Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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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:

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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

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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

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Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

This was my first attempt of making Chinese style dumplings, which explains why they look like tortellini!  I made a double batch so that we could try them different ways and freeze the rest. We steamed them and had our very own yum-cha session and then made a big pot of soup and cooked them in the soup. The soup was the stand out winner. I prefer a soup with substance and the wontons made this bowl of soup a meal in itself. Admittedly, a little bit of effort is needed but it’s so worth it.

You'll Need

Broth – makes 1 litre

  • 1 x size 14 chicken
  • 500g chicken necks or bones
  • 1 brown onion skinned and chopped in half
  • 6 white peppercorns
  • 2 star anise
  • 1 inch piece of ginger sliced in half


  • 1 pkt ready made wonton wrappers
  • 250g minced pork
  • 2 cloves garlic crushed
  • 1 tbs freshly grated ginger
  • 2 spring onions, finely chopped
  • 1 birds eye chilli, seeds removed and chopped finely
  • 3 tbs fresh coriander, finely chopped
  • 1 tsp sesame oil
  • 1 tbs chinese rice wine
  • 2 tsp soy sauce
  • 1 tsp raw sugar


Soup assembly

  • 500ml broth (as per above)
  • 1 tbs chinese rice wine
  • 2 tbs soy sauce
  • 8 dumplings (as per above)
  • 2 spring onions, sliced
  • 6 fresh shitake mushrooms
  • coriander leaves picked


Start the stock the day before.

Place the chicken, necks, onion, peppercorns, star anise and ginger in a large stockpot and cover with cold water.

Gently bring the boil and lower heat until just bubbling. Simmer for 2 hours, skimming the top whilst cooking.

Strain broth through muslin or a chux cloth and refrigerate. Shred the chicken from the bones and keep for another use – I used mine for school lunches.

Allow the broth to cool and refrigerate overnight if possible.

Mix together pork, garlic, ginger, spring onions, chilli, coriander, oil, rice wine, soy sauce and sugar.

Place a sheet of baking paper on your work bench and start assembling.

Place a teaspoon full of filling in the middle of each wonton wrapper. Dampen the edges with a little water and fold into a triangle and squeeze to push out all the air.

Fold the triangle over again and bring the edges together and stick as below. Repeat. Freeze your dumplings if you don’t intend to use them straight away. They will go soggy if kept in the fridge.
Remove the fat that has risen on the chilled broth and ladle 500ml of stock into a saucepan (you can freeze the rest if not using). Bring to a gentle simmer, add the soy sauce and rice wine and season with salt to taste. Add 8 dumplings (these can be added frozen – no need to defrost) and cook for 5 minutes or until dumplings are cooked.

Divide the spring onions and shitake mushrooms evenly into 2 bowls and ladle the hot stock and dumplings over each. Garnish with fresh coriander.