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 been doing a lot a travelling recently, which has been fantastic, but I’m always happy to come home to the comforts of my own kitchen. Don’t get me wrong, I enjoy the break from cooking but at the same time I really miss it.

So, here I am straight back into the kitchen after a 37 hr transit, jetlagged to the eyeballs making cupcakes for my daughters kinder and pumpkin soup, which is bubbling away on the stove as I write.
As I’m a bit behind on my blogposts and I desperately need to play catch-up, I’ve slightly improved upon and updated one of my all time popular recipes. It’s so perfect for this weather and dead easy to make.
Here it is in all its glory, photographed by the uber talented Guy Lavoipierre.


You'll Need

  • 4 duck marylands, skin on (leg & thigh)
  • 2 tbs olive oil
  • 6 brown shallots, finely diced
  • 3 cloves garlic, finely chopped
  • 1 stick celery, finely diced
  • 1 carrot, finely diced
  • 1 sprig rosemary
  • 150g tomato puree
  • 250ml good quality red wine
  • 450ml chicken stock
  • 1 good knob butter
  • 1 handful fresh parsley, chopped & fresh parmesan to garnish
  • fresh or dry egg pappardelle, up to you


Preheat oven to 200C


Put the duck on a roasting rack (skin side up) with a tray underneath, pat dry with a paper towel and season generously with salt & pepper.
Cook for 25 – 30 mins until the skin is golden and crispy, put aside.
In a large ovenproof dish with lid, add the oil and saute the shallots, garlic, carrot & celery on a moderate heat for 5 mins or until they start to soften.
Add the tomato puree and cook for another 5 mins.
Add the red wine, chicken stock and the rosemary & bring to the boil and take off the heat. Add the duck to the dish, skin side down.
Turn down the oven to 160C, put the lid on the dish and bake in the oven for approximately 1.5-2 hrs. (The duck should be falling off the bone).
Take the duck from the dish and remove the skin and shred the meat from the bones. Add the shredded meat back to sauce, stir and add a good knob of butter. If the sauce is a little too soupy, slightly reduce it on the stove top. Cook the pappardelle (as per packet instructions) in hot boiling water.
Toss the ragu through the drained pappardelle to coat. Garnish with parsley and parmesan and serve.