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 have a microwave and apart from using it to melt butter and re-heat leftovers, I use it for little else. So, when I was sent Tupperware’s new MicroSteamer to try out, I was intrigued. Particularly, as the steamer has a inbuilt protective lining to protect whatever you are cooking from the microwave itself.

I instantly fell in love with the retro-ness of the steamer, it reminded me of the old school Tupperware that my mum had and still has. The resilience of the stuff is quite extraordinary.

Aesthetics aside, I was keen to take the MicroSteamer through its paces. The MicroSteamer comes with a really cute cookbook featuring 20 healthy and delicious recipes, but me being me had to try out one of my own creations, Prawn and Pork Dim Sum. The dumplings were steamed to perfection and I’ll definitely be trying out other recipes in this nifty kitchen accessory.

I recommend you add the MicroSteamer to your next Tupperware party shopping list. That, and the avocado saver, which is just pure genius.

For stockist information please call Tupperware Australia on 1800 805 396/ or Tupperware New Zealand on 0800 800818/
Prawn & Pork Dumplings
Prep 30 minutes

Cook 14 minutes
Serves 6

You’ll need:

100g spring onions, finely chopped
300g pork mince
6 raw prawns, chopped into small dice
1 tsp salt
2 tbs sesame oil
2 tsp fresh ginger, grated
3 tsp Chinese rice wine
1 tbs cornflour
1 pckt round dumpling skins

Chives for garnish and chilli sauce to serve

Mix together the spring onions, pork, prawns, salt, sesame oil, ginger, rice wine, and cornflour together in a bowl.

Place a teaspoon of mixture into the centre of a dumpling skin and moisten the edges with water. Press down the edges into a half moon shape and press firmly to seal, ensuring that there are no air pockets. I used a ravioli cutter to seal the ends, but this is not necessary. Repeat this process, until you have used up all the mixture.

Bring a wok half filled with water the boil & line a bamboo steamer with baking paper pierced with holes. Place 8 or so dumplings in the steamer and place over the wok. Reduce the temperature to a simmer and steam the dumplings for 20 minutes. Repeat with remaining dumplings, garnish with snipped chives and serve with chilli sauce.

{If using the MicroSteamer, fill the water tray with 400ml of cold water. Line the base with cabbage leaves or baking paper pierced with holes. Place 8 or so dumplings on top, place the base on top of the tray, cover and cook on medium for 14 minutes. Repeat with remaining dumplings, garnish with snipped chives and serve with chilli sauce}