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!

Yum! Comfort food at it’s best and a great recipe to use up eggplants. My version doesn’t stray very far from the traditional, which I think is pretty important when it comes to Italian food. I’ve served it as a side dish as well as a main – up to you!

Eggplant parmigiana
Serves 6-8
You’ll need:
1.5 kg eggplants
plain flour for dusting
Olive oil for frying
2 cups crushed ripe or canned tomatoes
2 tbs basil leaves
1.5 cups mozzarella, grated
1 cup fresh parmesan, grated
  1. Slice the eggplants, thinly, lengthwise. Lay them in a colander and sprinkle generously with salt, to extract the bitter juices. Leave them to drain for about an hour.
  2. Rinse, pat dry and coat the eggplant lightly in flour.
  3. Preheat the oven to 180C.
  4. Heat a generous amount of olive oil in a large frying pan and fry off the slices of eggplant until golden on each side. Add more oil as needed and drain on absorbent paper toweling.
  5. Using a large rectangle or oval baking dish, arrange a layer of the eggplant on the bottom (slightly overlapping). Season with pepper (you won’t need salt as the eggplant will retain some of the salt from before).
  6. Spoon about 4 tbs of tomato over the top and scatter some basil over too. Follow with some mozzarella and some parmesan. Continue layering until you have no ingredients left.
  7. Bake in the oven for 20-30 mins until golden and bubbling.