• Eight ways to beat Melbourne's lockdown blues this week

I have great news! When you're in lockdown, you're allowed to eat and drink whatever you want whenever you want wherever you want (so long as wherever is your own kitchen, couch, balcony, bed or bath).

If that means cake for breakfast, cocktails on Mondays and chocolate for dinner, then be assured that it's written in Melbourne's lockdown laws that you're allowed to take whatever culinary measures necessary to help ease the pain, tedium and general non-eating-out-ness of extended shutdowns. Here are some treats to help get us through.

No one would suggest that baklava needs improving but Greek restaurateur Terry Mylonopoulos (ex-Plaka in Ivanhoe East) has found a way to make the syrup-soaked nut and pastry treat even more spectacular.

He's swirling dark chocolate ganache and salted caramel to crown his Luxe Baklava: they are sticky, crunchy and delicious. There are deliveries in the north-east plus Preston Market pop-ups. Keep an eye on Instagram @luxebaklava.

One of the things I love most about Portugal is that it's normal to have cake for breakfast. These are my people! One person who knows his way around Portuguese pasteis de nata (custard tarts) is pastry chef Aidan Robinson.

Aidan lost his job at Dinner By Heston just before the pandemic kicked in and is now styling himself as a cake couturier under his Chic De Partie banner. Book ahead for celebration cakes or order up on tarts, macarons and his lockdown-ready boozy brioche.

Remember flying? You might have enjoyed one of Springhill Farm's slices in seat 22F. That part of the business isn't going too well right now but this country Victorian family operation has branched out with treats direct to your door.

They're about to launch a negroni Boozy Slice, big on orange, cinnamon and clove. The slice is alcohol free but they've packaged it up with Little Lon bottled negroni for the ultimate at-home cocktail party. springhillfarm.com.au

Also try

PavQueen

Nerida McPherson went into the pandemic hosting events and doing a podcast for Virgin Australia. After a lockdown baking project turned into a pavlova-perfecting obsession, she's now a certified PavQueen, pivoting to handmade fruit-and-cream-topped meringue treats in family and individual sizes.

48 Wingrove Street, Alphington, pavqueen.com.au

Rosemary Andrews

If you were lucky enough to eat at Attica Summer Camp earlier this year, you'll remember the spectacular dessert trolley. Pastry chef Rosemary Andrews was a big part of that. She's now turning her skills and creativity to dessert boxes: I have breakfasted (and swooned over) her lemon meringue pie. See what she's up to at Instagram @rosemary___a.

Morning Market

Morning Market's signature Chocolate Supreme is good for dawn raids, elevenses, afternoon tea and midnight snacking. It works warm or cool and can also be dressed up as a fancy dessert with cream and berries. They say it serves six but my maths suggests that one person six times also checks out.

59 Gertrude Street, Fitzroy, 03 9277 9799; 579 High Street, Prahran, 03 9277 9798, morning.market