👩‍🍳 RecipeTin Eats Founder Nagi Maehashi Accuses Food Influencer Brooke Bellamy Of Plagiarism

Things are getting messy!

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Episode Transcript

Speaker 1 (00:01):
And Amanda Jama. One of my favorite books in the
world is Recipe Tin Eats. And the Chef Nagi, or
the cook as she would call herself, Naggie Mahashi thousand
brilliant recipes. We've had her on the show, Love her
Well yesterday an explosive claim from her, and there's been
another one from an American chef as well, American cookbook creator,
saying that a couple of recipes have been plagiarized by

(00:24):
a Queensland woman called Brooke Bellamy who has sold many,
many books. She's known as Brookie, and she's put out
a book. She's put out a Bookie and they are
saying that a couple of their recipes have been used
without credit in her book. And Nagi put them up
side by side yesterday on social media, saying they are identical.
Even my wording of the theory and the how, the method,

(00:49):
it's identical. Brook has said herself, and this is what's
interesting as to where you sit on this. Like many bakers,
I draw inspiration from the classics. While baking has a
leeway for creativity, much of it is a precise science
and is necessarily formulaic. Many recipes are bound to share

(01:09):
common steps and measures, and if you don't, they simply
don't work. This is the thing with particularly with baking,
is that it's a science. And so the recipes here
that are in question from recipe he eats. She feels
that her caramel slice and her backlovar were pretty much
plagiarized by Brook. It is, though, just caramel slice and baklava,

(01:30):
but they were very specific ingredients at quarter of a
teaspoon of this and this, and most chefs, most cookbook creators,
content creators, yep will attribute it if it's here's one
I had in a restaurant ten years ago, but I've
added a tiny bit of vinegar or something like that
to show your point of difference. And if there is
no point of difference, you credit it. It's like the castle.
What do you call this? Love ice cream? It's a

(01:52):
fine line, isn't it between you know? As I said,
this chocolate cake, caramel sliced backloavar. There are recipes through
the years as to how this isn't there made? Where
do you think the plagiarism is? It's interesting, it is interesting.
So maybe what you need to do is put in
some one crazy ingredient that separates yours from the others.
I think Matt Moran as a spaghetti bolonnaise recipe that

(02:15):
he puts orange peel in orange and apparently it's delicious,
and that that is his point of difference, and he's
not just doing it for the point of difference. You
can get away with that. If I did that, it'd
be a mistake. Well, what do you do I make
a spaghetti bullees with orange peel. No, I put two
tea spons of curry powder in there, just basic curry

(02:35):
powder or basic Keenes curry powder, just two of them,
or Clive from India's curry powder. And so if someone
was to copy that, you would know that was yours
secret ingredient. Yeah, don't Brookie me Man. Interesting, Yeah, that's
what I do. What do you do? Do you? Because
you when you're making food, you looks like you're making explosives.
That's what my husband says. It's like I'm mixing explosives.

(02:56):
I'm not an experimental cook, and I do like to
bake fighter men. Yeah, I don't think I do. Okay, Brenda,
that's enough about you. I you put carry powder in
there as well. Clive comes over Clive of India, if
I wanted to get spicy,