be open to reciprocal impact.
I live in Greenwich and am required to give 4 weeks notice to my current employer.
My fingers are crossed that this lands where it needs to and I am really sorry for my error and again, my forwardness.
Take care!
Warmly, Abi.
Hello Nagi! From Kentucky, USA. Without looking, I know I’m not the only one in this state loving your recipes (& Dozer!) I need all the quick and easy meals I can handle and your website is perfect! I can’t remember where I heard your website mentioned, but I think it may have been from “Ardent Michelle” on YouTube. Thank you for doing this work and allowing us to benefit from your knowledge (and love) of cooking! Best to you, Dozer, and all your team members!
Hello Nagi, I normally cook rice in a rice cooker for the family, but just cooked basmati rice using your instructions and it turned out fantastic! Who’d a thunk it? Keep up the good work! Regards from England.