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-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry

-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney

Sung Choi Bao with Nashi

Sung Choi Bao with Nashi


1 Fresh iceberg lettuce

Peanut oil for cooking


300grams Pork mince

4 Shitake mushrooms, dried variety

2 Chinese sausages (Lup Chiang – available in Asian grocery stores)

2 stalks Spring Onion

1 small red Capsicum

Water Chestnuts, canned (available in Asian grocery stores)

1 Nashi, peeled and cored


½ teaspoon Salt

White Pepper, dash

1 tablespoon Shaoshing Rice Wine

2 teaspoons light Soy Sauce

2 teaspoons Oyster Sauce



1 teaspoon cornflour mixed in

3 tablespoons of water


Select 6 lettuce leaves, tidy up edges to make about 15cm diameter ‘cups’, refresh in cold water, pat dry with paper towels and crisp in refrigerator until ready to serve.

Soak shitakes in hot water for 45 minutes, drain, remove and discard stalks, finely dice caps and set aside. Steam Sausages for 10 minutes, when done finely dice and set aside.

Finely chop the Spring Onion, slice and small dice the Capsicum, Water Chestnuts (each to 1/2cup) and the Nashi each aside separately.

Make up the seasoning in a small mixing bowl and set aside.


Pre-heat your wok, add 2 tablespoons oil and, just as it begins to smoke, add the minced pork and stir-fry over high heat for 1-2 minutes or until you see the colour changes.

Reduce heat to moderate, add remaining filling ingredients, except the Nashi. Toss and tumble everything together for 1-2 minutes before adding the seasoning and the thickening, making sure you stir the thickening well through the mixture. Finally, add the Nashi and combine well with the mixture. Transfer the filling to a bowl.

Assembly to serve

Plate the crisped lettuce leaves individually and spoon equal portions of hot filling into each ‘cup’.