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:

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 perfect meal for a warm evening. Gado Gado is one of my favourite salads, and the recipe for the peanut sauce comes straight from Bali where I was shown how to make it.


You'll Need

Bambu Kacang (peanut sauce)

  • 3 cloves garlic
  • 1 birds-eye chilli
  • 60g palm sugar, shaved
  • 1 tbs fried shallots
  • 250g small raw peanuts (roasted until fragrant)
  • 1 lime, juiced
  • 350ml water
  • 1 pinch of salt
  • 4 eggs
  • rice bran oil
  • 150g green beans, lightly steamed
  • 1 cup bean shoots
  • 1 cup spinach leaves
  • 1/4 wombok cabbage, shredded finely


Start with the sauce. Blend together all of the ingredients for the sauce in a food processor until a paste forms. Transfer the mixture to a saucepan and stir the water in and season with salt. Reduce on a low heat for about 15 minutes, stirring frequently until the sauce thickens. Set aside and allow to cool.

Place the eggs in a small saucepan and bring to the boil, simmer for 6 minutes and run cool water over the eggs. Peel and dry the eggs on a paper towel.

Heat 2 tbs of rice bran oil in a small deep fry pan and shallow fry the eggs, one at a time rolling them around in the oil until the outside of the eggs are crisp and golden. Drain on a paper towel.

Place the remaining salad ingredients and toss together to mix. Season with salt and pepper. Arrange the salad and eggs on a plate and spoon over the peanut sauce. Serve with rice for a heartier meal.


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