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!

I’ve been meaning to post this recipe for a while now and with winter looking like it’s going to hang around for as long as possible, this nourishing soup is sure to chase the blues away.

You really need to make your own stock for this one, it doesn’t take much. Here’s how..





You'll Need

The stock


  • 2 x chicken frames
  • 500g chicken necks
  • 500g bag chicken wing tips
  • 1 celery stick
  • 1 large carrot, split in half
  • 1 bunch parsley stalks
  • 1 bay leaf
  • 1 onion, cut in half



  • 500g chicken thigh mince
  • zest from 1 lemon
  • 2 garlic cloves, minced
  • 1 bunch flat leaf parsley, finely chopped
  • 1/2 cup arborio rice
  • sea salt and freshly cracked pepper


To make the stock, place all the ingredients in a stock pot and cover with water. Bring to the boil and skim the surface and simmer for 2 hours or until the stock has reduced by about 2 inches.


Strain the stock and allow to cool.


Combine the chicken mince, lemon rind, garlic, parsley and rice in a bowl and season generously (about 2 tsp sea salt). Use your hands to mix all the ingredients together well.


Slightly wet your hands and roll the mixture into small balls (about the size of a 20c piece). Return the stock to a large clean saucepan and gently drop the chicken balls into the stock. Bring to a gentle simmer and cook for a 15 minutes or until the rice spikes out of the meatballs. Check for seasoning and ladle into bowls and serve.