Previously a newspaper and magazine editor, Julie switched to independent writing and freelancing in 2018. She now writes, cooks, styles and shoots. Her food lust and curiosity have led her to research and investigate the nuances of gastronomy, local and global. Sustainable eating, food as medicine, and our shared Asian food heritage are on her bucket list. She has produced, edited and/ or co-wrote seven books, including the bestseller Nonya Flavours.