This is a story about a multi-million dollar cookbook by a social media influencer, published by a blue-chip publisher, featuring numerous recipes that, in my opinion, are plagiarised, given the detailed and extensive word-for-word similarities to mine and those of other authors.
**UPDATE: I’ve had to turn off further comments because there is additional risk of legal action being brought against me by Penguin and Brooki by what you say. But thank you, for the support you have shown. I was so nervous and worried.**
penguin LEGAL DISPUTE summary
I have made copyright infringement allegations against Penguin Random House Australia, claiming there are plagiarised recipes in the bestselling book Bake with Brooki, including two from my website and other authors, including cookbooks.
To me, the similarities between the recipes in question are far too specific and detailed to be dismissed as coincidence.
Penguin has denied the allegations. I have received no response from Brooke Bellamy, the author.
I’m speaking up because staying silent protects this kind of behaviour. Profiting from plagiarised recipes is unethical – even if it is not copyright infringement – and undermines the integrity of the entire book.
And it’s a slap in the face to every author who puts in the hard work to create original content rather than cutting corners.
Personal note: This isn’t a post I’m publishing lightly. I’ve spent many sleepless nights fretting over it, and many hours writing it. The easiest and safest path would be to stay silent. I know there’s risk that legal action may be brought against me for speaking out, and it’s daunting to take on a major publisher and an influencer with a huge TikTok following.
But I’m going ahead because, in my heart, I know it’s the right thing to do. If my words feel a little clunky, forgive me, it’s because of legal constraints. ~ Nagi
It all began with a reader email
In November 2024, a reader emailed to say that she noticed “remarkable similarities” between my Caramel Slice recipe and the version in the newly released Bake With Brooki, a cookbook by Brooke Bellamy, an Australian social media influencer with almost 4 million followers who has a cookie shop in Queensland.
This email went on to say that “even to my novice eye, I noticed that her recipe seemed to replicate Nagi’s almost exactly albeit a few changes in wording”.
Bake with Brooki was published in October 2024 by Penguin Random House, one of the largest publishers in Australia.
I’m no stranger to seeing my recipes being copied online. But seeing what appeared to me to be one of my recipes printed in a book launched with a huge publicity campaign from one of Australia’s biggest publishers was shocking – it has sold over $4.6 million worth of sales in under six months (92,849 copies sold as of 23 April 2025, according to Nielsen BookScan, RRP $49.99).
The first recipe – Caramel slice comparison
Here’s a comparison of extracts of the Caramel Slice recipe on my website published in 2020 with the version in Bake with Brooki (2024). Click here for a photo of the page from Bake With Brooki to compare the recipes as a whole.
While recipes can resemble one another, because there are only so many ways some recipes can be made, the precision and detail in the similarities in this case are, in my opinion, far too strong to be a co-incidence.
My Caramel Slice recipe is special because it is made using caramel as the base (I mean, the name..!) rather than golden syrup which is the typical recipe (gives it a metallic flavour, I swear!). I can tell you the exact moment in my life that triggered the creation of this recipe – how and why it came to be, and what I tried before deciding that I had figured out The One.
Lawyers and letters
I wrote to Penguin immediately, with my first letter sent on 4 December 2024. Disappointingly, instead of engaging in civil discussions with me, Penguin brought in lawyers and resorted to what felt to me legal intimidation – letters in stern, aggressive tones packed with pages of legal jargon that I struggled to make sense of.
I engaged my own lawyers to represent me – Simpsons, a law firm specialising in intellectual property, to help me understand my rights, assess my legal position, and handle correspondence from Penguin’s lawyers. This is my lawyer, Adam Simpson, a partner at the firm:
More plagiarised recipes surfaced
In the months we’ve been going back and forth with Penguin’s lawyers, more recipes that looks to me to have been plagiarised have surfaced, including another recipe from my website (Baklava) and recipes from other authors.
I invite you to form your own opinion by reviewing the side by side comparisons of extracts I’ve provided of my recipes – Caramel Slice (above), and Baklava (below), as well as comparing those recipes as a whole.
One particular recipe by a very well known, beloved cookbook author bears similarities so detailed, extensive, and specific that, in my view, dismissing it as a coincidence would be absurd. Due to legal constraints, and out of respect for and at the request of the publisher, I am unable to share further details at this time.
