Harriet Tomlinson’s journey reads less like a straight line and more like a series of soft pivots: from the intensity of Melbourne’s restaurant scene to the slower, more grounded rhythm of life on the coast. In this conversation, she talks burnout, the quiet courage it takes to step back, and how slowing down became the unlikely starting point for a more intentional way of working and living.

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HARRY, WE'VE KNOWN EACH OTHER FOR A LONG TIME. BACK WHEN YOU WERE WORKING AS A ROASTER AT PROUD MARY COFFEE. WHAT'S FIRST LED YOU DOWN THE HOSPO ROUTE?

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Wow, so long ago now! I started in hospo when I was really young, it was my first job. I kept working in the industry throughout and after high school because it was something I was naturally good at; it was a space where I felt recognised and respected. I didn’t have a great time in high school and really struggled in the last couple of years. It knocked my confidence around a lot, but in cafés and on the coffee machine I was unstoppable. It was the height of the coffee boom in Melbourne; I was young, one of the only girls, and genuinely good at what I did. Having people — co-workers and customers alike — commend me on my work was something I’d never experienced before. It was a space where I felt seen and capable, so I never left.

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YOUR STORYTELLING ON MASTERCHEF AS THE KEY NARRATOR WHILE THE WEEKS UNFOLDED WAS INCREDIBLE TO WATCH. HOW ARE YOU CONTINUING THIS SKILL?

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It’s lovely that you picked up on that part of my time on MasterChef, it was my favourite bit. I’ve tried many ways to bring that storytelling into my everyday life, from painting, to social media, to my new (and sometimes forgotten) Substack, A Finger In Every Pie. Beyond all that, I write every single day. Sometimes it’s about what I’ve done, sometimes about food or relationships, and sometimes it’s just a big brain dump to clear my mind.

I love food, and it’s what I’m known for, but what I really want is to write about the human experience; the honest truths and journeys people go through, including my own. There’s so much beauty in understanding people on a deeper level. That’s where my heart is: in storytelling and narrative.

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YOU'VE SINCE WORKED IN THE ESTEEMED KITCHENS OF WYE RIVER GENERAL STORE AND JULIE, AND NOW PRIVATE CHEFFING. WHAT HAS BEEN YOUR FAVOURITE EVENT SO FAR?

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Earlier this year we shot a deer on the farm, and a local hunter gutted it and brought it back to me whole, hide still attached. It was then up to me to break down the entire animal on my own; a process that took eight hours. It was the middle of winter, and I kept all the doors open to keep the house cool while I slowly taught myself how to break down each cut. It was incredibly hard, but also an amazing moment of learning.

The next week I cooked one of the shoulder cuts I’d completely messed up and turned into a rolled roast to save. I finished it over open coals and served it with taleggio-stuffed roast potatoes, a rhubarb and pepperberry sauce, and a broad bean salad. It was for the farm owners and six of their friends. I joined them for the meal, and everything about it felt perfect. I wish cooking were like that every day.

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OUTSIDE OF THE COMMERCIAL KITCHEN, WHAT'S YOUR FAVOURITE MEAL TO COOK FOR FRIENDS?

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There isn’t just one thing I love to cook, or even a go-to meal. I simply love feeding my friends; it’s definitely my love language. I recently had a friend over for dinner who lives with someone who is an incredible cook: the type who dives deep into recipes, has every ingredient on hand, and spends hours perfecting each dish. That is not me. We were talking about it, and he said, “You might not cook a specific dish or follow a recipe to the letter, but whenever you offer to cook for me, I know you’re not stressing yourself out. I still get to share space with you, and it will always be delicious; exactly what I didn’t know I needed.”

It’s the best compliment I’ve ever received about my cooking.

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AND YOU KNOW, THOSE QUIET NIGHTS IN BY YOURSELF, WHAT'S YOUR FAVOURITE THING TO COOK THEN?

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At the moment — I know it’s boring and unromantic — I’m really trying to focus on my health and balance that with my love of food. So if it’s just me on a cosy, fire-on kind of evening, I’m usually making some kind of noodley soup. Any cuisine works; I don’t mind. Right now I’m back on my bitter gourd and fish-paste vermicelli soup kick, I first had it at a Malaysian restaurant but I think the roots of the dish are Chinese. It’s so fast, so delicious, and I could eat it every day.

If it’s warmer out, I’m probably going for some kind of barbecued meat, whatever veg is growing in the garden, and then switching up the condiments depending on how I feel. Sometimes homemade sambal with roti, sometimes nahm jim with heaps of herbs.

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YOU ARE OOZING TALENTS GIRL. WHAT'S ON THE HORIZON FOR YA?

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I’ve always had a lot of different passions, and right now I’m leaning into all the things that genuinely excite me. I went back to university last year, so I’m currently balancing a small business, farm work, and studying genetics; something I’ve been quietly obsessed with for years. I’m hoping to eventually move into genetic counselling, where I can use both my curiosity and my people skills to actually help others.

At the same time, I’m finding my way back to creativity. I’m writing more, painting again, and creating space to explore storytelling in a deeper way. In an ideal world, my future is a mix of both: meaningful work that supports people, and creative projects that let me express everything I find interesting and beautiful about life. Oh and food — that’s not going anywhere.

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Website: bigyummers.com

Instagram: @big.yummers

Substack: @everypie

TikTok: @big.yummers

Photos by Charlie Hawks