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!

This is a version of one of my favourite Karen Martini recipes. Once everything is in the pot the long slow cooking process produces a super tasty, unctuous stew. This is a brilliant entertaining dish as you can cook ahead of time and your kitchen will be smelling amazing when your guests arrive.

You'll Need

  • 2 tbs grapeseed oil
  • 8 beef short ribs (about 180g each)
  • 2 onions, sliced
  • 4 cm piece galangal, sliced
  • 4 cm piece ginger, sliced
  • 4cm piece lemongrass, finely sliced
  • 130ml fish sauce
  • 130g palm or brown sugar
  • 3 cloves garlic, bruised
  • 500ml chicken stock
  • 500ml water
  • 2 kaffir lime leaves
  • 4 tbs tamarind puree
  • 3 birdseye chillies
  • 1/2 bunch coriander leaves, picked
  • 1 large green chilli, sliced


Pre heat the oven to 150C.

Heat the oil in a large wok or fry pan and brown the ribs over a medium heat until golden brown. Remove from the pan.

Transfer the ribs to a large casserole dish with a lid and add the onions, galangal, ginger, lemongrass, fish sauce, garlic, chicken stock, water, tamarind and lime leaves. Stir and bring to a simmer over a medium heat. Cover and bake in the oven for 2-3 hours or until the ribs are very tender.

Remove the ribs from the dish and reduce the sauce until syrup. This will take 10-15 minutes depending on how much liquid remains. Plate the ribs up and drizzle with the reduced sauce. Garnish with coriander and fresh green chilli. Serve with rice.