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!

Those of us growing zucchinis in kitchen gardens will soon be picking them in abundance and forever trying to think of new and innovative ways to cook with them.

Unfortunately, my homegrown zucchini are still a little way from harvest, but they are nicely propagated and coming along well.

With holiday kitchen store cupboards at my disposal and a stunning haul of beautifully fresh zucchini, I made pizza. Truth be known I was expecting this pizza to be quite bland but it was far from it. The just cooked baby zucchini and the nuttiness of the flowers (I kept the stamen in by the way) really added to the margherita style base.





You'll Need

200g 00 flour
50g semolina (plus extra)
1 tsp salt
180ml warm water
1 tbs olive oil
1 tsp dried yeast

Tomato Sugo
1 tbs olive oil
1 large pinch of sea salt
1 can chopped organic tomatoes
2 large garlic cloves, smashed with the back of a knife but left whole
sugo (as above)
1/2 packet stracchino or mozzarella cheese
6 female zucchini flowers (with baby zucchini attached)
freshly cracked pepper


Pre-heat oven to 250C. It needs to be smoking hot.

Place the flour, semolina and salt in the bowl of an electric mixer, if you have a dough hook use otherwise a paddle attachment also works fine. You can also prepare the dough by hand by kneading it on a floured bench top for 15 minutes until smooth and elastic.

Mix the water, yeast and olive oil together in a cup and stir to dissolve the yeast.

Gradually add this to the flour mixture and beat at a high speed for 10 minutes or so.

Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow the dough to rest in a warm place for 1/2 hour.

Half the dough and gently roll out into a round shape, pressing down the edges until nice and thin. Transfer the base to a pizza tray or stone in readiness for the topping.

Heat the olive oil and the sea salt in a heavy based non stick saucepan then add the garlic.

When you hear a sizzle, pour in the tomatoes and bring to the boil. Turn down the heat to a simmer and crush the tomatoes as you cook with a wooden spoon.
It will be ready after 10-15 minutes when the tomato is thick, lost most of its water and starting to caramelise. Allow to cool.
Spoon the sugo and spread liberally over the pizza base, fishing out the garlic cloves as you go.

Top with thin slices of the cheese and then top with the zucchini flowers. Season with freshly cracked pepper.

Bake on a pizza tray or stone for 10 minutes or so until golden brown. Cut and serve.