Nagi Maehashi is the Sydney-based cook, photographer and writer behind RecipeTin Eats, the author of Dinner and Tonight, and founder of the food charity RecipeTin Meals.
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Nagi’s happenings, collected from public sources, plus her backstory and Starbook, where fans write.
Nagi shared a one-pan dinner of seasoned chicken, potatoes and vegetables. Stock and flour turn into gravy as everything bakes together.
recipetineats.comOne-Pan Chicken and Gravy with Potatoes and VegetablesHer new chocolate cheesecake uses melted chocolate to set the filling without gelatine, with a chocolate biscuit base and ganache topping.
recipetineats.comRich Chocolate Cheesecake - no bake, no gelatineNagi published her take on shrimp po’ boys: Cajun-seasoned fried prawns in rolls with lettuce, tomato, pickles and remoulade.
recipetineats.comShrimp Po' Boys (prawns)Nagi adapted Zaynab Issa’s New York Times Cooking smashed beef kebab recipe, adding her kofta spice mix and serving it over cucumber yogurt sauce.
recipetineats.comNYT Smashed Beef Kofta with Cucumber Yogurt SauceNagi introduced Jaffle, an 11-week-old golden retriever puppy and future Chief Taste Tester. His mother, Clem, was one of Dozer’s dog-beach friends.
recipetineats.comIntroducing Jaffle!Follow her recipes, kitchen stories and life with Jaffle.
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