Australia’s food scene is in full-blown drama mode this week—and the spotlight’s on TikTok baking star Brooke Bellamy, better known online as “Bake With Brooki.”
In a twist that’s got both influencers and cookbook lovers buzzing, Bellamy has been accused of lifting recipes for her bestselling cookbook. The accusation comes straight from none other than Nagi Maehashi—founder of RecipeTin Eats and one of the country’s most respected food bloggers. And she’s not mincing words.
According to Maehashi, the cookbook contains recipes that are eerily similar—“word-for-word” in some cases—to her own. She aired it all out in a detailed public statement on April 29, 2025, calling out what she sees as a clear case of plagiarism.
So, what exactly happened?
It started with a fan tip. A reader apparently noticed some uncanny similarities between Maehashi’s beloved caramel slice recipe and a version that popped up in Bellamy’s book Bake With Brooki. That prompted a deeper dive… and more red flags. Turns out, a baklava recipe raised eyebrows too.
According to Maehashi, a reader first alerted her in November 2024 about “remarkable similarities” between her caramel slice recipe and the version appearing in Bellamy’s cookbook. After investigating further, Maehashi claims she discovered another recipe—for baklava—that also bore uncanny resemblances to her own.
“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,” Maehashi wrote in her statement.
The cookbook? A runaway hit. Since launching in October 2024, it’s pulled in over $4.6 million in sales—nearly 93,000 copies snapped up in under six months. But success in the kitchen isn’t just about gooey cookies and glossy photos anymore. These days, it’s also about trust, originality, and giving credit where credit’s due. And right now, a lot of people are wondering if Brooki might’ve skipped a few steps in the recipe.
Brooki’s Rise to Fame
Before things got a little messy, Brooke Bellamy’s rise was the kind of feel-good success story the internet loves. It all started back in 2016 with a humble little bakery—and a serious sweet tooth. Fast forward a few years, and she’s built an all-out cookie empire: three busy shops across Brisbane, millions of loyal followers on TikTok and Instagram (around 3 million, to be exact), and a cookbook that flew off the shelves. Not bad for someone who just wanted to share her love of baking.
Her signature cookies and engaging “day in the life” content at her Brooki Bakehouse have made her one of Australia’s most recognizable food influencers. The cookbook, published by industry giant Penguin Random House Australia, was even shortlisted for the Australian Book Industry Awards alongside Maehashi’s own book, Tonight.
The Receipts: What Maehashi Found
In her statement, Maehashi didn’t just throw around accusations—she came with receipts. She shared side-by-side comparisons of her recipes and Bellamy’s, pointing out similarities that, in her words, were “far too specific and detailed” to be a coincidence.
One example? Her caramel slice.
Maehashi’s version stands out because it uses actual caramel as the base—not the usual golden syrup. It’s a personal twist she was proud of—and one she says appeared almost identically in Bellamy’s cookbook.
Maehashi also alleged that recipes from other well-known cookbook authors appear to have been copied in Bellamy’s book, though she declined to name them due to legal constraints.
“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,” Maehashi stated.
Bellamy Responds
Brooke Bellamy has firmly denied the allegations.
In a statement posted to her Instagram Stories, she asserted: “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.”
Brooke Bellamy countered Maehashi’s claims about the caramel slice recipe by stating that she had been making and selling her version commercially since October 2016—approximately four years before RecipeTin Eats published their recipe in March 2020.
“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,” Bellamy stated.
The Publisher’s Response
When approached by Maehashi, Penguin Random House Australia reportedly defended Bellamy, with their lawyers stating: “Our client respectfully rejects your clients’ allegations and confirms that the recipes in the BWB Book were written by Brooke Bellamy.”
According to Maehashi, instead of engaging in “civil discussions,” the publisher “brought in lawyers” who sent “letters in stern, aggressive tones packed with pages of legal jargon.”
Why This Isn’t Just About a Caramel Slice
This whole saga has sparked a bigger conversation—one that goes way beyond just two recipes. Who really owns a recipe? When does “inspiration” cross the line into copying?
Legally, recipes can’t be copyrighted (unless we’re talking about the exact wording or images), but in the food world, there’s a sort of unspoken rule: if you’re borrowing someone’s idea, you give credit. That’s just good kitchen etiquette. And right now, a lot of people are wondering if those lines were crossed.
Bellamy addressed this in her statement: “Recipe development in today’s world is enveloped in inspiration from other cooks, cookbook authors, food bloggers and content creators.
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.”
Maehashi, however, argues that “profiting from plagiarised recipes is unethical—even if it is not copyright infringement—and undermines the integrity of the entire book.”
What Happens Next For Brooke Bellamy & This Drama?
Maehashi has revealed that she asked Penguin to withdraw the book, credit or remove her recipes from future editions, and make a charity donation instead of financial compensation.
She noted that a new edition of the book has been released with a different caramel slice recipe, but other allegedly copied recipes remain unchanged.
The cookbook remains on shelves, and both parties appear to be standing firm in their positions. Maehashi has engaged legal representation and has encouraged other food writers who believe their work may have been copied to come forward, posting the details of her lawyer, Adam Simpson.
The Community Response
The allegations have sparked intense discussion within Australia’s food community and on social media. RecipeTin Eats fans haven’t held back. Bellamy’s Instagram has been flooded with comments calling for an apology, and in response, she’s quietly switched off comments on her most recent posts. Can’t say that’s surprising.
The timing? Honestly, it couldn’t be more awkward. Both Bake With Brooki and Maehashi’s Tonight are currently shortlisted for the Australian Book Industry Awards. Let’s just say the vibe at that awards night might be a little… tense.
What Creators Can Learn From This
Whether you’re writing a cookbook or posting recipes on TikTok, this drama is a wake-up call. Originality and giving credit where it’s due aren’t just “nice to haves”—they’re the foundation of creative work. If you’re a food blogger or aspiring author, here’s what this should reinforce:
- Document how you develop your recipes (screenshots, notes, test versions—whatever helps).
- Credit your sources or inspirations, even if subtly.
- Don’t just tweak an existing recipe—make it your own with real, thoughtful changes.
- Understand that just because something’s legal doesn’t mean it’s ethical.
Where Do We Go From Here?
The line between influencer, chef, and cookbook author is getting blurrier by the day. Maybe it’s time the food publishing world stepped up with clearer rules around attribution—because let’s face it, the old handshake-and-honor system isn’t cutting it anymore.
Whether this incident triggers industry-wide change or just fuels more online discourse, it’s a reminder that the internet never forgets—and fans are paying attention. For now, Bellamy stands firm, saying she’s proud of her work and the joy it’s brought to home bakers around the world. Meanwhile, Maehashi says she had to speak up: “Staying silent would make me complicit.”
One thing’s clear—this isn’t just a recipe debate. It’s a snapshot of the messy, fascinating social media space we’re in right now, where creativity moves fast, and the rules are still catching up.
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