When you have lived somewhere in a long time, you developed your own local comfort food. That absolutely happened to me in Sydney.
In fact, the first thing I did was getting to Happy Chef for their Crispy Skin Chicken. And through out the Sydney trip, it was my quest to soothe my cravings for food I used to have.
It was a big list from Aussie big brekky to Indian diner and late night kebabs. And I barely got a room for something new. But some dish could be done somewhere new, like lamp shank in Manly Beach or fish & chips in Bondi. Nevertheless, I got to have a real good Turkish ice cream for the first time.
I tried to avoid Thai since it became redundant for me in Bangkok. However, Stilgherrian introduced me to the best of my all-time favourite dish, tub waan. Yes, tub waan at C Bar was better than average shop in the original Thailand. And when I had a night out with Thai friends at the very same pub, they also ordered it. That just confirmed it.
It is fair to say that Australian food has its own characteristics. I used to question it about Australian food. But I look at the variety of cuisines it offered just in Newtown/Enmore area. (And King Street never fell short of Thai restaurants and that’s a fact!)
Furthermore, my cooking also evolved around it with Aussie twist. When I got frustrated that there was no Thai dish my family used to cook for us so I had to make it myself. Then, it gradually had the spin of its own. For examples, kangaroo panang curry and roast chicken stuffed with rice in home-made curry paste. And it went further than Thai cuisine to, to name a few, Fijian-Indian curry, minestrone, cauliflower & blue cheese soup, beetroot & feta salad, my own spin of bolognese sauce. Like they do in Australia.