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!

This Easter, I wanted to revisit a post I did 2 years ago and make these super cute gingerbread bunnies and eggs again. Like most kids, mine don’t have a choc-ometer and will eat it until they are rolling around on the floor moaning with sore tummies. These are a nice addition to Easter gift giving and a great activity to do with the kiddies when holiday boredom sets in.

Happy Easter.

You'll Need


  • 125g butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup golden syrup
  • 2.5 cups plain flour
  • 2 teaspoons ground ginger
  • 2 tsp ground cinnamon
  • 1 teaspoon baking soda
Royal icing
  • 3 egg whites, at room temperature
  • 4 cups pure icing sugar
  • 1/2 tsp cream of tartar
  • Pink and blue food colouring
  • Piping bag with small attachment


Preheat oven to 180C.
Place the butter and sugar in a bowl and beat with electric beaters until light and creamy. Add the golden syrup, flour, ginger, cinnamon and baking soda and mix to form a smooth dough.
Pop the dough in the refrigerator for 10 minutes or until the dough is firm. Roll out the dough between sheets of non-stick baking paper until an even thickness (approximately 4mm). Cut out shapes from the dough using Easter bunny and egg cutters.
Place the cookies on baking trays lined with non-stick baking paper. Bake for 8 – 10 minutes or until golden brown. Cool on trays.
To make royal icing, put all the ingredients in to a mixer and beat until thick, shiny and white, It should take about 8 – 10 minutes to get this consistency.
Divide the mixture into 2, adding a few drops of pink to one and a few drops of blue to the other.
Working with one colour at a time pipe an outline around each cookie and decorate as you wish.
I also made some little bags by zigzag stitching up some clear cellophane.