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 must have enjoyed the One Pot Beef fried rice so much that in my previous comment I said it was from your Dinner Cookbook, but it’s from the Delicious cookbook.
Is this your fb page?
https://www.facebook.com/share/1DUXXStEjp/?mibextid=oFDknk
It just doesn’t look right.
Will you please put the recipe videos on your website instead of just YouTube? I like seeing the full photo online and adding it to my personal cookbook of favorites. I also like that I can search items by ingredient, and more options pop up when your cookbook’s (that I own) options pop up too!
I love your recipes! I have purchased both of your cookbooks. I don’t say this often about many people that I follow, but I would love to meet you some day and sit and discuss and share recipes. You are truly and inspiration. I learned to cook from my Grandmother and mother starting at the age of 4. It is a hardcore passion of mine. I would love to learn more about how you changed careers – which is something I am pondering. Thanks for reading.
Pamela Newcomer, Deltona Florida
Hi Nagi,
Loving the recipes, keep up the good work xx
Just noticed the video for the avocado sauce doesn’t match the list of ingredients. No olive oil…?
Hi,love your recipes.I am from India.
Hi Nagi. I hope all is well with you and Dozier. I am not receiving your emails anymore, since May, and I am wondering why? Will you please send me an email to inform me of why this is happening? thank you.
I also have fallen off your mailing list.
Love your work and recipes.
Sandra
Hi there, I too seem to have fallen away .. I don’t get recipes anymore either … what to do please?
Wellll, tried your One Pot Cajun Beef Pasta. It was excellent. But new to cooking, I didn’t have the Cayenne pepper so I went out with my shopping list, wrote down what the recipe title states, Cajun. I found that the taste was fantastic, then found out that I should have had cayenne instead of Cajun. Woops . I didn’t do your recipe justice but it did taste fantastic. Not sure I want to buy the cayenne pepper after all. Thanks Nagi for your personal effort to get recipes right. Looking forward to seeing your newest recipe book having bought myself your first book, and my daughter one as well. Everything I have cooked of yours has been great.
My nephew and his wife (Tim and Emma) had an adorable retriever who just left them to go to heaven after 12 genuine years of joy. .
His sister wrote this amazing poem and I thought you could identify with his behaviours. I have her permission to share it with you.
He was called Chewy.
——////
A love Poem from Chewy
I will bring you all the toys,
Bask in hearing your “good boy”’s,
Rest my head upon your knee
Knowing you’ll start patting me!
I will go where you will go,
I can fit – I’ll make it so!
Squash myself in spaces small-
To be with you (thus have it all).
I can fit under your desk,
If I can’t reach you I will rest
as close as I am (sort of) able-
Yes that’s me under the table!
I will be your vacuum cleaner
Kitchen floors are my arena
While you’re cooking: drop some more
(It won’t even hit the floor!)
We can cuddle when you’re sad,
We can cuddle when you’re glad,
We can cuddle when I’m wet
(how come that makes you upset?)
Take me to that awesome place
With crashing waves and sandy base,
We can dance and prance and swim,
Heaven: Emma, beach and Tim.
I will sunbake in the sun,
Chase the horses when they run,
Raise my head and smell the air
Wonder if there’s cats out there.
If I could talk, this is what I’d say:
I have loved you every day.
Always joy at the sound of your voice
Your every arrival was cause to rejoice.
Always waiting for you to come home,
Letting you know that you’re never alone.
You have loved me and loved me best,
My life was awesome and now I rest.
But still I dance and prance and swim-
Heaven: Emma, beach and Tim
Thank you for posting that poem. It has been almost one year since our Maia left our lives. So many memories came flooding back.
Nagi’s recipes are consistently amazing, but I also enjoy reading comments from her followers. They are in the VAST majority of cases uplifting! Thank you for sharing this heartfelt poem about Chewy. Going off to dry my eyes now.
This poem is so beautiful, Amanda and thanks so much for sharing. It’s been just over 3 and a half years since our Tilly, a black lab, went to the rainbow
bridge at 14. I treasure our memories of her and the joy she gave us. I hope your niece and nephew are doing as OK as possible at this sad time for them. We are so blessed to share our lives with these magnificent creatures.
