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

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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!

The variety of fish and shellfish available at the moment is fantastic. I saw some Moreton Bay bug meat and concocted this risotto. It tasted delicious, I think this was largely due to the fact that I kept the risotto simple and didn’t introduce too many flavours. This would be a dinner party show stopper.

Risotto with peas & Moreton Bay bugs
Serves 4 (with some leftover for arancini – see below)
You’ll need:
500g arborio or carnaroli rice
1 onion, diced finely
3 cloves garlic, diced finely
50ml olive oil
50g butter
1 litre of concentrated fish stock (I buy this from my fishmonger)*
1 litre of water
200ml dry white wine (Riesling is perfect)
4 pieces of bug meat or 8 green prawns
1 birds eye chilli, finely diced
1 garlic clove, extra finely diced
1 cup frozen or fresh peas
2 cups of chicken stock
Olive oil, extra
Salt & pepper
1 cup finely grated parmesan
*If you can’t get the concentrated homemade stock use 2 litres of fish stock rather than 1 of water and stock.
  1. Put the stock and the water in a saucepan and bring to the boil & then simmer.
  2. Melt the butter with the oil over a medium heat in a separate large saucepan and sweat the onion and garlic, taking care not to brown them.
  3. Add the wine until stir gently until evaporated.
  4. Add the hot stock one ladleful at a time. Stir as little as possible so that the risotto doesn’t become gluggy.
  5. Meanwhile marinate the bug meat or peeled green prawns in the chilli and garlic and drizzle with olive oil.
  6. Cook the peas in the chicken stock and drain, reserve the cooking liquid. Blitz the peas up until a smooth vibrant green adding a little stock, if necessary.
  7. The risotto should take 20-25 minutes to cook, when the rice is aldente (still a little firm) stir in the pea mixture and the parmesan. Season to taste.
  8. In a separate pan, lightly cook the bugs or prawns until they start to firm up.
  9. Serve the risotto and place the bugs on top. Drizzle with olive oil.
Leftover arancini
These are a great party nibble or starter and freeze really well if you want to make now and eat later.
You’ll need:
1 egg
Grapeseed or olive oil
Cubed mozzarella
  1. Simply roll cold, leftover risotto into small balls, stuff with mozzarella and roll in breadcrumbs.
  2. Heat oil in a deep frypan and fry until golden.
  3. Drain on absorbent paper.