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!

Apologies for the unexplained absence. I’ve been in Byron Bay enjoying the culinary joys of others for a change and then had a beautiful weekend away with my extended family (25 members in total) to celebrate my dad’s 70th birthday.



The weekend long party involved a cosy lodge in the heart of Wilson’s Promontory in South Gippsland, Victoria. With a family of foodies, mealtime did not consist of the usual camping fare.
On Friday night we were treated with a gourmet bbq, followed by a well nourished (with brandy) christmas pudding, all handmade courtesy of my brother Simon. On both Saturday & Sunday mornings we were treated with a hot breakfast, made to order. Crepes with nutella & banana, fruit bread with ricotta, maple syrup & strawberries, bacon & eggs, grilled tomatoes & sauteed mushrooms & homemade bircher muesli, all lovingly prepared by my brother David. A deli lunch supplied and arranged by my brother Paul was a welcome respite from all the decadent dining.

I was on duty for Saturday night and along with dinner we dressed up in black & red to honor my dad’s beloved football team – Essendon, we discoed and split into teams for a competitive game of spicks & specks.
The cooking was easy due to the fantastic help of my niece Stephy and my sister in law Barb. We dined on yummy crumbed swiss brown mushrooms with herbs to start (see recipe below).
Bruschetta topped with a cannelini bean puree & a hazlenut & thyme dressing, followed by lamb shoulder rolled & roasted with a rosemary, pinenut & currant stuffing served on a pea puree and hasselback potatoes. Mum made a moorish orange and almond cake and Barb a delicious chocolate tart with shards of toffee. Hmm hmmmm.
Herby crumbed mushrooms
Serves 25 as an appetiser
You’ll need:
3 eggs, lightly beaten
3 cups breadcrumbs (best to make them yourself with day old bread)
1/4 cup parsley, finely chopped
1/4 cup chives, chopped
500g button swiss brown mushrooms
Sea salt & lemon wedges to serve
Mix together the breadcrumbs & herbs and season well with salt & pepper.
Dip the mushrooms in the egg and then in the breadcrumb mix.
Heat canola or vegetable oil in a large pot until hot. Fry the mushrooms in batches and drain on paper towelling.
Scatter mushrooms with sea salt and serve with lemon wedges.