Ok, this made me bawl. I have a senior dog and its good to be reminded of what we have and that we should appreciate it before it’s gone. So beautiful and so real. Thank you for sharing.
The pumpkin cup cakes are fabulous. I was wondering if I could replace the pumpkin for Strawberry pulp…..
Hi Nagi,
You have been our family favourite for years now.
Just wondering if you could add a cook mode to recipes so my screen doesn’t black?
Thanks so much.
Hi, Nagi
Can you provide a recipe for a moist Sultana cake. Can be round, square, slab or loaf. Maybe some of your subscribers have can help?
Thanks,
Ron
Hi Ron! Try my Christmas cake with only sultanas (ie don’t use other dried fruit) and bake it in a square pan instead of round pan! N x
I made lunch for all my workmates today and I used 4 of your recipes as my guide in the kitchen. I say guide because I rarely use a recipe as is. I taste and adjust, taste and adjust. I made the Chicken enchiladas, Beef enchiladas, Queso dip and your cornbread souffle. Along with my own mex rice and refried bean recipes to round the meal out. Everyone raved about how good it all was and I wanted to say thank you.
Nagi mentioned her favourite home coffee machine on FB quite some time ago. I would love to get the name of that machine please.
Thanking you in advance.
Donna
Hi Dozer & Nagi,
Now I am in tears … of hapPiness … BRAVO Dozer, Bravo Mamma Nagi XxX Always in my thoughts & prayers. We experienced serious illness with or Ridgeback a few years ago, months spent sleeping on the floor next to her & doing EVERYthing to support & assist Chaka! I understand the level of your love for your Boy, Dozer & can see it in each image you share with so much love, pride & joy. Simply the BEST Nagi & Dozer XxX I have loved your site & recipes since I found you on the web one night, a few years ago, while travelling home to Geelong on the train from Melbourne & have stayed in the loop ever since Nagi. No better way to fill in my time & keep up with your latest mouthwatering recipes & successes. You are a true LEGEND Nagi! LOVE YOU & YOUR BEAUTIFUL BOY DOZER … Lots & long time Nagi & Dozer. XxX Carla & Chilli XxX
Hi Nagi & Dozer,
I used to get recipe emails from you several times a week. It has been a long while since I have received any from you. I always looked forward to reading your emails & trying your recipes (all have been terrific – NONE have failed!!). And, most importantly, I LOVE DOZER! His antics always give me a chuckle. I’ve tried several times to get back on your subscriber list, but still nothing. Do you still send the emails? If so, how can I get back on your list? If not, I will be sad, so very sad. Looking forward to hearing from you!
Love your receipes & your love for Dozer. We have shown Goldens for years, but age caught up with us & we now have 3 Golden pets.
Hi Nagi,
Making your mom’s gyoza recipe today for my mom (she’s Japanese). She and her friend’s LOVE them. I’ve gotten so many points for making them! 😉 Thanks Nagi for making me look so good! I am thinking of Dozer and you. Hoping y’all are having really good days!
Hi Nagi! I would absolutely love it if you could create a section on what brands and types of pots/pans you use. I know so many people have trouble finding the tried and tested
Good morning/evening.
I enjoy your website and have made a few recipes that are amazing. I am a retired chef living in NC-USA. I love your pasion especailly your love for helping others. Here I do something similar but in asmall scale helping with a good friend who is involved with refugees coming in and also donating to Food Bank of NC. You are indeed an inpsiration to others. Love your spirit.
Chef Guna
Hi Nagi,
I am Polish and looking for a great bigos recipe. It is cheap and easy though takes a few hours to cook.
But it’s the added flavours such as herbs that make a huge difference. Every family seems to have a different version of it. Yet it is one of our national dishes.
But the flavour!! OMG, bring it on!
You have any plans on this one? Please? I beg?
It doesn’t require soy or other Asian sauces. We’ve lived and worked in Asia for years and most of my cooking is Asian. But sometimes, I want my home country style food……
Hi Nagi! I was wondering, What college did you go to and did you major in culinary food and science? I want to major in culinary food and science and then go to a culinary school and I was curious!
Love your recipes so much!