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’ll 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.
“I don’t follow trends. I’m not into cauliflower crust pizza. I only share recipes that I truly love.”
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
Hello Nagi, I will make your chicken, rice, apple, cranberry recipee this week. Thank You for sharing , your recipees look very good. Please add me to your blog to receive recipees. Cathy
I would love to get your emails! Your recipes look awesome.
Love the Spinach & Ricotta rolls, came out so beautiful & yummy. Hope to try out a few more of your recipes
I used to always receive you emails and now they’ve stopped
Love all your recipes
can you help me get your emails again
I love to cook excited to start reading your blog
Hi Robyn, sorry about that – send me an email and I can look into this for you! N x
Your recipes look fantastic! I am not much of a cook but especially during the pandemic,baking is so therapeutic
Because its fun and I can turn my mind off and just focus on goodies! Thank you!Love your dog!
I am so excited to try your
recipes, think I will start with the Salisbury Steaks
and brown gravy..,!!! Then
in to homemade beef stock…!!’
Enjoy Nancy, I’d love to know what you think! N x
I stumbled across your blog during the first UK lockdown March 2019. It’s an amazing foodie haven… every recipe I have made has been so tasty and no failures to date… I love seeing the comical captured photos of Dozer! such a character…I have been to Sydney 3 times (loved it) a long time ago now (25 years ago) It still holds very special memories to me… thank you for all the time and effort you put in to make such an interesting lively blog 🤗
Thank you for making your recipes easy to follow. The ingredients are either in my pantry or easily found at the markets I shop. I always thought it was complicated to make Asian food but you make it simple & no compromise on taste. Please do a cook book!
Hi Nagi,
Just curious if you have ever tried cooking the David Chang pork shoulder with the skin on? I am about to make it for the second time and I am curious to find out if it makes a superior final product. Any comment on whether to leave the skin on for the final brown sugar glaze or remove it for that part?
Hi Andrew! You’ll find the Momofuku Pork Bossam on my website 🙂 There’s lots of little tips in it that we discovered after trying his recipe ourselves! N x
I signed in and received a couple of emails at 09 and 26 Oct 2020 but then I must have mucked up my mail as I got no more. May I rejoin the Blog, please ? Graham
Hi Graham, just shoot me an e-mail and I can look into this for you! N x
Whoops pushed the wrong button, probably ( Tom Hanks says) AGAIN.
Thanks for the reply. DO NOTHING. I’ll begin again.
I added smashed Basil to the Queso Dip and you could be right that it may keep but it certainly did not last long enough to find out. Retry this weekend at a 16th birthday party. I love the counter for ingredients aleration as the eaters number changes. Graham aka Hotstuff of 9 Oct 2020
Thank you. I HAD NOT pushed the corecct buttons as graham-oconnor at hotmail.com on 9 & 26 Oct 2020. Thus, I never actually joined. Am in now and have Gmail filtering your mail to the Recipes Folder and have saved a copy of the Queso Dip to my laptop folder named Recipes, Food for quick reference. However still went to your website due to the ingredients alteration tool. GREAT Thanks
I used to be a fan, but after using this masterpiece, I’m a whole air conditioner
Graham
Thank you for making your recipes so easy to follow with pics and videos. Have tackled 3 of your recipes lately and each has been easy to follow and turned out a treat 🙂
So happy to “meet you”!!! You mentioned Julia(Child)- l was living in Cambridge Ma. When she had her first TV show and she was everyone’s idol! Now, ???? Years later, I am cooling on the EXACT Model of her Garland range- was old when she began her show. The original is in the Smithsonian Museum in Wa. DC and ours is used constantly here in Vermont. Love to try your recipes
Please send me the beef recipes again barry
Hi Barry, I’m not sure which one you’re referring to but you can use the search bar on my website to locate anything in particular you’re looking for! N x
Your website is just awesome for locating specific recipes! I was on the hunt for a recipe using Lyle’s Golden Syrup…wow, you have a search by ingredient too! Thanks for all of the tools to locate recipes, etc. that we only partially remember! LOL
I just love the recipes, all easy and watching the video makes my mouth water. I don’t know what to make first, every one so tempting. A big thank you.
Hi, love your website, just wondering do you have a recipe book with all your wonderful food ideas
It’s on the cards Robert!! N x
Hi Nahi
I tried your strawberry cake- I’ve done this twice now
I don’t know what’s wrong but the cake is turning bitter each time
The first time I added the lemon juice it was super bitter
The second time around I didn’t add lemon juice but it’s still bitter
Could you please help I really want to get this right
I found your blog during the quarantine and wowza it’s sooo good! Just finished my meal plan for this week and it’s loaded with your amazing recipes!
Best baking recepies. Love them. Please don’t ever stop publishing
Great approach to food. Thanks for ratio and substitution advice. These help my innovative style!
Nagi, hi. As I got older, slower and especially during the UK lockdowns I lost my cooking mojo. Your blog has revitalised me and my cooking. I particularly like your unfazed, unfussy approach to substitutions and omissions. My kind of approach – who wants to run to the shop if short of fresh coriander? Way to go, my first port of call now.
Forgot to mention the outstanding photos. Deffo drool-worthy!
Hi Nagi
I line my stainless steel steamer with paper as you demonstrated. However my dumpling (all types) still stick as do the clippers to pick them out of the steamer. I must be doing something wrong – maybe cooking too long – because they always, always stick
And it’s definitely baking paper you’re using? If you’re still having issues, cheat and spray a little oil onto the paper! N x
So pleased I found your site. Looking forward to cooking your wonderful recipes.
Thank you so very much for sharing.
Love your dog.
I love your site but I am so disappointed that I cannot just print out just the recipe anymore, do I really need 35+ pages of ads? And as much as I love dogs ( I have 2 rescues) I do not need pictures of Dozer
Hi Sheena! If you press the Print button on the recipe, you can print out just the recipe card, neatly condensed 🙂
Wow! 😞 And Nagi, you are a class act! Nice response to a sarcastic comment!