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 Nagi,
I just discovered your site. So far, I have cooked the Brazilian Stew and the Thai noodle coconut soup. Both amazing
The pumpkin cup cakes are fabulous. I was wondering if I could replace the pumpkin for Strawberry pulp…..
Hi christine could you email me some recipies?
No one tells you what to do with your Filo pastry if it completely drys out??
Hey ya,
Canadian who lives in Oz. We adore you as well. Simple pleasures from home I can’t find in Australia .
Pierogies! More simply ‘angelfood cake’
Hopefully you can give me a hand with these recipes.
Cheers
Ms. Nagi I liked your blog, what I would like to search for is here. Consider me one of your readers. Thank you so much for this blog, and I love your dog! so cute.
Hi Nagi
I love your food
Hi Nagi,
You have been our family favourite for years now.
Just wondering if you could add a cook mode to recipes so my screen doesn’t black?
Thanks so much.
Yes that would be awesome…
If you go to the settings on your phone (this will vary according to the type of phone you have) and go to display, you’ll find an option for your screen to “auto-lock”. You can change how long it stays on. When I’m using a recipe online, I set it to “never”. Just remember to set it back to the original time when you’re done or your screen will stay on until the battery dies. A lil tip: keep your phone plugged in when possible in this mode. Hope this helps!
OMGodness… having the screen timeout is so annoying… I transfer the recipes into the paprika app so I don’t have to change my phone settings.
I would also love to be able to make notes for each recipe in my recipe tin favourites… is this something that an IT Guru could manage?
Would like to get more of your yummy recipes. Thanks
Not sure who, but someone has lifted both the recipe as well as the finished meal photo from someone else:
https://www.recipetineats.com/mushroom-quesadillas/
https://www.jamieoliver.com/recipes/vegetable-recipes/mushroom-quesadillas/
Just thought I’d give you a head’s-up.
Hello. I just happened upon your site after searching for the answer to what ‘rocket’ is. I now know that it is arugula. Thanks for that. What I am interested in, now that I am here, is how/why did you name all of this RecipeTinEats? I read a good chunk of the above About Me section and didn’t see mention of it. It’s definitely possible I missed it. If I didn’t though, would you mind telling the story?
Your recipes are amazing. After following your pork belly method and having the best result and the most amazing crackling I’ve ever eaten … I’ve tried a few more, loved them and now if I want to try something I look first to see if you’ve done it. I just know yours would be the best. So thankyou for sharing as much as you have. My family now think I’m an incredible cook!!
i love your delicacy
i am from nigeria
will you eat dozer
Nice, very amazed with your page, please come to visit my site BELALANG4D
HI there –
I made your Hungarian Goulash recipe – wonderful stuff and incredibly tasty!
I’m in the UK so had to translate the US measurements – but it worked a treat – really impressed. I did cheat and used tinned chopped tomatoes and rib-eye steak – but all the same it was delicious – thanks!
Hi Nagi
I just wanted to thank you for the wonderful night last week at Bornia Kitchen
My friend Bec and I flew from Dubbo coming from GILGANDRA
We so enjoyed meeting you and Simon
I just love your recipes and love cooking them for my family
You are amazing
Regards
Di
Hi there
Can you please put me on your mailing list
Cheers
Patrick
Just made your naan recipe. I’m in Scotland and follow you on instagram. Fabulous. Never made anything like it. Thank you 👏👏
Just made your naan recipe. Fabulous. Never made anything like it. Thank you 👏👏
Hey there! I’m not a person who does much commenting but I gotta say, you are killing it at the recipes! They are all so good. I’m always trying to become a better home cook and for whatever reason, when I search up recipes, I have wound up using a LOT of yours. One day I realised that I’ve used so many recipes from a place called ‘recipetineats’ so I decided to do a little research and I couldn’t believe it! One person is putting all this together and she’s a fellow Aussie! I’m pretty impressed. Look. I’ve been following your recipes since my 20’s. Since I was just a guy living alone learning how to cook for himself. They’ll all so well written and the food they produce is just so good, I just wanted to pass along my compliments and thank you for being such a great source of good food and learning for me. I may likely buy one of your books for my parents. I hope that by posting this comment, I can grant you at least a fraction of the joy that you’ve given me with your work. Thanks again!
Hi Nagi. I made your carrot and pineapple cupcakes for my friends burthday. Delish! Can’t wait to try more of your recipes.