Similarly, for other authors I’ve been in contact with, out of respect for and at the request of them, I cannot share further details at this time.
Recipe 2: Baklava
Baklava is a recipe I published in 2018 that I sourced from and credited to Natasha’s Kitchen. I completely rewrote the recipe in my own words after testing it quite extensively, the way I make it, with my tips to make it foolproof. Click here for a comparison so you can see the writing difference.
And here is a side-by-side look at extracts of the Baklava recipe I published to the one featured in Bake with Brooki. Click here for a photo from the book to compare the recipes as a whole. To me, the similarities speak for themselves.
Feels like exploitation
I put a huge amount of time and effort into testing recipes, whether it’s an original creation or one adapted from another source. It is what I am known for – the press have called me “obsessive” about testing on more than one occasion.
And I share them freely on my website for anyone to enjoy.
To see them plagiarised (in my view) and used in a book for profit, without permission, and without credit, doesn’t just feel unfair. It feels like a blatant exploitation of my work.
And because the income from my website helps fund my food bank, RecipeTin Meals, this isn’t just legally questionable – I find it ethically indefensible.
Plagiarism is not excusable
In my opinion, plagiarism is never excusable, no matter how small. Every recipe represents hours of work. Taking even one recipe without credit is a breach of trust that undermines the integrity of the entire book. I have not examined the book thoroughly. I do not have the means or skills to do so. how many more would I find if I did?
Regardless, it’s not about the number – it’s about the principle. Rewarding shortcuts devalues the hard work of every original creator who does things the right way.
And let’s not forget – this is not a small book gathering dust in the dark corner of bookshops. This has been a blockbuster launched with a big marketing campaign. $4.6 million worth of sales in Australia alone, in less than 6 months. Both the author and publisher made a huge splash about it on launch.
Why I am speaking up
I’m speaking up today because staying silent only protects their behaviour which, even if not a technical breach of copyright, I think is unacceptable and unethical.
And to me, this isn’t just about plagiarism. I’ve written two cookbooks. I know what it takes. Every sentence, every photo, every recipe, the sleepless nights, putting your heart and soul into every page.
So when someone comes along and puts out a book, cutting corners?
That’s not just disrespectful. It’s a kick in the guts of every author who actually puts in the hard yards to create original work.
I think it’s disgraceful that a blue chip publisher like Penguin continued selling the book after I brought this to their attention way back on 4 December 2024.
Plagiarism and the responsibility of publishers
Book publishers absolutely should check for plagiarism. It’s a basic part of protecting the integrity of the publishing industry and the rights of original creators.
My publisher, Pan Macmillan, ran my cookbooks through plagiarism detection software without me even knowing about it! For any reputable publisher, I would think that using plagiarism software would be a basic step in quality control.
In addition, I would expect that publishers employ editors experienced and skilled enough to spot when writing doesn’t match an author’s voice, there are gaps in a story, or when recipe blurbs don’t quite add up. It’s not hard to spot when something doesn’t look right – if you’re actually looking.
What I asked for: accountability
I asked Penguin to withdraw the book containing the plagiarised recipes from sale, either attribute or remove my recipes from future reprints of the book, and to make a substantial donation to a charity in lieu of financial compensation. Not for RecipeTin Meals – I don’t want their money. I did not even ask for reimbursement of legal fees I have incurred, which has now run into the tens of thousands.
I also personally wrote a letter to Penguin’s directors and sent two letters to Brooke Bellamy. I didn’t receive a response to any of them.
Allegations denied. What happens now?
Penguin have denied my allegations, stating in a letter from their lawyers that “Our client respectfully rejects your clients’ allegations and confirms that the recipes in the BWB Book were written by Brooke Bellamy.”
I ceased further correspondence with Penguin via their lawyers last month as there was no point continuing. They would not admit wrong doing and would not agree to take steps to remedy the situation to my satisfaction. How I wish I could tell you what they offered to do – but I can’t.
In recent weeks, I understand that a new edition of the book has been quietly released into the market which has a different Caramel Slice recipe (typical golden syrup version). Eventually, this will replace stock in all retailers, though I’m sure the original version remains.
The other recipes that have been plagiarised, in my view, that I brought to Penguin’s attention at a later date have not (yet) been changed.
But, more than anything, I am just disappointed
If there’s one word that summarises how I feel about this whole situation, it’s not anger or resentment or bitterness.
It’s disappointment.
