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!

This recipe is borrowed from Greg and Lucy Malouf’s Turquoise, a fabulous book about their travels in Turkey. My husband proposed to me in Turkey, so it will always be a special place to me. We hired a car and drove across Turkey after spending a couple of weeks on the Greek Islands. It was the best holiday ever! Lahmacun is a popular roadside snack and we’d often stop and scoff one before continuing on our journey. The dough is soft and pillowy like Turkish bread and ridiculously easy to make.
You can experiment with toppings but we’re loving lamb at the moment, being Spring and all. I recently took delivery of half a Plains Paddock spring lamb, butchered into the specific cuts I wanted. The dorper lambs are free range, chemical and hormone free and farmed using organic practices and let me tell you, incredibly tasty. It’s the perfect time to be buying lamb and buying it this way ensures freshness, quality, value for money and above all flavour. Contact Anna at Plains Paddock Lamb,  if you’re interested in getting in on the next Melbourne based delivery run. She’s taking orders now.

You'll Need

Pizza Dough 

  • 2 x 7g sachets dried yeast
  • ¾ tsp sugar
  • 2 tbs warm water
  • 150g thick natural yoghurt
  • 60ml olive oil
  • 310g strong bread flour
  • ½ tsp sea salt
  • olive oil (extra)


  • 2 long red chillies
  • 200g minced lamb
  • 1 small red onion, finely diced
  • 1 tomato, seeded & finely diced
  • ¼ cup flat leaf parsley, chopped
  • ½ tsp smoky paprika
  • 1 tsp olive oil
  • sea salt and pepper


Dissolve the yeast and sugar in the warm water and set aside for 10 minutes or until frothy. In another small bowl, whisk the yoghurt and olive oil.

Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to an electric mixer fitted with a dough hook and knead on a low speed for 10 -15 minutes (if you don’t have a dough hook you can do this by hand). The dough should be smooth and shiny when ready.

Transfer the dough to a lightly oiled bowl and cover with a damp tea towel and leave to rest for 2 hrs in a warm place or until doubled in size.

Roast the chillies under a griller or over a naked flame, and then put them into a plastic bag to cool.

When cool, peel away the blackened skin. Place the minced lamb on a chopping board and put the chillies, onion, tomato, parsley, paprika and olive oil on top. Use a large knife to chop and mix everything together. Season well with salt and pepper.

Pre-heat the oven to 220C. Knock back the dough, and then tip it onto a lightly floured work surface. Divide the dough into 6 portions. Roll each portion into a round, brush lightly with oil and spread with some of the lamb topping. Bake for 6-8 minutes and serve.