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 will find on my blog
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.
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
Yes your book will be send to Holland!! I can’t wait!
Hi….my sister has your new cook book and made Restaurant Worthy Easy Prawn Linguine last night. She has a question…..It doesn’t say to use green prawns or cooked prawns. She made it with cooked prawns. PS….the recipe was delicious. Regards Anne.
hi
how can I turn your amazing spring rolls inro amazing vegetarian spring rolls?
(obviously take out meat is there anything else I should add?
thank you in advance
Love your recipes and how easy they are to follow !❤️
I would love to see a recipe for Italian Beef Sandwiches, when you have time that is…lol.
Want to learn easy, simple recipes.
Just got my book here in Bavaria, Germany! I remember finding your blog and loving it about a year ago. Keep up the amazing work!
Hello I am enjoying the recipes, hints and good ideas. How do I add recipes to my recipe tin ? Thank you. Mary
Just came across your web site cool anyway was surfing the net when I see the recipe for the easy roasted cauliflower we love it.. and I loved the music who is it please tried Shazam a few times and it would not bring it up take care.. from Wyoming
Please bring your recipe book to South Africa!
Love your recipes. Thank you
I live in the UK how can I get get a copy of your boo? I love your recipes.
I got recipe book in Japan !
I’m not that old fashioned in my age, but recipe book has to be printed, even it’s more expensive because of shipping. I might mess with my fingers when I cook ! Finally I received from USA ? I love it, it’s worth even cost for shipping! This is beautiful book, thank you for sharing all recipes. I built cooking studio here in Japan to share foreign recipes for people not good at English.
I’m also Japanese, so proud that you share smiling with world !
Congratulations, for best selling book in USA ! I’m also fan of Dozer.
Ganbatte for more !
Keiko as Key-ko
I’m recently diagnosed with Celiac, therefore gluten free. Do you have any?
I find that when I search for a recipe on line, most times I end up using a Tin eats recipe. Why, not too many ingredients, and usually I have most available in my store cupboard, every step is explained. I think Nagi is my kind of cook and does not believe in spending time in kitchen when she can be doing something else. She will use shortcuts if they work out. My kind of cook. Although I am know by my family as the get away with it cook, maybe not so much h now I am using Nagi recipes.
I’ve cooked a lot of your recipes and they are great keep up the fantastic work
Hi Nagi, I saw your orange and almond cake online. It is a winner, and so easy to make.
You also seem a genuine and very likeable person.
Thank you!
Where have you been all my life?? I’m a cookbook junkie. Ratio is always about 1 out of 10 recipes worth saving. I’ve only just started trying a few of yours and they are all wins on flavor. Add to this the simple ingredients and quick time,! Truly a treasure! Can’t wait to continue and about to order your cook book. One question: I don’t want to print recipes from FB That are already in your book. Is there a way to know which ones are?
I love all your recipes, easy to follow and delicious.
Would love to see a kobeidah or Kubideh (iranian/farsi kofta) recipe from you x
You and Dozer are just the Team!!! Seriously I have loved all of your recipes (I have been following you since you started a while back). I have never been disappointed and always check your website before anyone else’s (true even the big guns and you have won everytime). Your cookbook is just the best. I love your spirit and your generosity and heart for those less fortunate. Thank you Nagi and may you reign forever in the land of cookingxxx
Hi! Do you have any vegan recipes, please?