Brooke – It didn’t have to be like this. If you had asked for permission, I would have given it and, knowing me, proudly promoted your book on launch. It costs nothing to credit.
Penguin – You are a top tier publisher that is supposed to value and protect original content, and uphold the integrity of the publishing industry. But to me, the way you have handled this matter has shown a disregard for the very principles you claim to stand for.
I expected better from a publisher of your standing.
Do better. Because the authors who pour their time, skill, and originality into their work – the ones you claim to champion – deserve it.
– Nagi Maehashi
RecipeTin Eats
29 April 2025
.
PS Penguin and Brooke Bellamy – here is the policy for use of my recipes on my website which has been there since 2015.
FAQ
Brooke Bellamy, who wrote Bake With Brooki, runs a cookie shop in Brisbane, Australia, called Brooki Bakehouse. She is a social media influencer with almost 4 million followers across various social media platforms who grew her following extremely quickly in 3 short years.
The growth of her popularity on social media in turn lead to the popularity of her cookie shop.
Until 2022, she was a travel blogger for a decade, sharing stories of her travels around the world on a personal blog.
Penguin Random House Australia published her first book Bake With Brooki in October 2024.
92,849 copies of Bake With Brooki have been sold in Australia as at 23 April 2025 since the book was published in October 2024, according to Neilson BookScan.
Neilson BookScan is a data tracking service that reports actual sales of books to retailers and is used by publishers, industry professionals etc. in Australia.
This statistic includes sales of the second edition (in which the Caramel Slice recipe has been replaced) which I believe was only released a few weeks ago so would only account for a few thousand copies, at most. Penguin didn’t make an announcement when the new edition was released.
The Baklava and other recipes I flagged to Penguin have not been replaced in this second edition. I alerted them to these findings at a later date.
For the ones with extensive similarities, yes I did. I have not mentioned them by name at their request, and/or out of respect for their privacy. Whether they are considering action, have already taken steps or decided not to do anything, it is not my place to speak for them. I am deliberately handling my matter independently.
Plagiarism is using someone else’s work or ideas without proper credit and presenting them as your own. It happens everywhere – from high school essays to political speeches delivered to tens of thousands of people, to recipes in cookbooks.
It’s considered dishonest and unethical because it takes advantage of someone else’s effort and originality while misleading others into thinking the work is original.
In the book publishing world, plagiarism is unethical but plagiarism alone isn’t a crime and isn’t illegal.
If the plagiarised content is substantial enough and the original creator has copyright protection over it, then using it without permission or credit can be a copyright infringement, which is not allowed.
If there is a copyright infringement, the copyright owner can sue both the author and the publisher (if the publisher has made copies or authorised copies to be made). This can result in damages, injunctions, and public recalls of books.
Unfortunately, it is not a clear cut answer.
Copyright law protects creative expression, not facts or functional instructions. So while you can’t copyright the idea of “a caramel slice made without golden syrup in the filling” copyright can protect the way a recipe is written.
In practical terms, this means if someone copies enough of your words, they may be infringing your copyright. But if they just use the same ingredients and basic steps written in their own words, it’s usually not an infringement of copyright – even if it’s unethical because you have not been given credit.
This is why recipe plagiarism can feel so blatant and be unethical yet still be difficult to challenge legally.
That is the whole basis of this legal dispute – I have made allegations against Penguin that they have infringed my copyright.
Penguin have denied the allegations.
For legal reasons, unfortunately I can’t go into details here, as much as I want to lay it all out!
At this time, I have not commenced legal proceedings against either of them.
I can’t comment further on this topic, sorry.
The 3 recipes referenced in this post are not the only recipes I raised in correspondence with Penguin via our respective lawyers.
I don’t think it would be wise for me to comment further on this matter, sorry. I did warn you from the outset, I have to be careful what I do and do not say. It’s hard! Holding back does not come naturally to me, I like providing complete sets of information. 😭
Life of Dozer
I don’t want to put Dozer’s adorable furry face in a post dealing with such an unpleasant matter.
I’ll share extra photos of him in the next post to make up for it when I get back to sharing delicious recipes!
