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’m back! Just been moving house into a not quite finished renovation but a girls still got to eat. Especially a pregnant girl.

You’ve probably seen Jerusalem Artichokes around at the markets as they are in peak season. I look forward to making this soup each year, it’s as good as it gets.
Jerusalem Artichoke Soup
Serves 4
You’ll need:
1 tbs butter
1 onion, chopped
1 garlic clove, chopped
750g Jerusalem artichokes, peeled with a paring knife and chopped
1 large potato, peeled & chopped
1.25 litres chicken stock
Dash of pouring cream (optional)
Sourdough bread, ripped into chunks
Salt & pepper
Olive oil
1 small handful flat leaf parsley, chopped
1 garlic clove (extra) crushed
  1. Saute the onion & garlic in the butter on a moderate heat for about 4 minutes or until soft.
  2. Add the artichokes, potato and chicken stock and bring to a simmer.
  3. Cook on a low heat for 30 minutes and ensuring that when done all vegetables are really tender.
  4. Let the soup cool slightly and then blend until smooth and season if required.
  5. When reheating to eat add a small dash of cream for a really smooth finish but this is entirely optional.
  6. For some rustic croutons, pan fry the chunks of sourdough with the olive oil & garlic until golden & crispy.
  7. Top the soup with the croutons, scatter with parsley and drizzle with olive oil or white truffle oil if you have it.

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