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!

I’ve just returned from a blissful month in the Mornington Peninsula over indulging in wine, food and laughter, such wonderful things to help me  tackle 2012.

January was bio dynamic blueberries, honesty system organic avocados, slow cooked eggplant and greek yoghurt dip, beetroot and zucchini burgers, chardonnay, blueberry cheesecake ice-cream, barbecued haloumi and coconut oil.

I have a like minded foodie friend Samantha Barrow, who I hang out with there. She’s a great cook who always cooks healthily from scratch, using organic ingredients whenever possible. It takes a lot effort to cook this way and avoid processed food. So I admire Sammy, not only does she spend a lot of time in the kitchen, her family’s health and well being are paramount. The way it should be.

With Sammy’s permission, I’m going to kick off the year with one of her incredibly delicious creations – beetroot & zucchini burgers. My kid’s love them so much they are fast becoming a weekly staple.

You'll Need

  • 1 onion, finely chopped
  • 2-3 cloves garlic
  • 1 large raw beetroot, finely grated
  • 1 medium zucchini, finely grated
  • 500g organic beef mince
  • 1 cup breadcrumbs (plus extra to coat the burgers)
  • 1 tbs maple syrup
  • 2 organic eggs
  • salt and pepper


Finely chop the onion and garlic and saute gently until transparent. Set aside to cool.

Grate the zucchini and beetroot into a large bowl and add the mince, breadcrumbs, maple syrup, eggs, cooled onion and garlic and season well with salt and pepper.

Using your hands combine the mixture and form small patties. Roll into extra breadcrumbs and refrigerate if possible for and hour or so.

Spray a non stick saucepan with olive oil spray and cook the burgers slowly and gently on a low heat, 10 -12 minutes on each side and serve.