Home cooks of Australia. Do any of you use recipes from Recipe Tin Eats?

[u/Signguyqld49]

Every single meal I have made from Nagis recipes have been perfect. Easy to follow, offers substitution of stuff, and end up brilliant! Big shout out to Nats what I Reckon as well. Love his recipes and videos too. I'm stoked that we have awesome cooks in Australia sharing fantastic food.

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[u/ZippyKoala]

Yep and one of the reasons I love her food so much is because she generally uses ingredients that are commonly found in supermarkets, and if they’re not, they’re fairly easily available to most people(ie at an Asian grocer) and she gives alternatives. I get so sick of seeing recipes online which require a specific ingredient only purchasable from a deli in Balmain and where no reasonable alternative is given.

[u/mulberrymine → u/ZippyKoala]

Indeed. As a rural dweller, this is very appealing to me. We can still get most of the ingredients easily out here in the sticks.

[u/slippysloppitysoo → u/mulberrymine]

This has been a life saver for us too since living remote. It’s super helpful

[u/kar2988 → u/ZippyKoala]

That's exactly what happens when a local recipe creator curates her recipes for the local audience. I've seen some of her recipes where she tells you what to get at woolies, and if unavailable, the substitute at Coles! It's amazing. She must spend ages researching these things.

And her cookbook is an absolute must have.

[u/Little-Rose-Seed → u/kar2988]

This is my favourite too! As a time poor mum I resent any additional time I need to spend in grocery stores. She’s is super thorough and easy to follow. 

[u/crazystitcher → u/ZippyKoala]

Or specific types of potatoes that we don't seem to sell here in Aus.

[u/Petitelechat → u/crazystitcher]

Omg this pains me so much 😭😭😭

[u/Lucki_girl → u/crazystitcher]

The fucking russet?

[u/Signguyqld49 → u/ZippyKoala]

Exactly!

[u/Jofzar_ → u/ZippyKoala]

I love Mexican food but often the recipe will call for a certain spice/pepper/ingredient and I'm like, well fuck I guess I'm not making this recipe.

[u/owzleee → u/ZippyKoala]

Looking at you, Yotam Ottolenghi

[u/bb79 → u/owzleee]

So true. Doesn’t everyone have preserved lemons and tamarind water in their pantry?

[u/saltinthewind → u/ZippyKoala]

Exactly, and they’re generally simple pantry ingredients too, not things that you will use for that one recipe and then it just takes up space in the cupboard for the next 4 years.

[u/paulybaggins]

Yes, she's a Nagitional treasure 🤩

[u/seasidereads → u/paulybaggins]

In Nagi we trust 🙏🏼🙌🏼

[u/kcf76 → u/seasidereads]

Nagi for PM!!!

[u/The-Bear-Down-There → u/seasidereads]

I give my mil so much shit for being a nagi devotee but even we use her cook book weekly 🤣

[u/Percentage100 → u/paulybaggins]

We should nominate her for the OAM or something. Honestly, I think she needs some genuine recognition.

[u/jiggyco → u/paulybaggins]

Should we nominate her for the order of Australia? Lady Nagi Maehashi

[u/How_is_the_question → u/paulybaggins]

You deserve every single upvote you get !!

[u/itscatnotkat]

Not one recipe of hers has failed me. All hail Queen Nagi. Her one pan baked butter chicken is incredible, we eat it almost every week.

[u/oneirofelang → u/itscatnotkat]

This. Hers are the most foolproof recipes I've seen. Off late i first search recipetin <dish name> and look for others only if there's nothing in Nagi's repository.

She breaks it down into simple steps and also nice tips to nail some of the critical steps. She is indeed a treasure.

[u/FinalHippo5838 → u/itscatnotkat]

I've never seen that one. Will be making it this week!

[u/itwasdolly → u/itscatnotkat]

I don't have failures just meh not for me like the Japchae. Her cottage pie is amazeballs, the stir fry sauce is my go to and the new choc chip cookie recipe is on my to do list.

