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
Not long ago I saw a video that you put tuna and other ingredients eventually into a ( maybe a Greek wrap).
I can’t seem to find it. Please help. I seen every other tuna recipe except this one.
Hullo Nagi, I’ve just made your baklava, it belongs on the front cover of a cook book😀, It’s still cooling to take to a friends place but it looks fabulous, I used, walnuts and brazil nuts, with cardamom, and rose water in the syrup, a mix of old European tastes, we’ll see……
Nagi!! I haven’t had decent chicken satay since leaving San Francisco over a decade ago,, that is until I found your recipe. Now I am my own favorite cook. Just sublime. Thanks for this! With love, Jason
Hi Nagi, I made you meatball rigatoni for my parents anniversary and they loved it
Thank you!
Hi Nagi
I was wondering if you have created any gluten free recipes for breads or focaccia? Your recipes are always amazing and it’s hard to find good recipes for gluten free savouries.
Thanks
Rowena
Rowena, I think you’re a total idiot and a jackass.
Thanks,
Jimmy Balls
Hi Rowena,
I think you’re an idiot and a jackass.
Kindly,
Jimmy Balls
These recipes are amazing.
I was wondering this also…
I’m soy intolerant
Hi Nagi and Dozer
Thankyou for your website and all the beautiful recipes and follow up on Dozer.
I have been a chef for over 35 years and it still shows that it is a field of forever learning thanks to you.
I had the absolute surprise and pleasure of receiving your cook book for Christmas.
Unfortunately I would love to have it signed by you Nagi but with my health condition that is not possible. I have cancer.
Would I be able to ask and pay for postage if you would be kind enough to write on a card To Ron from Nagi and dozer.
It would make my . I was lucky to be out of hospital on Christmas Eve
My address is
[Removed for privacy]
If you can’t as I know you are very busy and I am probably being a nuisance,I can understand
Thank you for your time if you read this
All the best to you and Dozer
Cheers
Ron
I can then stick in my book.
God bless you Ron, sending prayers and healing thoughts! No, you don’t know me ha
Hang in there Ron. I’ve had cancer. They cut it out and threw it away. Also I was a station cook who love food, new recipes and Nagi’s site is so very good. My neighbour’s daughter has asked me to teach her how to cook and this was the first place I went to. She is young so I thought that she would like Nagi’s recipes. Take care and think positively.
are u related to shanon o neil
are you ron from harry potter?
where can i find recipe for cream soups instead of using can soups?
Thank you so much Nagi for your meals. Hubby and I both struggle to keep up to date with things – but the one pot meals have genuinely changed our weeks. We even bought a fancy cast iron to use on stove and oven for your meals!
Thanks again – specifically for those one pot wonders <3 we love the Mexican chicken, lasagna and butter chicken they have become weekly favourites.
Lauren
I have just made the satay chicken curry Malaysian style and I think it is better than I have ever had in a restaurant – thank you
Great website but i must call you out on one non food topic , there was NO pandemic , Autsralia like many other countries committed a horrific crime on its people by using it as a pretext to inject people , a huge crime
To Paul, lucky you, if you lived in the U.S. you may have been one of the million deaths they had. Thankfully most thinkers were vaccinated unlike you, you were just fortunate.
Paul you’re mistaken, this website is for cooking, not for cookers.
Please don’t. This is not the forum for your ideas, Nagi can say what she wants to, if your wish to debate do it somewhere else, this is a cooking blog.
Australia was one of the WORST offenders… I am so sorry for you poor Aussies… living in a Communist country… return to God for freedom. Ironic to a secular mind but God is the water in our sandcastles and the West is frickin CRUMBLING
Oh FFS! Get a life
Paul, I’m sorry to hear that you’ve been a victim of a mass propaganda campaign that somehow convinced you a pandemic wasn’t real and that public health and immunizations are bad. Millions died in the pandemic, I knew some personally, and millions of lives were saved from the vaccinations.
Dearest Paul
I am in Canada and can attest that we had a pandemic of covid. The vaccine (mRNA) we were so fortunate to produce so fast was due to scientist work of previousd 10 yrs. I witnessed Polio pandemic and trust science. No one was out to do anything to harm you in anyway with the vaccine but to stop the deaths caused by Covid.
There was a pandemic. Millions of people died globally. It was very sad until doctors learned how to treat covid.
😂🤣😂🤣😂
What a load of crap. Nagi, why leave this guts comment up? Delete this nonsense.
I feel sad when I read your comment. Since you probably did not get vaccinated you joined the mass of people that chose to contribute to the pandemic. Next time do the responsible thing!!!
Paul, you are correct, sadly. Isn’t it awful how we refer to those years in that manner?! But, the world has been brainwashed. Terrible times but those evil people will be held accountable! Brace yourself, it isn’t over yet..
I feel so sorry for you in your ignorance. Have a nice denial life.
Another anti-vax Ding-Dong. I guess the people who died from Covid didnt exist either.
How amazing is thé human capacity to put one’s head in thé sand. Those of us who lost loved ones to Covid ,are greatful for thé Australian goverment’s wise actions on our behalf.
