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:

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Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

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Bon appétit!

Essentially, these are an Italian meatball with a twist. Made with Plains Paddock’s delicious biodynamic milk fed veal. Primarily a sheep farmer, read about Anna’s decision to add veal to her range here.

You'll Need


1 large brown onion, finely diced

2 garlic cloves, minced

1 tbs butter

700g Plains Paddock veal mince

50g finely diced pancetta ( I bought the pancetta in the piece to make it easier to dice)

3/4 cup breadcrumbs made from day old bread

1 tsp crushed dried sage or substitute fresh sage cooked in butter until crisp then crush

1 egg beaten

plenty of sea salt and cracked pepper

1 cup plain flour to dust

6 fresh whole sage leaves (extra)

olive oil to panfry

6 thin slices of prosciutto grilled in the oven on baking paper until crisp



1 small knob of butter

1 cup apple cider

6 tbs chicken stock

1 tsp of maple syrup to taste


Finely chop the onion and crush the garlic. Saute gently in a pan with the butter until transparent.

In a large bowl mix together the veal, pancetta, breadcrumbs, sage, sauteed onion and garlic, egg, salt and pepper.

Heat the olive oil in a medium sized frypan and fry the sage leaves until crisp then set aside.

Roll approximately 2 tablespoons of mixture together into balls and roll in the flour and repeat (this mixture should make approx. 16) shake off excess and shallow fry in batches on a moderate heat until golden all over and cooked through (about 5 minutes). Set aside.

To make the dressing melt the butter in the pan juices and add the apple cider. Allow to reduce until almost completely reduced (about 5 minutes). Add the stock and maple syrup to taste. Reduce for another 2 minutes. Arrange the polpette on a plate and spoon over the dressing. Top with the crisp sage and prosciutto for a delicious crunch.