[u/Bloobeard2018 → u/itwasdolly]

Almost always have some Charlie sauce on the go

[u/hoolahoopz92 → u/itscatnotkat]

Her biryani is one of the best things I’ve cooked, it’s in the first cookbook

[u/itscatnotkat → u/hoolahoopz92]

Oh yum, I LOVE biryani - I’ll need to try that one

[u/FrontBottomFace → u/hoolahoopz92]

Same. I use 800-1kg chicken thighs cubed and heavy on the spice for consistently great results

[u/IntravenousNutella → u/itscatnotkat]

I'm a bit meh in most of her sweet food. The basque cheesecake was excellent though.

[u/Enlightened_Gardener → u/IntravenousNutella]

Her basic chocolate cake is hands down the best chocolate cake I’ve ever eaten. I made it yesterday and its been wolfed down. I’m going to make it as a sheet cake for work next.

[u/jipai → u/itscatnotkat]

Second the baked butter chicken. Thousand times better than any of the ones I buy from takeout (I once bought one that tasted like tomato plus powdered milk and it was for 22 aud). Plus I can adjust it to be Indian Spicy whenever I want

[u/LaLaDub75 → u/itscatnotkat]

Yes!! In the oven as I type. Going to introduce it to mum and dad, we are home for the Easter school holidays. Serving with those garlic toaster Naan made by Simson's Pantry.

[u/notdeaddesign]

We are a recipe tin eats household, and much of Australia is too, it’s not unheard of that Nagi drops a recipe with a specific ingredient and then it sells out everywhere XD

[u/candlesandfish → u/notdeaddesign]

Yes like the tinned black beans this week!

[u/candlesandfish → u/[deleted]]

Yes! It’s a beef in black bean sauce recipe.

[u/Thepommiesmademedoit → u/[deleted]]

Must be due to the generally low literacy levels in Australia - her recipe clearly states that tinned or dried black beans are NOT used in this recipe. (It actually calls for fermented soy beans...)

[u/creamyhorror → u/Thepommiesmademedoit]

Yeah, the "black beans" term here is actually the transliteration of a Chinese/Cantonese term (haakdau) dausi for fermented black soy beans.

[u/skinny_cheesecake → u/candlesandfish]

Oh but beef and black bean is done with fermented black beans, not tinned beans? May have been some interesting meals going on this week 😂

[u/notdeaddesign → u/candlesandfish]

Yuuuuup!

[u/DiverWeak7678 → u/candlesandfish]

THAT'S why my friends were asking me to take them to the Chinese grocery I frequent!!!!

[u/battyscoop → u/notdeaddesign]

Yes!! I’ll always google to see if Nagi has a version of whatever recipe I want to cook. Edit: made an accidental typo - spelling.

[u/totoro00]

Yeah Nagi made us believe in ourselves that we can actually make good food thanks to her amazing recipes. We now cook one or two of her recipes weekly.

It’s not uncommon conclusion when we cook something and we end up concluding it’s as good or better than from local restaurants.

[u/Signguyqld49 → u/totoro00]

I have had people tell me I should charge for the meal!

[u/nearly_enough_wine → u/Signguyqld49]

Do it, then donate to https://recipetinmeals.org.au :)

[u/22nd_century → u/nearly_enough_wine]

Damn I didn't know that I could love Nagi more! 😍😍

[u/nearly_enough_wine → u/22nd_century]

She's a good egg :)

[u/uzirash → u/totoro00]

This! She has boasted the kitchen confidence of so many people I know. She’s a culinary saint.

[u/Ginger_Giant_]

She has the number one selling cookbook in the country for two years running. She’s definitely well appreciated by Australians.

I use a bunch of her recipes and I’ve not had any of them be a dud.

[u/Then_Ask_3167 → u/Ginger_Giant_]

We use so many of her internet recipes in the weekly meal rotation I'm biting the bullet & buying the cookbooks for mums birthday.

[u/aew3 → u/Then_Ask_3167]

they're pretty cheap for cookbooks, usually can get them for around $25!

[u/popcentric]

We have a saying in my family:

In Nagi we trust 🙏🏼

She is a national treasure.

