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!

You probably wouldn’t be surprised to learn that I’m right into Christmas baking. I love to have little treats on hand to give away as gifts or serve to visitors.
For those of you Sydneysiders, that have been to Seans Panoroma in Bondi and tried this outstanding nougat, you’ll know just how incredible it is. I’ve used pistachios and dried cranberries for a Christmassy touch but you can add any fruit and/or nut combination you like.
Even though it may look hard, it’s not that difficult to make nougat. Just make sure you have a sugar thermometer and all your ingredients prepped and ready to go. And, if possible engage your children in an activity outside of the kitchen so you can concentrate without interruption (yeah right).
Merry Christmas  x
* this recipe is adapted from Sean Moran’s – Let it Simmer

You'll Need

  • 1 packet of dried cranberries
  • 150g shelled pistachios
  • 200g good quality white chocolate
  • 125g unsalted butter
  • 4 large sprigs rosemary
  • 4 sheets rice paper (available form gourmet food stores)
  • 440g castor sugar
  • 1/2 cup honey
  • 1 cup liquid glucose
  • 2 egg whites (at room temperature)
  • 1 pinch salt
  • 1 vanilla bean

Method

Pre-heat oven to 100C and roast pistachios on a baking tray for 30 minutes.
Cut white chocolate into small chunks and place in the freezer.
Dice butter and strip the leaves from the rosemary sprigs and chop finely.
Line the base of a  20cm x 30cm but 4cm deep rectangle baking tray with 2 sheets of rice paper. I use a little egg white to fuse the two sheets together only slightly overlapping with the sides coming up the edges of the tray.
Divide the castor sugar, honey and glucose evenly between 2 heavy based saucepans and add 30ml of water to each. Stir a little and place the sugar thermometer in 1 saucepan.  Bring both syrups to the boil.
Meanwhile, whisk egg whites in a mixer with salt until it reaches soft peaks. Now, get back to your syrup and when the saucepan with the thermometer reaches 125C, drizzle it nice and slowly into the egg whites, while beating simultaneously. Transfer the thermometer to the remaining saucepan and when it reaches 155C take it off the heat without delay and slowly pour it into the egg white mix. Gradually whisk in butter until absorbed into the mix.
Fold in the pistachios, cranberries, white chocolate, rosemary and vanilla bean seeds. Pour mixture into the prepared tray, pressing down the remaining 2 sheets of rice paper on top, firmly. Refrigerate for a few hours before cutting but store the nougat in an airtight container at room temperature.
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