Old Australian Food Recipes

Can you Help Tim.....What a Great Email!!!

Dear Sir
Forty years ago I served on a US Navy ship and we spent a week in Sydney tied up at Kirribilli Dolphins off the north end of the Sydney Arch bridge and we ran our ship's boats in and out of Circular Key.  Back then everybody but Spanish and Greek taxi drivers spoke with a very broad Australian accent it took us a couple days to get used to. You had blokes and sheilas and in your bars there were no chairs or any furniture, just tile floor and walls with towels hanging on brass hoops from the bar.  I gathered that shortly before we arrived the saloons were finally allowed to stay open past 6:00 pm. I saw three Sydney cops literally throw ten guys out of a pub for some reason.  Big cops, not mean, but the toughest ones I ever saw.  On our ship we were told never ever even think about talking back to or taking a swing at a Sydney cop because the consequences would be immediate and painful.

In any case, what I'm writing about is a breakfast I ate twice, I think it was called Sydney or Australian Breakfast.  It was a thin beefsteak topped with two fried eggs and surrounded with wonderful small Sydney Rock oysters.  I have goggled and wikapedia'd and checked  a couple Australian Food website and come up blank. Now I  know eggs are routinely put on beefsteak in Argentina and Chile, so I assume this is southern hemisphere habit.  I thought the local oysters in Sydney were great, small, briny, delicate, better than ours here in California.

Does this Sydney side or Australian no longer exist, part of your old colonial past or something?  I hope not, although I gather it is cool to make fun of the old time go to hell Australia that my father saw in WW II and was still alive forty years ago.  He and I both liked the fact there were a lot of Kelly's in Australia.

If you could let me know if this dish is still cooked or if I caught it just before it died out.  I would like a recipe and picture for a blog entry on breakfasts round the world. Not to seem a snob, I also loved the bowls ripe tropical that came down from Queensland and I imagine still do.  Good as Hawaii if not better.
Thanks,
Tim Kelly
P.S. It was something like San Francisco's Hangtown Fry where a egg omelette folded over three or four thick rashers of bacon and half a dozen oysters. While rare places like Tadish's and Sam's in San Francisco still serve it.

Can anyone help Tim? Please email him HERE