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!

Everyone loves a Sunday roast, especially now that we’ve reached the beginning of Autumn and the weather is starting to cool.
Lamb racks are so tasty as they really hold their moisture when roasted. If you are carnivorous you have to admit that there’s something pretty satisfying about gnawing the meat from the bones too. 
Lamb rack with a rosemary pesto crust
Serves 2 adults and 2 kids
You’ll need:
2 french trimmed lamb racks (4-6 points each)
2 tbs fresh rosemary
1 tsp sea salt
3 cloves garlic
3 tbs pine nuts
Olive oil
Place the lamb in a non-metallic dish and gently poke some holes in the flesh with a sharp knife.
In a mortar & pestle, smash up the rosemary, sea salt & garlic together until it starts to form a paste. Add the pine nuts and smash up some more. Drizzle with olive oil to moisten it.
Rub the pesto over the lamb and give it a bit of a massage. It’s ideal if you marinate this for 2-4hrs, but it will still be delicious if you just don’t have the time.Before roasting, pre-heat oven to 180C and bake the lamb for 20 mins if you like it pretty pink, 30 mins if you prefer well done.
Cover the lamb with foil and let it rest for 10 mins before serving.

We enjoyed this dish with a rocket salad as the pesto makes the lamb nice and rich. It would also be yummy with some green beans and mash, if you were wanting a more substantial meal.



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