Things are heating up in the MasterChef kitchen for Canberra’s Casper Kenworthy
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When Casper Kenworthy first moved out of home at 17, cooking wasn’t exactly a passion.
Like many young Australians finding their feet, his culinary repertoire revolved around the basics: sausages, cereal and instant noodles. But when those staples started to lose their appeal, he began experimenting in the kitchen – and discovered something that would shape his future.
Now, after weeks of challenges, mystery boxes and pressure-filled cooks on MasterChef Australia, the 29-year-old Canberran is proving exactly where a love of food, curiosity and determination can take you – the top 12 of this year’s crop.
For Casper, the experience is about more than showcasing his own skills. It’s also an opportunity to shine a spotlight on the city he calls home.
“Canberra has such an incredible food scene that is pretty widely recognised within the broader Australian hospitality industry,” he says.
“Over the past few years, it’s been rare not to see Canberra venues and their staff recognised at major food awards.”
However, he believes many Australians still have a different perception of the nation’s capital.
“For the average Australian at home tuning in to an episode of MasterChef, Canberra is typically known for bureaucrats, roundabouts and Questacon. I’m hoping that by being on MasterChef and really championing our food scene, I can increase people’s awareness of just how amazing Canberra is as a genuine foodie destination.”
It’s a mission that feels authentic coming from someone who has spent years immersed in Canberra’s hospitality scene.
While studying aeronautical engineering at university, Casper worked in restaurants across the capital, developing a deep appreciation for the people, creativity and philosophy that drive Canberra’s food culture. He spent more than five years at Lazy Su and most recently worked at Onzieme alongside his full-time role as a technology consultant.
Those experiences have helped shape the way he cooks today.
“I’ve been heavily immersed in Canberra’s hospitality scene since my uni days,” he says.
“All of these venues, and their unique approaches and philosophies towards food and hospitality, have been incredibly influential in shaping my cooking style over time.”
That style draws heavily on Asian flavours and techniques, particularly Japanese, Korean and Chinese cuisine – a reflection of both the food he loves to eat and the kitchens that have inspired him.
Yet Casper’s path to the MasterChef kitchen is perhaps more unconventional than most.
An engineering graduate whose honours thesis focused on using drones to herd sheep, he credits his studies with teaching him to think differently about cooking.
“Engineering teaches you a very specific way of thinking – breaking problems down, understanding how different parts interact, and then building solutions from that understanding,” he explains.
Rather than simply memorising recipes, Casper became fascinated by understanding why they work. By learning the foundations behind doughs, dressings, marinades and ice creams, he built the confidence to adapt and improvise when challenges arise.
It’s an approach that has proven invaluable in the MasterChef kitchen, where contestants are constantly faced with mystery boxes, unfamiliar ingredients and the pressure to think on their feet.
As it turns out, years of navigating share house cooking rosters and stretching a graduate budget during a cost-of-living crisis were excellent preparation.
“Those times when I’m at the market with my partner Chelsea, looking at discounted produce and asking ourselves, ‘What could we make for dinner this week with these?’ or just scrounging around the fridge at my share house trying to make a house dinner with whatever needs to be used up, have now served me incredibly well in the MasterChef kitchen,” he says.
“Now a mystery box just feels second nature to me.”
Last night, viewers watched contestants tackle a Mystery Box challenge set by acclaimed Australian chef Josh Niland, whose innovative approach to seafood has earned international recognition and helped reshape the way chefs think about whole-fish cooking.
As Casper’s top three berth proved, surprises have become one of the best parts of the experience.
“Whether it’s an ingredient hidden in the pantry that I’ve never seen before, or one I’ve always dreamed of using but could never find in Canberra, or even some fancy equipment on the shelf that I don’t have at home, the kitchen keeps revealing its secrets every day, and I love every moment of it.”
While he’s still discovering exactly what defines his cooking style, one dish already stands out as the best representation of who he is as a cook: a Korean-inspired chicken and waffles dish he created during a breakfast challenge.
“It reflects the kind of food I genuinely love to eat,” he says, admitting that his love of fried chicken won’t surprise anyone who knows him well.
While the dish may seem straightforward at first glance, Casper says there’s a surprising amount of technique behind it.
“A lot of science has gone into me chasing the perfect fried chicken for this dish!”
Back home, Canberra continues to provide plenty of inspiration. When he’s looking for ideas, he finds himself drawn to chefs and venues that continue to push the city’s food scene forward, citing Onzieme’s Louis Couttoupes and Rebel Rebel’s Sean McConnell as influences.
“I really vibe with how Louis and Sean think about food and construct dishes. They’re both big local inspirations for me, and their style of cooking is something I strive for,” he says.
And if he just wants to be well fed?
“I really can’t go past our amazing Asian community in Dickson. With Canberra institutions like Tak Kee or Scholar, and newer players like Tong Dak or Flavours of Jiangnan, there are so many options for a cheap meal, whether you’re going solo for a quick dinner or heading out with a group for a long lunch.”
And for anyone sitting at home wondering whether they should take a chance on a dream of their own?
Casper’s advice is simple.
“Just go for it. You really have nothing to lose, and you’ll meet some incredible people who could become friends for life. Regardless of where you place in the competition, there are bound to be some amazing opportunities that come from it.”
As his MasterChef journey continues, one thing is certain: Canberra’s food community will be cheering him on every step of the way.
MasterChef Australia Season 18 screens Sundays at 7 pm and Monday to Wednesday at 7.30 pm. Watch and Stream on 10.
