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 adore plums, which is why I chose them for this week’s Mum & The Chef ingredient. Martin Boetz from Longrain taught me how to make plum sauce using fresh blood plums in a Masterclass at The Essential Ingredient. It works equally as well with chicken, spatchcock or even pork belly and it is very quick to make. I’ve served it with roasted szechuan salt and pepper duck legs. It’s an utterly mouth watering combination. Trust me.

You'll Need

plum sauce
Makes  3 cups

  • 500gm palm sugar
  • 100ml water
  • 100ml fish sauce
  • 100ml tamarind concentrate
  • 10 blood plums, halved and quartered
  • 100 ml hoisin sauce
  • 2 duck marylands
  • szechuan pepper and salt mix (see below)
  • 1 tbs olive oil


Start with the sauce. In a medium sized heavy based saucepan, melt the palm sugar into the water and allow to caramelise slightly. Add the fish sauce and the tamarind.
Then, add the plums and hoisin and cook until you the sauce is starting to thicken. This took me about 30 minutes. Be careful not to overcook as you will end up with a jammy tasting sauce.
Pass the sauce through a mesh strainer and set aside.
 If you have time pat dry the duck and allow to air dry further uncovered in the refrigerator to dry out the skin.
Pre heat your oven to 160C. Cut an incision  to clean up the leg but leave the bottom part on as it protects the bone from burning in the oven.
Rub the skin with salt and pepper mix. To make this, toast 1 part szechuan pepper to 2 parts sea salt and grind in a mortar and pestle.
Sear the duck skin side down in a medium to hot pan to crisp up the skin. Place the duck on a roasting rack over a roasting dish and bake in the oven for 1hr. Allow to rest for a further five minutes and serve with the plum sauce and steamed broccoli.
You’ll have sauce left over, so bottle it for a rainy day.