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 wonger if i am your most
Distant fan .I am from Hokianga Harbour Drive Omapere Nortjland NZ
Enjoy your day
For the meat pie recipe, would it be okay to substitute the wine with Guinness?
Love Nagi’s recipes! So easy and delicious. I’ve shared some simple meal ideas too on standardbee.com
Hi Nagi I found you for the first time last night. What an amazing experience it was. I love the comments. Just very sad that there are so many nasty people in the world. Tonight I am going to make one of your recipe’s. I live in South Africa but hopefully we will be going to Australia sometime. Both our daughters staying in Queensland. We love Australia and there did we learn more about Asian foods. We loved it. I salute you and your kitchen chef’s and staff for the work they do for the community. love to all. Sandra.
hey babe wanna smash
I don’t enjoy the website anymore since the new ads bombard the whole experience. Lordy, it’s super distracting now
I don’t enjoy the website anymore since the new ads bombard the whole experience. Is there any way to shut them off? Because they are videos it’s really distracting. I have recommended your website and used it myself for years now. But it’s super distracting now
Please help me! I am having problems signing into my account
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Hey Nagi! I cook with your recipes every single night! I made your beef Wellington today, and it was the best one I have ever tried. Full stop. I also think what you are doing with RecipeTin meals is really incredible. We need more people like you, you are an inspiration Nagi. You are an amazing chef and an amazing person! YOU ARE AMAZING!!!!!!!
Thanks
Erin
Love your recipes. I’m from NZ and Annabel is usually my go to but I’ve been using a lot of your recipes lately……
Aloha from Hawaii! 🌺
We are quite a distance away, but love of food transcends all barriers!😊
I have read and followed some of your recipes for quite some time now. Your philosophy on food is what I also hold true…although occasional indulgences are not a bad thing (life is too short 🤣)!
This time, I am reviewing your Pad Thai recipe as it’s the first time I’m attempting to make this dish.
One of the reasons I decided to try your recipe is because you have a tamarind paste substitute; everything else is an easily available.
Thursdays are family dinner nights and pad thai will be in the table along with Asian lettuce wraps.
I’m sure the family will enjoy both,
Keep up your benevolent food bank…it’s a great thing.
Mahalo and Aloha from Hawaii.🌴🍍🍣🏄♀️
Looking for your book ,
The Food Photography Book by Nagi Maehashi..I can’t find it anywhere . If I had the ISBN I might have better luck but it’s as if this publication disappeared into thin air . I have a budding great niece who’s wanting to learn how to take her own food pics of her dishes and she found out from a chef your book was a must have ! Thanks 🙏🏻 for your love of food helping to guide the next generation
Dear Nagi,
I was introduced to your website by my sister who made your chicken schwarma recipe for my teenager and me, and we all loved it! My kids are foodies and love good food – since I am a working single mom and not a natural cook, its hard to find the time and skill to make good meals. But your site has given me hope that even I can cook good meals for my family! So many websites and recipes claim to be easy and tasty and they arent :(. Its shows that you love what you do and its beautiful to see how you give back with your food bank. We are all grateful you left the corporate world to pursue your passion!
Hello to you and Dozer! Love your recipes. Love the fact you are an animal lover .I get a recipe everyday via email and enjoy each and every one! Thank you for brightening each day and take care of Dozer.
Hello Nagi and Dozer
I’m not a creative cook, I’m basically a rice, pickled ginger, natto and seaweed paste girl but I love your recipes and especially love to see Dozer and you smiling and thrilled being in each other’s company. I am a fan of recipetineats. Much love, me in Orange County in Southern California.
Nagi, I cooked you slow cooker beef brisket with BBQ sauce. It was amazing except it was far too hot and spicy for me. I want to make it again, what sauces will I eliminate. Thank you.
Hi Nagi, I love and love your Basque Cheesecake. I totally agree with eating it as is.
I just started my Private Chef Business in Toronto, Canada and I am loving it.
instagram
chef_akiko_toronto
Hi Nagi and Dozer,
I’ve bought one of your books – Dinner. It’s an amazing book the contents, photography etc are tops. Love love your recipes and tips … Makes me feel confident and comfortable in the kitchen.
I’m recently retired so I’ll be trying your recipes so looking forward to start. Thank you
Your New Fan Kelly
Hey Nagi,
I’m loving all your recipes.
Will you be creating any dubai chocolate style recipes like crossiants or brownies in the future?
Hi. I love your recipes…they always turn out beautifully. I’m wondering if I can freeze your sweet and sour pork? I have marinated the pork overnight but now we won’t be having it until a later date…. should I cook it then freeze it or freeze the pork in the marinade? Thanks for your help. Annie