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! Thank you Soul Sister! Your philosophy is the same as mine on so many levels. The only difference is that I kind of lost the joy of cooling the last two years. Your joy is infectious, however, for which I am truly grateful. Your recipes and videos are inspired and inspiring! I am going to make your Thai green curry and Asian slaw for my best friend’s birthday in two weeks and can’t wait! I’ve been scrolling through your site for an hour, with no designs on moving anytime soon! 😄. Big huge thank you for the lift! I’m so glad I found you! 🥰
I think RecipeTin would be a place to store your recipes.
What Icon do we use to upload the recipe to the RecipeTin .
Thank you
Making the BBQ beef short ribs tomorrow adapting to make Korean ribs with a premade sauce. I picked your recipe because it was so detailed and covered every facet that you will need to do some adaptation and I will be making more of your excellent recipes. Thank you so much for creating this passion of yours!
I have just put my parmesan crumbed lamb rack in the oven to cook. I have made the pea purée and the sauce to go with it along with roast veggies!! Can’t wait to see how it all turns out.
Nagi, how does someone in the middle of America get fresh, unfrozen prawns? I have read that all seafood is frozen on board fishing boats, and sent frozen to it’s final destination. ( In reference to Wonton Soup).
Hi Nagi,
Your recipes look and sound fantastic. I’m new to your post but believe me I will be using your tried and tested recipes from now on
That’s so nice to hear – thanks so much Agnes! N x
OMG! Have tried your recipes and the family had eaten well!!!!
Thanks for sharing your recipes💜💜💜💜
On your potato recipe use semolina flour what brand do you recommend ?
Hi Ann, any brand will work fine here 🙂 N x
Omg Nagi, you are my queen god of cooking! Love seeing your passion for cooking and of course your baby Dozer. There are so many recipes to choose from it’s the best.
Your recipes are fantastic, intuitive, smart and delicious. Thank you for all the effort you put in.
Hey Nagi, Thanks so much for your work that has increased my skill level and the quality of my humble home made dinner.
I can’t even remember what recipe search sent me to tineats but when I made it I went back for other ideas and haven’t looked back. My highlight so far was the 48 hour beef bourguignon which I eventually turned into a delicious pie cooked in the Weber.
The recipes are amazing and your notes on the options and details of each one help alot.
Keep up the good work and thanks for sharing your passion for food and cooking.
I hope this is how you sign up. My friend shared your risotto recipe with me and I’m now hooked and looking at all your wonderful recipes. Thankyou. Great job. Can tell it’s your passion xx
Hi Nagi! I have tried several of your recipes and they are phenomenal. The red curry is an absolute favorite and I’ve made it so many times in the past few months. I was wondering if you have a recipe for panang curry or would be willing to link me to a recipe that you trust? Hope you’re well! 🙂
Nagi, you are so amazing!! I absolutely love all of your recipes that I’ve tried so far. Thank you for sharing such beautiful recipes! love to you and Dozer❤️
I am so pleased to have found recipetineats, without a doubt the BEST on the web, easy, delicious many of your recipes are now on weekly rotation. Thank you (the Beagles love it too)
Hi Nagi, i just found you! I’m making your curried lentils.
Your food sounds great!
Thank you, I’ll be back!
Thank you for sharing your butter chicken recipe. I tried it today first time. It tastes soooo nice. I could not believe it! Yum!
I’m so happy you enjoyed it Minmin!! N x
I am about to make your meatloaf. Looked at heaps online. Yours comes up trumps for added flavour. Hubby wanted a really tasty meatloaf for diner tonight. Yours seems to fit the bill. Here’s to baking it.
Love to know what you think once you try it Kate!! N x
You certainly nailed this one Nagi. It turned out the best I have ever made. Hubby raved over it and is now having the remains of the loaf on sandwiches. I switched the beef for Pork mince and 50% Pork and Veal. I even made the glaze and it was yum. The pork lost about a third of is size through moisture/fat loss. I had to tip it out twice. Perhaps Beef would have lost less fat and moisture.
But once again Nagi, thankyou for the most delicious and flavoursome Meat Loaf ever!
Hi Nagi! I’m so happy to have stumbled onto your blog. I’ve been looking through your recipes and really like how well they are organized. They are so easy to follow and I can almost taste them as I read through and bookmark the ones to try on my family! It’s so great to see someone following their passion and taking that leap of faith. I’m really looking forward to following your blog!
Excellent bread recipe Nagi! Bravo and thank you for this new found menu possibility.