Food Authors Accuse TikTok Star of Recipe Plagiarism

Accusations of recipe theft surface as Nagi Maehashi and Sally McKenney claim TikTok influencer Brooke Bellamy has plagiarized their recipes in her bestselling cookbook, intensifying discussions about originality in food content creation.

Two prominent figures in the culinary world have come forward with serious accusations against TikTok sensation Brooke Bellamy, claiming she has plagiarized their recipes in her latest cookbook, "Bake with Brooki." Nagi Maehashi, the creator of the highly popular food website RecipeTin Eats, alleges that several recipes in Bellamy's book share "word-for-word similarities" with her own.

Maehashi, who has built a significant following with her online presence, stated that after a reader pointed out the concerning similarities, she conducted her own analysis, discovering striking parallels between her caramel slice and baklava recipes and those found in Bellamy's work. In her statement on RecipeTin Eats, she provided side-by-side comparisons to illustrate her claims.

Bellamy, who operates the successful Brooki Bakehouse with three locations in Queensland and boasts a TikTok following of two million, has vehemently denied the plagiarism allegations. She contends that her cookbook is a compilation of "100 recipes I have created over many years," asserting that one of the disputed recipes predated Maehashi's publication.

The situation has escalated, with U.S. author Sally McKenney also joining in, accusing Bellamy of lifting her vanilla cake recipe. Maehashi expressed deep concern over what she described as "blatant exploitation" of her work, criticizing the legal intimidation she faced after reaching out to Penguin Random House Australia, Bellamy's publisher.

Penguin Random House has responded to the accusations, affirming that the recipes in Bellamy's book were indeed authored by her, while Bellamy suggested she would be willing to remove the contested recipes from future printings to avoid further conflict. She acknowledged respect for Maehashi, yet stood firm on the integrity of her recipes, reminding the baking community that recipe development is often inspired by a multitude of influences.

Both Maehashi and Bellamy's cookbooks have received nominations for the prestigious Australian Book Industry Awards this year, adding further intrigue to this unfolding story in the culinary world. The debate centers around a critical question: Should creators in the food industry receive credit for their hard work, especially in best-selling publications? McKenney echoed this sentiment, stating that original recipe developers deserve recognition and respect for their efforts.