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!

I’ve used some sweet and delicious Sunny Ridge strawberries from Main Ridge in the Mornington Peninsula to make this delicious ice cream.  I hope to go picking with the girls soon, if you haven’t done it before it’s a really fun thing to do with kids in the summer months.

I decided to make ice-cream with the strawberries as the weather looks as if it is improving and we finally may get a summer. Here’s hoping.

This is a basic ice cream with a custard base, it’s a nice easy one that is a fantastic blank canvas to create any flavour you like.

Like most things with food, homemade is best, so if you adore ice cream like we do, it’s not a bad idea to go out and buy an ice cream machine. You can still make this without one, but it requires a little extra work.

You'll Need

makes 1.5 litres

  • 2 punnets of strawberries
  • 180g caster sugar
  • 375mls thickened cream (pouring cream)
  • 4 egg yolks


Hull the strawberries and sprinkle with 60g of the caster sugar, crush roughly with a stick blender but do not blend completely. Set aside.

Beat the egg yolks with the remaining caster sugar until combined and starting to go pale and set aside. Also, have on hand an ice bath (a bowl with ice in it) and a fine mesh strainer.

Pour the cream into a medium sized heavy based saucepan and bring gently to simmering point on a moderate heat. Take of the heat and pour into the egg mixture and whisk until combined. Pour back into the saucepan and stir on a low heat with a wooden spoon until starting to coat the back of the spoon.

Put a clean bowl over the ice and strain the custard. Stir through the crushed strawberries and refrigerate. When the custard is cool, process with an ice cream machine or place in the freezer and stir with a fork every half hour for about 2 hours.