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
Marian A. Fry says
I loved how I could formerly simply “dial up” a recipe of yours I need on your website, but now find all I can do is search through hundreds of recipes and maybe find the recipe I’m looking for…or not! Help!
Hi Marian, there is a search function at the top of the page which works fine for me as long as you know a couple of key words – is it not showing up for you? Also saving your recipes to your RecipeTin (the love heart) makes it quicker to find them too. Hope that helps 🙂
Love your new cookbook, already bought 4 of them !
I want to make your Italian Christmas Log, but can’t eat salami because of my cancer !!
I want to use chorizo fried, but would adding the oil left in the frypan ruin the log ?
Rose Puddy says
So happy for you on the success of your cookbook. It’s fantastic.
Love to Dozer 😘
James Morris says
Hi Nagi being retired my wife and myself follow your budget recipes religiously they are flavoursome and so easy to follow we have been followers of yours for years, keep up the great work looking forward to more great recipes. All the best and stay safe.
Hi Nagi. Can you do some Korean recipes please? All those little side dishes, soups, and maybe even kimchi? Thanks for being so amazing.
Debbie Basile says
Why do I need to submit my credit card info to receive your information???
Kaye Schofield says
I’ve never had to pay to receive Nagi’s newsletter, are you sure you didn’t accidently try to order the cookbook?
Eve Heritage says
Love your cookbook which I received last week. I’ve already used it a lot.
Yay “Dinner” arrived! So happy! Thanks Nagi – you’re an absolute inspiration! I started cooking a couple of years ago and you’re my go to every night for dinner. And I really mean every night 😊 Thanks for the recipes, the “why’s” and the videos – I’m getting high fives all round!
Nagi’s pretty awesome isn’t she!
Easy delicious food. So good.
Good, clean, honest food.
Susie Sylvia says
Hello My Aussie Friend! I really consider you a friend, as I spend so much time on your website. You and Dozer frequently make my day! So excited, I pre-ordered your cookbook and will look forward to getting it in Feb 2023 as a sort of late Valentine’s Day gift to myself.
Take care, be well, be happy
Stephanie Wilmot says
Received your cookbook today! It’s absolutely beautiful! I love the QR feature to view the recipe video! I can see all the work that you put in! Thank you so much! I just love it!
René Whalley says
SO EXCITING! Hot off the press, my stunning recipe book was just delivered.
CONGRATULATIONS Nagi –
“DINNER” way exceeded expectation!
A huge fan, I have enjoyed being part of the journey with you and can’t wait to start cooking!
Dinner cookbook was just delivered! Very excited!!!
Made your CinnamonSwirl cake -everyone loved it.
Hi Nagi, love your recipes, can they be adapted for an air fryer oven.
Hi Nagi, I really love all your recipes and look forward to your posts every day.
I would like to order your cookbook but not sure how to go about it. I am in Italy and wonder is it available on Amazon or is there another way?
Thank you for making our days brighter
Hi Anusca the cool book is sold through Amazon it is well worth getting such a beautiful book and fantastic recipes.good luck.
Love the corn fritters, thankyou so much. How long can they be kept warm in oven after cooking ?