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 recently discovered that Kylie Kwong and Neil Perry have 2 almost identical recipes in their repertoire. After all, it is a great way to cook fish and is healthy and delicious too. Here’s my tribute to both of them, with a few twists here and there.

You’ll need:

2 x 100g pieces of red emperor or snapper (I removed the skin)
1/4 cup chicken stock or water
1 tbs shao hsing wine (available from Asian grocers)
1 tbs ginger, finely julienned
1/4 tsp white sugar
1 tbs light soy
Small splash of sesame oil
1/4 finely sliced spring onion
1 tbs peanut oil
1/4 cup coriander leaves
3 coriander roots, scrubbed and finely chopped
1 birdseye chilli, finely sliced
Ground white pepper to taste

NB You’ll need a wok and a good sized steamer for this dish.

Fill the wok with water and bring to the boil. Place a shallow dish inside the steamer and place the fish on the dish.

Pour over the chicken stock and the shao hsing wine and half the ginger. Steam for 5 – 7 minutes or until the fish is opaque and cooked through.
Carefully transfer the fish to a serving plate and pour over the remaining juices left in the bowl where the fish was cooked.
Sprinkle the combined soy sauce, sesame oil and white sugar over the fish, then sprinkle over the remaining ginger and half the spring onion.
Heat the peanut oil in a small saucepan until really hot and spoon over the fish. You should hear a sizzle.
Top with chilli, coriander leaves and remaining spring onion and freshly ground white pepper.
Serve with jasmine rice to help soak up the delicious juices.