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 never liked rhubarb as a kid but now I totally appreciate its ruby red fabulousness. Paired with custard it also makes a great topping for muffins or even a tea cake.



You'll Need

Poached rhubarb

4 stems of rhubarb

1/2 cup raw caster sugar

1/2 orange, juiced



2 cups milk

1 vanilla bean, split & seeds scraped

8 egg yolks

1oog caster sugar

30g cornflour



1 cup self raising flour

1/2 cup caster sugar

125g melted butter

1 egg

milk to fill cup (see method)

1 tsp vanilla extract





Kick off with the rhubarb. Pre heat oven to 180C. Wash the rhubarb, trim stems and cut into lengths, place them neatly into a baking dish and sprinkle over the sugar and orange juice. Bake the rhubarb for 15 minutes or until soft but not falling apart.

While the rhubarb is cooking – make the custard.

Pour milk into a saucepan, add the vanilla bean and bring to a gentle boil. Remove the pan from the heat and strain out the vanilla bean. Whisk together the sugar and eggs, until pale, thick and creamy. Add the milk mixture slowly to the egg mixture and pour back into the saucepan. Add the corn flour and mix to combine. Continue to stir the custard on a low heat until thick. Set aside for cake preparation.

Grease and line a round 20cm cake tin.

Place flour and sugar into a mixing bowl. Place the melted butter in a measuring cup (1 cup) add the egg, vanilla and top the cup up with milk until full.

Simply, stir the wet ingredients into the dry until combined.

Pour the cake batter into the pre-prepared tin, spoon over clumps over custard (you’ll have leftovers) and then scatter over the rhubarb.

Bake for 25 minutes or until golden and cooked through.