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 put together this recipe for Gary’s Quality Meats this week using his fabulous lamb mince. Good quality lamb mince has a fatty content that naturally binds the meatballs together, eliminating the need for breadcrumbs and eggs which can dull the flavour of the dish. This dish is far from dull and really packs a flavour punch.. enjoy.

You can find Gary at Prahran Market and, on Facebook and Instagram.

You'll Need


1 tbs olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 heaped tbs pine nuts, roasted until golden and finely chopped

1 tbs ras el hanout (available from deli’s or gourmet food stores)

500g Gary’s minced lamb

1 tsp sea salt

cracked pepper

¼ cup olive oil (to brown the meatballs)



2 garlic cloves, finely chopped

1 handful mint leaves, finely chopped (reserve extra mint to garnish)

1 tbs smoked paprika

1 tbs ground cumin

1 tbs ground coriander

1 tbs ground fennel seeds

cracked pepper and extra sea salt to taste

400g tin chopped tomatoes

2 tsp raw honey


Tahini dressing

½ cup unsweetened natural yoghurt

1 tbs tahini

1 lemon, juiced

water to thin (if necessary)


Gently heat the olive oil a deep frying pan and saute the onion and garlic until transparent.

Take off the heat and add the chopped pine nuts and the ras el hanout.

Add the onion mixture to a large bowl together with the lamb mince, sea salt and cracked pepper and combine. Roll the mixture into small meatballs and set aside.

Re heat the deep frying pan with ¼ cup olive oil. Brown the meatballs in batches and remove from the heat once done. Drain the excess oil from the pan.

Reduce the heat slightly and fry off the garlic for 2 minutes, add the mint and the spices, tomato and raw honey and bring to simmer stirring well. Gently cook the tomato mixture for 5 minutes, then return the meatballs to the pan. Cook for another 5 minutes, shaking the pan from time to time to fully immerse the meatballs in the sauce.

To make the tahini dressing simply mix together the yoghurt, tahini and lemon juice until combined. If the dressing is too thick, loosen it with a little water.

Spoon the tagine out onto plates and drizzle with tahini yoghurt and fresh mint.