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 would have to be one of the easiest soups to make. Potato and leek soup has the reputation of being quite bland, this version however, has good flavour thanks to the additions of garlic and bay leaf. The garlic bread makes a delicious crouton when dipped into the soupy goodness.
You’ll need:
Small splash of olive oil
2 leeks, split in half and washed well
5 desiree potatoes, peeled and chopped
1 garlic clove, sliced
1 bay leaf (fresh preferred)
1 litre chicken stock
For the garlic & herb bread:
1 half bread stick
3 tbs butter, softened
2 garlic cloves, finely chopped
1 tbs finely chopped thyme
2 tbs finely chopped parsley
Pinch of sea salt
Gently heat a large saucepan or soup pot on the stove. Drizzle in a little olive oil. Finely slice leeks (mainly the white part)and add to the pan, stir until softened.
Add the garlic and cook for another minute. Peel and chop the potatoes and add the pot. Add the chicken stock and bay leaf and gently bring to the boil. Turn down to a simmer and cook on a low heat for 40 minutes or until the potatoes are starting to break down.
Whizz the soup in a blender. You can add a little cream if you wish but I don’t think it needs it.
For the garlic bread, pre heat oven to 180C. Slice the french stick but do not cut the whole way through. Mix together the softened butter, garlic, herbs and season with sea salt. Smear the herby, garlic butter into the slits of the garlic bread and over the top. Wrap with foil and bake in the pre heated oven for 15 minutes. In the last few minutes unwrap the foil so the garlic bread crisps up.
Ladle the soup into bowls and drizzle with more olive oil and a little chopped parsley or rocket and serve with the garlic bread.