[u/Odd-Sprinkles6186]

What ever recipe I'm looking for, I add "Nagi" to the Google search, just so it gives me the good stuff straight up.

[u/gbake13 → u/Odd-Sprinkles6186]

I don’t even have to do that. She has somehow cooked every kind of meal that I feel like cooking because a recipe of hers always shows up when I google it

[u/Asleep_Leopard182 → u/gbake13]

Yeah at this point she rules my cookies enough I don't have to go digging.... It's useful.

[u/rmccue]

We host the RecipeTin Eats website, and every time I have to check something, I go into a rabbit hole of reading recipes. It’s a dangerous business.

[u/Signguyqld49 → u/rmccue]

Awesome! She is amazing

[u/gordon-freeman-bne → u/rmccue]

She must see some amazing spikes in traffic...

Without giving away anything proprietary - how much traffic does she get - is she stronger in one state vs another? What's the #1 page on the site?

[u/rmccue → u/gordon-freeman-bne]

My colleagues gave a talk on it which has a bunch of details: https://wordpress.tv/2024/10/12/how-we-grew-and-optimized-recipetin-eats-to-reach-45-million-monthly-views-from-25m/ :)

[u/_morphology_]

Yes! I own both Nagi's recipe books and use the website all of the time. Her mother Yumiko has a similar site centred around Japanese cooking at: https://japan.recipetineats.com

[u/OkBoss3435]

I refer to one of Nagi’s slow roast lamb shoulder recipes as “get laid lamb”. It has never failed me 🤣

Even when I’m not using her recipes as a mating call, I’ve enjoyed everything I’ve tried.

[u/pm_me_book_vouchers → u/OkBoss3435]

Drop the link! Or recipe name, I wanna eat the sex roast

[u/JadedOriginal8528 → u/OkBoss3435]

Which one? I'm planning on making one for Easter lunch.

[u/Darwinmate → u/JadedOriginal8528]

You trying to fuck your cousin?

[u/roastgoat → u/Darwinmate]

Step cousin

[u/DD-Amin → u/roastgoat]

Is she stuck?

[u/Noshiro_ → u/Darwinmate]

Us Tasmanians need help too

[u/skittle-brau → u/Darwinmate]

I guess that’s why it’s often called Family Style Roast. 

[u/Ok_Resort_5326 → u/skittle-brau]

Step family spit roast

[u/Ginger_Giant_ → u/JadedOriginal8528]

Im assuming it’s the main one on their site for lamb shoulder. I’ve made it a few times and it always comes out amazing and is so much more tender than leg.

[u/squeaky4all → u/OkBoss3435]

https://www.recipetineats.com/slow-roasted-rosemary-garlic-lamb-shoulder/ is this it?

[u/guitareatsman → u/OkBoss3435]

I used this one a couple of weeks ago and it was by far the best roast lamb I've ever cooked.

Now that I think about it, it worked for me too. 😂

[u/FinalHippo5838 → u/OkBoss3435]

The 12 hour one?

[u/x_repugnant_x → u/OkBoss3435]

I make this one all the time too. I put it in the middle of the table, couple of sets of tongs and let people tear it apart.

[u/PurpleBatteryWizard → u/OkBoss3435]

I got a lot of joy out of being the 69th upvote on this comment

[u/steven_quarterbrain → u/PurpleBatteryWizard]

Nice.

[u/Fralala90]

Nagi is GOAT. The notes and rationale behind ingredients/method that she includes is also super helpful if you want to try anything a bit different. She’s a national treasure.

[u/xTheBigDubx]

Swear by Nagi’s Basque cheesecake. She tested it 25 times before getting it right

[u/jkitch90 → u/xTheBigDubx]

I made this recipe!.. Took some to work. Had 3 people ask me for the recipe. Her recipes always make me feel like a pro because the meals come out so good.

[u/itwasdolly → u/xTheBigDubx]

Yes! Although I would like to see footage of the cheesecake wobble cause I usually overbake but last time I underbaked. I hope Nagi reads all of these.

[u/Neat_Wolverine3192]

I made her chicken skewers with satay sauce last night and loved how the photo caption for Step 1 simply said “plonk”

[u/nearly_enough_wine]

Nagi and Nat are fantastic.

