Hi there! Nice to meet you!
I’m Nagi, and I’m the voice, cook, photographer and videographer behind RecipeTin Eats, and I live in the beautiful northern beaches area of Sydney, Australia.
I have an unhealthy obsession with food and my dog Dozer, an abnormally large and very cheeky golden retriever.
My blog 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 very rarely deep fry.
But sometimes I feel the need to unleash the demon within. 🙂
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’ll find on my blog
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Seriously tasty simple recipes made using everyday ingredients. I don’t shop at gourmet stores.
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Exciting New Ideas for Fast Midweek Meals.
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Takeout favourites that truly taste like what you get at restaurants.
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Easy recipes from around the world.
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Can’t-Live-Without Classics. 🙂
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Salads with oomph! Because if I’m having a salad as a meal, it’s got to be something special!
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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.
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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
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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.
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I do not sacrifice taste just for the sake of reducing calories (or following a trend). My healthy recipes are accidentally healthy.
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Food that looks pretty but tastes blah. Never, ever, ever!
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Recipes with shortcuts that compromise on flavour. I will cheat at every opportunity. So long as it doesn’t compromise on flavour.
“I don’t follow trends. I’m not into cauliflower crust pizza. I only share recipes that I truly love.”
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.
Example: In my Soft & Chewy Oatmeal Raisin Cookie recipe, I specified that the recipe called for 1 1/2 US cups all purpose flour OR 1¼ cups / 185g plain flour for all other countries.
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’ve been visiting your site for a while and I’ve tried quite a few of your fabulous recipes. So well described and easy to follow the way you detail the steps…. and they’re all a great success!!! Thank you. Tom
Hi Nagi. Just found this site and am currently simmering down the sauce for Chicken Fricasee. I know I spelled that wrong, but I’m making it right! I was going to use egg noodles for my starch, but I have a bag of freshly made mushroom ravioli. Definitely going to use that!! Love the recipe and happy to drink the “leftover” wine. Hahahahaha
Thanks again, and I did sign up for your recipe ebooks, although I would rather have an actual book. I’m old school!!
Thanks again, Kathleen
Just wanted to say how much i enjoy trying your recipes. I am coeliac and can adapt most of them but I wondered if it would be possible for you to give an option in your future recipes for gluten free please.
Hello Nagi.
We renovated our kitchen with a view to do more home cooking.
For the time being we remain in COVID-19 lockdown but the good thing is we found your wonderful website.
We continue to be amazed with the variety, creativity and often simplicity of your recipes.
The outlay and videos make it a delight.
Thank you for what you do!
Hi Nagi. I am an avid fan of your recipes. I have tried a few and never disappointed – including my family. I read about your publishing a Recipe Book soon. I am looking forward to that and I am hoping to get it when out in the market and dreaming … to have your signature on it. :0
I was looking for a genuine french lemon tart for fathers day and I discovered this website… it was perfect. Now am making a lemon strawberry cake… its lemon season and my tree is bountiful… thank you for the great true receipes
Thank you so much for your wonderful recipes! The instructions are so helpful and easy to follow and the food is so tasty. I am such a fan of your food.
God bless xx
Hi Nagi. Just found You a few minutes ago while looking for a recipe for chicken (Salt Lake City, Utah, USA). Going to try Your STICKY BAKED CHICKEN THIGHS recipe in a few minutes. Read Your bio and will be following Your blog and trying many more of Your posted recipes.
Our oldest of 12 lives in Brisbane with her hubby and 9 children. Children in New Zealand and here in the US. Going to share these recipes with them..we are always looking for new recipes to try out & share.
Thanks again for sharing.
~ aloha ~
I love your recipes and attitude to food. I discovered you when I looked up red velvet cake. So impressed that you share all your key points for our success x
Thank you so much for the great feedback Elizabeth, I truly appreciate it! N x
I want to follow your blog, but I dont know how? Sorry, i just got a cell phone at 78
Hi Linda! You’re a rockstar! If you go to the home page of her blog (tap the RecipeTinEats logo in the upper left corner), then scroll down a bit, you’ll eventually see a blue box with the words “Free Recipe Ebooks” Type in your name and email address. Hit the orange sign up button. This will get you on the email list so you know all the latest news from Nagi and new recipes. You can of course just peruse the website whenever you want!
Hi, Nagi – I wonder when you will be publishing a cookbook (hopefully paperback and available on Amazon)? I love your recipes and have printed out SO MANY of them! Would love to have a book full.
You’re in luck Mariyn! https://www.recipetineats.com/big-news-the-recipetin-cookbook-tell-me-what-you-want/ N x
Hi Nagi, im wondering about your Chicken Brine recipe that me n family cant wait to try 💯💯💯, cause ive got 5 kids who can eat what happens if we brine 2 CHICKENS, do we double the ingredients?? Cant wait to hear from you. Love from New Zealand
I have been looking for a cheesecake recipe that was from your Mum. I would love to make it again.
Thanks Nagi
Hi Dianne, the only one she has is this one here: https://japan.recipetineats.com/japanese-cheesecake-cotton-cheesecake/ N x