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!

Fast Ed Halmagyi from Better Homes and Gardens has just released a beautiful cookbook unlike any other I’ve seen before. Jam packed with recipes “The Food Clock”(Harper Collins) also tells a whimsical tale about Ed’s fictional alter-ego, a French country gentleman Henri Petit-Pois.

Ed is an ambassador for fresh seasonal food, prepared simply without much fuss. “The Food Clock” focuses on what to cook with during the different seasons but in a clever narrative way. You’re encouraged to follow the story throughout the book to fully grasp the layout of the recipes, which are divided into hot, cool, cold and warm o’clocks with quarter past, half past and quarter to intervals, so that you can really get the most out of the seasons.

The home cook will find the delicious rustic French recipes, such as pan roasted duck with figs, honey madeleines and warm camembert with fricassee of mixed mushrooms, all very achievable.

I’ve used the emerging buds and blossoms on the trees in Melbourne as a guide and cooked the mustard-crusted pork loin recipe from the Quarter to Warm O’clock section of the book. Bring on Spring!

You can grab your very own signed copy of “The Food Clock” at the launch this Saturday 

25 August 2012 from 11am at The Glen Shopping Centre Level 2 (near David Jones) 
235 Springvale Road, Glen Waverley.

Anna Gare will be hosting the event and you’ll have a chance to see Fast Ed in action, cooking some recipes from the book.

You'll Need

  • 1 kg piece pork loin (skin detached)
  • sea salt and freshly ground pepper
  • 60g (1/4 cup) dijon mustard
  • 110g (1 cup) dry breadcrumbs
  • 60ml (1/4 cup) extra virgin olive oil


Pre-heat the oven to 170C


Pat the pork dry with paper towel, then season generously with salt and pepper. rub with mustard on all sides, then roll in the breadcrumbs. Set aside for 10 minutes.


Set a large non stick frying pan over a moderate heat and sear the pork in the olive oil for 4 minutes, turning frequently, until the mustard coating forms a crust. Transfer to a wire rack in a roasting tin and bake for 18 minutes for  medium well-done.


I served mine with sauteed apple and crispy crackling. If you would like my tips on how to get the perfect crispy crackling, leave a comment and I’ll fill you in.


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