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!

A delicious and hearty soup from the Monday Morning Cooking Club Cookbook.

You'll Need

  • 2 tbs olive oil
  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, crushed
  • 400g tin diced tomatoes
  • 8 cups chicken stock (homemade is best if you have it)
  • 200g pearl barley
  • 2 cups shredded cooked chicken meat
  • 2 tbs chopped parsley


Heat the olive oil in a large stockpot and cook the onions, carrot and celery until soft. Add the garlic to the pan and cook for a further 1-2 minutes, then add the tomatoes and stock and bring to the boil.

Add the barley and reduce the heat to a simmer, then cook for about 50 minutes, or until the barley is tender. Add the chicken and the parsley, and stir through to heat.

Season generously with salt and pepper to taste. I also added a squeeze of harissa for a bit of kick.



  1. My Polish wife cooks her version of this regularly. She knows it as krupnik, exactly the same except for the tomatoes. Totally agree about using homemade stock, doesn't have the same lusciousness without it. Barley is totally underrated as a grain, fabulous nutty flavour.

  2. What a lovely story in relation to the Monday Morning cooking club. I have to agree with you both, barley is under-rated. I'm always looking for new ways to use it. The pea & ham soup recipe we have been using for the last couple of years uses both split peas and barley. I love the texture of it, it has so much more 'bite'.

  3. It is a wonderful book…. I have it, and cook from it all the time! We just made the palascinta (I think that's the spelling) – a stack of amazing fluffy pancakes with chocolate sauce which you stack up and cut like a cake. Mmmmm….

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