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 is a sentimental post for me. My grandmother Merle moved into a old folks home not so long ago as it was getting harder for her to manage on her own. She has always been fiercely independent so I can only imagine just how hard it is for her, especially as a fine country cook and not having a kitchen of her own.

She was always baking and there was always something to have with a cup of tea, tins of biscuits, freshly made scones and pancakes for breakfast.Since she has moved out of her house, I am now the proud owner of Merle’s treasured recipe collection. Most of the recipes are hand written and have a name attached to them, like Joyce’s Jelly Cakes. What a treasure!

I discovered a recipe for bran muffins that I loved as a kid, and replaced the sugar with maple syrup and added some dried cranberries ( I hope you don’t mind Nan).


You'll Need

  • 1 cup All Bran cereal
  • 1 cup milk
  • 1.5 cup wholemeal flour
  • 1/2 cup dried cranberries (you could substitute with blueberries, dates, apple, whatever you like)
  • 1 tsp bi-carb soda
  • 1 tsp baking powder
  • 1 egg, lightly beaten
  • 1/2 cup organic maple syrup or honey
  • 2 tbs grapeseed oil


Pre-heat oven to 180C and grease a medium sized muffin tray. Cut squares out of baking paper and set aside.

Place the All Bran in a bowl and cover with the milk. Leave to soak, while you get on with the next step.

Place the flour, cranberries, bi-carb and baking powder in a bowl and stir to combine. Combine the lightly beaten egg, maple syrup and grapeseed oil in a jug and whisk to combine.

Add the soaked bran to the flour mix, along with the wet ingredients and stir until just combined. Do not over mix.

Pop a square of baking paper in the muffin tin and fill with mixture, repeat until done. They will rise a little but not much, so fill them quite well.

Bake for 25-30 minutes until golden and cooked through.

Best eaten whilst still warm, with butter.