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
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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,
As someone who has been plagiarized before I empathize with you. The feeling of being abused after you have put in so much work for someone to claim it as their own is inexcusable. It looks like she was hoping that no one would notice after so much time. Im glad you caught it and hope you and those other authors will recieve what is due to you. My plagerist lost his tenured professorship and was barred from the profession.
I’m sure Dozer doesn’t mind not being in on this mess. Miney, Ruby and Opal will still send their love to him.
Keep up the great work
Bill
Very proud of you for standing up for yourself over this. Give Dozer a huge hug and know that you have so many of us who admire your ethics and integrity.
We are feeling your pain and saddened that this has occurred and send prayers 🙏🏼 and support for you !
Ps hugs for Dozer 🐾🐾💙🥰🥰
As someone with Celiac Disease, who also cooks and has to make serious changes to recipes to make meals possible for me and my husband to eat gluten free/dairy free; your posting is exactly WHY I haven’t made a cookbook. It is hard enough to catch all your “holes” in a written recipe, misspellings, as well as wrong measurements, worse is somebody not willing to simply CITE you as the author of the recipe! I am sorely mad at this point with Penguin Books, who has been a champion of literacy to the disappearing market of so many publishing companies. I promise I will never, ever purchase or view “Brooki” as that having gone through graduate school I know how important citation is and why we do it. How horrible and thank you for posting this, saving many from being another plagiarized author. No one should have to have their income (whether donated or not) destroyed by another “influencer.”
You act with great integrity and are standing strong for all the others who could be and maybe affected. You are so generous and as you said would have supported her book launch. Shame on her – who doesn’t deserve a name from here on in- and on the publishers. Stay strong.
Keep up the good fight Nagi. You are the best! I’ve never even heard of the lady in question. Goes to show you are the star.
Oh Nagi I am so sorry this has happened but seriously they don’t realise the size and strength of the army you have behind you. You fight girl 🙏🏽
I’m with you Nagi ,if I thought Dozer had a bad bone in his body I’d tell him to go skitch em!!!
I agree Nagi (as a avid cook book reader I had noticed how “similar ” Brooki’s Carmel slice is to your book!
I as soon as I saw this post I wondered if it was taking about it.
I haven’t made your baklava as it doesn’t interest me as much.
Hopefully Penguin & BROOKI respond with a favourable outcome & you & Drozzer can return to creating amazing meals for us all!!!
Fyi https://discountspot.info/whipped-ricotta-one-pot-chicken-pasta/%3C/a%3E%3Cbr /> works in a slow cooker (hold the pasta off till 45mins before serving… gf pasta is also good in it!!
Oh Nagi, our world needs more Nagi’s like yourself, you are a priceless gem & you shouldn’t have been placed in this very disappointing situation. I hope there are other ethical & respectable published cooks & chefs out there who have been made aware of your dilemma & are prepared to join you in a class action response if it leads to that, as I am sure you are not the only one. People like Brooke need to be taught a lesson in ethics & decent human respect for other peoples’ hard work. Keep doing what you do
Jeepers Nagi. What a low blow.
I am in my eighties and can’t get my head around ‘influencers’. I do understand hard work and commitment and you are top notch at that – and all the work you do providing meals for others.
This will be tricky and challenging, all power to you. Love to you and Dozer from me and my newly rescued little dog, Monty
I am pretty disgusted to hear how you have been treated. It saddens me to hear of this injustice.
Saddens me to hear that the publisher doesn’t seem to care – probably terrified of what may happen if they look into it more.
I have been in awe of your generosity in sharing some recipes. I have bought one of your cookbooks. I wish you all the best and inner strength to deal with this.
Kind regards
Toni x
Nagi, so sorry you have had this happen to you. Your kindness and generosity shines through all you do. I admire you for your determination to the right thing. Hang in there. You are much loved.
Nagi, I just want to say how sorry I am to hear this. I deeply empathise with your disappointment and am disappointed for you. And angry! I just wanted to let you know, I unfollowed Brook, just yesterday as I was not a fan of her, something just feels off, like she was more about the $. Not that there is anything wrong with that but it’s not for me. I trust your recipes, your vision, I trust you. I don’t know if this will get to you, and if it does, I don’t know if will be any consolation, but this girl here is with you. I wish you all the best.
Oh Dear!!!!!
Thank you for sharing what must be a nightmare for you.
I’m so proud that you’re speaking up and sharing this with everyone.
I support you and all you do. Thank you for showing what integrity and class look like. Keep us posted and we’ll have you’re back.
Thank you. Big hugs to Dozer
You go girl , stand up for what’s right!
Dear Nagi, it makes me think of the film “you got mail” big shark-company eats everything they find.
Be strong, love you Patrick from Belgium
This is disgusting to see. Shame on Brooke for copying recipes! I’ll admit I own the book and hadn’t noticed any copy-cats, but I haven’t made any of her recipes but 1, and that recipe didn’t even work! It’s disappointing to see people stealing other people’s work, denying it, and even getting away with millions of dollars from it. One word to sum it all up. Disgusting.
Hey Nagi, I had one other thought. Though I am sure you would have come up with this suggestion on your own.
Can your publisher run Brooke’s book through the plagerism software? It would be interesting (and may be legally significant) if more than a few recipes have been plagerized, besides yours! It would show a pattern of behavior on her part.
Just my $0.02 (USD or AUD…up to u) worth of suggestion!
We are all standing with you Nagi!
That’s horrendous!!! Disappointed in Penguins response, though they did also publish Belle Gibson so I’m not surprised to see another disaster from them.
Nagi, this is a disgrace! You are absolutely right to call this out. I was tempted to buy her book but will never do so now.
I do however have both your books and use them all the time. They are perfection on a plate. I have also given them as presents to many people over the years.
Keep up your amazing work and don’t let this get you down.