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 time of year, really good tomatoes are on the way out and usually go on sale at the markets/supermarkets. The really ripe juicy ones make the best soup. So buy up big when tomatoes are cheap and make this yummy soup.

Roasted tomato soup with oregano croutons
Serves 4
You’ll need:
3 kg ripe tomatoes
6 garlic cloves, lightly crushed with skin left on
2 tbs olive oil
1/2 onion, chopped
1 potato, chopped
Salt & pepper to season
500ml good quality chicken stock
4 slices of bread, cubed
1 tsp dried oregano
  1. Pre-heat oven to 200C.
  2. Quarter the tomatoes and place on a foiled tray with garlic cloves and season well with salt & pepper.
  3. Bake in oven for 20-25 mins.
  4. Remove as much skin and pips from the tomatoes as you can. I have a machine that spits out the juice on one side and the pips and skin on the other. It is invaluable, even if i do only use it twice a year!
  5. Saute the onion in the olive oil in a heavy based pot and add the chopped potatoes. Add the tomatoes and squeeze out the garlic from the skins.
  6. Add the stock and simmer for 15 minutes.
  7. While the soup is simmering, drizzle the bread with olive oil and the oregano and fry in a non stick fry pan until crisp and golden.
  8. Puree the soup with a stick mixer, check for seasoning & top with the croutons and serve.

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