Amid the hardship of 2020, Fresh Fodder miraculously found itself securing a lucrative contract with Woolworths to have its dips stocked at 400 stores nation-wide.

It's meant that in just 12 months the family-operated company has tripled its capacity, says Max Schofield who started the company in 2008 out of his dad's garage.

"It's been a big change for us. We've had to learn new logistics and it's obviously increased our revenue and output dramatically," he said.

The most popular of Fresh Fodder's dips is the Taramosalata - or "the gangster dip": a creamy, caviar-based dip which currently accounts for 65 percent of their overall output and has its own crazy backstory.

In the early 1980s when Mr Schofield's father owned his own delicatessen in Sydney's Crows Nest, the Taramosalata recipe was gifted to him by a Greek man whom the older Mr Schofield saved from a beating by local gangsters.

"Upstairs was a brothel and next door was a pawn shop - it was an interesting place to grow up," Mr Schofield laughed.

"There was an old Greek guy who worked in the pawn shop next door and he'd been caught with his fingers in the till and he was being beaten up by these gangsters.

"My dad came charging in and saved him and he took off... and my father got beaten up as a result."

Three months later, the man showed up at their doorstep with a "secret family recipe" as thanks for saving his life, telling Mr Schofield Senior: "One day you will make a fortune from it".

The family began selling the dip in their deli shortly afterwards but it would be some decades before the mainstream Australian market started embracing foods that were foreign to Anglo-Saxon consumers.

The past five or six years of Fresh Fodder's rapid growth have been proof to the Schofield family how much Australians have changed in their eating habits.

The Orange-based business currently produces 10 tonnes a week of the Taramosalata "gangster dip" alone.

The other "95 percent" of their dips were created by the senior Mr Schofield who spent many years crafting and perfecting his recipes before passing his closely-guarded recipe book onto his son.

Now, like his father before him, today's Mr Schofield keeps it at his bedside for when inspiration strikes.

"He used to sit up at night-time writing recipes out," he said of his late-father who died before Fresh Fodder became such a successful venture.

"What I'm doing now is his dream too. He didn't get to realise it at the time but I hope he'd be proud.