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!

Monday 15 August is Cupcake Day, a fantastic RSPCA fundraising initiative. If you haven’t heard about it, read here for more information. I thought I’d provide a little inspiration for those thinking of taking part.

These cupcakes are a variation on Martha Stewart’s recipe, and oozing with freshly made lemon curd, they taste just like lemon meringue pie.



You'll Need

  • 1.5 cups plain flour
  • 1/2 tbs baking powder
  • 1 small pinch salt
  • 115g softened unsalted butter
  • 1 cup caster sugar
  • 2 eggs
  • 2 lemons, finely zested
  • 1 tbs fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • home made lemon curd (see my recipe listed separately)
  • 450g white sugar
  • 6 egg whites
  • 1 tsp vanilla extract


Follow the instructions for the lemon curd and make this first (it only takes 10 minutes).
Preheat your oven to 160C.
Line a standard 12 hole muffin tin with cupcake cases.
Measure out the flour, baking powder and salt in a bowl and mix well to combine.
Using a mixer, cream together the butter and the sugar for a few minutes and until they turn pale, light and fluffy.
Add the eggs, one at a time, mixing well in between.
Add the lemon zest and 1/2 of the flour mixture and beat gently add the lemon juice and the buttermilk and then the second half of the flour and beat until just combined.
Spoon the cupcake mixture evenly into the cupcake cases, until they are 3/4 full.
Bake in the pre-heated oven for 20-25 minutes. Test with a skewer (it should come out clean).
Allow the cupcakes to cool and scoop out a little piece of each cake with a small spoon.
Fill the little hole generously with lemon curd.

To make the frosting, fill a saucepan with 2 cups of water and bring to simmer. Clean and dry your mixer bowl and add the sugar and egg whites. Place the bowl over the saucepan and whisk the eggs and sugar until the mixture is no longer grainy and all the sugar is dissolved.

Remove the bowl from the saucepan to the mixer add the vanilla and beat the mixture until glossy and thick. Be patient this can take up to 15 minutes.

Fill a piping bag with the meringue and pipe a generous swirl over the top of the lemon curd. I blow torched them for a little something extra, but you don’t need to do this.