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

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’m a lemon tart lover. I’ve had some good ones and some bad ones, and after loads of experimenting, this one comes pretty close to lemon tart perfection – well it is to me anyway. I know that such matters can be totally subjective, so I’ll explain a little about what a perfect lemon tart means to me.
It needs to have melt in your mouth pastry that is not tough, or thick and the filling needs to a tangy lemon curd. I’m not really into the dense cream based lemon tarts that dilute the intensity of lemon.

Serves 6
(inspired by a David Lebovitz‘ recipe)

You’ll need:


240g plain flour
1 small pinch salt
1 tbs caster sugar
180g chilled unsalted butter, cubed
1/4 cup icy cold water (pop it into the freezer)


1 cup fresh lemon juice
2 lemons, finely zested
1 cup caster sugar
160g unsalted butter
4 eggs (preferably free range organic)
4 egg yolks (preferably free range organic)

Start with the pastry. Put the flour, salt and sugar into a food processor. Add the cubed butter and pulse a few times or until the butter mixture resembles breadcrumbs. Add the water and pulse a few more times until the pastry comes together. Remove it from the food processor and place the dough on a lightly floured surface  and knead it gently into a disc. Be careful not to overwork the dough.

Wrap the dough in plastic wrap and pop it into the fridge for 20 minutes.

Preheat the oven to 180C.

Roll out the dough as thinly as possible and press into a lightly greased 23cm tart tin with a removable base.

Line with greaseproof paper and load with rice or baking weights and bake for 10 minutes. Remove the paper and bake for another 10 minutes or so. The pastry should be golden brown and well cooked.

To make the filling, add the lemon juice, lemon zest, sugar and butter to a non stick saucepan and stir to melt the butter.

Beat the eggs and egg yolks together in a small bowl.

When the lemon butter mixture is melted, add a tiny amount to the eggs and whisk promptly. Then pour the egg mixture into the lemon mixture. Stir over a low heat until the mixture starts to thicken (this won’t take long).

Pour the mixture through a fine mesh sieve into the tart shell that you’ve prepared earlier.

Smooth the mixture over with a spatula and bake in the oven for 5-10 minutes to set the curd.