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
Hi I’m about to make the zucchini in the oven the slice of candy with the parmesan and panko crumbs on top after you have oiled it installed today and he said to cook it for 12 minutes in the oven on a pan and a hot oven what temperature in my regular oven should I have cook it at?? I can’t wait to make the oven baked zucchini Spears with your recipe. Could not find the temperature of the oven to cook it on anywhere. It doesn’t say that in recipe at all but it looks delicious thank you for your time take care
Melinda fesh@gmail.com
Thank you, take care
I would love to purchase your cook books. I dont use ebooks but look up recipes sometimes and was impressed with what you do. Where can I buy the paper cookbooks?
Really enjoying Tonight each night. I try and make sure we have the right ingredients. Beautiful flavours and everything works!
I have some pictures of a furry helper that you may be interested in. He is no competition for Dozer but quite a character. If you supply an email I can send them.
Your recipes are helping me through my anorexia recovery, thank you so much. It’s not easy to get me to eat even with treatment so your recipes are a godsend. And they don’t cut calories so I’m able to gain weight. I wish you well, Nagi. What you do is important.
Dear Nagi,
I’m so grateful for you! I’m grateful for your easy access ingredients, patient, educational explanations and recipes so delicious my fussiest child will eat *anything” that comes from you! Almost every family favourite/birthday request/ comfort food that we eat is one of yours!
Thank you!
Keep doing you!
Sue
Your Buttery Seasoned Rice recipe sounds great. Would Organic Basmati or Jasmine Rice work for the recipe, or are either of them too specialized?
hey Nagi!
me and my family love all your recipes😊I’m absolutely in love with your butter chicken recipe. Your cookbooks are the best to!
I like your recipes. Dumplings. 🥟 recipe please
If I wanted to bake the fish instead of frying what temperature should I use and for how long
Hi Nagi. Love your site! I want to share with you my answer to pale panko! When I first started to use them as a coating, I was appalled how anemic the baked dish was. Broiling is an extra step and nearly always uneven and can be disastrous when one is doing last min. prep. & distracted for even a nanosecond? So now I toast in 1 T. butter in a non-stick pan, about 1/2 of a new package of panko crumbs, and store in the freezer.
Being Australian, are your tablespoons 4 teaspoons or 3? Thank you
Absolutely love this! You’re a STAR!
Why did you email me & rudely call me a troll?
Maybe you were being a troll!? Ummm… and now you write this… IDK… You just seem the type. I don’t have anything to do with this excellent looking organisation. Learn to be nicer! <3 troll hunter
Haha probably because you are one.
Hi Melinda…. if someone doesn’t know you, and you receive an offensive communication from them – you can safely assume it was a typo, or mistake in some form. Giving this kind of grace is good for your soul, and theirs. Greg [garden grove, CA usa]
Absolutely insane comment.
Perhaps you replied to a recipe and someone called your response troll-like? I don’t see Nagi having the time or inclination to email a complete stranger.
huh
oi shut your mouth about my nagi she is the goat and the queen of shein
hello melinda it seems that your trying to keep my friend max jones quiet this wont do im afraid im coming for you okay? i will find you. and i will kill you…..
Love your recipes. Have just made your Beef Stew.
I love your recipes; My daughter has bought me both of your books. I am a passionate cook. I just made the Reese Peanut Butter Cups and I gave some to my neighbours so I wouldn’t eat them all. Last night I made your quick bread – so good. I live in a small country town and can’t buy decent bread = this filled the brief. Keep up the good work.
I follow Natasha’s kitchen, myhealthydish and damn delicious. And now Nagi recipetineats. I’m SO PICKY who I follow. I am truly impressed. I couldn’t do this cooking thing without all these ladies. I just finished a chicken thigh mushroom gravy sauce from Nagis tin eats on youtube. I’m a brand new follower. I am intrigued with your story.
Caramel slice was in Australian cookbooks in the 1970s.
Baklava is Greek (I think).
Neither of these recipes were invented by Nagi.
She is making money of pre-existing European and Australian recipes.
The Australian woman she took to court has more rights to caramel slice because it was invented by white people.
Dear Nagi,
When will you be ‘inventing’ croissants? You will then be able to take French people to court for ‘stealing’ your recipe.
Hi Nagi 😊 We love your recipes and we are just wondering what the chicken dish is on the front cover of your ‘Dinner’ book please? We have searched everywhere but can’t seem to find it. Thanks for your time 😊
Last night in freezing cold costal Victoria I served your beef bourguignon to a group of 8 – juggling prep between an early Soltice swim & golf. The recipe was very clear and the results were delicious. Guests also went back for seconds. I used to make the dish using Di Houluigue’s recipe and I will now change the yours. Thankyou 🙏