Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

My husband and I are fanatical about Greek food and we’ve tried many a Moussaka. This recipe wins hands down in our opinion. Not dissimilar to a good lasagna it requires a fair bit of effort, but is well worth it.

You'll Need

1 large brown onion, finely chopped
2 garlic cloves, finely chopped
800g pork & veal mince (you could also use lamb mince, if you prefer)
1 cinnamon quill
1 bay leaf
1/2 cup dry white wine
400g pureed tomato
500g potatoes, peeled
2 large eggplants
olive oil
1 small handful flat leaf parsley, chopped
1 small handful oregano, chopped
120g butter
1 cup plain flour
4 cups warm milk
freshly grated nutmeg (optional)


Step 1 – Meat sauce
Heat a little olive oil in a non stick pan and gently saute the onion until starting to soften.
Add the garlic and cook until fragrant. Add the mince, breaking it up with a wooden spoon. Cook the mince until it loses all it’s water and begins to brown (this will intensify the flavour).
Add the cinnamon quill and the bay and season with salt & pepper.
Add the wine allowing it to evaporate before adding the the tomato. Simmer for 45 minutes.
Remove the bay and the cinnamon and stir through the parsley & oregano.
Step 2 – Eggplant prep
If you get super fresh eggplants with a shiny purple skin and no marks, you shouldn’t have to salt them to draw out the bitterness. If you need to salt them, slice them thinly lengthwise and arrange them in a colander in the sink and salt them generously. After 30 minutes, wash them and pat them dry with a paper towel.
Pan fry or grill the eggplants in olive oil in batches until soft and golden on both sides and drain on paper towel. Try to keep the oil to a minimum as the eggplant absorbs a lot of it and the dish can be really oil as a result. I use a olive oil spray which works well.
Step 3 – Potato prep
Pre heat the oven to 200C.
Thinly slice the potatoes and arrange them on a large baking tray and spray or baste with olive oil.Bake in the oven until golden and crispy and scatter with salt.
Step 4 – Bechamel (make just before assembly)
Melt the butter in a large saucepan.
Whisk in the flour and cook for a few minutes, stirring constantly.
Heat the milk and begin to add gradually, whisking in as you go until the sauce reaches a smooth consistency. Add salt & pepper and nutmeg and continue stirring for another 5 minutes. The end result should be a super smooth & thick sauce.
Step 5 – Assembly
Set the oven temperature to 180C.
Using a large rectangle dish arrange half the eggplant over the base of the dish, then add all of the potatoes in a single layer. Add half the mince and press down so it’s nice and even. Add the rest of the eggplant and then top with a final layer of mince.
Check the bechamel and taste for seasoning. Spoon over the top and smooth it over with a spatula. The layer should be quite thick.
Bake for 45 minutes or longer if necessary until it’s all golden and bubbly.
Serve with a Greek salad.