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
- 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.
“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.
I Will Always Respond to You
Drop me an email and say hi! I will always respond (unless you’re SPAM!). You can contact me here.
I have looked everywhere for news on what was wrong with Dozer recently but havent come across it. Plse put me out of my misery. Love that rascal.
Love every recipe I’ve tried!!!Wondering if you have any thoughts on publishing a recipe for Beef Roll ups or Beef Olives as they are called in the UK?
Hello Nagi, Congratulations on everything that your efforts have produced so far. I started a podcast with my three sons, Luca 16, Raj, 15 & Giacomo 13 during ISO and the last episode included my nephew, Joseph 13, who has become an instant disciple of yours. My eldest son, the earliest follower of the “Queen Nagi Way” loves to cook and recommended you to his cousin. This episode below, from the 5min. 45sec. mark specifically, should give you an idea on what your work does to give these currently very “cooped up” young men an avenue to direct their energies. Thanks again for your videos & blog, and if you have time give it a listen on your next walk. Have a great day.
https://omny.fm/shows/exceptionals/ep-16-my3sons-big-brothers-their-queen-nagi
Woah, I’m speechless Sam, this has made my day! I’m utterly flattered listening to this, sounds like they are amazing young men you should be so proud!! ❤️ N x
The slow cooker Beef Brisket with BBQ Sauce was fantastic! Your instructions were terrific. I’m hooked!
Thanks so much for the great feedback Kate 🙂 N x
Loving your recipes.. Simple and flavour packed!!
Thank you so much Andrew!! N x
I was amazed by the availibility of choosing a recipe and changing it based on # of servings needed. Our children are all in College and we have been having a great deal left over as I simply do not know how to shop for 2! I shop for 6! So Thank you Thank you Thank you!
I absolutely LOVE your recipes. A search for a chocolate mousse was what originally bought me here, and now the emails bring me back! I love that you explain things so we are learning as we cook. And everything looks so amazing 😍
Hi Nagi!
We tried your Duck Fat Roasted Potatoes and oh my are we hooked!!! Here’s a tip regarding the semolina which I find really makes a difference. If you are out, just pulverise about 30 grams of regular dry spaghetti in a spice grinder. You’ll need to brake the spaghetti into smaller bits first. Our spice grinder did a perfect job, although I imagine a food processor or even a pestle and mortar, though more labour intensive and messy, might also work… We used Barilla spaghetti, which lists only semolina and water on its ingredient list 😉 Hope you find this tip useful.
Cheers,
Michelle.
Hi Nagi
Will you ever publish all these into a cookbook?
Hi Derya! Thank you for the flattering question 🙂 To be 100% honest, I have signed with a publisher, it is literally now just a matter of finding enough time to make one. I don’t want to just publish existing recipes on my website so there’s a lot of work that will go into creating new ones and photographing them as well! I am the roadblock! Just got a lot going on this year, and COVID certainly hasn’t helped 🙂 N xx
I would love all your existing recipes in a cookbook!! We havnt had a cooking fail since we found your blog. LOVE IT. So why not do 2 cookbooks when you have time..I would buy both 😍
Hi Nagi,
My dingo/blueheeler loves when I show him dozer’s pictures. He barks at him when he sees the pictures. We are both sadden that he was ill. But totally happy that he will be better. Thank you for all your wonderfully no-fail recipes, including Dozer’s dog food which I make biweekly for Tucker. He loves, loves, loves it. We Love you Nagi, wouldn’t start our day without a recipe or two from you, to carry us through.
Thank you
Morgan
Hi, Nagi
Can i use rice cooker to cook your coconut rice recipe?
My 2 jack russels love Dozer videos and pictures…. especially Layla Fay.
Your recipes are absolutely terrific as well, and my entire surgery center are HUGE FANS!!😍
We wanted you to know we all check on you and Dozed daily and send our best health wishes from Melbourne, Florida, USA😷❤
Just a HUGE FAN saying thank you for such amazing recipes!
Hi Nagi,
I am a HUGE fan/follower of recipetin eats…
A quick question…I made you Glazed Lemon cake and your ever Easiest Ever MOIST Apple cake. Terrific cakes, both of them. I wondered if I could use a 20cm bundt tin for the lemon cake ,if so ,would I need to adjust the cook time either way? Also, could I substitute oranges instead of lemon ,in the same quantities ,should the sugar be less if oranges are used?
Thanks Nagi, I look forward to reading your reply.
Regards
Chris
Hi Chris, you can use a bundt pan but the timing would be different, I haven’t tried so I can’t give you an accurate time here – you’d just need to watch it and test it. This cake really is about the lemon, changing it to orange would work but it may be too sweet – I’d need to develop a different recipe here. N x
Hi Nagi,
I just completed making your best butter vanilla sponge. I really don’t know what I did wrong. I made 2 8 inch rounds. but it didn’t raise evenly in each of the pans. Help! I haven’t cut it yet.
Hi Margaret, sorry you had issues here – if it didn’t rise evenly the most likely cause is uneven heat in your oven. The best way to avoid this is to rotate the pans halfway through – N x
I cannot print you recipes when I open the recipe and press print !
Love your stuff
Hi Laura, what browser are you using to view the recipe? It could be to do with your setting preventing pop ups. N x
Will check it out…tgabks