Sydney locals are already queueing for plump tiramisu buns, floaty chiffon cakes, sourdough, focaccia and cafe classics.

From matcha madness to protein panic, these are the trends we hope stick around (plus a few we’d rather leave behind).

At the new fishmonger from Stephen Narin of Yugen and Omnia, the team will use restaurant techniques to set home cooks up for seafood success.