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!

I was on dessert duty for a family pre-xmas gathering and for something different, whipped up this very festive meringue roulade with honeyed raspberry cream, fresh berries and crushed pistachios.

The meringue and the filling can be made the night before, so all you need to do is assemble on the day.

You'll Need

  • 300ml cream
  • 1.5 tbs honey
  • 2 punnets fresh raspberries
  • 180g caster sugar (plus extra)
  • 7 egg whites
  • pinch of salt
  • icing sugar to dust
  • 1/2 cup shelled pistachios, roughly chopped
  • 1 cup fresh mixed berries (strawberries, red currants and blackberries)


Pre heat the oven to 180C.

Whip the cream with beaters or using an electric mixer. When it is beginning to thicken, add the honey and continue whipping until the cream is stiff. Gently stir through the raspberries, place in an air tight container and refrigerate.

Oil spray or butter a lamington tray (33 x 23 cm) and line the base and sides with baking paper. Leave some paper hanging over the edges so that the meringue can easily be taken out from the tin. Spray more oil over the paper and dust with the extra caster sugar. Shake off the excess.

Put the caster sugar, egg whites and salt into a mixing bowl and beat with electric beaters for 5-6 minutes or until thick and glossy. Pour into the tray and using a palette knife, smooth out the meringue evenly in the tin. Bake for 10 minutes or until nice and golden.

Allow the meringue to cool completely in the tray. Carefully peel the edges of the baking paper away from the meringue. Spread the raspberry cream over the top. Lift out the meringue onto a large rectangle plate or board and roll the meringue up as tightly as possible, using the baking paper as a lever.

Dust the roulade with icing sugar and decorate with pistachios and berries and serve.