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

Mish Delish Good Food Blog

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!

This is a dry style curry that works brilliantly as part of a shared meal with rice and stir fried greens. Unlike a lot of curries there isn’t a long list of ingredients, just a slow cooking time to ensure the beef cheek becomes as tender as possible.

You can use other braising cuts of beef such as oyster blade or chuck, if you can’t find beef cheek.


You'll Need

Curry paste 

  • 8 eschallots
  • 3 small red chillies
  • 6 garlic cloves
  • 3 cm piece of ginger, sliced
  • 3 cm piece of galangal, sliced
  • 2 tbs oil
  • 800g beef cheek
  • 1 tbs oil
  • 2 stalks lemongrass (white part only)
  • 2 kaffir lime leaves
  • 400ml coconut cream
  • 1 tsp sugar
  • 100g shredded coconut


To make the paste, blitz up all the curry paste ingredients in a food processor or smash to a smooth paste in a mortar & pestle.

Heat the oil in a large heavy based pot & fry off the curry paste on a medium heat for 5 minutes until fragrant and caramelised.

Slice the beef into cubes or chunks and add to the paste with the lemongrass, sugar and lime leaves. Stir well to coat the beef in the paste.

Add the coconut cream and 300ml of water and bring to a gentle simmer.

Cook on a gentle simmer for approximately 1 and ½ hrs. Give the curry a stir every once in a while, to make sure the liquid isn’t evaporating too quickly. If it is, turn down the heat further and add a little more water.

When most of the liquid has evaporated, dry fry the coconut in a separate pan on low heat until golden. Add the coconut to the curry and stir.

Continue to cook the curry (stirring as often as possible) on a low heat for another 30 minutes, until all the liquid has evaporated and the curry is now frying in the oil that has separated from the coconut cream.

Check for seasoning and serve.