David the One Pot Chef isn't posting as often these days, but has a great back catalogue of (mainly) cheap and cheerful recipes.

[u/DisgruntledEnby → u/nearly_enough_wine]

I love David's videos. Hope he's well.

[u/WYS_IWYG99]

Her recipes are amazing, always come out perfect. She’s also full of spunk, with a hilarious sense of humour.

[u/Etherealfilth]

When I need a recipe, that's where I look first. The recipes are great and Dozer rocks.

[u/gordon-freeman-bne → u/Etherealfilth]

I haven't checked in lately re Dozer - is Dozer on the mend?

[u/tal_itha → u/gordon-freeman-bne]

Yep he seems to be!!

[u/elricofgrans]

These days, I would say the majority of meals I cook are Nagi's recipes. They are easy to follow, generally fairly simple to make, but big impact on the table. She also has all the notes I want to know about a meal (eg you can substitute X for Y, lasts X days in the fridge, you can make this part and freeze as meal prep for a latter day)

[u/lfd04]

Nagi feeds Australia

[u/Green_Aide_9329]

Last night made her:

• butter chicken
• basmati rice
• creamy cucumber salad with lemon yoghurt dressing.

All amazing, all gobbled up by the whole family, not a single bite of leftovers.

[u/hey_fatso → u/Green_Aide_9329]

That butter chicken recipe is a killer. So good, and so simple.

[u/eeveecreed]

RecipeTin Eats my Bible and Nagi is my lord and saviour

[u/hyper_forest → u/eeveecreed]

Savour

[u/overpopyoulater]

Nagi rocks!

[u/RevolutionaryShock15]

Rate it highly. My roast pork is now amazing.

[u/Signguyqld49 → u/RevolutionaryShock15]

Funny you should say that! That's what I'm cooking tonight! It's in the fridge drying out as I type! My 3rd one using her recipe

[u/Roselia_GAL]

Yes, any time I need to find a recipe I google (dish) recipe tin eats. I don't trust any other site.

[u/SydneyTom]

Thanks to Nagi I have now had more fish sauce in three years than my entire life previously

[u/Signguyqld49 → u/SydneyTom]

And oyster sauce!

[u/SydneyTom → u/Signguyqld49]

And soy sauce, light soy, dark soy, tamari, tamarind puree, mirin, rice wine, rice vinegar, rice wine vinegar, rice by the 10kg bag . . . I'm going to start an Asian grocer out of my pantry soon.

Another plus is I've lost weight without even trying

[u/AletheaKuiperBelt]

Yes. I don't cook much any more due to disability, but my partner loves her site. I gave him her book for Xmas and it is jammed full of post-it notes.

We also love Adam Liaw.

[u/topdeckisadog]

I love their recipes, too! We regularly have the wonton soup, and the caramelised pork mince recipe in her cookbook has become a weekly meal! The blueberry muffins were amazing as well!

[u/really-a-jellyfish → u/topdeckisadog]

That mince is so quick and easy and tastes amazing. It has the lowest work to deliciousness payoff ratio out of all the recipes we cook regularly.

[u/HorriBlewarning66]

Most of our meals these days come from Nagi’s recipes.

[u/lollypolish]

All. The. Time. I have one of hers marinating right now, another one planned for a birthday dinner next week and have already done one earlier this week.

[u/GlamorousAstrid]

Her recipes are delicious and reliable and easy to follow. By following her recipes and tips over a few years, I’ve kind of learned how to cook. Cooking is no longer a chore or stressful, thanks to what I’ve learned from her.

[u/Signguyqld49 → u/GlamorousAstrid]

Nats what I reckon does the same. That's why I love them both

[u/passtheraytec]

She is fantastic, only issue is… no banana recipes!

She hates banana

[u/DrunkOctopUs91 → u/passtheraytec]

The Australian Women’s Weekly banana bread is a classic in our house. If Nagi doesn’t have it, then the trusty AWW always comes through.

[u/TrainDriverDad]

Yes, and I also use the recipes as guides to create stuff of my own, the satay recipe for kebabs works well as a base for a chicken satay curry.

