When you see your recipes in a $4 million book

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.**

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.

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.

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!