Being rather passionate about food I was thrilled to secure the last seat at St George's restaurant FAWC event "Childhood Memories" at the weekend.

Before I arrived I tried to think what my childhood memories were. I remembered my mother's rice pudding, always served with peaches, bread and butter pudding and of course, mince on toast.

Saturday night brought back those memories but in a far more sophisticated way than I ever experienced at home.

No menus graced the table because head chef Francky Godinho related the story as the dishes appeared.

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The first dish served was to bring back childhood memories of a boiled egg with soldiers. I have never tasted such a scrumptious crumbed egg, still with a soft flowing yoke and served with asparagus spears.

As a child I always went to the beach with my Pop for a bit of fossicking around the rocks and a spot of fishing. Bingo - out came a dish that reminded me of those special times, a scallop and a pipi sitting proudly in their shell and complemented with passionfruit gel, ginger and pops of flavour that really enhanced these beautiful shell fish.

Next to appear was a reminder of successful days fishing, a small gurnard that had not a bone in sight, sous-vide to perfection and served with a dollop of lemon foam, fennel mousse and crispy seaweed, just mouthwatering.

Francky then talked about camping as a family and this experience was reproduced on a plate with a piece of the most succulent venison I have tasted, it just melted in my mouth. Served with some crispy kale and a breadstick combined with pounded flax seeds and a sauce of venison reduction that made you want to quietly run your finger around your plate to get every last drop.

I guess we all have had a roast chicken at some time in our lives, I wish I had been born a lot later and maybe my mother would have replaced that chicken with the rice-stuffed quail that had been gently smoked on the outside fire that was served to me, just divine.

When I thought I could not be any more impressed with my meal, out came the show-stopper. To bring back the memory of a Sunday drive, stopping at the park and - if we had been good - an ice block on a stick to enjoy. Francky and his team reproduced this with a gorgeous looking creamy, chocolate-coated ice block with a splash of bright orange, complete with chocolate leaves and bark ... the minute I took a spoonful; a soft chocolate mousse was revealed. Heaven on a stick.

I will be one of the first to book for next year's FAWC event at St Georges Restaurant.

I certainly don't want to miss such amazing food...in the meanwhile I will have a chat to my mother about my childhood food memories. I don't remember any venison or quail ... I think I was shortchanged!