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
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Seriously tasty simple recipes made using everyday ingredients. I don’t shop at gourmet stores.
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Exciting New Ideas for Fast Midweek Meals.
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Takeout favourites that truly taste like what you get at restaurants.
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Easy recipes from around the world.
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Can’t-Live-Without Classics. 🙂
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Salads with oomph! Because if I’m having a salad as a meal, it’s got to be something special!
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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.
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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
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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.
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I do not sacrifice taste just for the sake of reducing calories (or following a trend). My healthy recipes are accidentally healthy.
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Food that looks pretty but tastes blah. Never, ever, ever!
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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
Hi Nagi, absolutely love your work, thankyou. Just a quick one, when you say ‘çheddar’ cheese, do you mean plastic cheese slices/block or the real deal like Cracker Barrel, Mersey Valley or Mainland. I’m looking at your queso dip recipe and cheesy arancini balls. I never buy plastic cheese except for burgers.
Thanks a mil
Sarah
Would love a recipe for fig and nut or date and nut slice like served in cafes please.
Hi Nagi,
I purchased your cook book and LOOOOVE it.
Just a quick question., page 242 Chinese Noodle Soup. The 1cup of shredded poached chicken (which I know how to do) say to see page x.
I can not find page “x” in the book?!?
Hi Nagi, I just love all of your recipes, they are my go to for no faff instructions tasty food. Is your cook book available in the uk? All my love Sarah x
Yes PLEASE all recipes in metric units! Grams of ANYTHING solid!
Also, since one milliliter of water (and milk and stock etc) weighs one gram how about weighing liquids? Of course this does not apply to oils, but the recipe can easily be adjusted to compensate for the lower density of oil. Hence, most cooking oils have a density of ~0.92 grams per millilitre so a recipe calling for say 100 ml of oil would instead read 110 grams (100 / 0.92). Hardly quantum physics!
Please have a think about this.
Regards. Ken
Hi Nagi, my mom was an Australian (hailing from Melbourne) and I have many recipes from her. Some of these recipes use the measurement “dessert spoon”. How much exactly is this? I asked her at one point and the answer was a something like a “heaping tablespoon”. If you could clear this up – thank you! 🙂
This is a request from my husband, who would like a recipe for buche de Noël
Hi
is it possible to show method for making for making curry pastes at home.
have been following you for three years, brilliant and so easy to follow.
thanking you in anticipation
Love all your recipes…and Dozer…I run a small kitchen at my local bowls club and I always look to you for inspiration when I am changing my menu….so thank you
Love your recipes as go to for most of my cooking. Would love to see some Khmer recipes especially Ginger Chicken and Fish Amok
The juiciest easiest roast chicken recipe in your book uses a CAST-IRON pot, is this essential?
Hey Nagi.. Your recipes are always my number 1️⃣ go to!!
I recently purchased your cookbook and love it!
I know it’s most definitely going to be me missing something… but I’ve looked through the book a few times and cannot find the recipe for the chicken dish pictured on the front cover 🤦🏻♀️
Could you point me to the correct page please 🙏🏼 ☺️
Hi Nagi. Congratulations on the publishing of your cookbook. Your commitment to ensuring recipes work is appreciated as we know we can trust them. You have worked hard. Congratulations again.
Hi Nagi,
do you have a reliable puff pastry recipe ?
Thanks, Pam
Merry Christmas Dozerand looking forward to seeing you in 2023
Hi Nagi, I have bought three of your cookbooks for Xmas presents. My sister is an excellent cook and is a big fan of yours. I like the way you give the tips and explain why. I have learned a lot from your recipes and comments. TY Susan
Just ordered your new cookbook, I live in Newfoundland, Canada, my sister lves in Australia, I told her about you, now she is cooking all of your dishes and aiso ordered your book. I have to travel to see you both and get my book signed lol, wish you all the success in the world, keep up the good work.
Dean
I watched today for the first time on Studio 10, make the never ending Pav. You mentioned about putting vinegar n something else in the meringue. I’m celiac do you have any recipes suitable for me 😔
Hi Robyn
Eggs, sugar, vinegar and cornflour. You can buy gluten free cornflour from Coles and Woollies, but check the ingredients.
The recipe is on Navi’s site, “recipetineats”
Good luck, Pam
I tried your won tons today, I’m so happy I did. The instructions on putting the won ton together after adding the filling were well done too. The first few I missed a step of turning that fat little bottom up a notch before putting its hands behind it. Thank you so much!
My husband has taught his selfie to cook and is in love with your down to earth delicious recipes