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
Dear Nagi,
Love your your book “Tonight”.
Made most of stir-fire in the book. Always goodEasy Crusty Artisan Bread .. I bake in a cloche use golden wheat by King Arthur.,,,Dick
PS: Charlotte says Hi to Dozer
I tasted your food and loved it. Thank you so much for helping many people with your kindness and caring for people. God bless you and your business.
Hi Nagi
I have made your satay peanut sauce which is so delicious but I found my grandkids will not eat it. They said it’s too spicy. Can you do a satay recipe that is suitable for children that is not spicy? when I went to my local Thai restaurant, they had the sauce that was not spicy but I have not been able to replicate it and they have moved away many thanks love all your recipes
Can’t believe it took me this long to find you and read about you. You exude joy and I love your cooking philosophy of healthy(ISH) meals and not following trends, Love it. You’ve got a new fan!
Your not cross buns recipe look delicious however you didn’t give the exact measurements for the ingredients and l surely want to try making them. Please advise.
Can you do a Nagi Banana Bread recipe, please ?
There are now 3-4 people on FB using your photo and Dozier and posting recipes. It is very hard to know if it is you or not. Unless they say something stupid like – you must comment to keep receiving my recipes. How can we knuw tge difference? Thank you, love all your recipes and details instructions.
Scroll down to the end of all these messages and at the bottom of this page you will find links to all of Nagi’s social media accounts via their corresponding logo. Your question made me look at the RecipeTin Facebook page I was following which is when I realised I was following an imposter site! Hence researching on here! So by clicking on Nagi’s social media links on this, her own, website you know they are correct!
Thank you
THANK YOU!!
Hey Nangi iam a Ugandan chef and I feel I to join you, your a good chef and I want you to teach me how to prepare various food ibeg will you.
Hey Nangi iam a Ugandan chef and I feel I to join you, your a good chef Will you
Made your fish gratin last night… I may have been a tad heavy handed on the Chardonnay, and I used Cod (which worked out beautifully)… it was without a doubt one of my favorite EVER meals EVER!!! The ingredients were few, simple, and cost effective… but it was the way that they came together to create a mouth symphony!!! Genius!
Hey Nagi!
I’m a year 11 student doing a research task on gluten free desserts and foods, I just had a couple questions that could help if you answered.
-What substitutes do you find work best to replace flour?
-What is your go to gluten free recipes?
-Is it harder cooking foods that are gluten free?
Thank you for your time, a reply would be most appreciated
Sincerely, Sophie.
I think you’re an idiot and a jackass.
Thanks,
Jimmy Balls
I have never come across your recipes before until now. WOW, I made the Guinness Irish Beef Stew. It was absolutely delicious and very easy, except finding Guinness on St. Patrick’s Day. I’ll know better next times to get it early. I’ll definitely be visiting your website for more recipes in the future. Thank you.
Hi! Where did the name RecipeTinEats come from?
I know how busy you are but I’d like to ask you to consider giving the Recipe Tin Eats treatment to a Bee Sting Pastry (Bienenstich) like the one on http://www.projectpastrylove.com. It’s a special occasion treat that is so delicious.
I think you’re an idiot and a jackass. Also your last name is stupid.
Thanks,
Jimmy Balls
I don’t think you’re an idiot and a jackass.
Thanks,
Jimmy Balls
Maybe not… *woof*
@Pat Rolt I totally agree. There used to be a bakery near work that did the best bee stings but they have gone and the menu of the new owners does not include bee stings,
Projectpastrylove, what a great name!
Oh yes please!!!! A bee sting recipe would be awesome. By far my favourite bakery item. It’s so hard to find an exceptional one to buy, let alone recipe to make
Just love everything you do.
I love all your recipes and was so pleased to be able to buy your books in the UK. Your videos are brilliant and so encouraging. Can’t believe that we are actually in Sydney at the moment. Hope you are having luck with finding your assistant and getting that chill out time that you and Dozer deserve.
I live in Singapore
N
I came across your recipe by chance
I love cooking Spore chilli crabs n by chance , I was introduced to you
Thank you
How do I send a recipe for Guinness stew to a friend in Italy
Greetings from California. Have tried multiple recipes from your site. I now buy Dijon in the large jar, always have heavy cream in the fridge and buy Parmesan by the block and grate as needed. Your recipes, videos and notes really make it easy to succeed.
I am sure you and your devoted fans know that in the US the price of eggs have skyrocketed. Any chance you can add in your recipe notes if you have tried with any egg alternatives. I have been reading up on alternates using chia seeds, yoghurt, sparkling water, etc. However, most say replace for only one egg. I always read comments for each recipe, so I do look for others that tweak for allergies. I personally find a lot of things overly sweet, and have never been disappointed when someone comments on the sweetness and reductions.
I know you are taking a break. Self care is important. But more important is learning that you do not need to do everything yourself. That’s a very difficult lesson to learn. Best wishes to you and your furry bestie.
Hi Nagi, your recipes are amazing! We love everything we have tried so far. Do you have a recipe for beef madras???
Hi Nagi, would you make a Sri Lankan Kottu recipe?