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Home About Me

About Me

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!

Nagi and Dozer - RecipeTin Eats
Photo by Rob Palmer

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:

Dozer don't jump on Nagi - Big W

(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.

Honey Garlic Chicken breast recipe - incredible 5 ingredient sauce for chicken
One my my most popular super quick recipes – Honey Garlic Chicken

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. 🙂

Pouring chocolate sauce over Hot chocolate fudge cake
Hot Chocolate Fudge Cake

OK, maybe a little more than sometimes……

My very best Grilled Cheese Sandwich
Close up of Honey Chicken - built to last and stay crispy
Crispiest Ever Honey Chicken

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.

Brookfield Multiple Dubai Me

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

Freshly made Japchae - Korean noodles
Japchae! Korean Glass Noodles. ADORE!

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.

Bowl of Chicken Satay Curry (Malaysian) served over Jasmine Rice
Chicken Satay Curry – it’s like your favourite satay skewers…..with loads more peanut sauce!

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.

Bowls of Creamy Tuscan Chicken Soup
Creamy Tuscan Soup

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.

Pile of Oatmeal Raisin Cookies with milk

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. ❤️

Nagi at RecipeTin Meals

Meals packed and ready to deliver!
RecipeTin Meals, my food bank where we have 3 full time chefs

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

Reader Interactions

3,593 Comments

  1. Raelene Wang says

    October 3, 2023 at 3:37 am

    Nagi, Please sign me up again to recieve your recipes. Something has happened and I no longer get them. Thats a catastrophe, because you’re the life blood of my kitchen! I know I can always go to your website, and I have your cookbook, but I always look forward to opening my email and finding your new recipes. Bless you Nagi.

    Reply
  2. Malcolm Armstrong says

    September 28, 2023 at 8:36 pm

    Received your book yesterday, Nagi. It is a beauty! Look forward to all your delightful recipes. Hugs to you and Dozer!

    Reply
  3. Christine Mcgreevy says

    September 15, 2023 at 7:01 pm

    Hi Nagi, just want to say i adore all your recipies…and also your personality…..you are so joyful and simple….!
    I just bought your book on Amazon , i love it, the pictures are also great…!
    You are a fantastic person and of course Dozer is simply adorable…❤️
    Keep on with your great work, you put sunshine in our life….🌞🌞🌻❤️
    Christine , from Canada.

    Reply
  4. Sharon says

    September 10, 2023 at 12:07 pm

    Hi, would you consider making a three sisters dish (based on corn, beans, pumpkin).? Thank you.

    Reply
  5. Jan Grange says

    September 8, 2023 at 6:44 pm

    Hi Nagi, Please could you add my friend Stewart to your mailing list. He’s just getting started on cooking and would love to receive your fabulous recipes into his email account as I do! His email is sbowm2551@rogers.com Many thanks Jan

    Reply
  6. Karen ohta says

    September 5, 2023 at 7:45 pm

    I don’t see any recipe for kuromame. I like the sweetness and taste from the ones in cans that i find at japanese markets. Would you teach me how to make kuromame?

    Reply
  7. Kathleen says

    September 3, 2023 at 9:54 pm

    How do I follow your blob? Just via email?

    Reply
  8. Leona says

    August 30, 2023 at 3:54 am

    Potato leek soup was delicious.

    Reply
  9. Mary Smith says

    August 28, 2023 at 5:39 pm

    hi nagi i once tried a beef recipe years ago and the beef was called popcorn beef very tender and little bubble like marks on it . any ideas on the recipe please… just love all you dishes yum.

    Reply
  10. Mansur says

    August 24, 2023 at 11:18 am

    Sorry I’m blind and misread this and don’t know how to delete old comments. Nevermiiind 🙂

    Reply
  11. Helen says

    August 17, 2023 at 6:43 pm

    Hi Nago. I love your recipes and the cupcake one is fabulous.
    I’m fod map in my old age (75) and I tried your cupcakes with LoFod Pantry plain flour. They’re perfect.
    I’d tried it on my all-in-together Butter Cake and it was fine.
    I had only 11 cupcakes, either because I lost a bit of mixture in the tempering process (OMG, I’m all thumbs!) or the flour wasn’t bulky enough.
    But the flavour and texture are wonderful.
    Thanks Nagi.

    Reply
  12. Ronnie says

    August 16, 2023 at 4:44 pm

    Hi Nagi – we also had the most beautiful Golden lab – still in our hearts. One if not my absolute favourite is the Vietnamese Pancake.. Our Vietnamese go to here in Newcastle looks at me and immediately writes Pancake, even before Peter makes a choice!! Love Vietking.

    Reply
  13. amit says

    August 14, 2023 at 9:33 pm

    I cannot express my gratitude enough for the content on this site.

    Reply
  14. Kristina McGeehan-Hall says

    August 14, 2023 at 1:42 pm

    I have two signed copies of your cookbook (just in case!) and you have taken me from hating to cook to loving it and feeling quite good at it – well done for taking the risk and making the change in your life!

    Reply
  15. Fiona Talbot says

    August 13, 2023 at 8:46 pm

    I have to tell you – I made your beef wellington from you book for Christmas in July recently and it worked beautifully – amazing. As is everything I have made in the book (which is close to everything!) Thank you

    Reply
  16. Glessie A Gilchrist says

    August 12, 2023 at 12:59 am

    Thank you for your recipes that novice like me can follow and duplicate on a professional level. Please instruct me on how to store many of the online recipes.

    Reply
    • Jane says

      September 9, 2023 at 12:11 pm

      You can bookmark them and save or add to a new file in notes

      Reply
  17. Denise W. says

    August 9, 2023 at 7:44 am

    Hello, Nagi! I have a suggestion for a meatloaf glaze—Chilli Crisp!
    I mixed Chilli Crisp, ketchup, and a little brown sugar then paint it on the last 15 minutes of the bake! FANTASTIC!

    My hubby said this is a 21st century meatloaf that needs to be our new default! 🤣

    It would be a good note as an alternative glaze for any meatloaf recipe if someone loves a mega flavor boost!

    Keep up your fabulous work!!

    Reply
    • jan says

      August 16, 2023 at 4:42 pm

      unable to purchase your book in New Zealand so I am sad

      Reply
      • Helen J says

        November 18, 2023 at 5:57 am

        Hi Jan, I live in New Zealand as well and purchased my copy months ago online from Paper Plus. I see it’s still available if you haven’t got hold of a copy yet

        Reply
      • Liz says

        November 2, 2023 at 10:22 pm

        Hi Jan, I live in Australia. I can post it to you if you like, feel free to email me bawdenelizabeth@gmail.com

        Reply
  18. John friedrich says

    August 8, 2023 at 9:23 pm

    Love your cooking recepys

    Reply
  19. Malea says

    August 7, 2023 at 3:02 am

    Hi Nagi,
    Just found your website and i look forward to exploring and trying out your recipes beginning with the rum raisin ice cream. I love to cook and bake and find new recipes and adjust to my own. I look forward to reading more of your blogs. Thank you so much!

    Reply
  20. Ellie says

    July 31, 2023 at 9:17 am

    Where does the name Recipetin Eats come from??

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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