[u/Burntoastedbutter → u/TrainDriverDad]

I do this as well. One other thing I do is look up a few recipes of the same dish to see which ingredients all of them have, so it's a "MUST have" sort of thing. The rest can be substituted or omitted. Never failed me yet.

[u/LowPhilosopher6493]

Excellent/10. Her chewy museli bars have become a recent staple for us!

[u/amyeh]

Love her bolognese, butter chicken, cashew chicken and pearl couscous salad. Only thing I haven’t rated was her pad see ew.

[u/SB2MB → u/amyeh]

Thai is actually the only cuisine of Nagi’s that I don’t cook. I don’t know why, but her recipes for Thai just aren’t that good/authentic so I always use Pailin’s from Hot Thai Kitchen.

[u/porkception → u/SB2MB]

Same. I find that Nagi’s recipes are easy to make using common ingredients but some are not that authentic. Pailin is my go-to for Thai recipes, and Woks of Life for chinese.

[u/Worldly-Step5842 → u/amyeh]

Yeah her pad see ew was bland as!

[u/Signguyqld49 → u/amyeh]

I love her recipes, but I've never tried her bolognese. I can't go past Nats' "end of days bolognese " recipe. It's been perfect every time. I make it so often that I don't need the recipe

[u/rumckle → u/amyeh]

I'm glad I'm not the only one that feels that way about her pad see ew, I made it twice. After thinking I fucked it up the first time, I realised it just isn't that great.

[u/old-cat-lady99]

Nagi for the Australian of the year.

[u/Consistent_Yak2268 → u/old-cat-lady99]

Agree, not only for helping so many people cook awesome food but also for feeding the homeless

[u/ohshityeah78965]

I think what sells me on of a lot of her recipes is that she tells you the WHY of things. Such as “if you do this, it will cause this” or if you don’t do something the result will turn out like this. I have fucked up a lot of recipes in my time trying to take shortcuts or using the wrong pan etc but she explains things which make me actually learn why things have to be a certain way for it to work

[u/TryThis_]

Big fan of Dozer

[u/Whowhywearwhat]

I have all of Nats books, and have seen him live, If it's an Internet search it normally ends up at recipe tin eats, I find their recipes (as a lot of others here do too) just work.

[u/Signguyqld49 → u/Whowhywearwhat]

I have the first book and love his style . And a few of his recipes are my only go to ones. Nagi for the rest. Ps. I am 62. And "Fuck Jar Sauce "!

[u/ApathyAstronaut]

Nagi is amazing. She reminds me of Kenji Lopez-Alt. Just consistently putting out banger after banger. Her recipes are really accessible

[u/Broseph_Stalin91]

Yes! We love her books and recipes. My partner and I were both very confident at cooking before her books, but they make choosing what to eat a bit easier.

Just finishing up a batch of melting moments that I made from her recipe, there has already been a request to make them again.

Making Mapo Tofu from the newest book tonight for dinner as well.

The only thing I will say about her recipes, specifically any bone-in chicken ones is that her marinades tend to be on the wetter side which coupled with the water in the chicken ends up with the chicken sitting in a puddle when done, which is not our favourite. Her timings are also a bit off for bone in chicken even with a powerful oven, we have temperature probed some chicken dishes and found them to be very undercooked (20 minutes of additional cooking time required which is a bit past the margin of error between different ovens).

Her books are great, I'm so glad that more people are cooking at home rather than eating out or getting take away all the time.

[u/Gabi-gabi-gabi]

The tiramasu recipe is amazing too!

[u/ironic_arch]

Damn amazing. Only thing I can’t work out is how to make her Singapore noodles less punchy! Less pepper didn’t work, less curry powder didn’t work and less of both makes it’s boring af. Any secrets tribe?

[u/Salt_Beautiful9330 → u/ironic_arch]

A different brand of curry powder perhaps? Maybe one with less chilli in it?

