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Speaker 1: And Amanda Jama. One of my favorite books in the

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Speaker 1: world is Recipe Tin Eats. And the Chef Nagi, or

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Speaker 1: the cook as she would call herself, Naggie Mahashi thousand

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Speaker 1: brilliant recipes. We've had her on the show, Love her

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Speaker 1: Well yesterday an explosive claim from her, and there's been

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Speaker 1: another one from an American chef as well, American cookbook creator,

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Speaker 1: saying that a couple of recipes have been plagiarized by

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Speaker 1: a Queensland woman called Brooke Bellamy who has sold many,

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Speaker 1: many books. She's known as Brookie, and she's put out

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Speaker 1: a book. She's put out a Bookie and they are

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Speaker 1: saying that a couple of their recipes have been used

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Speaker 1: without credit in her book. And Nagi put them up

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Speaker 1: side by side yesterday on social media, saying they are identical.

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Speaker 1: Even my wording of the theory and the how, the method,

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Speaker 1: it's identical. Brook has said herself, and this is what's

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Speaker 1: interesting as to where you sit on this. Like many bakers,

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Speaker 1: I draw inspiration from the classics. While baking has a

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Speaker 1: leeway for creativity, much of it is a precise science

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Speaker 1: and is necessarily formulaic. Many recipes are bound to share

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Speaker 1: common steps and measures, and if you don't, they simply

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Speaker 1: don't work. This is the thing with particularly with baking,

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Speaker 1: is that it's a science. And so the recipes here

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Speaker 1: that are in question from recipe he eats. She feels

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Speaker 1: that her caramel slice and her backlovar were pretty much

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Speaker 1: plagiarized by Brook. It is, though, just caramel slice and baklava,

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Speaker 1: but they were very specific ingredients at quarter of a

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Speaker 1: teaspoon of this and this, and most chefs, most cookbook creators,

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Speaker 1: content creators, yep will attribute it if it's here's one

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Speaker 1: I had in a restaurant ten years ago, but I've

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Speaker 1: added a tiny bit of vinegar or something like that

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Speaker 1: to show your point of difference. And if there is

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Speaker 1: no point of difference, you credit it. It's like the castle.

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Speaker 1: What do you call this? Love ice cream? It's a

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Speaker 1: fine line, isn't it between you know? As I said,

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Speaker 1: this chocolate cake, caramel sliced backloavar. There are recipes through

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Speaker 1: the years as to how this isn't there made? Where

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Speaker 1: do you think the plagiarism is? It's interesting, it is interesting.

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Speaker 1: So maybe what you need to do is put in

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Speaker 1: some one crazy ingredient that separates yours from the others.

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Speaker 1: I think Matt Moran as a spaghetti bolonnaise recipe that

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Speaker 1: he puts orange peel in orange and apparently it's delicious,

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Speaker 1: and that that is his point of difference, and he's

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Speaker 1: not just doing it for the point of difference. You

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Speaker 1: can get away with that. If I did that, it'd

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Speaker 1: be a mistake. Well, what do you do I make

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Speaker 1: a spaghetti bullees with orange peel. No, I put two

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Speaker 1: tea spons of curry powder in there, just basic curry

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Speaker 1: powder or basic Keenes curry powder, just two of them,

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Speaker 1: or Clive from India's curry powder. And so if someone

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Speaker 1: was to copy that, you would know that was yours

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Speaker 1: secret ingredient. Yeah, don't Brookie me Man. Interesting, Yeah, that's

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Speaker 1: what I do. What do you do? Do you? Because

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Speaker 1: you when you're making food, you looks like you're making explosives.

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Speaker 1: That's what my husband says. It's like I'm mixing explosives.

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Speaker 1: I'm not an experimental cook, and I do like to

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Speaker 1: bake fighter men. Yeah, I don't think I do. Okay, Brenda,

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Speaker 1: that's enough about you. I you put carry powder in

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Speaker 1: there as well. Clive comes over Clive of India, if

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Speaker 1: I wanted to get spicy,