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
Hey Nagi. Could you share a canned tuna or tinned fish fishcake recipe? Thanks
Hi Bec, Nagis Tuna Spaghetti is quick and so delicious. https://www.recipetineats.com/canned-tuna-pasta/
Hi Nagi!
I have been an avid follower of your website since I found your take-out recipe book online years ago, thank you so much for sharing your recipes and all of your hard work, you are an inspiration to us all! I was disappointed to hear that a so-called “influencer” stole your recipes and put them in her cookbook as her own work, plagiarism is shameful. It was a cheap shot, and I’m sure she will get her comeuppance.
You absolutely are doing the right thing, hang in there, you have millions of fans all over the world who are on your side!
Best wishes to you & Dozer,
Margot on Cape Cod
Dear Nagi, I have been your supporter for over 10 years now. I was mortified to read about your current battle but didn’t send an email to you. I just wanted to add to all your other wonderful supporters, my voice. You absolutely did the right thing. Judy
Having just read “The Woman Who Fooled The World” about Belle Gibson, this smacks to me of yet another Penguin publication that they didn’t bother to fact check. Good on you Nagi, don’t let them get away with being lazy and drinking the influencers Kool Aid xx
one of the lousy things about social media is the introduction of “so called influencers” what are they actually,they loll around 1/2 naked ,pouting and are mainly full of hot air and as has happened to you, other people’s hard work which they “fiddle ” with a little and make a lot of money. Whom so ever is Influenced by these, I feel sorry for., they are 7 day wonders with no ethics. we support you all the way xx
Hi Nagi,
I can’t thank you enough for the wonderful recipes that you provide freely. They are truly inspiring and easy to folIow. I am very disappointed with the influencer who has stolen your recipes. You are a true ambassador for all the charitable work you do and for funding it out of your own money. There are no words to describe the greedy actions of this influencer and publisher, Let us hope that decency prevails and that you are able to continue with your good work without any further distractions. Lots of hugs to you and Dozer at this distressing time!!
I totally support you.
I am so sad you are going through this- very unfair. Stay strong we are all behind you.
There are now 3-4 people on FB using your photo and Dozier and posting recipes. It is very hard to know if it is you or not. Unless they say something stupid like – you must comment to keep receiving my recipes. How can we knuw tge difference? Thank you, love all your recipes and details instructions.
Scroll down to the end of all these messages and at the bottom of this page you will find links to all of Nagi’s social media accounts via their corresponding logo. Your question made me look at the RecipeTin Facebook page I was following which is when I realised I was following an imposter site! Hence researching on here! So by clicking on Nagi’s social media links on this, her own, website you know they are correct!
I know how busy you are but I’d like to ask you to consider giving the Recipe Tin Eats treatment to a Bee Sting Pastry (Bienenstich) like the one on http://www.projectpastrylove.com. It’s a special occasion treat that is so delicious.
Love ,love your recipes. I would love to see your day going orange chicken lemon chicken and the Asian soup dumplings. The dumplings with the soup inside
Hi Nagi
I was wondering if you have created any gluten free recipes for breads or focaccia? Your recipes are always amazing and it’s hard to find good recipes for gluten free savouries.
Thanks
Rowena
Hi Nagi and Dozer
Thankyou for your website and all the beautiful recipes and follow up on Dozer.
I have been a chef for over 35 years and it still shows that it is a field of forever learning thanks to you.
I had the absolute surprise and pleasure of receiving your cook book for Christmas.
Unfortunately I would love to have it signed by you Nagi but with my health condition that is not possible. I have cancer.
Would I be able to ask and pay for postage if you would be kind enough to write on a card To Ron from Nagi and dozer.
It would make my . I was lucky to be out of hospital on Christmas Eve
My address is
[Removed for privacy]
If you can’t as I know you are very busy and I am probably being a nuisance,I can understand
Thank you for your time if you read this
All the best to you and Dozer
Cheers
Ron
I can then stick in my book.
Hang in there Ron. I’ve had cancer. They cut it out and threw it away. Also I was a station cook who love food, new recipes and Nagi’s site is so very good. My neighbour’s daughter has asked me to teach her how to cook and this was the first place I went to. She is young so I thought that she would like Nagi’s recipes. Take care and think positively.
where can i find recipe for cream soups instead of using can soups?
Great website but i must call you out on one non food topic , there was NO pandemic , Autsralia like many other countries committed a horrific crime on its people by using it as a pretext to inject people , a huge crime
Hi N….just a quick question…wondering if it would be ok to prep the Basque Cheesecake up to oven time today then bake tomorrow afternoon, for consumption on Christmas Day……
Hi Nagi,
I just wanted to share a funny little story with you. I have king been a fan of yours and your recipes and whenever I cook for family or friends I proudly share that it’s a “tin eats” recipe. I have never had a bad experience with your recipes and I brag to anyone who will listen about you. So, when you released your second book this year, I was hanging out to buy a copy. However, being that it was so close to Christmas, I thought I would be considerate of others and make it easy on them for when it came time to choosing a gift for me. So I held off. And lo and behold on Christmas morning there she was…. Not one but two copies. Apparently I made it too easy on my family – haha.
And just as a side note, the first meal I cooked from your second book was your maiden recipe and no surprise, the family loved it x
Thanks Nagi and Merry Xmas to you and Dozer.
Hello Nagi, I came across your site by accident, but now am an ardent follower. I and the family love your recipes. I visit often, especially for special and not special occasions. Brilliant!!!! THANK YOU.
Hi Nagi, Wishing you and yours and especially Dozer a very happy and safe Christmas and New Year. Thank you for all your recipes. YOU ARE A LEGEND. Cheers Sue xxx
Hi Nagi,
Greetings from Kuala Lumpur!! I love your blog, it helped me be a better cook for my family. Thank you!
Hello Nagi!
First let me tell you I think I have a girl crush. To admit this on a public forum is a huge deal for me, being an adopted Korean of a welsh mum and Jewish dad. For my daughter’s and family’s sake, I peruse a lot of recipe sites/blog sites and I think yours is the most well designed, thought out, and thoughtful one I have seen, i.e. your Dozer link (his own and on recipes), your oops silver lining note (eton mess for a fallen pavlova), cook mode button, etc.
With that being said, how is it you have not done a recipe for chikin (Korean fried chicken) and/or karrage?! Yes, I saw the ayam goreng but you know the 3 are not the same. On an ignorant level…I love Jack Rabbit Filly’s Hot Karrage…are you able to figure out that recipe so I can try my hand at it at home? (Jack Rabbit Filly is in Charleston, SC).
Thanks!
We have just enjoyed your Christmas Baked Salmon. A bit of work but so so good. We will be doing this again
hi i just read your website and i can not whit to make so good food and by the way my name is jamaela i am in 7 grad and i am 13 years old
Yank here. I want to make the chicken with orzo and salami.
Does the salami have a name?? What do I ask for so they don’t look at me like I’m an idiot.
THX
Jane