La Manna 2018-07-03T05:40:46+00:00


With over 100 years of collective experience in the industry, Joe and the team at La Manna Fresh are committed to bringing the finest fresh produce to the people of Melbourne. We believe that great quality means great value for our customers. We select our fresh fruit and vegetables from the best growers and wholesale merchants in the Melbourne Markets. We also stock an extensive range of fresh cut flowers, fresh baked breads, fresh squeezed juices, nuts, and an ever growing range of gourmet groceries.

We pride ourselves on quality. We pride ourselves on service. We pride ourselves on good loyal relationships with our suppliers and customers. It’s the only choice if you’re serious about your fresh fruit and veg!


This Weeks Specials

Australian Imperial Mandarins


These super sweet, juicy fruits originated in Southern China. Named after the Chinese officials of the Imperial Court, the “Mandarins,” the Imperial Mandarin is the most popular mandarin variety in Australia. The Imperial variety was first recognised locally in Sydney in 1890. Imperial Mandarins are easy to peel, and have very few seeds (this excites us too). This makes the Imperial a convenient, tasty and nutritious snack for busy people on the go. Plus, just one of these juicy boys can provide you with more than half of your daily vitamin C. Mandarins are also known to be a good source of polyphenols, a type of micronutrient that can help perk up your brain.

Mandies are best eaten between April and August, which means their season, is now! Head on over to our online store and order some for delivery or in-store click and collect!

Australian Artichokes

$1.99 each

Originating in the Mediterranean, Artichokes have been around for a lot longer than your Nonna. The artichoke’s first appearance in history dates back to 40-70 AD, when the Greeks and Romans believed them to be an Aphrodisiac (oh my!). Technically speaking, the artichoke is a flower that has not bloomed yet and if left to mature will produce beautiful purple flowers. In its vegetable form, the Artichoke is full of fiber, vitamin C, magnesium, and they contain a whole lot of antioxidants. For r a deliciously warming, winter dinner try our recipe for stuffed artichokes tonight!

Serves: 5

5 whole globe artichokes
1 ciabatta roll, diced
1 clove garlic, crushed
1 handful chopped fresh parsley
1 cup grated Pecorino cheese
1/2 teaspoon dried oregano
4 tablespoons olive oil
Salt and freshly ground black pepper, to taste


Remove the stems of the artichokes.

Holding artichoke firmly by its base, rap the top of it on a hard surface; this will open the leaves so it can be easily stuffed.

In a medium bowl, combine the bread, garlic, parsley, 3/4 cup pecorino cheese, oregano, 2 tablespoons of the oil and salt and pepper; mix well.

Press an equal amount of stuffing into each artichoke.

Tightly pack stuffed artichokes together in a large saucepan.

Add enough water to the saucepan that it covers half of the artichokes.

Drizzle remaining two tablespoons of oil on top with some extra Pecorino for maximum flavor.

Bring to the boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Bonn Appetite!