Accusations of plagiarism rock Australia’s food scene–what’s really going on?
- Replies 1
Intellectual property disputes in the culinary world are rare—but when they do arise, they tend to stir more than just a few pots.
A disagreement between two high-profile Australian food personalities has now boiled over into the public arena.
The dispute has drawn widespread attention and prompted broader questions about originality, attribution, and ethics in recipe creation.
A public dispute erupted between two prominent figures in Australia's food scene, with allegations of recipe plagiarism now dominating headlines.
Sydney-based Nagi Maehashi, the creator of RecipeTin Eats, claimed that Brisbane bakery owner and cookbook author Brooke Bellamy had copied two of her recipes in Bellamy’s popular cookbook Bake with Brooki.
Maehashi published a blog post accusing Bellamy of using her caramel slice and baklava recipes without credit, calling it a ‘slap in the face’ to creators who develop their own content.
‘To me, the similarities between the recipes in question are far too specific and detailed to be dismissed as coincidence,’ Maehashi wrote.
‘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.’
Maehashi confirmed she had made copyright infringement allegations to the publisher, Penguin Random House Australia, but had not taken legal action.
She said a reader had alerted her to the similarities in November and that she had publicly shared side-by-side comparisons.
The cookbook in question had reportedly sold more than 90,000 copies, generating an estimated $4.6 million in just six months.
Maehashi described the alleged copying as ‘disrespectful’ and a ‘kick in the guts’.
‘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,’ she added.
‘And I share them freely on my website for anyone to enjoy.’
Bellamy issued a statement on social media denying the accusations and expressing her respect for Maehashi.
‘I did not plagiarise any recipes in my book which consists of 100 recipes I have created over many years, since falling in love with baking as a child and growing up baking with my mum in our home kitchen,’ Bellamy said.
‘In 2016, I opened my first bakery. I have been creating my recipes and selling them commercially since October 2016 - as shown in the next slide and as was communicated at the first point of contact I received.’
‘On March 2020, Recipetin Eats published a recipe for caramel slice.’
‘It uses the same ingredients as my recipe, which I have been making and selling since four years prior.’
In response to the controversy, Bellamy stated that she had offered to remove the recipes from future reprints of the cookbook.
She acknowledged that inspiration in baking often comes from others in the community.
‘Recipe development is enveloped in inspiration from other cooks, cookbook authors, food bloggers and content creators,’ she wrote.
‘This willingness to share recipes and build on what has come before is what I love so much about baking and sharing recipes–the community that surrounds it.’
‘I stand by my love for baking, my recipes, and the joy this book has brought so many home bakers around the world eager to try recreating my recipes from inside their homes.’
A statement from Penguin Random House Australia, cited in Maehashi’s blog post, read: ‘Our client respectfully rejects your clients' allegations and confirms that the recipes in the BWB Book were written by Brooke Bellamy.’
Both Maehashi and Bellamy have amassed over a million followers on social media.
RecipeTin Eats attracts more than 30 million website visits each month, while Bellamy’s Brooki Bakehouse in Brisbane is known for drawing long queues.
As of now, the situation remains unresolved, and no legal action has been confirmed.
In a previous story, we explored a growing controversy surrounding accusations of stealing Australian innovation.
Kmart is now facing backlash over claims that they copied a local invention, sparking outrage across the country.
To learn more about this dispute, read the full story here.
As this high-profile dispute continues to unfold, it raises important questions about the boundaries of creativity and inspiration in the food industry.
What do you think–is it fair to draw from others’ recipes, or should originality always be the priority? Share your thoughts in the comments below!
A disagreement between two high-profile Australian food personalities has now boiled over into the public arena.
The dispute has drawn widespread attention and prompted broader questions about originality, attribution, and ethics in recipe creation.
A public dispute erupted between two prominent figures in Australia's food scene, with allegations of recipe plagiarism now dominating headlines.
Sydney-based Nagi Maehashi, the creator of RecipeTin Eats, claimed that Brisbane bakery owner and cookbook author Brooke Bellamy had copied two of her recipes in Bellamy’s popular cookbook Bake with Brooki.
Maehashi published a blog post accusing Bellamy of using her caramel slice and baklava recipes without credit, calling it a ‘slap in the face’ to creators who develop their own content.
Recipe dispute sparks major controversy in Australia's food scene. Image source: Nagi Maehash
‘To me, the similarities between the recipes in question are far too specific and detailed to be dismissed as coincidence,’ Maehashi wrote.
‘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.’
Maehashi confirmed she had made copyright infringement allegations to the publisher, Penguin Random House Australia, but had not taken legal action.
She said a reader had alerted her to the similarities in November and that she had publicly shared side-by-side comparisons.
The cookbook in question had reportedly sold more than 90,000 copies, generating an estimated $4.6 million in just six months.
Maehashi described the alleged copying as ‘disrespectful’ and a ‘kick in the guts’.
‘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,’ she added.
‘And I share them freely on my website for anyone to enjoy.’
Bellamy issued a statement on social media denying the accusations and expressing her respect for Maehashi.
‘I did not plagiarise any recipes in my book which consists of 100 recipes I have created over many years, since falling in love with baking as a child and growing up baking with my mum in our home kitchen,’ Bellamy said.
‘In 2016, I opened my first bakery. I have been creating my recipes and selling them commercially since October 2016 - as shown in the next slide and as was communicated at the first point of contact I received.’
‘On March 2020, Recipetin Eats published a recipe for caramel slice.’
‘It uses the same ingredients as my recipe, which I have been making and selling since four years prior.’
In response to the controversy, Bellamy stated that she had offered to remove the recipes from future reprints of the cookbook.
She acknowledged that inspiration in baking often comes from others in the community.
‘Recipe development is enveloped in inspiration from other cooks, cookbook authors, food bloggers and content creators,’ she wrote.
‘This willingness to share recipes and build on what has come before is what I love so much about baking and sharing recipes–the community that surrounds it.’
‘I stand by my love for baking, my recipes, and the joy this book has brought so many home bakers around the world eager to try recreating my recipes from inside their homes.’
A statement from Penguin Random House Australia, cited in Maehashi’s blog post, read: ‘Our client respectfully rejects your clients' allegations and confirms that the recipes in the BWB Book were written by Brooke Bellamy.’
Both Maehashi and Bellamy have amassed over a million followers on social media.
RecipeTin Eats attracts more than 30 million website visits each month, while Bellamy’s Brooki Bakehouse in Brisbane is known for drawing long queues.
As of now, the situation remains unresolved, and no legal action has been confirmed.
In a previous story, we explored a growing controversy surrounding accusations of stealing Australian innovation.
Kmart is now facing backlash over claims that they copied a local invention, sparking outrage across the country.
To learn more about this dispute, read the full story here.
As this high-profile dispute continues to unfold, it raises important questions about the boundaries of creativity and inspiration in the food industry.
What do you think–is it fair to draw from others’ recipes, or should originality always be the priority? Share your thoughts in the comments below!
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