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
Ran into your philosophy today looking for hash. St Patty’s Day leftovers. I’m an 83 year old single man that loves to cook. Health reasons limit some ingredients but I manage fairly well and my Drs are happy. Regarding measurements I have always used my hand for dry ingredients and anything over half a cup gets measured. (Liquid included) I never buy packaged goods/meals. It’s all from scratch. My grandmother taught me how to bake bread and her sister taught about pie crust nuance’s. Now, cooking for one person is my challenge, as for many others. Please add me to your email list for your exciting recipes and news. Best wishes for you. ….. Regards, Paul Thompson
Navi,
Good evening, was looking for a quick fast recipe for my prawns and hit your web site!! Wonderful !! Thank you !!! you are now locked into my cooking life. So nice that at age 90, amazingly good, easy to cook meals are mine for the scrolling !! Thanks again!
Judith
Thanks for your recipes, I’m a cook, I often use your recipes to lead me in. Some things I’ve never done, but your info leads me in. Thanks, you’re doing a great thing. X
Nagi, you’ve brought so much to me over the years. I have loved to cook ever since I could hold a pan and learned through the failures and successes of 100s of recipes. When I turn to RTE every recipe just WORKS – it’s all success. You never compromise on flavour, yet every ingredient and technique is accessible. You’re the only internet source I trust these days and that genuinely means something.
Flavour, Flavour, Flavour !!
Absolutely loved your instant corn soup. First batch was great. Second batch, even better
Batch 2:-
In lieu of bacon, I used a piece of smoked sausage – finely whizzed
Cream corn OK, but didn’t use any kernel corn
Chicken stock as recommenced but …
Using a drink mixer, whizzed the cornstarch in the tin half-full with chicken broth
Milk OK (2%)
Par boiled the potato. In the first batch, potato didn’t get time to soften
Half tblsp of smoked Paprika
I also put in a handful of finely cut fresh coriander (used scissors)
Top half of a green onion and, using scissors cut into small pieces.
Optional .. 1 tblsp of Indian Madras Curry
Doesn’t get any better ‘n this.
Gord Clark
Rockburn, Qué.
Just wanted you to know you are one of my favorites. Everything I have made I am so very happy with. But I do have to ask you.. how are you doing? I know the pain you felt losing Dozer but that sweetheart we live in your heart forever. I just wanted to be sure if you were okay. Do you have savory scone recipes? I don’t recall seeing any.
Just wanted you to know you are one of my favorite recipe sites. Everything I have made I am so very happy with. But I do have to ask you.. how are you doing? I know the pain you felt losing Dozer but that’s sweetheart we live in your heart forever. I just wanted to be sure if you were okay. Do you have savory scone recipes? I don’t recall seeing any.
Love your recipes
Thank you
So happy to have found your website! I first found your recipe for easy home made bread on Google. I made the bread and fell in love with making it and perfecting it. With buying a Dutch Oven!Than of course I had to buy your big beautiful cookbook! I found your website by looking for a lemon cake recipe witch now shows me I already have it in your big book.I am so sorry about your Blessed Dozer. But know you have captured All that he was with you to live on in your Memories and everyone else through your books and websites. Also you have the most Amazing Smile I have ever seen! So much love and Happiness exists in you!!!
Hi madam
I’m always watching your video
Nagi, I first came upon you when I was searching for a recipe for green curry chicken. It worked perfectly. Also your bolognese sauce is a killer. Just wanted to say I love you and your cook books. You are probably too busy to read this but I hope a reader will try these recipes as well your many others. Thank you again for existing. Love Vicki ❤️
Oh I’m so impressed I really liked your recipes I so wish I can get more of them I’m 70 years old and I love cooking and baking 😍
I love Recipe Tin Eats, i love your crew and I love you, Nagi. I will continue to love Dozer, in fact, he’s on my front door at my apt complex where everyone who passes by or comes to my door will see Parisian Dozer in full technicolor. My late Farley and Dozer are probably doing that wonderful male bonding as they find romping through the clouds an awesome ‘Kodak moment’.
Hi Nagi! Whenever I’ve google recipe ideas and used them, I’ve noticed pretty much all of them are from your website 🙂 they are all great every time, and I h e so many bookmarked haha! Thank you so much 😀
Hi Nagi,
Thank you for everything you share. I’ve learned so much from you and your recipes are staples in my kitchen.
As I’ve been building my own cookbook, I’ve noticed how many dishes end up with ingredient-based titles, and they can start to blur together. It made me wonder if you’ve ever considered giving some of your recipes distinct, proper names rather than purely descriptive ones. With how established your site is, you could absolutely make those names stick.
After all, lasagna isn’t called “cheesy beef bake,” and Reubens aren’t “beef and cheese sandwiches.” We now have Mississippi Pot Roast, and Marry Me Chicken, and Crack Dip, etc. which are recognizable and searchable.
Just a fun thought. Thank you again for all you do.
I urge you to go to https://jamieoliver,com/recipes/rice/magic-baked-chicken-fried-rice/ it is word-for-word a copy of your recipe in Dinner.
Relax, it literally credits her and cites her book as the source.
I did check out Jamie Olivers website and the Magic Baked Chicken friend Rice Recipe. On JO website it references that the recipe is from RecipeTin Eats: Dinner
By Nagi Maehashi.
Not sure if you were trying to discredit one or the other, or proud that the Chef JO is using Nagi’s recipes
WOW! Thanks for pointing out the cheeky plagiarism! I cannot say I’m too surprised, I’ve never been a fan of my fellow Brit the hugely hyped Jamie Oliver, especially after a family dinner at one of his (now closed) UK Italian restaurants when we had to send two out of four meals back because they were literally inedible! Nagi’s recipes are delicious, inventive and foolproof. She is quite simply, the BEST – and Jamie knows it!
Part 1: I was scrolling through some Reels today and a Cookist post shows a Jamie Oliver One-Pan Chicken Fried Rice recipe. The link posted takes you to Cookist’s website and list the recipe which is word-for-word from your Dinner cook book. I then googled Jamie Oliver’s baked chicken and fried rice recipe which displayed
See my response to your link in a previous post
Hi Nagi,
I have been following you for a long time and use your recipes a lot. Sorry to hear about Dozer , we have had two golden retrievers in the past and it’s very sad when they go but fantastic when they are your best mate.
Good Luck
Frank
Nice 👍
Thats good idea bro
Do you have a book you sale. If so I’d like to buy it.
Somehow, I found your site long ago, and then in a senior’s moment, could not find you again. This morning in watching this season’s Master Chef Australia there you were, todays guest. I was thrilled to see you and watch you interplay with the contestants. Master Chef Australia is the only one I watch, I am a huge fan, and congratulations on being a guest. I will not loose you again. I am so excited to start reading and cooking your recipes. Many thanks Nagi and keep on cooking….hugs to you, Nena
Wow, this is awesome ,I will love it if you will have a time to teach me different kind of recipes, and I hope you will respond ,thank you 😊😊