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!

Chocolate fondants are the best dinner party dessert. They are easy to make, can be prepared well ahead of time and kept in the fridge or even frozen before cooking. The only tricky part is getting the cooking time spot on. Follow my step by step guide and you’ll find this easy.

You'll Need

  • oil spray
  • dutch cocoa for dusting
  • 200g good quality dark chocolate buds
  • 200g butter (softened)
  • 200g caster sugar
  • 4 eggs
  • 4 egg yolks
  • 200g plain flour


Spray 8 small stainless steel dariole moulds lightly with oil and dust with cocoa. Set aside.

Very gently melt together the chocolate and the butter and stir until smooth. It’s easy to do this is the microwave for 30 seconds then stir and repeat until melted. Set the chocolate aside to cool a little.

In a mixer beat together the eggs, egg yolks and sugar until thick and pale and a ribbon like consistency. Sift the flour into the egg mixture and beat until combined.

Add 1/2 the chocolate mixture to the egg mixture, folding to combine and then add the second half. Folding again until well combined.

Carefully, spoon the mixture evenly into the moulds until 3/4 full.

Refrigerate the puddings for at least 20 minutes or they can be frozen at this point.

Pre heat oven to 200C and bake the puddings for for 10-12 minutes (14 minutes if frozen).

Check the puddings after 10 minutes. They should have a crust on top and be starting to come away from the sides. If they still seem a little soft put them back in for another minute or two.

Let the puddings sit in the tins for a few minutes before attempting to serve them. Then, using a cold cloth gently pull the moulds off. If they get stuck, gently run a palette knife around the edge but if you grease them well, you shouldn’t have a problem.



  1. As gorgeous as these are {and they are} I don't think that I could ever try a souffle until I have a much better oven… I'll just enjoy the eye candy, thanks!

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