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
Alberta Fischer says
Amazing recipes, each and every one I have made has been a keeper. But what i REALLY love is the ability to scale recipes AND have the ingredients measured in metric weight. An absolute winner. Thank You Nagi!! xx
Meg says
Nagi, I am so excited to have just received your amazing recipe book from Amazon and delighted to find so many recipes that are simple to prepare and look delicious. I can’t wait to start cooking. I also appreciate your careful notes for each recipe, they are very helpful. This book is a gem. Thank you.
Pavla Bajgar says
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!
Diana says
Pavla,
Send the book back to amazon and get it replaced. I usually call them and they offer a choice on how to handle your order.
Rosa Belch says
nagi’s food is a hit and a deluxe devine
Judy says
Amazon will send you a new one if you tell them it arrived damaged. Just go into returns, and there’s a place to tell them why.
PJ says
Would love to see a recipe for Singapore chicken rice (Hainanese chicken). Love you !
oliver says
yummy food
Leigh says
We watched your demonstration at Good Food and Wine show where you made Prawns, in Melbourne. We were lucky enough to try from your first shows batch.. amazing! Keep up your impressive work, we are trying more of your recipes this weekend! Leigh & Vanessa
Irene says
Love following your recipes. Thank you, but how did you come up with the name Recipe tin eats?
Julia Martens says
Where can I purchase your cook book. I live in a small rural town on the Murray River and we have a small newsagent.
Sandee says
Hi Nagi, going to do the chicken & rice! You’re very pleasant & inspirational & a dog lover like me?! Looking forward to more good things, thanks!!
Cynthia M. Grooms says
Hi Nagi!!! I’ve just happened upon your website and Amazing looking 1st Cookbook, looking up what Churros are, & recipes, as she Loves Mexican Dishes, & is receiving an ice cream maker for Next month’s gifting. I’ve been on a quest of researching, & monthly purchasing Everything from measuring spoons, to outdoor barbecue grills & actual outdoor Grills,& even the Best freezers, bc So much is now available to supply my Amazing Daughter with Anything & Everything I possibly can, for Her cooking journey, love, passion,& the same for frequently entertaining, that I had, but came from a different era that didn’t afford us all the foods & seasonings from around the world! I’ll date myself as a Child follower of Julia Child’s Beginning tv series in B&W, to her death, as well as The Galloping Gourmet-LOL! I’ve Always been a scratch cook & baker,& store bought garbage was generally a disappointing treat they saw others Loving in school, while Not All being that way of course! Nothing beats traditional home cooking & growing your own veggies, except having an arsenal of quicker & easy Great tasting recipes for busy people these days, & I’m Absolutely confident that your cookbook will be well worn, through the years!!! That brings me to the 2 questions, one of which your followers can answer as well as you-You have hardcover & paperback editions, which hardcover is Normally the more expensive bc of longevity of better protection & binding, but your paperback takes that slot-is there something Better about you paperback?
2nd-Would you consider an option of us sending you our copies, with an included return postage paid envelope or box? That’s something I’ve seen being done by some authors, as well as stocking Amazon, & other outlets with signed copies at a bit higher price tag,& lacking the personalization some authors don’t do anyway, bc of the wear & tear on carpel tunnel issues.I saw your mention of book tours, but as a disabled old lady, I’m very limited in outings,& know there’s plenty others in my shoes, so to speak! The few hours of research I did on you & your recipes, I really only needed minutes to conclude that you are an Amazing & Very Special addition to the world of cooking(Thank you btw, for quitting corporate life for your food passion!), which makes a signed copy even More special!!!
Thanks in advance to you, & anyone else answering my questions!!!
Sincerely, Cyn Grooms
Bex says
Morning
Do you have any recipes with Rhubarb in it ?
Thanks a bunch
Bex
Phoebe says
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!
Peter Podbury says
Hello Phoebe.Thank you for your lovely letter. I can FEEL the love you have for your mum. What a privilege to be able to look after your mum and spoil her with her own and Nagi’s recipes..You are a lucky lady.
Fiona says
Dear Phoebe,
I am the very proud full-time carer for my beautiful Mum, who turns 100yo very soon.
She is with dementia & her tastes have changed a lot. Finding meals she enjoys is getting harder.
I am so grateful to find Nagi & her Blog, & Phoebe, your post has helped me too.
I wish you & your Mum all the very best.
Fiona
Nancy Wada-Stoll says
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 !!
Sandi says
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!
Dannielle Colombo says
Further to my previous request for Peking Pork recipe, Restaurant who makes this is Junbo at Highpoint shopping centre. There is a mobile number for them 0480 257 782.
I dont think they would share it with me but really hoping you are able to provide recipe on your website.
Jodie Bloor says
Hi Nagi
My daughter loves to bake. She tries out recipes until she finds her favourite. She was looking for a brownie recipe and found your blog. She now doesn’t use any other recipe for brownies. I am now using your recipes for all my cooking. Jess has even bought me your cook book. I can never go past a cook book. Last night I cooked the chicken roast. Smiles all round. We loved it! Thank you.
Mila says
Hello!
Is a kindle version of your book available? Thanks
1 Ruth Pointon says
Hi Nagi, love your Samosa mix so much put it inside folded Naan Bread, best ever. Give it a go, it’s awesome. Ruth
Cynthia Hall says
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! 😀
Phoebe says
Great idea! I want to know more about turnips too!
Brenda Gail Self says
I am just a country girl and I love turnips I put a little bacon grease in mine and have cornbread
Stevie says
Hi Nagi, I am an 8th grader and as a school project I have been assigned to create a food collum and we have been told to ask people questions, I have chose to make anzac biscuits and I saw you have a recipe so I was wondering
What would you say is a common mistake made when making anzac biscuits?
Why did you think to make a recipe on anzac biscuits?
How does where your from affect how you cook?
What is a good memory from making or trying anzac biscuits?