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!

I’m endlessly inspired by Hugh Fearnley-Whittingstall and this recipe, is another feather in his cap. I would never have attempted making my own marshmallow if Hugh didn’t make it look so darn easy.

It’s pink October for breast cancer awareness, so if you’re attending a fundraiser somewhere, this dish is the perfect tribute.

You'll Need

  • 2 tbsp icing sugar
  • 2 tbsp cornflour
  • grapeseed oil
  • 1 small, raw, peeled beetroot
  • 25g gelatine powder
  • 500gwhite  sugar
  • 2 egg whites


Sift the icing sugar and cornflour together into a small bowl and set aside.

Rub a shallow square cake tin of about 20x20cm (I used a silicon dish which worked really well) with a few drops of vegetable oil and shake a little of the icing sugar mixture around the tin to coat the base and sides.

Grate the beetroot into a small bowl and pour over 125ml of  boiling water and leave to infuse for 30 seconds or so. Strain into a bowl and sprinkle the gelatine in, stirring until all of the gelatine has dissolved.

Put the sugar into a medium saucepan with 250ml of water. Warm over a low heat, stirring until all of the sugar has dissolved, then place a sugar thermometer in the pan and raise the heat,  and without stirring allow the mixture to boil away until the thermometer reads 122°C. Remove from the heat and pour the gelatine mixture into the hot sugar syrup, stirring until everything is combined.

Pour the egg whites into the large bowl of a mixer and beat until stiff. With the mixer going at a low speed, slowly pour in the sugar mixture in a steady, gentle flow. After you’ve added all of the syrup, keep beating until the mixture turns thick but still pourable, the beater should leave a ribbon of the mixture on the surface.

Pour the marshmallow into the prepared tin and leave to set in a cool place (do not refrigerate) for an hour or two.

Dust a chopping board with the rest of the cornflour and icing sugar mixture. Coat a knife with a little oil. Very carefully ease the marshmallow out of the tin onto the board. Make sure all of the surfaces of the marshmallow are dusted entirely with the icing sugar mixture. Cut the marshmallows into a shape of your preference, oiling and dusting the knife as needed. Store in an airtight container.