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

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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 really quick and simple curry that doesn’t have a long cooking time. It’s a great one for the whole family as it’s mild, but you can dial up the chilli factor according to personal taste. This recipe is inspired by London’s Spice Namaste.

You'll Need

  • 4 chicken thighs, skin off
  • 2 large pinches of sea salt
  • 1/2 tsp ground turmeric
  • 2 tbs rice bran oil
  • 12 curry leaves
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 1 large brown onion, finely sliced
  • 1 tbs fresh ginger, grated
  • 2 garlic cloves, crushed
  • 200g chopped tin tomatoes
  • 1 tsp ground coriander
  • 1 tbs chopped coriander to serve
  • thick natural yoghurt to serve
  • sliced green chilli (optional)


Rub the chicken with the salt and turmeric and set aside.

Heat the oil in a large frying pan on a medium heat and fry off the curry leaves, fennel and cumin seeds until starting to colour, sizzle and become fragrant.

Add the sliced onion and the bay leaves and saute for 6 minutes or until the onions are starting to caramelise. Add the garlic and the ginger, and cook for another minute. Then add the tomatoes and cook until the sauce has reduced right down.

Add the chicken to the fry-pan and cook for 5 minutes on one side, then flip the chicken over and transfer to a grill and bake for 10 minutes or until cooked through and the chicken is crispy and golden.

Serve with fresh coriander, green chilli, a dollop of yoghurt and rice or flat bread.