Escaping the corporate life, Toby Green is sharing the food he fell in love with as a trainee accountant with the country.

Moving to London after graduating with a finance degree, Toby Green, a trainee accountant, discovered taramasalata. A greek dip composed of a starch base, cured roe and lemon juice. Far away from home, Toby remembers life ‘being grim’ and the new found dip ‘a light in his life’. He fondly remembers ‘sitting around on Saturday mornings with a paper and eating taramasalata with a baguette’.

Returning to New Zealand, Toby was shocked to discover he couldn’t find the dip anywhere: until he stumbled across a local Wellington cafe serving it. After persuading the owner to share its origins, he discovered the taramasalata was from a deli in Miramar – Elysian Foods.

Following a trip overseas in 2017, Toby realised he was stuck, describing the period as ‘a midlife career crisis’. The consulting work he was doing wasn’t fulfilling anymore, and he started looking for a new venture.

He found what he was looking for on TradeMe, Elysian Foods was for sale. Toby knew it was what he needed and went to speak with Basil and Martha who, with no-one to take over, were facing closing the business. Until Toby, and partner Sarah Caylor, stepped in. A decision they have relished; building on Basil and Martha’s success to see Elysian Foods celebrate twenty five years in 2025. 

Sustainability is important for Toby and this can be seen in his past eight years of ownership. A large number of ingredients have to come from Greece to ensure the products remain authentic, however they have switched things up within the supply chain. Changing to local producers for their olive and canola oil, allowing them to bring down the travel distance from the supplier to their factory in Wellington.

Elysian Foods don’t try to make new products often; rather Toby and Sarah are passionate about perfecting and constantly refining the dips and olives they already have on the shelf; regular customers are quick to provide their seal of approval – or feedback – on any changes. With new releases few and far between, those products that do make the cut are well worth the wait; like that of their latest dip, Chilli Elaiasalata, a vegan dip that packs some heat.

Their olives are almost as equally popular as the dips, with Toby believing it’s due to the marinating process. ‘We’re the only company that prepares the olives and sells them in the way that we do, which gives us a level of uniqueness,’ and has people reaching for them time and time again.’

What started off as a trainee accountant finding a new favourite food, has turned into a local business focused on authentic delights and sharing a love for Mediterranean flavours with Kiwis right across the motu.

Toby and Sarah’s

Favourite ways to enjoy

Love Your Leftovers

Full of flavour, Tzatziki is a great way to pep up leftovers, lighten roast lamb or add to a chicken salad as a creamy sauce.

Elevate the Everyday

Looking to change up your eggs-on-toast? Taramasalata is just the thing. A dollop on the top will have you coming back for more every morning!

Must Have

Take it back to the original taste that led to Toby purchasing Elysian Foods. A baguette and the Taramasalata is all you need. Or try his current favourite by swapping out a tomato base on a pizza for the regular or Chilli Elaiasalata to give a unique spin on your homemade pizzas.