Cuisine - Steve Manfredi http://cuisine.com.au/recipe-finder/steve-manfredi en-au Sanbei cuttlefish with basil http://cuisine.com.au/recipe/sanbei_cuttlefish_with_basil This recipe is from Jade and Muriel Chen's book Blue Eye Dragon: Taiwanese Cooking, though they use calamari. Rocket and chicken polpette http://cuisine.com.au/recipe/rocket_and_chicken_polpette Rocket is one of our most loved salad leaves. This spicy green plant, related to mustard and horseradish, gained widespread popularity in Australia during the 1980s. Rocket salsa http://cuisine.com.au/recipe/manfredi_rocket_salsa Rocket is one of our most loved salad leaves. This spicy green plant, related to mustard and horseradish, gained widespread popularity in Australia during the 1980s. Panama passionfruit with coconut and ricotta http://cuisine.com.au/recipe/panama_passionfruit_with_coconut_and_ricotta Panama passionfruit: This fruit boasts a sublime balance of tang and sweetness. Panama passionfruit banana and melon ice http://cuisine.com.au/recipe/panama_passionfruit_banana_and_melon_ice Panama passionfruit: This fruit boasts a sublime balance of tang and sweetness. Roman-style chicken with capsicum http://cuisine.com.au/recipe/Roman-style_chicken_with_capsicum Roast chicken is one of the most appealing and pleasurable things to present to friends and family. Everyone should pay attention, lest the best parts be given to the most vocal. Barbecued chicken with spring herbs and garlic http://cuisine.com.au/recipe/barbecued_chicken_with_spring_herbs_and_garlic Roasted or barbequed chicken is one of the most appealing and pleasurable things to present to friends and family. Everyone should pay attention, lest the best parts be given to the most vocal. Roast spring garlic frittata http://cuisine.com.au/recipe/roast_spring_garlic_frittata Spring garlic: Where good local garlic is concerned, winter can seem a long stretch. By mid- to late autumn all the Australian-grown garlic is finished, except for the mild, large-clove russian variety - this is good to roast as a vegetable but it doesn't have that assertive, pungent flavour. Spring garlic and tomato stew http://cuisine.com.au/recipe/spring_garlic_and_tomato_stew Spring garlic: Where good local garlic is concerned, winter can seem a long stretch. By mid- to late autumn all the Australian-grown garlic is finished, except for the mild, large-clove russian variety - this is good to roast as a vegetable but it doesn't have that assertive, pungent flavour. Macaroni with sugar snap peas, cherry tomatoes and pancetta http://cuisine.com.au/recipe/macaroni_with_sugar_snap_peas_cherry_tomatoes Sugar snap peas This versatile, easy-to-prepare green adds crunch to a variety of dishes.