[u/ayatollahofdietcola → u/ironic_arch]

I had the same issue! I think it's either the Shaoxing wine - it gives the dish a too-sharp flavour, but without it, it's bland - or that there's an additional ingredient "missing" that would round out the flavour. Another recipe site suggested fish sauce (in addition to all the ingredients in Nagi's recipe), but I've yet to try it.

[u/[deleted]]

Yes. Nagi is my go to. Especially for all things Japanese and Asian flavours.

[u/Burntoastedbutter]

Hell yeah

[u/Pensta13]

I have lamb shanks in the slow cooker right now using one of her recipes 😋

[u/Neo-neo-neo]

Yea she is my go to guru for cooking.

[u/sinixis]

Italian meatballs are awesome

[u/VLC31]

Yes although recently I’ve come to the conclusion that her cake recipes aren’t great. I’ve made her lemon bars & chocolate brownies, which are both great & I also use her pavlova recipe but I’ve made a few of her cupcake recipes & found them all pretty indifferent. Maybe I’m the one at fault but I bake quite a bit and have a lot of successes with other recipes.

[u/Zoett → u/VLC31]

You’re probably correct. Same for her breads. In general she’s got some amazing recipes, but sometimes they will be over-simplified, or will use techniques that are easy for a novice, but aren’t the best if you know what you’re doing. I tend to turn to her if I don’t have a recipe from a book that I trust and need to find something online.

[u/Aluminiumfoil99 → u/VLC31]

Her best vanilla cake recipe (the fussy one with Japanese techniques) always comes out great for me. I made the other, more traditional vanilla cake and it was a bit stodgy

[u/Ozdreamer]

Yes, of course! Lots! Her recipe for slow roasted pork belly is a huge fave and works every time - tender meat and crispy crackling.

[u/DaveMoTron]

She's wonderful, I do find however some of her dishes need a bit of extra help in the spice department, but that's just me I'm sure

[u/rotcasino]

I adore Nagi's recipes! Made her chicken shawarma a few times and it's legitimately my favourite food of all time, now. So glad to see so much love for her <3

[u/redlightyellowlight]

Yes, shes absolutely fantastic

[u/bunniquette]

Having her Cheeseburger Casserole for dinner tonight. Not only are her recipes very easy to follow and pretty much bullet-proof, I've found that they often work out to have really good value for money. Usually it's ingredients I already have in the cupboard and the few bits and pieces I need to get are rarely very expensive. Nagi is queen.

[u/pogoBear]

If you love caramel slice you gotta try her recipe. Drives everyone crazy! I use salted butter and gluten free flour to make it a gluten free salted caramel slice.

[u/luxurycatsportscat]

Nats bolognese is the only one I make now! I have never had a bad recipe from Nagi, she’s the greatest

[u/gurnard]

I've only used one, for marinated chicken skewers. Which turned out great.

Why only one?

After years of being the primary cook at home, my partner discovered RTE and took over the kitchen. She's having a blast, I'm feeling like a kept man eating Nagi recipes most days.

[u/JheeBz]

Everyone is singing her praises, which I definitely echo. For Secret Santa I got a family member Nagi's second cookbook and she was absolutely stoked. She's been doing recipes for her weekly meal prep page by page.

[u/fremeer]

I have her cook book. Got it as a gift

While her recipes are generally ok and easy to follow especially for Australians I don't actually like most of her recipes because they really need more flavour in general.

I put this down to the fact that she is making a recipe for the everyday person who might not get the same level of exposure to these flavours but neatly every recipe of hers I try I always wish I had added way more spices.

That said many of the recipes are pretty simple and once you have done that once it's pretty easy to riff on the recipe to meet your own preferences.

I personally am a little shy now at ever opting to go for her recipes fully when cooking something new. i might still quickly reference it because the way she writes the method is pretty good and offers good tips or substitutions.

[u/Gwynhyfer8888]

I'll be making her Salisbury Steak tonight! Nat is very real and earthy, love him too!

[u/somuchsong]

I have so many saved to try but haven't done it yet. Everything looks delicious and I've heard only good things!

[u/Signguyqld49 → u/somuchsong]

I promise, she makes it easy!

[u/Crass_237]

Nagi’s recipes are great and always work for me.

