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!

This was a special request from my 4 year old Ruby. She helped me pipe out the stars but she really was more interested in eating the meringue mixture. Typical!

I make my tart with a lemon curd because I can’t stand what cornflour does to the texture of the lemon layer. It works well as long as you allow enough time for the curd to cool. It’s also best to refrigerate the tart before you serve it so it doesn’t ooze out everywhere.

Lemon Meringue Tart
You’ll need:
250g plain flour
125g butter, chopped
2 egg yolks
1 tbs chilled water
80g icing sugar
Lemon curd
3 eggs
2 egg yolks
3/4 cup caster sugar
3 lemons juiced
Zest of 1 lemon
125g unsalted butter
4 egg whites
3/4 cup caster sugar
  1. Start with the pastry.
  2. Add the flour and butter and blitz in a food processor until the mixture resembles breadcrumbs.
  3. Whisk together the egg yolks and the water and add to the pastry and blitz some more until it starts to form a ball.
  4. Remove the pastry and form it into a neat circle or rectangle (depending on what shape dish or tin you’re using) and refrigerate for as long as you can.
  5. Pre heat oven to 160C.
  6. In a medium saucepan, whisk eggs, egg yolks and sugar to dissolve. Add juice, zest and chopped butter. Cook on a low heat whisking from time to time for about 10 minutes until nice and thick.
  7. Beat the egg whites for a few minutes in a mixer and slowly add the sugar gradually until you have stiff peaks.
  8. To assemble the tart, roll out the pastry on a lightly floured surface and press into the tin. Prick the base and line with baking paper & dried beans or baking weights and blind bake for 10 minutes. Remove the weights and the paper an cook until crisp and golden for another 10 minutes or so.
  9. Let the pastry cool, then spoon the lemon curd into the pie and smooth over with a spatula.
  10. Put the meringue mixture into a piping bag and using a star tip pipe out swirly stars on top.
  11. Bake the pie for about 20 mins or until the meringue starts to golden.