Two top cookery writers have accused influencer and bakery owner Brooke Bellamy of plagiarizing their recipes in her bestselling book. Nagi Maehashi, who runs the RecipeTin Eats website, and Sally McKenney, of the Sally’s Baking Addiction site, allege that several recipes in Bellamy’s book “Bake With Brooki,” which is published by Penguin Random House Australia, were copied from their own work — accusations that Bellamy, who has two million followers on TikTok, has denied. Maehashi, author of the New York Times bestseller “RecipeTin Eats: Dinner,” who has 1.6 million followers on Instagram, set out her allegations in a post on her website Tuesday, publishing her own and Bellamy’s recipes for caramel slice and baklava side by side. “To me, the similarities between the recipes in question are far too specific and detailed to be dismissed as coincidence,” she wrote. “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,” said Maehashi. “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,” she added. Maehashi also quoted a message from Penguin’s lawyers to her lawyer in which the company denies that the recipes were plagiarized. “Our client respectfully rejects your clients’ allegations and confirms that the recipes in the BWB Book were written by Brooke Bellamy,” reads a statement from Penguin’s legal team quoted by Maehashi in her post. Maehashi’s second book, “RecipeTin Eats: Tonight,” and Bellamy’s “Bake With Brooki” are both shortlisted for the illustrated book of the year prize at the 2025 Australian Book Industry Awards (ABIA). CNN has contacted Maehashi and Penguin Random House Australia for comment. McKenney backed Maehashi in a post on Instagram, where she has one million followers. “Nagi, you know how much I admire and support you — and I’m so grateful you let me know months ago that one of my recipes (The Best Vanilla Cake I’ve Ever Had, published by me in 2019) was also plagiarized in this book and also appears on the author’s YouTube channel,” she wrote. “Original recipe creators who put in the work to develop and test recipes deserve credit — especially in a best-selling cookbook,” added McKenney, who declined to offer further comment when contacted by CNN. In response, Bellamy published a post on Instagram on Tuesday in which she said she had been making and selling her caramel slice for four years before Maehashi published her recipe on her website. Bellamy, who runs three branches of her bakery chain Brooki Bakehouse, also released a statement sent to CNN on Wednesday in which she said the response to the allegations has been “extremely overwhelming” and “deeply distressing.” “I do not copy other people’s recipes. Like many bakers, I draw inspiration from the classics, but the creations you see at Brooki Bakehouse reflect my own experience, taste, and passion for baking, born of countless hours of my childhood spent in my home kitchen with Mum,” the statement reads. “While baking has leeway for creativity, much of it is a precise science and is necessarily formulaic. Many recipes are bound to share common steps and measures: if they don’t, they simply don’t work,” Bellamy added. Maehashi acknowledged that the law around plagiarism and online content makes it hard to challenge legally. “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,” she wrote. “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,” Maehashi added.
Cookery writers accuse popular food influencer of plagiarizing their recipes
TruthLens AI Suggested Headline:
"Cookery Writers Accuse Influencer Brooke Bellamy of Recipe Plagiarism"
CNN
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TruthLens AI Summary
Brooke Bellamy, a popular food influencer and bakery owner, is facing serious allegations from two prominent cookery writers, Nagi Maehashi and Sally McKenney, who claim that she has plagiarized their recipes in her bestselling book, "Bake With Brooki." Maehashi, known for her RecipeTin Eats website and author of a New York Times bestseller, detailed her accusations in a recent blog post. She provided side-by-side comparisons of her caramel slice and baklava recipes with those from Bellamy's book, arguing that the similarities are too specific to be mere coincidence. Maehashi emphasized the ethical implications of profiting from plagiarized content, stating that it undermines the integrity of the culinary community and disrespects the hard work of original creators. In response, Penguin Random House Australia, Bellamy's publisher, denied the allegations, asserting that the recipes were indeed authored by Bellamy herself.