Nagi, so sorry to hear you are going through this. I cook a lot and love your recipes and the chat that goes with them. Good on you for defending your hard work and I hope you have success
I am very glad you are pursuing this plagiarist. I have made your caramel slice and it’s the best dessert/slice I’ve ever made. Changing a few words doesn’t make it her own recipe. It makes her a thief. We all know how hard you’ve worked on your recipes. I was collecting them a long time before your books were published. Then I bought your book. There are people on Facebook who use other people’s recipes, claiming them as their own and it really annoys me, but this is worse somehow because we know you. Do what you need to do but whatever happens, we know it’s all your work. Good luck Nagi x
Influencers are a pain, as when they do get all high and mighty, they need to do things like this just to keep going, so many have been undone by just this sort of thing, rise quick fall even quicker all for the dollar, this is why I stay away from so called Influencers.
Please look after yourself, love your recipes and have both books use them weekly by the way.
You have the moral high ground, and the love of your community. We love you, no light weight can match that.
Well said Nagi, you did the right thing in speaking up.
She is a piece of work. What goes around comes around! She will get hers
I feel so annoyed on your behalf. I have loved your work with RecipeTin Meals since I first read an article about you in the press. Now, I am no longer a boring cook because I find every one of your recipes foolproof and I get such marvellous feedback on my cooking as a result. I always give you credit and encourage others to support you and use your recipes, I don’t understand how anyone (let alone a publisher) would deny you credit. Shame on them. (PS I am so annoyed this is my first website comment anywhere and I won’t be supporting either Brooke or Penguin in future – they won’t miss little me but maybe enough people doing the same would be noticed).
Whoops — I wrote in haste:
Nagi — 100% behind you. You rock. Your lasagna is a firm favourite – ever since I made it for a family get together and all the kids declared it THE BEST lasagna they had ever tasted. Thank you for helping me win over my Norwegian family 😉 I just saw a chocolate cake recipe from Brooke that I was going to try — I’ll look for another now.
I’m sorry you are going through this. Never heard of this Brooke person but it’s a very low act. I wanted to share that you have changed my life and love of cooking. I swear by all your recipes and will tell anyone who listens to check out your books & site. My families favourite eats are all from your super amazing tin of recipes and I can’t thank you enough. Hang in there, you’ve done the right thing by sharing what you’re going through.
This is such blatant plagiarism that I don’t even understand how Penguin (presumably less airheaded than their author) can deny it! Stick to your guns Nagi, we are with you for its worth. Much love to you and Dozer dog
Thankyou for being courageous enough to speak up, and I hope that your bravery helps others to speak out too. Yes, often we gain inspiration from others, but the first thing you learn at University is acknowledge your sources, and out and out copying is verboten! If this was an academic setting she would be facing a serious misconduct investigation. Aroha mai and kia kaha!
I am so sorry about this Nagi, I have been following your recipes and your have so much trust and belief in the process you follow and of you as a person. I cannot believe this has happened, there is no doubt about the similarities and we stand with you. Please fight till the end, you have every right to defend what’s rightfully yours!
So sorry this has happened to you! I love both your books!!
Shameful behaviour by the other parties, and frustrating there appears to be no recourse!
Interesting the recipe change to the more traditional golden syrup version… hmmm.
Oh Nagi!
So sorry to see this and value all of your beautiful recipes!
Good on you for calling it out xx
I am appalled on your behalf Nagi. and well done for having the courage to speak out. Apart from great recipes you are rich in integrity, a quality that many obviously lack in their quest to get rich. Whenever I’m looking to make something, I always check to see if you have a recipe for it, even though you’re in Oz and I’m in UK. Best of luck in your quest to stop huge companies getting rich off the backs of genuine people.
Nagi,
Silence is never the right response I’m glad you’re standing up for yourself. You do amazing work and care so much about everyone in your community. Wishing you all the best.
Hugs for Dozer! ❤️
So disappointing for you and the other authors of their cookbooks.
I have to say though, I have never heard of Broome Bellamy 🤷♀️
nagi, this is terribly upsetting news and i am very sorry. stay strong and know we always love you and dozer💖
Nagi — 100% behind you. You rock. And so does my family in Norway — your lasagna is a firm favourite – ever since I made it for a family get together and all the kids declared it THE BEST lasagna they had ever tasted. Thank you for helping me win over my Norwegian family 😉 I just saw a chocolate cake recipe from Brooke that I was going to try — I’ll look for another now.
Nagi, I hope you “Nail” these people, it’s blatantly obvious their stealing your recipes.
Their “laim” go gett em, it’s just so wrong!