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 will 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.
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
I love your cookbook, Nagi! O have ordered 2 from Amazon in Canada, only to be dissapointed when one book came damaged. It was loosely packed and moved around in transit that the corners of the book are caput! I should have ordered through you directly. Next time. I love your website and recipes! Keep on going, Nagi!
Dear Nagi, I want to thank you sincerely for enabling me to do something which means something very special to me. My mother was always an amazing cook, an early devotee of Elizabeth David and Robert Carrier, and later Charmaine Solomon (amongst many others). She taught me many things about food and cooking but before I got to learn all of her signature dishes, dementia took hold of her and we never got the chance to go through many of those experiences. Now I am looking after her at home and cooking for her and thanks to you I have been able to make so many of those delicious meals that I remember from my childhood. (And TBH when I have tried to learn them from Mum’s old Elizabeth David and Robert Carrier cookbooks they seem so much more complicated and I have so much uncertainty about what I should be doing and why). It means so much to me to be able to cook these delicious meals for my mum, in her kitchen and using all her seasoned old pots and pans and utensils; it makes me feel we are doing it together like we always used to. Thank you for this wonderful gift; you have truly made a difference to my life!
I was wondering why you moved from your Dream Home. I fantasized about living with such a kitchen !
My family & friends are hooked on your recipes!!!
Even my single 30 yr old son !!
Just purchased your cookbook. Absolutely love it. Every recipe has a photo which I love to see what the result is. Love your tips as well. Followed all your recipes on line and during pandemic tried new things. Also appreciated pantry and shopping lists.
Wishing you much continued success!
Firstly, We love your recipes so much (thank you for sharing them with us) that I’ve purchased 5 of your cook book and given to family as gifts,
Secondly, I was wondering if you knew of a Turnip Soup recipe?
Would love making this for the family so they’re not so afraid of them! 😀
Great idea! I want to know more about turnips too!
Hi Nagi,
I’ve made a lot of your recipes and they always turn out great. I tell everyone about your website & cookbook. I’m so glad I finally recently received my copy of your cookbook!!
I’m wondering where you recently moved to…?
Love the updates on Dozer too! Golden Retrievers are wonderful pets. I’ve had 3.
Thanks for all you do and for sharing your awesome talent & recipes with all! Thanks for putting smiles on our faces with your wit & humor too!
Your recipe are the very best, Me and my family love them all,
I have only tried one of your recipes so far….it was fabulous! I plan to try many more.
What are your favorite mushrooms for your recipes?
Love your cooking, like to ask you have you tried AIR FRY cooking jet?
Thank you, Norbert
(from Muswellbrook)
Hi Nagi
Just a quick note to say I love your recipes. Love that you’re Australian, use Aussie measurements, are so down to earth and I’ve never been disappointed in any of your recipes that I’ve tried. You’re my go to recipe person.
cheers Eugenie
Can you share a great oxtail casserole recipe for winter? Preferably gluten free.
Does anyone else spend hours just hitting the Dozer button to see what he is up to! So adorable. The recipes are pretty good too! This has become my most used cookbook. Xx
I like you recipes but not the over use of exclamation marks. PLEASE PLEASE try to limit them because when they are used so much and so unnecessarily they lose their effect.
Your cook book is excellent but the lack of a proper index in a book at that price is a disgrace. Very frustrating.
Hi,
I stumbled across your site through Instagram and the thing that attracted me first was your hands (and Dozer. I am a crazy dog Mum). I have childlike chubby hands and thought, this person has the same hands (sorry)!
I used to love cooking (and eating) and cooked all sorts of things for my husband till he passed 4 years ago. I am Japanese so introduced him to all sorts of Asian food and because of him, I learned how to cook roasts, make crispy pork belly and cook steak on the BBQ.
Since he has passed, it is only me so I lost the enthusiasm and stopped cooking. I couldn’t be bothered to cook for only myself and often ended up having crackers and cheese for dinner. My go to protein was boiled eggs and carrot sticks for vegetables.
Through your website, I slowly slowly start cooking again and now going through your cookbook, I have so many things I want to make it is full of post-it notes sticking out!
Thank you NAGI!
I thought it was about time to say a big THANK YOU because I use your website all the time. My father was a chef and I know my way around a kitchen. I am celebrated amongst my friends and family for my great cooking skills. But I never really branched out and made things like Vietnamese Noodle Bowls before I discovered your site. So thanks again, and I wish you much success, you deserve it! 🙂
Absolutely LOVE your blog. Thanks for posting.
I am a retired chef in NC, US. I love reading about you. Your recipes are amazing. Keep it up. All the very best.
Chef Guna 🙂
Hi, tried a couple of recipes , very nice. Will try more. Thankyou.
Thank you for the substitution recipe for crushed tomatoes that uses tomato paste. My husband cannot tolerate whole tomatoes, chunks of tomato or tomato seeds because of a childhood phobia. He will eat plain tomato sauce, sauces made with tomato paste and sun-dried tomatoes. With high inflation, using tomato paste rather than buying jarred marinara sauce will help my shopping budget.