The Golden Polar Bear

10/02/2026

Seasoning with fingers, not shakers.

The full cooking sequence and recipe are on YouTube.
The link is in the first comment.

05/02/2026

Sydney-inspired Sweet Chilli Tofu – the whole dish, start to finish.

Crisp tofu glazed in a sticky, savoury sauce, green beans for freshness, peanuts for crunch, and citrus to keep everything bright. This is a calm, complete look at how the dish comes together, without rush or commentary.

The full cooking sequence and recipe are on YouTube.
The link is in the first comment.

22/01/2026

‘Another success. Fabulous depth of flavour and subtle spices…’ – which I was very glad to hear.

Rich and luxurious, this West Sumatran Rendang is built on a ginger and lemongrass paste, with pan-fried squash added for colour, texture, and depth. Slow, careful cooking lets everything come together into something quietly special.

I’ve gathered the full cooking sequence and recipe on YouTube so you can watch and learn how to cook it properly, start to finish.

The link’s in the first comment.

20/01/2026

‘Goodness me, wow, that’s lovely’ said my non-vegan friend.

Light, fluffy, and full of flavour, this scramble takes the usual tofu breakfast and elevates it. Quick enough for lunch, it also works cold as a sandwich filler. Keep this recipe in your back pocket – it’s one of the best vegan staples to master.

I’ve gathered the full cooking sequence and recipe onto YouTube so you can watch and learn how to cook it properly, start to finish.

The link is in the first comment.

13/01/2026

‘Amazing food. I had a Sydney-inspired chilli tofu. Wow!’ – which rather says it all.

Sweet chilli tofu with a glossy, clinging sauce, green beans, and crunchy peanuts. Fresh lemon cuts through the richness, keeping everything bright, balanced, and deeply satisfying. One of those dishes that quietly wins people over.

I’ve gathered the full cooking sequence and recipe on YouTube so you can watch and learn how to cook it properly, start to finish.

The link is in the first comment.

09/01/2026

Happy New Year.
I’m pleased to be doing the food for the event in March.

NEW WORKSHOP DATES 😃

In the lead up to ‘Explore your Story’ 25th & 26th April (EDITED), I am running a series of ‘Discover your Story’ workshops.

28th January - online 6:30pm
31st January - Whitehaven 10am

For more details & to book - see the links in the comments 😊

“Find greater clarity & courage to explore the story you want to write”

06/01/2026

The holy-grail? Cauliflower cheese from plants?

Yes! Fennel, leek, mustard, brine – the holy-grail mature cheddar flavour built entirely from vegetables and a slow technique.

I’ve gathered the full cooking sequence and recipe onto YouTube so you can watch and learn how to cook it properly, start to finish.

The link is in the first comment.

30/12/2025

‘Divine! Julia, your Vietnamese-inspired caramelised tofu is absolutely scrummy. Tasty, colourful, healthy and delicate.’

Sticky, umami-rich sauce clings to tofu, green beans, and peppers in this much-loved dish. Fresh lime and coriander cut through the richness, keeping everything light, fragrant, and deeply moreish. One to cook when you want colour, balance, and proper flavour on the table.

I’ve gathered the full cooking sequence and recipe onto YouTube so you can watch and learn how to cook it properly, start to finish.

The link is in the first comment.

24/12/2025

Stollen Christmas pudding, dotted with melting marzipan pearls and finished with butter and almonds. Soft, rich, and quietly festive.

I made twenty-four of them to get this right.
Some things take the time they take.

The recipe link is in the first comment.