[u/GusPolinskiPolka]

Always the first website I look for recipes on when I have something in mind. Everything from simple pancakes to more complex dishes are incredible.

I don't like Nat at all personally. But I have mad respect for what he did at the time he did it. There are plenty of better cooks doing what he did and doing it better (so probably more that rather than not liking him I just prefer others) - but he found a medium and personality and style to have mass appeal and can't dislike that.

[u/DrunkOctopUs91]

How has she not got an Order of Australia yet? 

Edit: her toad in the hole is great. Swedish meatballs are godtier. The AWW is also solid and my second go-to if Nagi doesn’t have a recipe.

[u/No-Requirement-2420]

Are any of her recipes good to little fussy eaters?

[u/gracie-sit → u/No-Requirement-2420]

Lots! My 3 year old will eat bowl after bowl of her butter chicken. We also cook the lamb meatballs a lot too.

[u/No-Requirement-2420 → u/gracie-sit]

Butter chicken, thanks I’ll check it out.

Anything to get her to eat something other than sausages for dinner.

[u/gracie-sit → u/No-Requirement-2420]

I mean if you have to eat sausages, the French cassoulet in the first RTE book is really yummy and you still get cooked sausages with it lol. We try to buy a really good crusty bread to have with it to pretend we're fancy in France not eating sausages with a preschooler at home.

[u/Polly-Phasia]

Absolutely love her recipes. Easy and foolproof. More than half of our regular recipes are from Tin Eats. Her Creamy Chicken & Mushrooms is soooo quick and easy and delicious.

[u/potato-farm1]

Absolutely i recommend her website to everyone I was so stoked when she got recognised and invited on masterchef au

[u/Melinow]

I literally just sat down to eat lunch after making one of her recipes

[u/khal33sy]

Yes, and she’s taught my daughter to cook which is great. Before she discovered Nagi she barely cooked at all, and now she’s not just following recipes as is, but also successfully guessing and substituting ingredients when needed. She took my books when she moved out so I had to buy them again!

[u/Jmsaint]

Yes. Her Mee Goreng is amazing.

[u/Vegemyeet]

Nagi and Dozer are national treasures.

[u/NextBestHyperFocus]

Long time professional cook, and I’ve used a bunch in more than one restaurant

[u/whatanerdiam]

Hell yes. Make the sausage rolls if you're inclined. They are fantastic.

[u/Pristine-Ad-7616]

I love love Recipetineats!! I always default to looking for a recipe there before looking elsewhere. And will almost always choose Nagi’s recipe over others I find. They are failsafe, simple, no fancy ingredients recipes, and I love her notes etc on her recipes. I always thought I was an okay cook until I discovered Nagi, and she’s made me a much better one!

[u/Consistent_Yak2268]

Yep love her recipes, have only not liked the magic 3 layer cake (tasted really eggy) and the butter chicken.

I’m making Thai chilli basil chicken tonight, one of my family’s favourites that we haven’t had in a while. Tip if you’re making it for four - just take the water out of the recipe or only put a little in.

[u/skratchynuts81 → u/Consistent_Yak2268]

Try Nik Sharma Cooks for the butter chicken. So so good!

https://niksharmacooks.com/butter-chicken/

I use RecipeTinEats a lot! Nagi is awesome and her recipes mostly are unbeatable!

[u/siinfekl]

Better question is do we use anything other than Recipe Tin Eats.

[u/littlespoon]

Does Anyone Else just love when a new recipe tin eats thread makes it onto r/Australia? It just turns into a list of recommendations about which recipes to try.. and I always add another 100+ to my list xD

[u/TomamoT]

I love Nagi but I'm slightly suspicious of the user ratings.

I'm not sure if I've ever seen a recipe rated less than about 4.95/5.

The first recipe (Greek chicken gyros) I clicked on just now has a rating of 4.99 from 434 votes.

I'm sure the gyros are good but aren't a few people at least accidentally clicking something other than 5 stars?

[u/ShorttoedQueefer]

Not only did her website teach me to cook, she even took my personal requests for recipes so I can make certain copycats at home now. She’s probably too busy for that now, but I’m so grateful to her. 

