You'll find everything you need at Winthrop Gardens Supa IGA. There’s a great range of fresh fruit and vegetables from local growers, a fully stocked Lenard's inside the store, fresh seafood, and an in-store bakery baking twice daily. You can also choose from an extensive range of fresh meats, cheeses and delicatessen products, gluten-free and organic items, and much more. Customers will enjoy plenty of daily, weekly and monthly specials, as well as great shelf prices. If you can’t find what you need, just ask our friendly staff and they will order it in for you. Winthrop Gardens Supa IGA is open 8am-8pm, seven days a week, at the corner of Jackson Avenue and Somerville Boulevard, Winthrop.

Store news

Meet our staff

  • Donna, Deli Manager

    Donna leads a very happy and helpful team at Winthrop Gardens Supa IGA. They are a mixture of mums and younger staff members who are very interested in all types of fresh food. The deli boasts a fantastic range of cheeses, cold meats, salads, hot chickens and “ready to eat” meals. Don’t forget to talk to Donna and the team about your special requirements.

  • Meet the Staff


From Our Blog

Cooking with Capsicum

Tuesday, February 07, 2017

Hi everyone!

I saw this awesome display of colour in the fruit and veg department today so I thought I would share one of my favourite Jamie Oliver recipes for cooking with capsicum! It's really easy to make it's vegetarian and serves 4.

I hope that week two of the school term is going well for all our families out there and that all our valued customers are having a good start to the week.



Pasta Peperonata


2 red peppers , deseeded and sliced

2 yellow peppers , deseeded and sliced

extra virgin olive oil

sea salt

freshly ground black pepper

2 red onions , peeled and finely sliced

2 cloves garlic , peeled and grated

2 handfuls fresh flat-leaf parsley , leaves finely chopped, stalks reserved

2 tablespoons red wine vinegar or balsamic vinegar

2 handfuls Parmesan cheese , grated

2 heaped tablespoons mascarpone cheese or crème fraîche , optional

455 g rigatoni, penne or spaghetti


1.Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour. Add the onion and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar - it will sizzle away, so give everything a good toss. Then add one handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta.

2.Meanwhile put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water. Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.