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!

The recently opened Kaya Health Club  in Prahran have challenged me to experience their Mind and Body Health Club – 21 times in 30 days.

Those that know me, know that I’m a big pilates fan, so what’s great about this health club is that it specialises in authentic yoga and Group Reformer Pilates classes, as well as cardio, weights and group fitness classes as well. On top of all this, the club has a team of resident therapists to help out with diet, general well being and of course personal training.

Now I’m no exercise junkie but I’ve been down there almost everyday working out and attending the reformer classes, since starting my challenge on 1st March. I’ve also met with Tanya Lee, Kaya Health Club’s in-house nutritionist/naturopath and kinesiologist amongst other wonderful things to chat about diet and health issues. Tanya focused more on the things that I need to add to my diet rather than remove, which was a positive start. Specifically, we talked about adding more red meat and oily fish rich in omega 3 to my diet as well as more protein at breakfast time.

To help me through the challenge Tanya and I will be working together to provide recipes that will help boost my energy levels throughout this challenge. So far so good, I’m feeling great already!

You'll Need

300g salmon, minced

1/2  cup green beans, finely chopped

4 kaffir lime leaves, finely chopped

1 birds eye chilli, finely chopped

1/4 cup fresh coriander leaves, torn

2 cloves garlic, minced

1.5 tbs fish sauce

1 egg, lightly beaten

2 tbs spelt flour

1 tbs coconut oil to fry


Mix together the salmon, green beans, kaffir lime, chilli, coriander garlic, fish sauce, egg and spelt flour to combine. If you can’t find salmon mince, buy boneless and skinless fillets to the same weight and pulse them in a food processor.

Gently heat the coconut oil in a non-stick fry pan and spoon tablespoons of the mixture in and gently cook for a few minutes on each side until golden.

Serve with a big green salad, with bean shoots, cucumber and cherry tomatoes.