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 love how you broke down the ingredients
Hi Nagi,
I’m in the middle of the pulled pork recipe. I expect Dozer likes this one? Do you have Dr Pepper in Sydney. I’ve used Root Beer and Dr Pepper instead of beer and it is a win win as well.
I went to Iwakuni Japan for a 1 year tour while in the USMC and kept extending until I had been there 7 years. I Love your website and recipes. So little wast and so much flavor, Arigato Gazimas.
Loved you and your recipes since about the beginning! Interested to know if I can do the garlic butter for a turkey hindquarter rather than a breast of any sort. Presume about 3 hrs in the slow cooker on low. What do you think?
I made chicken rissoles tonight your recipe was easy to follow and the video was awesome. I’m happy that my family loved the dinner.
I made chicken rissoles tonight your recipe was easy to follow and the video was awesome. I’m happy that my family loved the.
Hello Nagi I like what I see
Just discovered you. Wow impressive and damn tasty. Taco coleslaw…yummy yummy great. Just scored language and cheek meat and made a lot of taco meat for the next few weeks. Needed a coleslaw for the tacos…this worked great for not only the beefy ones but fresh rock cod tacos as well. Thanks..from the South Oregon Coast.
Hi Nagi, thank you for your simple to follow recipes. You are my go-to for any recipe 😍.
We recently returned from Vietnam. We had a couple of versions of a round crispbread with sesame seeds(one was a sweet version.) Thought it would be great to make as a replacement for crisps(chips) if you happen to know a recipe. You could have endless flavour options Im sure. I have a picture if it helps😅
Hi Nagi. Should I be using a 15ml or 20ml tablespoon for your recipes? Thanks, Janet
I love you Nagi. I have just this minute taken the easy Christmas cake out of the oven. The house has been smelling heavenly all afternoon .
I made your lamb shanks recipe yesterday and I’m going to heat it for dinner tonight. Last night I made your tuna patties for last minute vegetarian family so had to forego the shanks, so tonight is the night! I am so impressed with your recipes and Dozer!
Loved your Black Friday purchases too.
Hi Nagi & Dozer. The “My Recipetin” link to https://letfedtende.today/#slick-favorites%3C/a%3E on your page hasn’t worked for me for a week or more.
Always nice to see a collection of recipes from a cousin/country. I’m on the West Coast of Canada, right on the water’s edge. I am an old man that loves to cook and bake my own bread. Your recipes always have a bit of zip to them, and I enjoy different than normal, attacks on a plate of food. Tonight we will try your baked porkchops. Beef has gotten so expensive, we eat a lot of fish and poultry, not much pork and no beef, for the time being. I’ll give your recipe a go tonight, so count on a report to follow, Thank you for your wonderful website, R
Thoroughly enjoy all your recipes….. tasty, easy to follow, great instructions.
Thoroughly enjoy your recipes.
love your cooking, i will be able to cook meals like yours
Hello, As you are in Aus am I correct to assume your recipies use Australian Tablespoons? (4 tsp) vs Canadian/US/UL Tablespoons (3 tsp)?
Hi Nagi,
I am totally enjoying your cookbooks and thank you.
I am a travel agent and am bringing a small group to Australia in late May, 2026. Any possibility of bringing the group to see you? We would only have 8-10 people.
Dearest Nagi,
Words cannot fully express my deep sympathy to you at dear Dozer’s passing. We can never know all the joy that he brought to people the world over. He lit up everyone’s life just by being himself, and this is how our fond memory of him will live on. Take good care of yourself, Nagi, and be consoled that you had been the very best mom to him.
Hi, I just saw you on Better Homes and Gardens and I was wondering where I can find your recipes please?
Charlie dog…also a golden retriever…is looking very forward to me cutting up meat for the Guinness stew.❤️
browning a few extra pieces for him . Thank you ,he says