When I watched the first episode of the 2026 season of MasterChef Australia, one contestant stole my heart: Lydia Kamperos. And it wasn’t just her perfectly grilled octopus dish or the fact that she gave a shout-out to The Weekly in the first episode. It was her warm and generous nature. We love seeing someone who is a true fan of the show ply their skills and share something uniquely and authentically themselves with Australia.
The mum of two adult children was ready to leave her own kitchen and share her talents in the MasterChef kitchen. Those talents and skills she’d honed for years by herself with help from her mother, aunties and uncles and The Australian Women’s Weekly cookbooks and shows like MasterChef Australia.
Sadly, her time in MasterChef was cut short after her elimination in episode 27. Despite that, she had many wins throughout the season, from being the first person to earn a white apron and thus her spot in the show, to taking out dish of the day with her avgolemono soup.
We caught up with Lydia following her elimination. Read out for our conversation.
Our first introduction to you was just how Andy described your octopus dish, “perfect”. We were so excited to see you pull out a copy of The Australian Women’s Weekly Cooking Class Cookbook! What is your favourite recipe in that book?
That cookbook has been part of my life for as long as I can remember. It’s one of those books that feels like a family heirloom. The chocolate mouse recipe I would have replicated at least 50 times easily. It was my go-to for dinner parties. It was the 80s, and we had heaps of them back then. My daughter still makes it, and I get requests for it for family gatherings all the time.
Has The Weekly featured a lot in your cooking journey?
Absolutely. Growing up, The Women’s Weekly was always around. Long before social media and cooking shows, those cookbooks were how I learned to cook. They gave me confidence in the kitchen as I married quite young. My kids are forever grateful for their fabulous birthday cakes. All from Children’s Birthday Cake Book, another classic that taught me that anyone can cook something special.
You’ve said that Julie Goodwin was one of your inspirations for applying to MasterChef Australia. What was it about Julie that was so inspiring to you?
Julie represented something really powerful to me. She wasn’t a professional chef; she was a home cook who cooked from the heart. Watching her show that passion and authenticity could take you places you never imagined. She gave so many home cooks like me permission to dream big.
What would you say to women who are wondering if it’s too late to chase a dream or opportunity?
It’s never too late. I think sometimes we convince ourselves that opportunities have an expiry date. I know that I thought that. But, I don’t anymore. Just look at what I have managed to do; I still pinch myself. If there’s something you’ve always wanted to do, take the first step. You don’t need to know exactly where it will lead; you just need the courage to begin.
One of my favourite dishes that you made was the avgolemono soup. You said that you were “proud” to serve it, as it is a “dish that you cook for your loved ones.” That earned you the dish of the day. How did it feel to serve up a traditional dish like that and receive such an incredible response?
That moment meant so, so much to me. Avgolemono isn’t a restaurant dish in my family, it’s comfort, care and love in a bowl dish. It’s what you make when someone is sick or simply needs looking after. I served something so personal and deeply connected to my Greek heritage, and I didn’t even realise it resonated so strongly with the judges until I heard their feedback. I have no words that would adequately describe how incredibly emotional it was to hear all their comments.
You were a little star-struck when Khanh joined as a guest judge. Who was your favourite guest judge of the season or challenge set by a guest judge?
Khanh was definitely the highlight because I’ve followed his journey for years and admire how fun and authentically he shares his food and culture. He is also the best-dressed content creator of all time.
You created some incredible dishes on the show, from your empanlaba to the maple-and-bacon loukoumades. What was your favourite dish that you made on the show? And have any been added to your meals at home?
Those loukomades are too “naughty” to make it to regular rotation, but I’m sure they will be repeatedly requested, so I’m sure I won’t escape those anytime soon.
My personal favourite was the spanakopita-filled manti/dumplings. That dish felt like me on a plate. It combined my Greek heritage with creativity and represented the kind of cook I aspire to be, someone who respects tradition while bringing something new to it. Seeing it resonate with the judges was a moment I’ll never forget.
I was also incredibly proud of the octopus dish because it showcased my style of cooking and gave me confidence that I belonged in the MasterChef kitchen.
What’s the best lesson you’ve learned or advice you’ve received in the MasterChef kitchen?
Believe in yourself, Lydia. Trust your instincts. It’s easy to get caught up in what everyone else is doing or what you think the judges might want. I now understand the contestants who really shine are the ones who stay true to themselves and cook food that reflects who they are. Whenever I cooked from the heart, I felt most confident.
If you could give yourself one piece of advice before walking into the MasterChef kitchen the very first time, what would it be?
“You deserve to be here”. I think many contestants experience imposter syndrome at some point. I’d tell myself to back my skills, trust my experience and enjoy the moment because opportunities like this don’t come around every day.
What’s your go-to dish when cooking for the people you love most?
Without question, it’s a really slow-cooked lamb leg or shoulder with tons of lemon, garlic and oregano. That becomes the centrepiece of the feast, then we add lots of share plates, plenty of conversation, dishes in the middle of the table and everyone helping themselves. Food has always been about connection for me; it really does bring people together.
And finally, what’s next for Lydia?
I’m excited about what’s ahead. I want to continue sharing the food that tells my story. So more cooking and creating content that inspires people to get into the kitchen and cook for the people they love, and showing that impressive food doesn’t have to be complicated. I have been busy trying to understand the world of social media and videography. And I am also working on a possible pop-up.
I hope people are interested in what I have to share.
MasterChef Australia at 7 pm Sundays and 7.30 pm Monday and Tuesday on Channel 10 or stream on-demand on 10 Play. Follow Lydia on her Instagram here.
Read our recaps of each episode here, meet the contestants here, and find out who left here.