Disgusting. Your comment is just vile. I lost friends and they lost family to Covid. There most definitely was a pandemic.
👌👌👌👌true story.
I do love this recipe site. She is awesome. I’ve learned alot
Oh look, folks with tin foil hats like cooking as well as all the normal people.
Hi N….just a quick question…wondering if it would be ok to prep the Basque Cheesecake up to oven time today then bake tomorrow afternoon, for consumption on Christmas Day……
Hi Nagi, Wishing you and yours and especially Dozer a very happy and safe Christmas and New Year. Thank you for all your recipes. YOU ARE A LEGEND. Cheers Sue xxx
Hello Nagi, I came across your site by accident, but now am an ardent follower. I and the family love your recipes. I visit often, especially for special and not special occasions. Brilliant!!!! THANK YOU.
Hi Nagi,
I just wanted to share a funny little story with you. I have king been a fan of yours and your recipes and whenever I cook for family or friends I proudly share that it’s a “tin eats” recipe. I have never had a bad experience with your recipes and I brag to anyone who will listen about you. So, when you released your second book this year, I was hanging out to buy a copy. However, being that it was so close to Christmas, I thought I would be considerate of others and make it easy on them for when it came time to choosing a gift for me. So I held off. And lo and behold on Christmas morning there she was…. Not one but two copies. Apparently I made it too easy on my family – haha.
And just as a side note, the first meal I cooked from your second book was your maiden recipe and no surprise, the family loved it x
Thanks Nagi and Merry Xmas to you and Dozer.
what is yo gender
Hi Nagi,
Greetings from Kuala Lumpur!! I love your blog, it helped me be a better cook for my family. Thank you!
greetings to u too
Dear Nagi,
When will you be ‘inventing’ croissants? You will then be able to take French people to court for ‘stealing’ your recipe.
Hello Nagi!
First let me tell you I think I have a girl crush. To admit this on a public forum is a huge deal for me, being an adopted Korean of a welsh mum and Jewish dad. For my daughter’s and family’s sake, I peruse a lot of recipe sites/blog sites and I think yours is the most well designed, thought out, and thoughtful one I have seen, i.e. your Dozer link (his own and on recipes), your oops silver lining note (eton mess for a fallen pavlova), cook mode button, etc.
With that being said, how is it you have not done a recipe for chikin (Korean fried chicken) and/or karrage?! Yes, I saw the ayam goreng but you know the 3 are not the same. On an ignorant level…I love Jack Rabbit Filly’s Hot Karrage…are you able to figure out that recipe so I can try my hand at it at home? (Jack Rabbit Filly is in Charleston, SC).
Thanks!
This might help
https://www.smh.com.au/goodfood/recipes/recipetin-eats-cracks-the-secret-to-making-the-greatest-korean-fried-chicken-she-has-ever-tried-20240619-p5jn5u.html
https://www.recipetineats.com/surprise-event-today-joy-korean-fried-chicken/
We have just enjoyed your Christmas Baked Salmon. A bit of work but so so good. We will be doing this again
excuse me what gender are u
hi i just read your website and i can not whit to make so good food and by the way my name is jamaela i am in 7 grad and i am 13 years old
Yank here. I want to make the chicken with orzo and salami.
Does the salami have a name?? What do I ask for so they don’t look at me like I’m an idiot.
THX
Jane
Usually you can go to the deli in a supermarket and ask for salami. It’s a cured pork and salami IS the name. Good luck!
Hi Nagi! More recent idea for a next recipe, Pão de queijo! I’m sure you’d manage to make tt easy and amazing like everything else 🙂
I am still making dishes from your first cookbook and let me just say that everything I’ve made was fantastic! My husband can’t wait for me to make another dinner recipe from your book and website! Your recipes are full of flavors and I love it! Thank you!
So glad I found you! Have made many of your recipes and have gotten introduced to new spices etc. My question to you is will you incorporate any Instant Pot recipes? Love you and Dozer, and look forward to the weekly adventures.
I made your wonderful Christmas cake a couple of weeks ago. I took it to a function last nigth it is the best cake I eve made. Everyone loves it and people would like the recipe.
I don’t know how you can call the recipe for chocolate custard cake a time saver “just b4 boiling”and “don’t let it stick” weighing ur egg yolks! I gave up reading it
You use a lot of wine in your recipes- what can I use to substitute it? I don’t drink white and it would go to waste. And and non-alcoholic is just another waste of money.
I do drink red but wouldn’t be able to drink a bottle alone before it went bad. So I am in a bit of a conundrum. Any assistance would be great.
From a beer drinker and husband who has never had a sip of alcohol before. (I have no idea how we are married 🤣)
You can freeze wine and add them to dishes later. Just fill an ice cube tray and decant them into a zip lock bag when they’re frozen.
Dear Noelle (I just watched a movie with the main character in it who has your name.) To answer your question I freeze left over wine in ice cube trays and take it out as needed. It works for me.
I took out alcohols too in the recipe as I’m cooking for the little one as well. Usually I just put more stock to make up for that loss in flavour. I’m not a food critic but Nagi’s recipes still taste good even after I opt out the alcohol bits 🙂 Good luck!