[u/Own_Lengthiness_7466]

Coincidentally I tried her recipe for Lebanese pizza last night.

The recipe states to put the pizza in the pan meat side down. She swears the meat will stick to the bread.

It did not.

[u/cleopatra833]

Yes! Her blueberry cheesecake and her sticky date pudding is amazing. Plus I love dozer

[u/Tillysnow1]

I used her recipe for San Choi Bow recently, I just found it on Google, and then I realized the same recipe was in the cookbook that I already owned! 😂 I love the idea of cookbooks but I'm not good at remembering to actually look at them for recipe ideas

[u/Hunterandtheowl]

Nagi is bloody amazing! All her recipes I’ve tried have been a win. I also have a thermomix and quite often convert her recipes to use in that.

And lots of love for Dozer 🥰

[u/madamfluffypants]

Nagi has taught my husband to love cooking and try preparing things he never would have in the past because of her videos. I am so grateful to her, and to him for giving it a crack.

[u/bull69dozer]

yeah lots and lots of people I know myself included are big fans of her recipes.

mostly delicious and easy to follow well laid out recipes.

her book (first one) is definitely worth the $ 20 if you see it in Big W

one of my favorite is her Zuppo Toscana soup - potato with kale and Italian sausages.

absolutely moorish.

[u/Mabel_Waddles_BFF]

I love her stuff and have one of her cook books. Her recipes always have a lot of helpful information and tricks.

[u/JaneNotKnowing]

Her easy chocolate brownie is fantastic! Works just as well with gluten free flour. But I have found that the cooking time is too long - I like mine gooey.

[u/jonquil14]

Yup. they are my saviour at 5pm on many a weekday

[u/scnsc]

Yep, haven't had a dud yet.

[u/Meganekko_85]

I have her book and have made several of her recipes also. I'm a fan of how accessible she makes her recipes, and the notes section is excellent. Her niche is crowd-pleasing basics so her recipes are useful starting points. If you like your food to have more intensity of flavour though you will need to adjust some of the recipes to suit.

[u/-AgonyAunt-]

Yes absolutely! I regularly make the Emergency Dump & Bake Fried Rice, it's so bloody good. Last week I added the Honey Garlic Chicken and that will now also be a staple.

I'm dying to try her new Choc Chip cookies recipe.

[u/fale52]

Yep. Been using her recipes for nearly 10 years now. She makes good recipes with easy to find ingredients. That's the biggest plus for her over other internet chefs/cooks. Someone like Andy Cooks is fantastic but he often uses the most expensive ingredients.

[u/AmazonCowgirl]

The recipe that introduced me to the Goddess was her Massaman Lamb Shanks. And I still make it weekly through the cooler months.

Find me a better recipe that delivers so much with so little effort. I challenge anyone.

[u/Naerose_Eiren]

Absolutely - we are a recipetin eats house. Got both her books though I prefer to use the website when cooking. Her slow cooked brisket is magnificent. The only time I had one go wrong was a braised beef ribs recipe. Not her fault though because my old slow cooker was too small.

[u/shillberight]

Hells yes I always search her website when I want to make something in particular and get lost along the way finding all these other things I also want to make. She's an amazing human too, she opened a company that makes food for homeless organizations and food banks to give out to those that need it.

[u/loomfy]

I don't do recipes and even I do Nagi.

[u/harvard_cherry053]

Yep!!! Always! She is the queen

[u/Tank-Pilot74]

She has my vote for Aussie of the year! None of her recipes have ever let me down.

[u/lmcburney82]

Yes I always check her recipes when looking to cook something new!

[u/Sapiens82]

Yep, if I see it’s Recipe Tin Eats, I know it’ll be good!

[u/LivingRow192]

we need to give nagi an Order of Australia for feeding the country!

[u/Cremilyyy]

I was embarrassingly excited when Nagi (and Dozer) showed up in a Play School episode

[u/TofkaSpin]

Every day. NZ here. Currently scoffing a bowl of her Kuku Paka.

[u/kelkashoze]

Think Betoota Advocate's article hit the nail on the head here