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
I’m cooking for four grandkids ages 17,15,10 and 8. They all like chicken and I have made several of your recipes and they all have gotten great revues from the kids. Tonight we had your butter fried chicken 2 thumbs up from all the kids. My grandson loves the chicken with peanut sauce he said it was so good his thumb got stuck on the moon lol. The honey chicken is delicious and one of my favorites. You are doing an job ,I cook extra rice so I can make fried rice the next day the kids love that too and I sneak extra veg in and they are just happy as can be fried rice. Pretty much everything I tried out on them they are really loving the food. Thank you so much.
We made that Asian Dressing of yours. And because we have so many different dressing and bottles we never which “Asian Dressing” is the one we eat with everything, subsequently, we have a bottle in our house labelled “Nagi” and it’s the staple for EVERYTHING we eat. There isn’t a thing we’ve eaten, that we haven’t had it with. We’ve served it with focaccia’s, steaks, potatoes, salads, corn-on-the-cob, and it makes EVERYTHING better.
I don’t like all-in-one solutions to anything, but there is yet to be something that doesn’t get complimented by this sauce.
WELL. DONE!
It IS the best vanilla cake, I have tried several over the years. This tops all of them.
A keeper.!!
Thank you, Happy New Year.
Konichiwa, Nagi!
It’s almost 2026 and I’m finally home for good—just in time for the holidays! Naturally, I’ve been on the lookout for something special to serve the fambam, and your roasted pork belly (confit style) absolutely stole the spotlight.
I added halved onions and garlic underneath the pork, followed your recipe to the letter… and wow. Divine doesn’t even begin to cover it. Hands down, this is the best pork belly I’ve ever made—and I think we’ve just crowned a new holiday favorite!
Thank you so much for sharing your recipes. I’ll be slowly (but surely!) working my way through more of your dishes in the coming days. Can’t wait to see what other gems you’ve got!
BON💚
Hi I don’t normally leave comments but I made the pumpkin cake for Christmas and OMG I just have to say how amazing it was. I thought about halving the recipe but I’m glad I didn’t coz it was an absolute favourite and everyone wanted to take some home. We couldn’t stop eating it. Definitely my new favourite ( move over carrot cake).
Hello Nagi can I just say your pork shoulder recipe Was the best ever the crackling was just the ticket never had it so good thank you kind regards Roger from england
Hi Nagi,
This year, we tried to make a Christmas pudding and it did not work at all. This was hard because my husband’s father used to make the pudding but died earlier this year. The stakes were high!
Your recipes always work! We would love it if you had a Christmas pudding recipe that we could use to keep the memory alive for next year.
Thank you!
Finding your site has been a big blessing to me. I whip up delicious unfamiliar meals for my family like a pro all the time using your recipes. Thank you.
Hi Nagi, I made your termite today, the cream was a yellow colour rather than white, I think the eggs were very orange colour, what do you think, tasted nice.
Do you have a recipe for vanilla slice ? As i can not find one on your site thank you merry Christmas and a happy new year to you and your staff
WOW What a cook you are You are a MASTER COOK
I love how you broke down the ingredients
Hi Nagi,
I’m in the middle of the pulled pork recipe. I expect Dozer likes this one? Do you have Dr Pepper in Sydney. I’ve used Root Beer and Dr Pepper instead of beer and it is a win win as well.
I went to Iwakuni Japan for a 1 year tour while in the USMC and kept extending until I had been there 7 years. I Love your website and recipes. So little wast and so much flavor, Arigato Gazimas.
Loved you and your recipes since about the beginning! Interested to know if I can do the garlic butter for a turkey hindquarter rather than a breast of any sort. Presume about 3 hrs in the slow cooker on low. What do you think?
I made chicken rissoles tonight your recipe was easy to follow and the video was awesome. I’m happy that my family loved the dinner.
I made chicken rissoles tonight your recipe was easy to follow and the video was awesome. I’m happy that my family loved the.
Hello Nagi I like what I see
Just discovered you. Wow impressive and damn tasty. Taco coleslaw…yummy yummy great. Just scored language and cheek meat and made a lot of taco meat for the next few weeks. Needed a coleslaw for the tacos…this worked great for not only the beefy ones but fresh rock cod tacos as well. Thanks..from the South Oregon Coast.
Hi Nagi, thank you for your simple to follow recipes. You are my go-to for any recipe 😍.
We recently returned from Vietnam. We had a couple of versions of a round crispbread with sesame seeds(one was a sweet version.) Thought it would be great to make as a replacement for crisps(chips) if you happen to know a recipe. You could have endless flavour options Im sure. I have a picture if it helps😅
Hi Nagi. Should I be using a 15ml or 20ml tablespoon for your recipes? Thanks, Janet