Sally McKenney, who also claims her recipe for "The Best Vanilla Cake I’ve Ever Had" has been used without credit, supported Maehashi's stance, expressing her disappointment over the situation. In her defense, Bellamy took to Instagram to assert that she has been making her version of the caramel slice for years prior to Maehashi's publication. She expressed that the response to the allegations has been distressing and reiterated her commitment to creating original recipes inspired by her baking experiences. Maehashi noted the complexities of copyright law in relation to recipe writing, explaining that while the idea of a recipe cannot be copyrighted, the specific expression can be protected. This legal nuance complicates the process of challenging plagiarism, highlighting the ethical dilemmas faced by creators in the culinary world.
TruthLens AI Analysis
The report highlights a significant controversy surrounding Brooke Bellamy, a food influencer and bakery owner, who has been accused of plagiarizing recipes from established cookery writers Nagi Maehashi and Sally McKenney. This incident raises questions about intellectual property, ethics in the culinary industry, and the influence of social media on traditional publishing.
Intent Behind the Publication
The article aims to bring attention to the issue of plagiarism in the culinary world, especially as it pertains to influential figures who may leverage their popularity for financial gain without due credit. By showcasing the allegations made by Maehashi and McKenney, the article seeks to foster a discussion about originality and integrity in recipe creation, ultimately advocating for the rights of authors to be recognized for their hard work.
Public Perception
This report is likely to create a sense of distrust towards Bellamy among her followers and the broader culinary community. The detailed comparisons of recipes and Maehashi's strong statements about ethical practices aim to galvanize support for the notion that copying without acknowledgment is unacceptable. As such, the article contributes to an atmosphere of vigilance regarding intellectual property rights in creative industries.
Potential Concealments
While the main focus is on the plagiarism allegations, the article does not delve into the broader implications of such controversies, such as how they may reflect on the publishing industry’s vetting processes or the pressures on influencers to produce content rapidly. This omission could suggest an attempt to keep the conversation solely focused on the allegations rather than exploring systemic issues within the industry.
Manipulative Elements
The article appears to have a moderate degree of manipulative potential, primarily through its language that emphasizes the seriousness of plagiarism. By quoting Maehashi’s strong condemnation of Bellamy’s actions and framing the issue as a moral failing, it may evoke emotional responses from readers. Additionally, portraying Bellamy’s success in contrast to the struggles of original authors serves to underline the perceived injustice.
Truthfulness and Reliability
The reliability of this news piece hinges on the credibility of the sources involved. The article cites specific allegations from known authors in the culinary field, and the inclusion of direct quotes from Maehashi and a representative from Penguin Random House lends it a degree of authenticity. However, without independent verification of the claims, it remains essential for readers to approach the information critically.
Community Support and Target Audience
This news likely resonates more with communities that value originality and ethical practices in creative fields, including professional chefs, food bloggers, and writers. The emphasis on the integrity of culinary arts may attract individuals who feel strongly about protecting intellectual property rights.
Economic and Industry Impact
The implications of this controversy could extend to the publishing industry and social media influencers. If Bellamy is found to have plagiarized, it may deter potential collaborations with other authors and brands. This situation could also influence readers' purchasing decisions, impacting sales of Bellamy's book and those of her accusers.
Geopolitical Context
While this news does not directly relate to global power dynamics, it reflects broader themes of intellectual property that resonate in various contexts, especially as digital content continues to proliferate worldwide. The ongoing discourse around plagiarism in the age of social media is relevant to many sectors beyond food.
Use of AI in the Article
It is unlikely that artificial intelligence played a role in the writing of this article, given the personal nature of the allegations and the emotional weight behind the statements made by the authors. AI models typically lack the nuanced understanding necessary for such a delicate topic, particularly when it comes to interpreting ethical concerns in creative fields.
The article serves to highlight significant issues of plagiarism and ethics in the culinary industry, making it a relevant topic for discussion among various stakeholders.