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 shop for food at the Prahran market not only because it’s convenient but because of people like Kathy Tsaples from the Sweet Greek. Kathy is the owner of shop no.702 in the Deli Arcade.

As well as stocking a selection of sought after Greek groceries, such as sheep’s milk yoghurt and intensely fragrant dried oregano, Sweet Greek is fully stocked with homemade savoury dishes such as moussaka and pastitsio as well as the best galatoboureko (custard filo) around. Kathy makes everything from scratch, even the pastry for her top selling spanokopita. Apart from being such an incredible cook, mother and inspiration, Kathy always greets me with a big hug and kiss and I just adore her.

Kathy’s food is so delicious it comes as no surprise that a book deal was secured and she has just published her first of many cookbooks Sweet Greek – Simple Food & Sumptious Feasts with Melbourne Books. The recipes are listed as banquet suggestions for various Greek celebrations throughout the year. There are no hidden secrets or tricks, it’s all there in this absolutely beautiful book. I haven’t stopped cooking from it and my kitchen has never smelt so inviting.

Here’s one of my favourite recipes from the book, a fantastic family winter warmer. Kathy, I hope I’ve done you proud!

You'll Need

2 tbs olive oil

1 kg chicken thighs, diced (you can also substitute chicken with beef or lamb fillet)

1 onion, finely diced

1 garlic clove crushed  (optional)

1 can crushed tomatoes

1tbs tomato paste

1 heaped tsp dried oregano (optional)

500g kritharaki (orzo) pasta

1 cup kefalotiri, grated (hard sheep’s milk cheese)

4-5 cups chicken stock

sea salt

freshly cracked pepper


Heat the olive oil in a large, deep frypan and brown the meat in batches.

Transfer the meat into a large ovenproof baking dish and keep warm. Add the onion and garlic to the frypan an saute until translucent. Add the tomatoes, tomato paste and oregano and stir.

Tip the meat back into the frypan and add the stock. Bring to the boil and simmer for 30 minutes.

Preheat your oven to 180C. Pour the meat with all the liquid into the baking dish, add a little more liquid if necessary and bake for a further 30-45 minutes or until the meat is tender.

Sprinkle the orzo into the baking dish and stir. Season generously with salt and pepper and bake covered in foil for 10 minutes or until the pasta is cooked.

Take out of the oven, sprinkle with kefalotiri cheese and serve hot.