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!

Most people have their own unique way of roasting chicken. I like to vary mine from time to time, because let’s face it, chicken is one versatile bird. It is important to use a free range chook,  La Ionica chickens are my first preference, as they are delicious and succulent and best of all, hormone and chemical free.

Roast chicken with oregano and lemon
Serves 4

You’ll need:

1 large free-range chicken
1 heaped tbs dried oregano
2 lemons, cut in half
Olive oil
Sea salt & pepper
6 desiree potatoes, peeled & cut into quarters if large or halves if small

  1. Pre-heat oven to 180C.
  2. Wash the chicken well, inside and out and pat dry with some paper towel.
  3. Give the chicken a good massage with the dried oregano and olive oil. Place the chook on a rack (if you have one) in a roasting dish. this allows the chicken juices to drizzle over the potato.
  4. Place 2 lemon halves in the cavity of the chicken and tie up the legs with some kitchen string.
  5. Scatter the potatoes around the pan and squeeze the remaining lemon over the chicken and potatoes. Don’t discard the lemon, just add it to the pan, it will add more flavour to the dish as it roasts.
  6. Season the chicken and potatoes generously with salt and pepper and put in the oven. The cooking time will depend on your oven and the size of the chicken. The general rule of thumb is 30 minutes for every 500g. You can easily test when you’re chicken is ready by inserting a skewer into the thickest part of the leg. If the juices run clear your chicken is done.
  7. Take the chicken out of the oven from time and time and shift the potatoes around and baste the chicken. Try and do this at least twice during the cooking process and the chicken will get all golden and crisp.