Wendy & Co.: Can I eat now?

Thanks to Masterchef, us Aussies are becoming food connoisseurs. A pasta dish is no longer just "good" or "not so good". We're getting more and more refined with our taste buds: how are the textures interacting with each other, is there a balance of flavours, how is the dish plated, can I sound any more like Matt Preston? And before we can tuck into any dish, we must photo-document it (as a food blogger friend of mine says, "We have to say grace first").

While I am a lover of good food, it's getting a bit over the top. However, if there is one good thing that's come out of this food explosion, it's the growing popularity of desserts, bakeries and high teas. As a dessert-freak, the array of tarts, macarons, cakes, cupcakes, slices, crepes and breads available today makes me a very happy Sydney-sider.

In this city, there are two standout bakeries that I'm sure are in all the new travel guides, and always have ridiculously long lines. I am, of course, referring to Adriano Zumbo and Bourke Street Bakery. Famous for his innovative (read: pretty much impossible to achieve at home) desserts and to-die-for macarons, Adriano Zumbo has sure capitalised on his Masterchef fame, coming out with his own TV show, cooking labs and (soon to be released) book. And what can I say about Bourke Street Bakery except for YUM. The store space is modest (like really modest) but the menu offers gems such as ginger tarts, flourless chocolate cakes, lamb rolls, and quince tarts. I'm just going to let the pictures do the talking.