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!

Ohhhhh! This tagine is a winner. Perfect for cold nights.

Lamb shank tagine with pistachio couscous
Serves 4
You’ll need:
4 lamb shanks (frenched by your butcher)
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
Sea salt
Olive oil
1 tsp ground ginger
2 spanish onions, finely chopped
3 garlic cloves, finely chopped
350ml chicken stock
1 cinnamon stick
1 tbs honey
1/2 tsp harissa
400g tin organic chickpeas, drained & washed
1/4 cup fresh coriander leaves
For the couscous –
2 cups couscous
1 cup chicken stock
1 tbs olive oil
Juice of 1 lemon
1 handful fresh mint, chopped
1 handful fresh parsley, chopped
1/4 cup pistachios, chopped
1/4 cup currants (optional)
  1. Pre heat oven to 160C.
  2. Toast the fennel, coriander and cumin seeds until fragrant, then grind in a mortar & pestle.
  3. Season the shanks with salt.
  4. Heat a good slug of oil in a large tagine or a oven proof casserole dish and brown the lamb shanks well until golden on all sides. Remove the shanks from the pan.
  5. Add the spices + the ginger to the pan and cook for a minute. Add the onions and the garlic and stir & cook for a few more minutes.
  6. Add the lamb shanks back to the pan and immerse them well into the mixture.
  7. Pour over the chicken stock and add the honey, cinnamon & harissa.
  8. Bring to a simmer, cover and bake in the oven for 2 hrs.
  9. When cooked, shred the lamb into the sauce, discarding the skin, bones & any sinewy bits.
  10. Stir in the chickpeas.
  11. To make the couscous, heat the stock in a saucepan to a simmer and pour in the couscous and oil. Put the lid on the saucepan & let the couscous sit for 5-10 minutes.
  12. Fluff up the couscous with a fork and stir through the rest of the ingredients.


1 Comment

  1. Amazing. Cooked it for a Sunday family dinner. Both Maya and Jesse devoured it as did Morgan and I. Nicki

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