It's official

The Fellowship of Food (the fresh new title of the second food group I'm in) met for the second time at Maedaya in Richmond.

Stepping into this ''Izakaya'' was like stepping into a Tokyo bar. But the petite size means it isn't suitable for larger groups so we were seated upstairs in a not-so cosy area.

We left the ordering to our waiters and they brought a range of goods - from chicken strips to thin slices of pork to and pieces of green capsicum - that we were responsible for cooking on small charcoal grills placed in the middle of the table.

Is it just me, or is there a sense of irony in going out to eat only to have to cook the meal yourself?

The food was plain and, depending on whether anyone was paying attention, sometimes burnt. But there were a number of sauces on the table to add flavour. The most interesting being sesame sauce and spicy miso.

It was a fun, group thing to do but just too much effort and too much smoke in the face! My favourite thing was the plum wine and green tea fondant (strangely enough, it works) for dessert.

I can't wait to go back and stay downstairs where the food is cooked for you and all you have to worry about is how to fit everything in that you want to try. Plus the sake.

Be nice, and share

There's a moment that always happens when I'm dining out with a group of people. It happens when the meals arrive, after I've checked out what everybody else has ordered and decided I want to try them all.

It involves me trying to bully others (some very unwilling) to give me some of their food to try. I'm not greedy, I always offer a bite of mine to eat in return. But some people are not interested in what's on other people's plates. They like to keep their's to themselves - capitalist style. Clearly, I'm a commie at heart.

This is why I'm attracted to the idea of dégustation. This French term means "a careful, appreciative tasting of various foods". You don't pick anything from the menu. Instead, the chef designs a range of small courses to illustrate their skill in the kitchen and the best of that season's produce.

On Saturday, I had the dégustation menu at Jacques Reymond in Prahran. It was a flavour sensation and painfully beautiful in presentation.

There were some absolute standouts:
- lemongrass, spinach and rock lobster soup
- a barramundi steak that was caramelised on top with almond and came with an addictive flavoured yoghurt
- venison carpaccio
- both desserts

The first dessert was served in a tiny martini glass with layers of pineapple, passionfruit and banana, liquorice ice cream and honeycomb. The second was four tastes of chocolate that included a dark chocolate mousse I wanted to die for.

Jacques, if you can put out the mousse in a tub, I will eat it all in one sitting on my couch.
The service was lovely, and so was the private room we were seated in. I couldn't recommend this restaurant enough for a special occasion.

There's just one thing I find hard to get over when it comes to dégustation, and that's the serving size. I know, I know, you appreciate it because it is a little taste and that's why you can get through so many courses... but the glutton in me rails against tasting delicious somethings again and again and again without the satisfaction of a full stomach.

Being cross just comes with Easter

Have you noticed the way hot cross buns and Easter chocolate start appearing in supermarkets as soon as Christmas goodies are marked down and shipped out?

I mean, you can buy these Easter wares a good two to three months before the actual Christian event. It's consumerism at its worst... but I love it.

Because even though I know these things are special because they only come around once a year, I love them so much I could eat them all year round.

I know places like Phillippa's have a real rep when it comes to bun superiority, but Baker's Delight traditional taste pretty good to me - and you don't have to line up for them.

When it comes to chocolate, there is nothing better than a Red Tulip Elegant Rabbit. I also have a soft spot for Cadbury Crunchie bunnies and Lindt - but the Elegant is the ultimate.

So much so, that years back my sister and I penned this ode:

Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh,

elegant rabbit

of long ears and short tail.

Your flowing form,

perfection.

Your genteel good looks,

flawless.

Your festively colored foil,

cool to touch.

Yes, so cool, too cool...

maybe i'll just smack you upside the head, crushing your puny cranium and oversized ears against the kitchen table.

Your guileless eyes didn't see that comin, did they?

Now who's elegant bitch.