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!

You'll Need

1 kg fresh cherries
1 kg white sugar
3 lemons, juiced
4-5 small to medium jars


Firstly, before you even think about cooking with multiple cherries. You need to purchase a cherry pitter. It is also very useful for olives and dates, as well.  I can assure you it is not another worthless kitchen gadget, I use mine all the time.

Once you’ve pitted your cherries (it only took me 15 minutes to pit 1 kg) cut a quarter of them in half but leave the rest whole. Put the cherries in a large heavy based saucepan and pour over the sugar and the lemon juice. Allow the mixture to macerate for 2 hours. I used a deep stock pot as the jam tends to bubble up quite a bit.

The jars need to be hot when filling them with jam, so it’s best to time the sterilisation for when you are ready to make the jam. The easiest way to sterilise jars is to wash them first in hot soapy water, rinse well and place them on a baking tray. Place them in a cold oven and heat the oven to 120C for 20 minutes. If the jars are ready before the jam, turn the oven off and keep the jars in the oven, until you’re ready to fill them.

Next, start cooking your macerated cherries on a high heat and stir with a wooden spoon until all the sugar is disolved. Continue to cook on a high heat for 15-20 minutes, stirring every once in a while so the jam doesn’t stick. From my experience a quick jam is a good jam. In other words cook your jam on a high heat  rather than slowly on a lower heat.
It’s important that you get the jam to a point that it sets well but it’s equally important not to overcook it.
So, here’s a few tips to help you get your jam to the perfect point:
  • You will see the jam bubble up before it starts to thicken . This is a good indicator that it’s not to far away.
  • Watch and test your jam regularly, after it bubbles up.
  • To test the jam, lift the wooden spoon up in the air and observe how the jam falls off the spoon. If the jam falls in droplets, it’s not ready. If it starts to fall in longer droplets, place a little jam on some baking paper and pop it in the freezer for 1 minute. Gently touch the jam your finger and if it wrinkles up, you’re jam is ready.
  • Be patient with this. I usually test 2 or 3 times before it’s good to go.
Take the jam off the stove and allow it to settle for 2 minutes. Remove the jars from the oven and ladle the hot jam into the jars. Cover with a clean, dry tea towel and allow to cool completely.
Label and devour on freshly baked crossants as we did and give some jars away as gifts.