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!

Here’s a light recipe to segue into Autumn. It’s only going to get heartier from here.

Vietnamese chicken salad
Serves 2 kids 2 adults (my kids enjoyed this salad without the dressing)

You’ll need:

2 skinless chicken breasts
1/4 red cabbage, finely shredded
2 carrots, finely julienned
1 cup bean shoots
4 spring onions, finely julienned
1 handful Vietnamese mint leaves
Salt & pepper (preferably white if you have it)

1/4 cup fresh lime juice
1 tbs fish sauce
2 tbs rice vinegar
1 tbs caster sugar
2 garlic cloves (crushed)
2 red chilli’s (remove the seeds if you don’t want it too hot)

  1. Place chicken in a saucepan and cover well with cold water. Bring the chicken to a simmer, turn it right down and cook for around 15 – 20 minutes and remove it to cool.
  2. Whilst the chicken is cooling down, prep the other ingredients.
  3. To make the dressing, place all the ingredients into a jar, put the lid on and give it a good shake until the sugar is dissolved. Taste the dressing it may need a little a more of something, let your taste buds be the judge here.
  4. Shred or finely slice the chicken and season well with salt & pepper.
  5. Mix the carrot, cabbage, Vietnamese mint, spring onion and bean shoots in a bowl until combined and add the chicken to it.
  6. Pile the salad on plates and spoon over the dressing.